Whole Wheat Pizza Dough

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 437.5 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.1 g

View full nutritional breakdown of Whole Wheat Pizza Dough calories by ingredient
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Introduction

This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 1/2 hours. Unlike other bread dough, pizza dough needs to rise only once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like, you can let the dough rise in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch dough when its room temperature. This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 1/2 hours. Unlike other bread dough, pizza dough needs to rise only once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like, you can let the dough rise in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch dough when its room temperature.
Number of Servings: 8

Ingredients

    1 tsp sugar
    1 1/2 cup warm water (hot tap water 105-115F)
    1 packet active dry yeast
    1 tbsp extra virgin olive oil
    1 1/2 tsp salt
    3 cup white flour
    1 1/4 cup whole wheat gram flour

Directions

1) In a 2-cup mesuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.

2) In a food processor (or mixer with bread hook attachment) , combine the flours and salt. With the machine running scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute (about 3 minutes in a mixer). If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic (not necessary if a mixer is used).

3) Spray a large bowl with nonstick spray; put the dough in the bowl. Cove the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

4) Punch down the dough, the cut in half. Refrigerate or freeze in a lightly floured zip-close freezer bags at this point or use as directed in the recipe.

Number of Servings: 8

Recipe submitted by SparkPeople user BREEHARDY.

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