Whole Wheat Pizza Dough with Instructions
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 131.6
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 147.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.8 g
- Protein: 4.3 g
View full nutritional breakdown of Whole Wheat Pizza Dough with Instructions calories by ingredient
Introduction
Nice crispy pizza dough. Makes 2 full size pizzas. Instructions included. Nice crispy pizza dough. Makes 2 full size pizzas. Instructions included.Number of Servings: 16
Ingredients
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Honey, 1 tbsp
Water, tap, 1.5 cup
Yeast, bakers, 1 packet
Extra Virgin Olive Oil, 2 tbsp
Salt, 1 tsp
Whole Wheat Flour, 2 cup
Flour, white, 1.5 cup
Manitoba Harvest Hemp Seed Nut, 2 tbsp (NO YOU ARE NOT GOING TO GET STONED - they are just seeds and are extremely good for you and ridiculously tasty. See here for more info: http://www.manitobaharvest.com/products/index.asp?itemID=144) (optional)
Flax Seed, 2 tbsp (optional)
Directions
Dissolve honey in a large bowl with water (approx 110F). Sprinkle the yeast over the water and set aside while you prep the rest of your ingredients (approx 10 minutes).
Mix oil and salt into the sugar/water/yeast mixture.
Mix hemp seeds, flax seed, and wheat flour together.
Start adding the whole wheat flour (with seeds) to the liquid, stirring constantly. You should be able to add all of the WW flour to the mix and mix with one hand, it won't get stiff yet.
Add 1 cup of the white flour to the dough small amounts at a time, the dough will start getting stiff and kind of hard to mix. Once you have incorporated the entire cup of white flour, sprinkle the other 1/2 cup onto a clean surface and turn your dough out onto the flour.
Kneed the dough until there is NO FLOUR LEFT. I tend to work from the outside towards the middle, pulling an outside edge into the middle and pushing it in, over and over. It is great for getting all of the flour mixed in slowly, and makes it so that you are working all parts of the dough evenly.
Once all of the flour is absorbed (about 10 minutes), your dough should no longer be sticky, and should form a nice smooth ball. Put the dough ball in a large bowl (scrape out the bowl you were mixing in and use that), and cover with a towel or a plate. Let rise for 1 hour.
Your dough should have approximately doubled in size. Remove the cover and punch the dough down. Make a fist and basically mash it all flat. Don't get too crazy, 10-15 punches should do it.
Separate the dough into 2 equal size pieces - you can make just one pizza with this if you want but it will be super huge and bready. You can also make several smaller portions for individual pizzas.
Let dough rest for about 10 minutes.
Make your crust! Make it round, make it square, make some hearts - what ever you desire! Have some fun with your food.
Add toppings and bake at 425F for 20 minutes if you make 2 full size pizza doughs. For 35 minutes if you made one big thick dough, and about 10-12 minutes for individual serving pizzas.
You can leave the hemp and flax out without altering the recipe at all.
Tips etc. A tip on working with dough - dough is sticky, wash your hands and under your nails really well, because the dough will pull gunk out from under your nails and mix in, also to make it a little easier to kneed the dough by hand rub a few drops of olive oil into your hands and pat dry. The dough will stick to your hands less because they are moisturized but you don't want to add extra oil (calories), so be sparing and blot you hands well before kneeding commences.
Number of Servings: 16
Recipe submitted by SparkPeople user FATTIBOBILATTI.
Mix oil and salt into the sugar/water/yeast mixture.
Mix hemp seeds, flax seed, and wheat flour together.
Start adding the whole wheat flour (with seeds) to the liquid, stirring constantly. You should be able to add all of the WW flour to the mix and mix with one hand, it won't get stiff yet.
Add 1 cup of the white flour to the dough small amounts at a time, the dough will start getting stiff and kind of hard to mix. Once you have incorporated the entire cup of white flour, sprinkle the other 1/2 cup onto a clean surface and turn your dough out onto the flour.
Kneed the dough until there is NO FLOUR LEFT. I tend to work from the outside towards the middle, pulling an outside edge into the middle and pushing it in, over and over. It is great for getting all of the flour mixed in slowly, and makes it so that you are working all parts of the dough evenly.
Once all of the flour is absorbed (about 10 minutes), your dough should no longer be sticky, and should form a nice smooth ball. Put the dough ball in a large bowl (scrape out the bowl you were mixing in and use that), and cover with a towel or a plate. Let rise for 1 hour.
Your dough should have approximately doubled in size. Remove the cover and punch the dough down. Make a fist and basically mash it all flat. Don't get too crazy, 10-15 punches should do it.
Separate the dough into 2 equal size pieces - you can make just one pizza with this if you want but it will be super huge and bready. You can also make several smaller portions for individual pizzas.
Let dough rest for about 10 minutes.
Make your crust! Make it round, make it square, make some hearts - what ever you desire! Have some fun with your food.
Add toppings and bake at 425F for 20 minutes if you make 2 full size pizza doughs. For 35 minutes if you made one big thick dough, and about 10-12 minutes for individual serving pizzas.
You can leave the hemp and flax out without altering the recipe at all.
Tips etc. A tip on working with dough - dough is sticky, wash your hands and under your nails really well, because the dough will pull gunk out from under your nails and mix in, also to make it a little easier to kneed the dough by hand rub a few drops of olive oil into your hands and pat dry. The dough will stick to your hands less because they are moisturized but you don't want to add extra oil (calories), so be sparing and blot you hands well before kneeding commences.
Number of Servings: 16
Recipe submitted by SparkPeople user FATTIBOBILATTI.
Member Ratings For This Recipe
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