Whole Wheat Pizza Dough
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 94.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 146.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Wheat Pizza Dough calories by ingredient
Introduction
This recipe makes four thin crust pizza crusts each serving 4 people or if you prefer thicker crust just double the nutritional value and make two thick crusts instead.Rolled into a ball and placed into a plastic freezer storage bags it freezes easily and can be kept in the fridge overnight. If frozen just lay out on your counter top in the morning and by the time you come home in the evening your dough is ready and waiting to be rolled out and topped.
No more excuses for paying to much money for greasy pizza. This recipe makes four thin crust pizza crusts each serving 4 people or if you prefer thicker crust just double the nutritional value and make two thick crusts instead.
Rolled into a ball and placed into a plastic freezer storage bags it freezes easily and can be kept in the fridge overnight. If frozen just lay out on your counter top in the morning and by the time you come home in the evening your dough is ready and waiting to be rolled out and topped.
No more excuses for paying to much money for greasy pizza.
Number of Servings: 16
Ingredients
-
2 1/2 cups of whole wheat flour
1 cup of all purpose flour
2 pkgs of active dry yeast
1/2 tsp sugar
1 tsp of salt
1 1/2 cups of warm water
1/2 olive oil
Note: Try adding 1/2 T of dried herbs, or a sprinke of garlic powder for a little extra flavor baked right into your dough.
Directions
In a large stand mixer with the dough hook attached add flour, dry yeast, salt & sugar. While the mixer is running slowly add the water and knead the dough until a firm ball is formed. This takes about 5 minutes.
When the ball is formed drizzle the olive oil into the side of the bowl and turn the mixer on for about 10 more seconds just to coat the dough and the inside of the mixing bowl.
Leave the dough in the mixing bowl and place a piece of plastic wrap over the top. Set the bowl aside in a warm area for approximately two hours until the dough has risen and doubled in size.
When dough is complete cut into quarters and if it is not being used immediately properly store wrapped inside plastic freezer storage bags.
If it is being used immediately - preheat oven to 500 degrees.
Sprinkle a large work surface generously with flour. Using your hands stretch the ball of dough into a circle. Using a rolling pin dusted with flour roll the dough out into a circle until very thin.
Sprinkle your cookie sheet generously with cornmeal and transfer dough onto the cookie sheet. Add desired toppings.
Bake on the bottom rack of the oven for approximately 10-12 minutes until golden brown.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSDUDLEY.
When the ball is formed drizzle the olive oil into the side of the bowl and turn the mixer on for about 10 more seconds just to coat the dough and the inside of the mixing bowl.
Leave the dough in the mixing bowl and place a piece of plastic wrap over the top. Set the bowl aside in a warm area for approximately two hours until the dough has risen and doubled in size.
When dough is complete cut into quarters and if it is not being used immediately properly store wrapped inside plastic freezer storage bags.
If it is being used immediately - preheat oven to 500 degrees.
Sprinkle a large work surface generously with flour. Using your hands stretch the ball of dough into a circle. Using a rolling pin dusted with flour roll the dough out into a circle until very thin.
Sprinkle your cookie sheet generously with cornmeal and transfer dough onto the cookie sheet. Add desired toppings.
Bake on the bottom rack of the oven for approximately 10-12 minutes until golden brown.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSDUDLEY.
Member Ratings For This Recipe
-
LUKEKRAUSE
-
JTREMBATH
