Pizza Dough (Whole Wheat Flour added)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 138.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 292.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
View full nutritional breakdown of Pizza Dough (Whole Wheat Flour added) calories by ingredient
Introduction
Once you see how simple pizzas are to make, you will never order one to be delivered again.Preparation: 5-10 minutes, plus 55 minutes rising and resting. 5 minutes for assembly and 10 minutes for baking.
Makes 1 pound dough, two 12-inch or four 8-inch crusts Once you see how simple pizzas are to make, you will never order one to be delivered again.
Preparation: 5-10 minutes, plus 55 minutes rising and resting. 5 minutes for assembly and 10 minutes for baking.
Makes 1 pound dough, two 12-inch or four 8-inch crusts
Number of Servings: 8
Ingredients
-
1 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1 cup warm water (105 - 115 degrees F)
1 cup whole wheat flour
1 1/3 cup all purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons extra virgin olive oil
Directions
In the bottom of your mixer bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 - 5 minutes. Add in the flour, salt and olive oil. With the handle of a plastic spoon, stir until you have a shaggy consistency. Insert your dough hook and let your mixer run for 5-7 minutes on low speed until a dough ball forms and it is kneaded well. (NOTE: Dough may be slightly sticky or even slightly dry — using your judgement, add a little more flour for too sticky OR a little more water if too dry.)
Pour about 1 tsp of EVOO over the dough and turn several times in the bowl until the dough ball is completely covered. Cover with plastic wrap. Let rise in a warm place for about 45 minutes. I preheat my oven, selecting the “PROOFING” feature of my oven. While dough is rising, I prepare any pizza toppings I’m going to use.
After rising, punch down the dough. Place dough on a lightly floured surface and cut in half. Shape into disc shape. Place onto a piece of parchment paper and add whatever toppings you desireI
NOTE: I place my pizza doughs on a piece of parchment paper which you can transfer right to the oven stone — baking your pizza right on top of the paper and when pizzas are done it makes them easy to slide out of the oven onto your pizza pan.
Pour about 1 tsp of EVOO over the dough and turn several times in the bowl until the dough ball is completely covered. Cover with plastic wrap. Let rise in a warm place for about 45 minutes. I preheat my oven, selecting the “PROOFING” feature of my oven. While dough is rising, I prepare any pizza toppings I’m going to use.
After rising, punch down the dough. Place dough on a lightly floured surface and cut in half. Shape into disc shape. Place onto a piece of parchment paper and add whatever toppings you desireI
NOTE: I place my pizza doughs on a piece of parchment paper which you can transfer right to the oven stone — baking your pizza right on top of the paper and when pizzas are done it makes them easy to slide out of the oven onto your pizza pan.