Large Batch Whole Wheat Pizza Dough Recipes

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WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE



Whole Wheat Pizza Dough Secret Family Recipe image

This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.

Provided by Miriam

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 8

Number Of Ingredients 6

1 tablespoon dry yeast
1 teaspoon white sugar
1 cup warm water
¼ cup olive oil
3 cups hard white whole wheat flour, or more as needed
1 ½ teaspoons salt

Steps:

  • Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
  • Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 37.1 g, Fat 7.6 g, Fiber 6.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 437.8 mg, Sugar 0.5 g

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

This is an easy recipe that is also healthy!

Provided by rosey cheeks

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

1 cup whole wheat flour
1 cup all-purpose flour
1 ¼ teaspoons instant yeast
½ teaspoon white sugar
¼ teaspoon salt
¾ cup warm water
2 tablespoons olive oil

Steps:

  • Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
  • Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 31.1 g, Fat 5.1 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 99.7 mg, Sugar 0.5 g

LARGE-BATCH WHOLE-WHEAT PIZZA DOUGH



Large-Batch Whole-Wheat Pizza Dough image

This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes three 1-pound pizzas

Number Of Ingredients 7

1 envelope dry active yeast
2 cups warm water
2 1/2 cups all-purpose flour, plus more for dusting surface
2 teaspoons coarse salt
2 cups whole-wheat flour
1/2 cup toasted wheat germ
Extra-virgin olive oil, for bowl

Steps:

  • Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
  • Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
  • Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
  • Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

Pizza, egg pockets, stromboli-this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 3 pounds (enough for 3 pizzas).

Number Of Ingredients 7

3 packages (1/4 ounce each) quick-rise yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 cups whole wheat flour
2-1/2 cups water
3 tablespoons olive oil
3 to 3-1/2 cups white whole wheat flour

Steps:

  • In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into 3 portions. Use immediately, refrigerate overnight or freeze for up to 1 month.

Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 8g protein.

WHOLE-WHEAT PIZZA DOUGH



Whole-Wheat Pizza Dough image

Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 20m

Yield Makes 2 1-pound balls

Number Of Ingredients 7

1 1/2 cups warm (115 degrees) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Steps:

  • Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
  • In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
  • Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
  • To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
  • To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

Follow these detailed instructions for making easy whole wheat pizza dough at home. The recipe yields almost 2 lbs of whole wheat pizza dough, which is enough for two 12-inch pizzas.

Provided by Sally

Categories     Pizza

Time 2h30m

Number Of Ingredients 8

1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
1 Tablespoon active dry or instant yeast*
1 Tablespoon (21g) honey*
2 Tablespoons (30ml) extra virgin olive oil, plus extra for pan and brushing dough
1 teaspoon salt
3 and 1/4 cups (420g) whole wheat flour (spoon & leveled)*
sprinkle of cornmeal for dusting pan
optional: chopped fresh garlic, garlic powder, and/or dried herbs such as basil, oregano, thyme or an Italian seasoning mix (see note)

Steps:

  • Whisk the warm water, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
  • Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Lightly grease a large bowl with olive oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
  • Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
  • When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  • Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
  • To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 15-16 minutes.
  • Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

A co-worker brought this in for me to try. She got it off a website but I don't know which one. I'll try it this weekend for sure!

Provided by Aroostook

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
2 packets active dry yeast
2 tablespoons olive oil
1 teaspoon sugar
1 1/4 cups warm water, plus
1 tablespoon warm water (105 F to 115 F)

Steps:

  • In a large mixing bowl, combine all dry ingredients except sugar and yeast.
  • Stir together thoroughly and form a well in center.
  • Blend remaining ingredients and pour into well.
  • Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
  • Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
  • Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
  • Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
  • Punch down dough, form into a small circle and place on floured work surface.
  • Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
  • Fold dough in half and in half again.
  • Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
  • Unfold dough and crimp edges to form a crust.
  • Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.

Nutrition Facts : Calories 171.1, Fat 4.2, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 29.4, Fiber 3.3, Sugar 0.7, Protein 5.3

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