Meal Swap Whole Wheat Pizza Crust Recipes

EASY WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
• Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
• On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
• Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
• Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE WHEAT PIZZA DOUGH

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

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.

WHOLE WHEAT PIZZA DOUGH

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.

WHOLE WHEAT PIZZA CRUST

Steps:

• In a large mixing bowl, combine water with honey and yeast, stir to dissolve. Mix in half of the flour until it makes a smooth batter. Let sit for around 10 minutes until it looks bubbly or foamy. This creates a sponge.
• Mix the remaining flour, salt and olive oil into the sponge. If you are using a heavy duty mixer, use the paddle attachment on low speed until it makes shaggy dough. Switch to the bread hook and knead the dough for around 4-6 minutes at medium/low speed until it's satiny and springs back to the touch. It should be easy to handle and only a little sticky.
• If you are making this by hand, it will take strong a strong back and hands to get the right "pizza" texture. Once you've combined the ingredients into kneadable dough, turn it out onto a clean lightly floured surface and knead it by hand for a good 10 minutes until is is satiny and springy. Don't add too much flour while kneading or the dough will be tough. Did I mention how much I love my Kitchen Aid Mixer? I love it!
• Divide the dough into 4 equal portions, set aside one for your pizza. Take the other 3 portion, form into a ball and flatten into a thick disc. I just stick them into individual quart size freezer bags and put them into the freezer. When you want pizza, pull the crust from the freezer and let it sit out on the counter for at least 1 hour to thaw. It should be close to room temp, but don't let it sit too long or it will start to rise.
• When I'm ready to make my actual pizza, I preheat the oven to 500 degrees. Place one of the oven shelves on the bottom rack. To get good pizza, it takes a very hot oven. I lightly oil the bar or pizza pan with olive oil and my hands. This keeps the dough from sticking to you and to the pan. Lightly press into the bottom of the pizza pan to spread the dough into a crust.
• Place your toppings on the pizza, don't put too many on or it will be soggy. DH and I like spinach and chicken pizza, with ranch dressing instead of tomato sauce. Yummy.
• Once the oven is hot, place the pizza on the bottom shelf and allow to bake for 10-12 minutes until the crust is crisp and golden brown. Keep an eye on it, it can over cook easily with a hot oven.
• Pull out of the oven, let sit for a 2-3 minutes to set. Cut into pieces and enjoy!

MEAL SWAP WHOLE WHEAT PIZZA CRUST

Steps:

• Dissolve sugar into warm water and add yeast. Let sit until foamy.
• In mixer bowl place rest of ingredients.
• Add foamy yest mixture to bowl.
• Mix with paddle first until mixed if desired.
• Then put dough hook on and mix until dough is smooth and elastic.
• With my mixer this takes 5-7 minutes, but times may vary.
• Place dough ball in covered, greased bowl, to rise for an hour, or until doubled.
• Punch down. Divide into 2 balls and let rise again 45 minutes or until doubled, if desired. I have skipped this step before and gone straight to rolling out my crust and honestly have not been able to tell a difference too much. I have also dividied each ball into quarters for everyone to make their own pizza.
• You can top with your toppings and bake pizza 15-20 minutes at 425, or you can prebake on a stone heated at 450 for 10 minutes and then top and rebake.
• This is a very forgiving dough. as I have baked it both ways as above. I would probably prefer it with out prebaking though.