Pizza Dough With Freshly Ground Whole Wheat Flour Recipes

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AMAZING WHOLE WHEAT PIZZA CRUST



Amazing Whole Wheat Pizza Crust image

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 10

Number Of Ingredients 7

1 teaspoon white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 ½ cups all-purpose flour

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.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g

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

This is truly the Easiest Whole Wheat Pizza Dough recipe ever! It's chewy, soft and crispy all at the same time. It's divine pizza with a healthy twist!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 10

1 1/2 cups luke warm water
1 package active dry yeast (2 1/4 teaspoons)
1 Tablespoon sugar
1 teaspoon salt
2 cups whole wheat flour
1/4 cup pesto sauce
1 cup mozzarella cheese (shredded)
1 cup spinach
1/2 cup mushrooms (sliced)
1/4 cup cherry tomatoes (halved)

Steps:

  • In the bowl of a stand mixer add the water and the yeast. Let proof for 5-7 minutes. Add in the sugar, salt and wheat flour. Using the dough hook on medium mix until the dough starts to form. Remove form the stand mixer and shape into a ball.
  • Add the olive oil to a medium sized bowl and add the dough. Cover and let rise for 30 minutes.
  • Preheat oven to 400 degrees. Divide the dough in half. Roll out the dough to 1/4 inch thick and place on a pizza baking sheet or stone. Add The pesto, cheese, mushrooms and cherry tomatoes. Bake for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 183 kcal, Carbohydrate 25 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 455 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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

PIZZA DOUGH WITH FRESHLY GROUND WHOLE WHEAT FLOUR



Pizza Dough With Freshly Ground Whole Wheat Flour image

Make and share this Pizza Dough With Freshly Ground Whole Wheat Flour recipe from Food.com.

Provided by Bozeman Chef

Categories     Low Cholesterol

Time 1h35m

Yield 4 individual pizza rounds, 4 serving(s)

Number Of Ingredients 8

11 ounces whole wheat flour (grind fresh if you have a Vitamix)
5 3/4 ounces white flour
1 1/4 teaspoons dry yeast
1 tablespoon powdered milk
1 3/4 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
11 3/4 ounces water

Steps:

  • Place all ingredients in bread machine on dough setting.
  • Preheat oven at least 30 minutes to 550 or hottest setting, with pizza stone in middle.
  • When dough is done, stretch gently into 4 equal circles on floured board.
  • Top with tomato sauce, cheese, toppings.
  • Bake at 550 degrees for about 6 minutes.

Nutrition Facts : Calories 483.7, Fat 5.4, SaturatedFat 2.5, Cholesterol 9.6, Sodium 616.3, Carbohydrate 96.7, Fiber 11, Sugar 6.7, Protein 16.2

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

Provided by Moira Hodgson

Categories     appetizer, main course

Time 30m

Yield 4 10-inch pizzas

Number Of Ingredients 6

1 1/4 cups warm water
1 package active dry yeast
3/4 cup unbleached flour
1/2 teaspoon salt
1/4 cup olive oil
2 3/4 cups stone ground whole wheat flour

Steps:

  • Pour water into bowl and sprinkle in the yeast. Stir until it has dissolved.
  • Add the unbleached flour, salt and oil. Mix thoroughly with a spoon. Add one and three-fourths cups of the whole wheat flour and mix. You will have a soft dough that will begin to pull away from the sides of the bowl.
  • From the remaining flour, lightly sprinkle the work surface. Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands). Knead for at least 10 minutes until the dough becomes soft and elastic.
  • Place the ball of dough in a lightly oiled bowl. Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free area and allow the dough to double in size. Depending on the temperature, it will take one to three hours. Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
  • When the dough has doubled in bulk, punch it down with your fist. Pull the dough together and place it on a floured surface. Divide it into four equal parts. Roll each one out to form a 10-inch pizza shell.
  • Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour. Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan). Put the pizza in the oven and bake for 10 minutes.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 0 grams

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

QUICK WHOLE-WHEAT PIZZA DOUGH



Quick Whole-Wheat Pizza Dough image

Provided by Florence Fabricant

Categories     pizza and calzones

Time 15m

Yield dough for two 9-inch deep-dish pizzas

Number Of Ingredients 6

1 package dry yeast
1 cup warm water (approximately)
2 tablespoons olive oil
3 cups all-purpose flour (approximately)
1 cup whole wheat flour
2 tablespoons kosher salt

Steps:

  • Dissolve yeast in 1 cup of water, stir in olive oil and set aside.
  • Combine the all-purpose flour with whole-wheat flour and salt in a food processor. Process with steel knife blade for a few seconds to blend. With processor running, slowly pour yeast mixture through the feed tube and continue to process until a firm, smooth and elastic ball of dough forms. If the mixture is too dry to cohere, you may have to add another tablespoon or so of warm water. If it is too soft, add a little more all-purpose flour.
  • Remove dough from processor and wrap in plastic. Refrigerate for at least 10 minutes or up to one day.

Nutrition Facts : @context http, Calories 1064, UnsaturatedFat 14 grams, Carbohydrate 194 grams, Fat 18 grams, Fiber 16 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 1 gram

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