THE BEST WHOLE WHEAT PIZZA DOUGH
Making your own whole wheat pizza dough from scratch is easier than you think! A mix of flours, olive oil, and a touch of maple will give you the perfect crispy, tender, and flavorful crust that works with just about any pizza recipe.
Provided by Alissa Saenz
Categories Component
Time 2h15m
Number Of Ingredients 8
Steps:
- Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
- Stir the olive oil, maple syrup, and salt into the yeast mixture.
- Stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat pastry flour together in a large mixing bowl.
- Pour the yeast mixture into the flour mixture and stir to form a soft dough.
- Transfer the dough to a well-floured work surface.
- Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
- Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
- Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
- Cut the dough in half. Each half can be used to make one medium pizza crust.
Nutrition Facts : ServingSize 1 slice (1/12 of recipe), Calories 139 kcal, Fat 2.8 g, SaturatedFat 0.4 g, Sodium 388 mg, Carbohydrate 24.6 g, Fiber 2 g, Sugar 1.4 g, Protein 3.3 g
EASY WHOLE WHEAT PIZZA DOUGH
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11" diameter) pizzas.
Provided by Cookie and Kate
Categories Pizza
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Sugar 2.2 g, Sodium 315.7 mg, Fat 3.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.3 g, Fiber 6 g, Protein 8.5 g, Cholesterol 2.4 mg
AMAZING WHOLE WHEAT PIZZA CRUST
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
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
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
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
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHOLE WHEAT PIZZA DOUGH
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
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.
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