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.
WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE
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
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
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
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
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.
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
Provided by Moira Hodgson
Categories appetizer, main course
Time 30m
Yield 4 10-inch pizzas
Number Of Ingredients 6
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
100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS
A less hydrated version of Peter Reinhart's 100% Whole Grain Pizza Dough as presented in "Artisan Breads Every Day". Suprisingly good dough for a whole wheat pizza.
Provided by Red_Apple_Guy
Categories Low Cholesterol
Time 27m
Yield 5 pies, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
- Rest for 5 minutes to hydrate dough. Cover while resting.
- Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
- Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
- Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
- Form each piece into a ball.
- Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
- Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
- Thaw frozen dough in the fridge for a day before cooking.
- On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
- Preheat oven with pizza stone to 500F or slightly more if possible.
- Prepare toppings.
- Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
- Place on parchment paper and add sauce, cheese and toppings.
- Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
- Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.
QUICK WHOLE-WHEAT PIZZA DOUGH
Provided by Florence Fabricant
Categories pizza and calzones
Time 15m
Yield dough for two 9-inch deep-dish pizzas
Number Of Ingredients 6
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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WHOLE-WHEAT PIZZA DOUGH RECIPE - EATINGWELL
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Reviews 10Category Healthy Italian Vegetarian RecipesRatings 10Calories 127 per serving
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
WHOLE WHEAT PIZZA DOUGH RECIPE + HOMEMADE SAUCE
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Reviews 1Category Main CourseCuisine AmericanEstimated Reading Time 6 mins
- In a medium bowl, whisk together the yeast, sugar and warm water. Cover and let sit for 5 minutes so it can "proof" or "bloom". It will start to bubble and grow.
- In a large bowl, add the flour and the salt. Dig a little hole or "well" in the middle of your flour. Add the 2 tablespoons of olive oil and your yeast mixture.
- With your hand, start scooping the flour into the yeast mixture from the sides and mixing. Dough will begin to form as you continue to combine and knead.
- Once it's fully incorporated and you have a moveable dough, you can dust your countertop with a little bit of extra flour or cornstarch and move the dough to the counter. You want to knead the dough really well so it becomes smooth. The dough should be wet but not sticking to your fingers. This process takes about 7-10 minutes of kneading.
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