Whole Wheat Quick Pizza Dough Recipes

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 DOUGH SECRET FAMILY RECIPE

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.

QUICK WHOLE-WHEAT PIZZA DOUGH

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.

WHOLE WHEAT QUICK PIZZA DOUGH

Steps:

• Preheat oven to 450.
• Mix yeast in water until foamy.
• Stir in oil and flours until it forms a ball.
• Cover the bowl with a towel and place the bowl on your stove while the oven is preheating.
• Let rise for 15 minutes.
• Roll onto baking pan.
• Cover with toppings. Bake for 20 minutes until crust is golden brown and the cheese is bubbly and browning on top.

QUICK WHOLE WHEAT PIZZA DOUGH

Steps:

• Place water in a large bowl. Sprinkle with yeast. Allow to stand until yeast starts to react and "foam," about 5 minutes. Whisk in sugar, oil, salt. Then add flours, stirring w/ a wooden spoon until a sticky dough forms.
• Using a second large bowl, coat bowl w/ oilve oil. Transfer dough to new bowl. Brush top of dough w/ oil. Cover bowl w/ plastic wrap.
• Allow to stand in a warm place until doubled, approx 1 hour. (I use my warming drawer, set to "proof" temperature.)
• Turn risen dough out onto floured surface. With floured hands, knead about 15 seconds. Divide into 2 (one-pound) balls.
• IF FREEZING: place two balls, OR four shells on parchment paper, in freezer till firm. Place in freezer bags up to 3 months. Shells may be topped & baked from frozen!

WHOLE WHEAT PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in medium bowl. Stir in flours, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Let rest 20 minutes. Follow directions below for thin or thick crusts. For thin crusts: Move oven rack to lowest position. Heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half; pat each half into 11-inch circle on cookie sheet with floured fingers. Bake uncovered about 10 minutes or until crust just begins to brown. For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal. Divide dough in half; pat each half in bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake uncovered 20 to 22 minutes or until crust just begins to brown.

WHOLE WHEAT PIZZA DOUGH

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.