Thin-Crust Whole-Wheat Pizza Dough (Printer-Friendly Version) | Eating Well
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Thin-Crust Whole-Wheat Pizza Dough

http://www.eatingwell.com/recipes/thin_crust_pizza_dough.html

From EatingWell:  The Simple Art of EatingWell, September/October 2011

This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.

1 pound, for 5 servings | Active Time: 20 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

Nutrition

Per serving : 196 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 39 g Carbohydrates; 6 g Protein; 4 g Fiber; 235 mg Sodium; 45 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch

Tips & Notes