Whole-Wheat Pizza Dough

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

From EatingWell:  Winter 2003, The Essential EatingWell Cookbook (2004)

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Makes 1-12 ounce or 1 pound dough | Active Time: 5 minutes | Total Time: 15 minutes

Ingredients

To make 12 ounces dough:

To make 1 pound dough:

Preparation

  1. 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.
  2. 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.
  3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°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.

Nutrition

Per 12-ounce serving : 766 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 142 g Carbohydrates; 26 g Protein; 16 g Fiber; 1882 mg Sodium; 542 mg Potassium

Exchanges: 9 starch, 2 fat

Nutrition Note: Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

Tips & Notes