This master healthy whole-grain pizza dough recipe, which can be made in a food processor, is a breeze to roll. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place.

Hilary Meyer
Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
1 hr 15 mins
Servings:
5
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.

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  • 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. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.

  • Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.

Tips

Make Ahead Tip: Prepare through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dou

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

190 calories; protein 6.8g 14% DV; carbohydrates 39.2g 13% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 0.9g; fat 0.6g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 0.7IU; vitamin cmg; folate 117.4mcg 29% DV; calcium 6.5mg 1% DV; iron 3.9mg 22% DV; magnesium 9.3mg 3% DV; potassium 66.3mg 2% DV; sodium 234.6mg 9% DV; thiamin 0.4mg 37% DV; added sugar 1g.

Reviews (1)

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Rating: 2 stars
07/12/2013
This was a bear to knead; I've never worked with a dough this stiff. I let it rise for the recommended 1 and 1/4 hours but it never really doubled in size. Once on the grill it puffed up nicely. The taste was okay but the texture was a little dense. I will make this again using the food processor method and allow a good 2 hours for rising. Read More