Whole-Grain Pizza Dough

Whole-Grain Pizza Dough

1 Review
From: EatingWell Magazine, July/August 2013

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • ⅔ cup lukewarm water
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon sugar
  • 1¼ cups bread flour or all-purpose flour
  • ¾ cup white whole-wheat flour (see Tips) or all-purpose flour
  • ½ teaspoon salt

Preparation

  • Active

  • Ready In

  1. 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.
  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. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. 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.
  • 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 information

  • Serving size: ⅕ pizza
  • Per serving: 189 calories; 1 g fat(0 g sat); 3 g fiber; 39 g carbohydrates; 7 g protein; 117 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 4 mg iron; 235 mg sodium; 66 mg potassium
  • Nutrition Bonus: Folate (29% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch

Reviews 1

July 12, 2013
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By: EatingWell User
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.
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