Thin-Crust Whole-Wheat Pizza Dough

The Simple Art of EatingWell, September/October 2011

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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.

Thin-Crust Whole-Wheat Pizza Dough

Makes: 1 pound, for 5 servings

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Nutrition Profile


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  • 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup whole-wheat pastry flour (see Tips)
  • 1 cup bread flour or all-purpose flour
  • 1/2 teaspoon salt


  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated or defrosted dough stand at room temperature for 1 hour before using.
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • To Roll Out Pizza Dough: Turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.


Per serving: 196 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 39 g carbohydrates; 1 g added sugars; 6 g protein; 4 g fiber; 235 mg sodium; 45 mg potassium.

Nutrition Bonus: Folate (30% daily value)

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch

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