Whole-Grain Pizza Dough
From EatingWell: 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.
- 2/3 cup lukewarm water
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon sugar
- 1 1/4 cups bread flour or all-purpose flour
- 3/4 cup white whole-wheat flour (see Tips) or all-purpose flour
- 1/2 teaspoon salt
- 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.
- 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 & Notes
- 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) dough stand at room temperature for 1 hour before rolling out.
- Tips: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
- We made and enjoyed a gluten-free pizza crust using King Arthur Flour’s gluten-free bread mix. To order, visit kingarthurflour.com.
Per serving: 189 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 39 g carbohydrates; 1 g added sugars; 7 g protein; 3 g fiber; 235 mg sodium; 66 mg potassium.
Nutrition Bonus: Iron (22% daily value), Folate (20% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch
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- Type of Dish
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- July/August 2013
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