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Whole-Wheat Pizza Dough

Winter 2003, The Essential EatingWell Cookbook (2004)

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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.



READER'S COMMENT:
"This dough turned out great! It definitely has a whole wheat taste, but we liked it. I have a mini food processor, so I had to make three small batches to get the whole pound. My first turned out very hard--I think this was from...
Whole-Wheat Pizza Dough

Makes: Makes 1-12 ounce or 1 pound dough

Active Time:

Total Time:

Ingredients

To make 12 ounces dough:

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2-2/3 cup hot water, (120-130°F)
  • 2 teaspoons extra-virgin olive oil

To make 1 pound dough:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup hot water, (120-130°F)
  • 1 tablespoon extra-virgin olive oil

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.

Tips & Notes

  • Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

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.


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
High potassium
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Meal/Course
Dinner

Type of Dish
Pizza
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