Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, September/October 2011

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Recipe Summary

total:
1 hr 20 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 whole-wheat flour, bread 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 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.

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

Tips

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

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.

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

1 slice
196 calories; protein 6.4g; carbohydrates 39.1g; dietary fiber 3.5g; sugars 0.9g; fat 1g; saturated fat 0.1g; vitamin a iu 0.6IU; folate 121mcg; calcium 6mg; iron 1.3mg; magnesium 8.2mg; potassium 45mg; sodium 235.2mg; thiamin 0.4mg; added sugar 1g.

2 1/2 starch

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