Thin-Crust Whole-Wheat Pizza Dough

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Thin-Crust Whole-Wheat Pizza Dough
Rating: 3.6 stars
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.
total:
1 hr 20 mins
Servings:
5
Thin-Crust Whole-Wheat Pizza Dough

Ingredients

Directions

  • 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

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.

Tips

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.

Tips

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

Serving Size: 1 slice
Per Serving:
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.
Exchanges:

2 1/2 starch

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 05/06/2021
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