1/1 Photo of Eating Well's Whole Wheat Pizza Dough
Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.
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- 1Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
- 2Combine hot water and oil in a measuring cup.
- 3With 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 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
- 4Process until the dough forms a ball, then process for 1 minute to knead.
- 5Transfer the dough to a lightly floured surface.
- 6Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
- 7Let the dough rest for 10 to 20 minutes before rolling.
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Nutritional Facts for Eating Well's Whole Wheat Pizza Dough
Serving Size: 1 (27 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 95.0
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 219.5 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 1.8 g
- Sugars 0.2 g
- Protein 3.1 g