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    You are in: Home / Recipes / Eating Well's Whole Wheat Pizza Dough Recipe
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    Eating Well's Whole Wheat Pizza Dough

    Eating Well's Whole Wheat Pizza Dough. Photo by gailanng

    1/1 Photo of Eating Well's Whole Wheat Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    greysangel's Note:

    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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    Serves: 8-12


    12 inch ...

    Units: US | Metric


    1. 1
      Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
    2. 2
      Combine hot water and oil in a measuring cup.
    3. 3
      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 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
    4. 4
      Process until the dough forms a ball, then process for 1 minute to knead.
    5. 5
      Transfer the dough to a lightly floured surface.
    6. 6
      Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
    7. 7
      Let the dough rest for 10 to 20 minutes before rolling.

    Ratings & Reviews:

    • on October 23, 2010


      As one who spends much time in my laboratory...urrr kitchen, while fine tuning my chemical processing activities...uurrummm I mean cooking skills, I have ascertained that the pureness of homemade minus the traces of methylparaben, glycerin or glutaraldehyde is far superior to its 'take-out' counterpart.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2010


      Great recipe! Thanks for sharing. The dough would have tasted great with some herbs mixed in, which I might try the next time. Rose beautifully in about 15 minutes. Fam loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2009


      Excellent recipe, it was exactly what I wanted. Using the food processor made it so unbelievably easy! When baked, the crust turned soft and chewy, which is just the way I like it. I also like that it's partially whole wheat. Thanks for sharing, will make again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    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

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