1/2 Photos of Pizza Dough
2 hrs 7 mins
I loved this dough because it was a combination of whole wheat and white. It backed up a nice blend of crispy and chewy. Perfect for our family.
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- 1Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
- 2Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
- 3Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
- 4For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
- 5Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
- 6Turn the dough onto the counter and divide into the number of pizzas you want.
- 7Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
- 8Flatten into a disk, pushing it outwards with your palms. Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
- 9Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.
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Nutritional Facts for Pizza Dough
Serving Size: 1 (832 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 905.0
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 1756.0 mg
- Total Carbohydrate 164.0 g
- Dietary Fiber 11.7 g
- Sugars 0.6 g
- Protein 25.6 g