Eating Well's Whole Wheat Pizza Dough
photo by gailanng
- Ready In:
1 12 inch pizza crust
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 2 1⁄4 teaspoons fast rising yeast, such as Fleischmann's Rapid Rise (1 packet)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄2 - 2⁄3 cup hot water (120-130 degrees)
- 2 teaspoons olive oil
- Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
- Combine hot water and oil in a measuring cup.
- 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.
- Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface.
- Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
- Let the dough rest for 10 to 20 minutes before rolling.
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This is so simple to make; the rising time is perfect for prepping all the toppings and sauce to put on your pizza. This made 2 9-in pizza crusts for me; I cooked my pizzas at 500 degrees for 8-10 minutes (til the cheese was bubbly) and the crust was perfect. Just a perfect recipe for pizza crust. Your pizza will likely be done before someone could deliver one far less delicious and healthy to your home.
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.
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