Whole-Wheat Pizza Dough
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 package quick-rising yeast, such as Fleischmann's RapidRise
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 2/3 cup hot water (120 to 130 degrees F)
- 2 teaspoons extra-virgin olive oil
Nutrition Info
Per Serving
- Calories: 125 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 2 g
- Fat: 2 g
- Protein: 4 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine whole-wheat flour, all-purpose flour, 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 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat 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.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Yield: 6 servings
3. Still Hungry?
To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.
Notes:
Make Ahead Tip
The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.
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Most Helpful Reviews
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still healthy
Jenfluke - September 9, 2007 01:29:11 AM PSTgreat recipe..used all wheat flour instead of half and half...worked fine.. of course wheat flour is better for you then all purpose bleached crap.. brush some olive oil on the crust before you bake it ..yummy
4 of 5 found this review helpful.
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Good Recipe, Simple Ratio
Bethany - December 2, 2007 03:59:53 PM PSTWell, I made my dough with a combination of homemade Sprouted Spelt flour and Sprouted Red Wheat flour. Homemade is the best idea for these flours as they tend to cost $2-$4 per lb in health-food stores, whereas I can prepare it in a few days and at the cost of 20-30 cents per lb.
If you aren't familiar with sprouting, I'll just tell you that it significantly increases many nutrients and neutralizes phytic acid and other anti-nutrients contained in unprepared grains. There is a full treatment here: http://www.westonaprice.org/foodfeatures/be_kind.html
The dough came out great. Spelt being low in gluten, I added some vital wheat gluten to improve the texture of the crust; about a tablespoon.
I used Cheddar, Mozzarella, Pepper Jack, and Feta Cheese along with some sliced black olives.
I should have pre-cooked the crust for a few minutes to ensure that it cooked fully. However, it tastes wonderful!!3 of 3 found this review helpful.
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Good Transition Recipe
WreckLooseIsland - October 3, 2007 01:09:58 PM PSTGood recipe for transitioning off of white flour--which is essentially like eating candy, carbs with no nutritional value.
Once you get used to this recipe, start reducing the white flour and increase the whole-wheat flour.
Also, pizza doesn't always have to have cheese on it, try sauce with a variety of vegetables.
Lastly, we all must do our part to put an end to the industrial food complex--buy local, cook from scratch, enjoy your food.2 of 2 found this review helpful.
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You want healthy?
Gary - October 7, 2007 07:28:48 AM PSTEven better when you grind the flour yourself, just before use. Use a hard red wheat (higher gluten content), or add some gluten to the mix - (about 2 TBSP of total flour, depending on the quality of your wheat).
Pastry flour is usually made with soft white wheat, which has less gluten, but makes for more delicate flavor and texture. Red wheat usually has more gluten and more of the distinctive 'nutty' taste.1 of 1 found this review helpful.
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Very misleading title - not a healthy recipe
Maya - July 2, 2007 02:33:31 PM PSTHow is this whole wheat pizza dough when 50% of the flour is all purpose flour??
This pizza is about as healthy as any ordinary pizza..7 of 14 found this review helpful.
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