Send to Printer Visit Yahoo! Food
Print:
Back to Recipe

Whole-Wheat Pizza Dough

  • Prep Time: -
  • Cook Time: -
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

Average (194 Ratings): 4 out of 5 stars

Write a Review
All 11 Reviews

Ingredients

  1. 3/4 cup whole-wheat flour
  2. 3/4 cup all-purpose flour
  3. 1 package quick-rising yeast, such as Fleischmann's RapidRise
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon sugar
  6. 2/3 cup hot water (120 to 130 degrees F)
  7. 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

Cooking Directions

  1. 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.
  2. 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.
  3. 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.

More Recipes Like This

More From EatingWell.com

Rate This Recipe

Average (194 Ratings): 4 out of 5 stars

Technology in partnership withAllrecipes.com

Share with Others

11 reviews

Most Helpful Reviews

View all 11 Reviews | Write a Review

  • still healthy

    Jenfluke - September 9, 2007 01:29:11 AM PST
    great 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

    6 of 7 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Good Recipe, Simple Ratio

    Bethany - December 2, 2007 03:59:53 PM PST
    Well, 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!!

    5 of 5 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • You want healthy?

    Gary - October 7, 2007 07:28:48 AM PST
    Even 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.

    2 of 2 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • Good Transition Recipe

    WreckLooseIsland - October 3, 2007 01:09:58 PM PST
    Good 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.

    Was this review helpful to you? Yes - No Report Abuse

  • Best Whole Wheat dough

    Jenn - October 3, 2008 04:32:53 PM PST
    The recipe is so simple and easy to make and tastes absolutly fabulous. I did try the pizza w/ carmelized onions and bacon i didnt have the cheeses it called for so i made my own version and YUMMY:) But as for the dough I made 4 little pizzas w/ it. and My picky eaters gobled it up.

    Was this review helpful to you? Yes - No Report Abuse

View all 11 Reviews | Write a Review