Whole-Wheat Pizza Dough

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To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.

Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
15 mins
Servings:
6
Yield:
6 Makes 1-12 ounce or 1 pound dough

Ingredients

To make 12 ounces dough:

  • ¾ cup whole-wheat flour

  • ¾ cup all-purpose flour

  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise

  • ¾ teaspoon salt

  • ¼ teaspoon sugar

  • 1/2-2/3 cup hot water, (120-130°)

  • 2 teaspoons extra-virgin olive oil

To make 1 pound dough:

  • 1 cup whole-wheat flour

  • 1 cup all-purpose flour

  • 1 package quick-rising yeast, (2 1/4 teaspoons), such as

  • 1 teaspoon salt

  • ½ teaspoon sugar

  • ¾ cup hot water (120-130°F)

  • 1 tablespoon extra-virgin olive oil

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.

    pizza dough rolled out on a white surface
    Ken Burris

Tips

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.

Originally appeared: EatingWell Magazine, Winter 2003

Nutrition Facts (per serving)

127 Calories
0g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 127
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 4g 8%
Total Fat 0g 0%
Saturated Fat 0g 2%
Vitamin A 1IU 0%
Folate 87mcg 22%
Sodium 292mg 13%
Calcium 8mg 1%
Iron 1mg 7%
Magnesium 25mg 6%
Potassium 86mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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