Whole-Wheat Pizza Dough

Recipe from

Cooking Light

Nutritional Information

Calories 847
Caloriesfromfat 11 %
Fat 9.9 g
Satfat 1.4 g
Monofat 5.4 g
Polyfat 1.9 g
Protein 25.7 g
Carbohydrate 164.6 g
Fiber 12.7 g
Cholesterol 0.0 mg
Iron 10.2 mg
Sodium 1764 mg
Calcium 47 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole-wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

Note:

June 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note