Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough Recipe
Oxmoor House
You can make dough ahead; refrigerate it after allowing it to rise for 30 minutes. When you're ready to use it, let refrigerated dough stand, covered, in a bowl coated with cooking spray, 30 minutes or until it comes to room temperature.

Yield:

Makes 1 (14-ounce) ball pizza dough
Total time: 1 Hour, 12 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 12 Minutes

Nutritional Information

Calories 1,031
Fat 18.3 g
Satfat 2.5 g
Monofat 10.4 g
Polyfat 3 g
Protein 28.8 g
Carbohydrate 191.5 g
Fiber 14.2 g
Cholesterol 0 mg
Iron 10.4 mg
Sodium 1,128 mg
Calcium 53 mg

Ingredients

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

Preparation

1. Dissolve yeast and suagar in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in olive oil and honey.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in the bowl of a stand mixer, stirring with a whisk. Gradually add yeast mixture, beating at low speed until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 3 minutes). Place dough in a large bowl coated with cooking spary, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down, and shape into a ball. Use as directed in pizza recipe.

Note:

Nutrition data totals are given for 1 (1-pound) ball of dough.

Cooking Light, Crave!,

Oxmoor House

January 2013
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