Whole-Wheat Pizza Dough

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 847
  • Calories from fat: 11%
  • Fat: 9.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 25.7g
  • Carbohydrate: 164.6g
  • Fiber: 12.7g
  • Cholesterol: 0.0mg
  • Iron: 10.2mg
  • Sodium: 1764mg
  • Calcium: 47mg

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

  1. 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).
  2. 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.
  3. 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.
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