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Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 30 minutes | Cook: 15 minutes | Total Time: 45 minutes
  • 3/4 cup
    whole-wheat flour
  • 3/4 cup
    all-purpose flour
  • 1 package
    quick-rising yeast (2 1/4 teaspoons)
  • 3/4 teaspoon
    salt
  • 1/4 teaspoon
    sugar
  • 1/2- 2/3 cup
    hot water, 120-130°F
  • 2 teaspoons
    extra-virgin olive oil
Instructions
  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°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.
Tip

Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutritional Information

Makes: 1 12 ounce dough
  • Calories766
  • Fat12 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates142 g
    • Dietary fiber16 g
  • Protein26 g
  • Sodium1882 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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