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Thin-Crust Whole Wheat Pizza Dough

WebMD Recipe from EatingWell.com

Thin-Crust Whole Wheat Pizza Dough

This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.

Ingredients
Prep: 20 minutes | Total Time: 1 hour 20 minutes
  • 3/4   cup plus 1 tablespoon
    lukewarm water, (105-115°F)
  • 1   package
    active dry yeast, (2 1/4 teaspoons)
  • 1   teaspoon
    sugar
  • 1   cup
    whole-wheat pastry flour, (see Tips)
  • 1   cup
    bread flour, or all-purpose flour
  • 1/2   teaspoon
    salt
Instructions
  1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

 

Tip
Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer. To Roll Out Pizza Dough: Turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.
Nutritional Information

Makes: 1 pound, for 5 servings
  • Calories196
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates39 g
    • Dietary fiber4 g
  • Protein6 g
  • Sodium235 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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