WHOLE WHEAT PIZZA DOUGH
Pizza, egg pockets, stromboli-this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 3 pounds (enough for 3 pizzas).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into 3 portions. Use immediately, refrigerate overnight or freeze for up to 1 month.
Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 8g protein.
GEORGE'S WHOLE WHEAT PIZZA DOUGH
Make and share this George's Whole Wheat Pizza Dough recipe from Food.com.
Provided by George_Waldron
Categories Breads
Time 20m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the yeast and the water, stir until dissolved.
- Add the remaining ingredients to a bowl.
- Add the yeast mixture and mix using a dough hook.
- Knead dough until it forms a nice ball, using extra flour if necessary.
- Let rest for at least 1/2 hour.
- Bake at 450* for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 154.5, Fat 1.8, SaturatedFat 0.3, Sodium 293, Carbohydrate 30.4, Fiber 2.5, Sugar 1.4, Protein 4.8
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHOLE WHEAT PIZZA DOUGH
A co-worker brought this in for me to try. She got it off a website but I don't know which one. I'll try it this weekend for sure!
Provided by Aroostook
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine all dry ingredients except sugar and yeast.
- Stir together thoroughly and form a well in center.
- Blend remaining ingredients and pour into well.
- Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
- Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
- Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
- Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
- Punch down dough, form into a small circle and place on floured work surface.
- Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
- Fold dough in half and in half again.
- Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
- Unfold dough and crimp edges to form a crust.
- Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.
Nutrition Facts : Calories 171.1, Fat 4.2, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 29.4, Fiber 3.3, Sugar 0.7, Protein 5.3
GUILT FREE WHOLE WHEAT PIZZA DOUGH
Soooo good! And only 70calories per slice (at an average of 8 slices, and sauce that has 60cal. per 1/2 cup), it's fantastic. Although I did burn the bottom of the pizza the first time I made it, this pizza tastes just as good as the market restaurant I went to in central Toronto; a thin crust delight that's sure to please. (Note: Add 1/2 a tsp. more yeast for bigger crust)
Provided by CafeAronzo
Categories Breads
Time 2h12m
Yield 2 pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine warm water, milk, and yeast in small bowl and let sit 5 minutes.
- In larger bowl, combine flour, sugar, salt and optional seasoning ingredients.
- Thoroughly mix in wet ingredients until at dough like state (or, if bread machine available, choose dough setting and place all ingredients in machine).
- If mixed by hand, let rise in warm area for 1/2 to 1 hour.
- Preheat oven to 445-460 degrees farenheit (based on the thickness of your pizza).
- Divide dough in half, shape into two 9 to 10 inch pizzas. You may want to allow the dough to rise for 5-10 extra minutes.
- Spread o 3/4 to 1 cup sauce.
- Set in oven for 10-12 minutes.
- Enjoy your delicious pizza!
WHOLE WHEAT PIZZA DOUGH
Provided by Moira Hodgson
Categories appetizer, main course
Time 30m
Yield 4 10-inch pizzas
Number Of Ingredients 6
Steps:
- Pour water into bowl and sprinkle in the yeast. Stir until it has dissolved.
- Add the unbleached flour, salt and oil. Mix thoroughly with a spoon. Add one and three-fourths cups of the whole wheat flour and mix. You will have a soft dough that will begin to pull away from the sides of the bowl.
- From the remaining flour, lightly sprinkle the work surface. Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands). Knead for at least 10 minutes until the dough becomes soft and elastic.
- Place the ball of dough in a lightly oiled bowl. Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free area and allow the dough to double in size. Depending on the temperature, it will take one to three hours. Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
- When the dough has doubled in bulk, punch it down with your fist. Pull the dough together and place it on a floured surface. Divide it into four equal parts. Roll each one out to form a 10-inch pizza shell.
- Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour. Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan). Put the pizza in the oven and bake for 10 minutes.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 0 grams
WHOLE WHEAT PIZZA DOUGH
Although this dough is made with whole wheat flour, it is amazing! It fluffs up beautifully and tastes just as good as a white flour dough.
Provided by bwags244
Categories Breads
Time 15m
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place yeast and warm water in a large bowl.
- Add sugar and salt to yeast mixture and stir.
- Add oil and stir well.
- Add 2 cups of flour to above mixture.
- Add maybe 1 more cup of flour (add flour until dough is not too sticky) and stir until combined.
- Turn onto floured board and knead until smooth and elastic.
- Put in bowl sprayed with Pam and cover with plastic wrap.
- Put in fridge for a couple hours or over night, pounding down the dough at least once to promote rising.
Nutrition Facts : Calories 183.3, Fat 5.4, SaturatedFat 0.7, Sodium 391.2, Carbohydrate 30.4, Fiber 5.2, Sugar 0.9, Protein 6.1
WHOLE WHEAT PIZZA DOUGH
Make and share this Whole Wheat Pizza Dough recipe from Food.com.
Provided by Dlgreen
Categories Yeast Breads
Time 4h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, about 10 minutes.
- Combine 2 cups of the flour, the remaining sugar and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes. Add the remaining flour ½ cup at a time, stirring in each, until you have a soft dough that holds together nicely. (This can also be done in a stand mixer with the dough paddle attachment.)
- Turn the dough out onto a floured work surface and knead for 2 to 4 minutes. Return the dough to a clean, oiled bowl, cover with plastic wrap, and allow the dough to rise in a warm spot (I find on top of the refrigerator works well) until doubled in size - about 90 minutes. (Dough can be kept in the fridge over night after rising, to use the next day or can be used immediately.).
- If making one large cookie sheet sized pizza, roll dough out on a floured surface and place in a well oiled pan, allowing a bit of hang-over at the sides. I like to stuff the crust with cheese, which this overhang allows for. If not, you can either roll the sides in without stuffing or cut them off a bit to make them slightly smaller. If making two or more smaller pizzas, divide dough into balls and roll out to desired size.
- Preheat oven to 375°F Top pizza(s) with tomato sauce and all of your favourite toppings (I used eggplant, mushrooms, tomatoes, black olives, sundried tomatoes, vidalia onions, steamed spinach, goat's cheese, mozzerella and parmesan). Brush crust(s) with olive oil and bake for about 20 - 30 minutes or until cheese is bubbling and crust starts to turn brown. Slice and serve!
Nutrition Facts :
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