Whole Wheat Pizza Dough Recipes

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Steps:

• For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
• Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.

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.

Steps:

• Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
• Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

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.

Steps:

• Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
• In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
• Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
• To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
• To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

Steps:

• Combine flours, 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 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
• Process until the dough forms a ball, then process for 1 minute to knead.
• Transfer the dough to a lightly floured surface.
• Spray 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.

Steps:

• Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
• Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
• Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
• Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.