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Nutrition Facts
Serving Size 1 (40g) Recipe makes 8 servings
Calories 94
Calories from Fat 13		(14%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 219mg		9%
Potassium 80mg		2%
Total Carbohydrate 17.7g		5%
	Dietary Fiber 1.9g	7%
	Sugars 0.2g
Protein 3.2g		6%
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Eating Well's Whole Wheat Pizza Dough

Recipe #193972 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: greysangel
Nov 5, 2006

Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

SERVES 8 -12 , 1 12 inch pizza crust (change servings and units)

Ingredients

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 1/4 teaspoons fast rising yeast, such as Fleischmann's Rapid Rise (1 packet)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130 degrees)
2 teaspoons olive oil

Directions

1
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
2
Combine hot water and oil in a measuring cup.
3
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.
4
Process until the dough forms a ball, then process for 1 minute to knead.
5
Transfer the dough to a lightly floured surface.
6
Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
7
Let the dough rest for 10 to 20 minutes before rolling.

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Featured Reviews for This Recipe

From: kelly in TO

On May 3, 2009

Nice dough. I skipped the sugar, and used a light olive oil. Thanks!

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From: DCKiki

On Apr 13, 2009

Excellent recipe, it was exactly what I wanted. Using the food processor made it so unbelievably easy! When baked, the crust turned soft and chewy, which is just the way I like it. I also like that it's partially whole wheat. Thanks for sharing, will make again!

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From: Couperine

On Jan 17, 2007

This is so simple to make; the rising time is perfect for prepping all the toppings and sauce to put on your pizza. This made 2 9-in pizza crusts for me; I cooked my pizzas at 500 degrees for 8-10 minutes (til the cheese was bubbly) and the crust was perfect. Just a perfect recipe for pizza crust. Your pizza will likely be done before someone could deliver one far less delicious and healthy to your home.

2 people found this review helpful

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From: MyCookiesCrumble

On Sep 12, 2008

We like a really thin dough, so I made into 2 smaller pizzas and made them personal pans for DH and I. Worked fine for us! This is my first of Zaar recipes to add to my Favorites!

1 person found this review helpful

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Read all 7 reviews