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Nutrition Facts
Serving Size 1 (237g) Recipe makes 4 servings
Calories 585
Calories from Fat 138		(23%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1170mg		48%
Potassium 381mg		10%
Total Carbohydrate 98.9g		32%
	Dietary Fiber 9.8g	39%
	Sugars 6.7g
Protein 16.0g		32%
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Quick Whole Wheat Pizza Dough

Recipe #398012 | 2 hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MSS
Nov 5, 2009

Quick and easy recipe for beautiful, soft whole wheat pizza dough. May be frozen for future use. Prep Time: 1 1/2 hours (includes rising time!). Yield: 4 5-inch personal sized pizzas (or medium, if you roll crust thin). This recipe feeds 2 adults + 2 kids. Credit to Martha Stewart Everyday Food, 2009

SERVES 4 , 4 small/medium pizzas (change servings and units)

Ingredients

1 1/2 cups warm water (approx 115 degrees)
2 (1/4 ounce) packets active dry yeast or 1 1/2 teaspoons bread machine yeast
1/4 cup olive oil, plus more for the bowl
2 tablespoons sugar
2 teaspoons coarse salt (kosher)
2 cups all-purpose flour, plus more for kneading (spoon & level!)
2 cups whole wheat flour (spoon & level!)

Directions

1
Place water in a large bowl. Sprinkle with yeast. Allow to stand until yeast starts to react and "foam," about 5 minutes. Whisk in sugar, oil, salt. Then add flours, stirring w/ a wooden spoon until a sticky dough forms.
2
Using a second large bowl, coat bowl w/ oilve oil. Transfer dough to new bowl. Brush top of dough w/ oil. Cover bowl w/ plastic wrap.
3
Allow to stand in a warm place until doubled, approx 1 hour. (I use my warming drawer, set to "proof" temperature.)
4
Turn risen dough out onto floured surface. With floured hands, knead about 15 seconds. Divide into 2 (one-pound) balls.
5
IF FREEZING: place two balls, OR four shells on parchment paper, in freezer till firm. Place in freezer bags up to 3 months. Shells may be topped & baked from frozen!