Whole-Wheat Pizza Dough

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.


Yield:
Makes 1-12 ounce or 1 pound dough (servings: 6)
Total Time: 15 minutes
Prep Time: 5 minutes

To Make Ahead: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Recipe Ingredients:

To make 12 ounces dough:

  1. 3/4 cup whole-wheat flour
  2. 3/4 cup all-purpose flour
  3. 1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon sugar
  6. 1/2-2/3 cup hot water (120-130°F)
  7. 2 teaspoons extra-virgin olive oil

To make 1 pound dough:

  1. 1 cup whole-wheat flour
  2. 1 cup all-purpose flour
  3. 1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
  4. 1 teaspoon salt
  5. 1/2 teaspoon sugar
  6. 3/4 cup hot water (120-130°F)
  7. 1 tablespoon extra-virgin olive oil

Recipe Steps:

  1. Combine whole-wheat flour, all-purpose flour, 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 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
  2. Transfer the dough to a lightly floured surface. Coat 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.
  3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Recipe Nutrition:

Per 12-ounce serving: 766 calories; 12 g fat (2 g saturated fat, 8 g mono unsaturated fat); 0 mg cholesterol; 142 g carbohydrates; 26 g protein; 16 g fiber; 1882 mg sodium; 542 mg potassium

© 2009 Eating Well Inc. Photo by Ken Burris