Whole-Wheat Pizza Dough

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.

Nutirion Profile: Heart Healthy High Fiber High Potassium Low Sat Fat

Serves Prep Time Total Time
6 5 min 15 min

Directions

Ingredients

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

Cooking Instruction

Step 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.

Step 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.

Step 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.


Nutrition

  • Serving: Per 12-ounce serving
  • Calories: 766
  • Carbohydrates: 142g
  • Fat: 12g
  • Protein: 26g
  • Dietary Fiber: 16g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 8g
  • Cholesterol: 0mg
  • Potassium: 542mg
  • Sodium: 1882mg
  • Exchanges: 9 starch, 2 fat
  • Carbohydrate Servings: