WHOLE WHEAT PIZZA DOUGH
Pizza, egg pockets, stromboli-this make-ahead dough has endless potential for quick and impressive breakfasts, lunches or dinners. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 3 pounds (enough for 3 pizzas).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 8g protein.
WHOLE WHEAT PIZZA DOUGH
This is an easy recipe that is also healthy!
Provided by rosey cheeks
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 31.1 g, Fat 5.1 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 99.7 mg, Sugar 0.5 g
WHOLE WHEAT PIZZA DOUGH
This whole wheat pizza dough recipe is made from 100% whole wheat flour or wholemeal flour which gives a soft textured pizza base with a lovely crust. Easy foolproof Whole Wheat Pizza Crust recipe that works every time.
Provided by Dassana Amit
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Take instant yeast in a mixing bowl or in the stand mixer bowl.
- Add sugar and 1 cup water. Mix to dissolve the sugar.
- Next add whole wheat flour, salt, olive oil and lemon juice..
- If you do not have olive oil, use any neutral flavoured oil.
- Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix all the ingredients first and knead for about 8 to 10 minutes.
- The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can add some flour and knead again.
- Spread some water all over the dough.
- Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. If using dry active yeast, then keep for 2 hours to 3 hours or more. Timing varies with the temperature conditions in your city.
- The pizza dough will nicely increase in volume and double up.
- Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
- Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough.
- In the refrigerator this whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.
Nutrition Facts : Calories 235 kcal, Carbohydrate 38 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 336 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
PIZZA DOUGH HALF WHITE/HALF WHOLE WHEAT (CPK)
Make and share this Pizza Dough Half White/Half Whole Wheat (Cpk) recipe from Food.com.
Provided by TaterBug
Categories Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water and set aside for 5 to 10 minutes. Do not get water above 115, it will kill the yeast and the dough will not rise. Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
- Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
- Use a wooden spoon to combine the ingredients. Once the intial mixing is done, you can oil your hands and begin kneading the dough.
- Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
- Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours. It should double in size.
- The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
- After removing it from the fridge, let the dough come to room temperature. Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer. Thick or thin according to your tastes.
- Preheat pizza sone to 450-500 for 1 hour.
- Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.
Nutrition Facts : Calories 128.2, Fat 2.1, SaturatedFat 0.3, Sodium 292, Carbohydrate 24.1, Fiber 2.4, Sugar 1.1, Protein 3.9
WHOLE WHEAT PIZZA DOUGH
Provided by Moira Hodgson
Categories appetizer, main course
Time 30m
Yield 4 10-inch pizzas
Number Of Ingredients 6
Steps:
- Pour water into bowl and sprinkle in the yeast. Stir until it has dissolved.
- Add the unbleached flour, salt and oil. Mix thoroughly with a spoon. Add one and three-fourths cups of the whole wheat flour and mix. You will have a soft dough that will begin to pull away from the sides of the bowl.
- From the remaining flour, lightly sprinkle the work surface. Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands). Knead for at least 10 minutes until the dough becomes soft and elastic.
- Place the ball of dough in a lightly oiled bowl. Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free area and allow the dough to double in size. Depending on the temperature, it will take one to three hours. Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
- When the dough has doubled in bulk, punch it down with your fist. Pull the dough together and place it on a floured surface. Divide it into four equal parts. Roll each one out to form a 10-inch pizza shell.
- Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour. Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan). Put the pizza in the oven and bake for 10 minutes.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 0 grams
COLD-RAISED WHOLE WHEAT PIZZA DOUGH
Makes a tasty and healthy pizza crust. The flavor is so good, because of the long raising time. (Still it's easy and fast to make!)
Provided by Veganized
Categories European
Time P1DT20m
Yield 1 12
Number Of Ingredients 6
Steps:
- Combine flours, yeast and salt. Mix well.
- Combine water and oil. Add to flour-mixture, stir to blend.
- Knead dough on a flour-coated counter, adding more flour as needed. (or water if it seems too dry).
- When dough is "soft", shape in to a ball and roll in flour. Transfer to a big bowl and cover.
- Let stand in refrigerator overnight.
- Next day knead dough 1 min., then let it rest for 10-30 minutes. Roll out and place on a flour-coated baking sheet.
- (I usually pre-bake the dough for 8-10 minutes at 400F).
Nutrition Facts :
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