Guilt Free Whole Wheat Pizza Dough Recipes

WHOLE WHEAT PIZZA DOUGH

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.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large mixing bowl, combine all dry ingredients except sugar and yeast.
• Stir together thoroughly and form a well in center.
• Blend remaining ingredients and pour into well.
• Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
• Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
• Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
• Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
• Punch down dough, form into a small circle and place on floured work surface.
• Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
• Fold dough in half and in half again.
• Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
• Unfold dough and crimp edges to form a crust.
• Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.

GUILT FREE WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine warm water, milk, and yeast in small bowl and let sit 5 minutes.
• In larger bowl, combine flour, sugar, salt and optional seasoning ingredients.
• Thoroughly mix in wet ingredients until at dough like state (or, if bread machine available, choose dough setting and place all ingredients in machine).
• If mixed by hand, let rise in warm area for 1/2 to 1 hour.
• Preheat oven to 445-460 degrees farenheit (based on the thickness of your pizza).
• Divide dough in half, shape into two 9 to 10 inch pizzas. You may want to allow the dough to rise for 5-10 extra minutes.
• Spread o 3/4 to 1 cup sauce.
• Set in oven for 10-12 minutes.
• Enjoy your delicious pizza!

WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine the water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, about 10 minutes.
• Combine 2 cups of the flour, the remaining sugar and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes. Add the remaining flour ½ cup at a time, stirring in each, until you have a soft dough that holds together nicely. (This can also be done in a stand mixer with the dough paddle attachment.)
• Turn the dough out onto a floured work surface and knead for 2 to 4 minutes. Return the dough to a clean, oiled bowl, cover with plastic wrap, and allow the dough to rise in a warm spot (I find on top of the refrigerator works well) until doubled in size - about 90 minutes. (Dough can be kept in the fridge over night after rising, to use the next day or can be used immediately.).
• If making one large cookie sheet sized pizza, roll dough out on a floured surface and place in a well oiled pan, allowing a bit of hang-over at the sides. I like to stuff the crust with cheese, which this overhang allows for. If not, you can either roll the sides in without stuffing or cut them off a bit to make them slightly smaller. If making two or more smaller pizzas, divide dough into balls and roll out to desired size.
• Preheat oven to 375°F Top pizza(s) with tomato sauce and all of your favourite toppings (I used eggplant, mushrooms, tomatoes, black olives, sundried tomatoes, vidalia onions, steamed spinach, goat's cheese, mozzerella and parmesan). Brush crust(s) with olive oil and bake for about 20 - 30 minutes or until cheese is bubbling and crust starts to turn brown. Slice and serve!

GEORGE'S WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine the yeast and the water, stir until dissolved.
• Add the remaining ingredients to a bowl.
• Add the yeast mixture and mix using a dough hook.
• Knead dough until it forms a nice ball, using extra flour if necessary.
• Let rest for at least 1/2 hour.
• Bake at 450* for 12-15 minutes or until golden brown.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings.
• Bake for 16 to 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

EATING WELL'S WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine flours, 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 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
• Process until the dough forms a ball, then process for 1 minute to knead.
• Transfer the dough to a lightly floured surface.
• Spray 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.