EASY WHOLE WHEAT PIZZA DOUGH
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11" diameter) pizzas.
Provided by Cookie and Kate
Categories Pizza
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Nutrition Facts : Calories 199 calories, Sugar 2.2 g, Sodium 315.7 mg, Fat 3.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.3 g, Fiber 6 g, Protein 8.5 g, Cholesterol 2.4 mg
WHOLE WHEAT PIZZA DOUGH
Follow these detailed instructions for making easy whole wheat pizza dough at home. The recipe yields almost 2 lbs of whole wheat pizza dough, which is enough for two 12-inch pizzas.
Provided by Sally
Categories Pizza
Time 2h30m
Number Of Ingredients 8
Steps:
- Whisk the warm water, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
- Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with olive oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
- Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
- To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 15-16 minutes.
- Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
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
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- Add warm water and honey to the bowl of a stand mixer and stir. Allow to rest for 5-10 minutes to allow the yeast to proof. (If it doesn't get foamy on top, your yeast was not good.)
- Add the olive oil, salt and spices and stir to combine. Add the whole wheat flour and 1 cup of the all-purpose flour. Mix until the dough starts to come together.
- Knead with your stand mixer (or on your greased counter with your hands) for 7-10 minutes or until the dough is smooth and elastic. Add more flour, if needed. The dough should be slightly sticky to the touch, but not so sticky that it sticks to your finger.
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- In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand).
- Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (or a lid, if the bowl has one) and refrigerate for 8-24 hours.
- Remove the bowl 2-3 hours before making pizza. The dough should be at room temperature (it is really hard to roll it out if it is still chilled).
- Lightly punch down the dough and shape it into pizzas, top with sauce and toppings and bake in a 475 or 500 degree oven on a preheated pizza stone or on a baking sheet (for an in-depth look at baking methods, here is a great tutorial).
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