Whole Wheat Pizza Dough
This is a versatile dough for pizzas, calzones, and heese bread.
Servings 4 10-12 inch thin pizzas
Calories 563kcal
Ingredients
- 1 teaspoon Active dry yeast
- 1 and ½ cup warm water 120 - 130 degrees
- 3 and ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- 3 Tablespoon canola oil
- 1 Tablespoon granulated sugar
For pizza pictured here I used the following toppings
- ¼ cup pizza sauce
- 2 cups mozzarella shredded
- pepperoni as much or little as you want
Instructions
- Sprinkle yeast over warm, (this is key. I always, always test with a thermometer) stir to combine and set aside 10 minutes.
- In a mixer with the dough hook attached, add flour, salt, and oil. Stir to combine. Drizzle in yeast water and mix until smooth. Add 1 to 2 T more flour if dough is too sticky. Coat the inside of another bowl with oil and add dough. Cover tightly and set in a warm, draft-free place like the oven or microwave. It will double in size. If you plan to use it later, refrigerate for up to 3 days. If refrigerated, I like to take it out of the refrigerator and allow it to come to room temp before using it.
- Allow it to proof until it doubles in size. After it has doubled you can use it or refrigerate it. It will last in the fridge for 3 days. To use it after refrigerated, take it out and allow it to come to room temperature then used it however you want.
- To make pizza. Preheat oven to 450 degrees. Oil your pan. Knead it for 3 to 4 minutes then spread ¼ of the dough on a 12-inch pizza pan. The dough will be thin. (You can use ½ of the dough for a thick crust.) Top with desired toppings.
- Bake at 450°F for 12 to 15 minutes depending of the size and thickness. Remove to wire rack. Serve hot.
Nutrition
Calories: 563kcal | Carbohydrates: 98g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 200mg | Fiber: 5g | Sugar: 3g | Calcium: 22mg | Iron: 6mg
