Homemade Whole Wheat Pizza Dough
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 1/4 cups warm water (105° to 115° F)
- 3 1/3 cups whole wheat flour
- 1 1/2 tsp kosher salt
- 4 tsp extra virgin olive oil
- In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons of olive oil.
- With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky.
- Coat dough evenly with 2 teaspoons olive oil (I just put the olive oil directly into the bag); transfer to a 1-gallon plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
- Place dough on lightly floured surface and punch down. Spray a pizza pan with olive oil cooking spray. Stretch out the dough on the pan until it’s perfectly round and the thickness you want it to be. (Note: this amount of dough makes a pretty thick crust, so if you want a thinner crust use 3/4 or 2/3 of the dough)
- Add whatever toppings you like. We like red peppers, tomatoes, dried oregano, garlic, fresh mozzarella, and goat cheese crumbles – but you can add tons of veggies to this like spinach, kale, red onions, squash – the possibilities are endless.
- Bake the pizza at 450° for 17 to 18 minutes, depending on your oven. Let it cool a bit before slicing.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.