Thin Crust Whole Wheat Pizza Dough

Just a quick post to share this pizza dough recipe with you this morning, as promised!  This isn’t my recipe.  It’s from a cookbook that came with my pizza stone, but I really like it.  It’s healthier than your typical crust because it’s made with whole wheat flour, instead of refined white flour.  The recipe makes 4 crusts that are about 8 inches in diameter.  I love that it’s so thin, so it cooks fast!  I almost never end up with a perfectly round pizza, but it tastes just as good!

After kneading the dough, let it rise until doubled in size.

Pizza Dough

Roll out the dough to about 8 inches wide – any shape is fine!  If you have a pizza peel, and you’re transferring the pizza to a stone or preheated baking sheet in the oven, it helps to have cornmeal under the crust.  It slides right off!

Rolled out pizza dough

Add your toppings!  This one was buffalo chicken.

Pizza Toppings

Bake on a preheated pizza stone, or baking sheet for about 8-10 minutes, until bubbly and crust is crispy.

Pizza on stone in oven

Carefully remove and enjoy!

 

WHOLE WHEAT PIZZA CRUST

Makes: 4  8in pizza crusts

From Gourmet Pizza Made Easy

Ingredients

1 package active dry yeast

1 cup warm water (105⁰ – 115⁰ F)

1 ½ tsp salt

2 tsp sugar

1 ½ cups all purpose flour

3 cups whole wheat flour

1 tbsp olive oil

Directions

1.  Stir yeast into water until dissolved.

2.  In a separate bowl, mix flours, salt, and sugar.

3.  Make a well in the middle of the flour mixture, and pour in yeast mixture and oil.  Fold together ingredients until combined into a dough.

4.  Turn out onto floured surface, and knead dough until springy and smooth, about 15-20 minutes.

5.  Divide dough into 4 balls.  Line two cookie sheets with parchment paper and place two balls on each.  Cover with damp towels, and place in a warm location to rise until dough has doubled in size, about 2 hours.

6.  Once risen, dough is ready to be rolled out, or wrapped in plastic wrap and frozen for future use.

7.  To roll out, sprinkle work surface with flour, and press dough down with fingers, and flatten out from the center using your palms.  Be careful not to overwork the dough.  Use a rolling pin to roll dough until it’s very thin – 8-10 inches.  Don’t worry if it’s not round.  Any shape is fine!

8.  Add toppings, and bake in 450 degree oven for about 8-10 minutes.

Serving size: 1 crust

Whole Wheat Pizza Crust Nutrition

Happy, healthy eating!

Advertisements

2 Comments

Filed under Uncategorized

2 responses to “Thin Crust Whole Wheat Pizza Dough

  1. Pingback: Grilled Caprese Pesto Whole Wheat Pizza | All Spice and Yum

  2. Pingback: Your 5 Favorite All Spice and Yum Recipes of 2013 | All Spice and Yum

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s