Whole Wheat Pizza

We love pizza at our house, and I’ve looked for a long time for a great whole wheat (or at least mostly whole wheat) pizza dough to make.  Sure, we’ve bought store-bought fresh & frozen dough, but since I love to make things myself, I *needed* a whole wheat pizza dough recipe.

I finally found this recipe in a page I had cut out from Whole Living magazine (which, sadly no longer exists), and it is the perfect mostly-whole wheat pizza dough recipe!  I use it to make 3 large balls of dough, each enough for a large pizza.  I usually make one right away and wrap and freeze the rest.  The frozen dough balls can be defrosted in the fridge overnight (or on the counter at room temp for a few hours, or even in the microwave on a low defrost setting for a few minutes).  Enjoy!

Whole Wheat Pizza Dough
From Whole Living, Sept 2011
Number of Servings: 24 (enough for 3 pizzas, 8 slices each)

Ingredients:
1 envelope dry active yeast (1/4 oz)
2 cups warm water
2 1/2 cups all-purpose flour, plus more (1/4 cup) for dusting surface (I use ultragrain)
2 teaspoons coarse salt
2 cups whole-wheat flour
1/2 cup toasted wheat germ
1 Tbsp extra-virgin olive oil, for bowl

Toppings of choice (I used tomato sauce, veggies, meat, cheese)

Directions:
1. Dissolve yeast in water in a large bowl and let stand, 5 minutes. Stir in 2 cups all-purpose flour and salt. Stir in whole-wheat flour and wheat germ, then remaining all-purpose flour, 1 tablespoon at a time, until dough comes away from bowl but is still sticky.

2. Turn out onto a lightly floured work surface, and knead, until it’s smooth and elastic and springs back slowly when poked, about 10 minutes.

3. Place in a lightly oiled bowl, turn to coat. Cover, and let rise in a warm place until it doubles in volume, about 2 1/2 hours.

4. Cut dough into three portions. Roll into balls, cover, and let rest 30 minutes before stretching for pizza. **Note** At this point, you can wrap the dough balls in plastic wrap and freeze for up to 2-3 months.

5. Stretch each ball into a 12-14-inch pizza.  Top with desired toppings (I used tomato sauce, veggies, meat, and cheese for this one).

6. Bake each pizza at 450 for 12-15 minutes.

Nutritional info (crust – per slice):
Calories: 98.0
Total Fat: 1.1 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 93.5 mg
Potassium: 23.2 mg
Total Carbohydrate: 18.4 g
Dietary Fiber: 2.5 g
Sugars: 0.6 g
Protein: 3.9 g

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