100% Whole Wheat Pizza Dough and Pizza Tips Recipe

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100% Whole Wheat Pizza Dough and Pizza Tips
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Ingredients
6
Count
Nutrition
425
Calories
Total time
27
Minutes
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Ingredients:

  • 5 1/2 cups whole wheat flour (24 oz or 680g, i use hard spring wheat flour)
  • 2 tbsp honey (or 1.5 oz or 43 g sugar)
  • 2 tsp salt (0.5 oz or 14 g, less volume if using coarse )
  • 1 tsp instant yeast (0.11 oz or 3 g)
  • 2 1/8 cups water (17 oz or 482 g, reinhart uses 2.25 cups or 18 oz or 539 g)
  • 3 tbsp olive oil (1.5 oz or 43 g)

Directions:

  1. Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
  2. Rest for 5 minutes to hydrate dough. Cover while resting.
  3. Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
  4. Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
  5. Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
  6. Form each piece into a ball.
  7. Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
  8. Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
  9. Thaw frozen dough in the fridge for a day before cooking.
  10. On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
  11. Preheat oven with pizza stone to 500F or slightly more if possible.
  12. Prepare toppings.
  13. Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
  14. Place on parchment paper and add sauce, cheese and toppings.
  15. Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
  16. Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.52 Kcal (1777 kJ)
Calories from fat 62.82 Kcal
% Daily Value*
Total Fat 6.98g 11%
Sodium 693.44mg 29%
Potassium 123.26mg 3%
Total Carbs 80.86g 27%
Sugars 4.94g 20%
Dietary Fiber 2g 8%
Protein 7.98g 16%
Vitamin C 0.1mg 0%
Iron 6.8mg 38%
Calcium 22.2mg 2%
Amount Per 100 g
Calories 230.93 Kcal (967 kJ)
Calories from fat 34.17 Kcal
% Daily Value*
Total Fat 3.8g 11%
Sodium 377.22mg 29%
Potassium 67.05mg 3%
Total Carbs 43.99g 27%
Sugars 2.69g 20%
Dietary Fiber 1.09g 8%
Protein 4.34g 16%
Iron 3.7mg 38%
Calcium 12.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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