Eating Well's Whole Wheat Pizza Dough |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Ingredients:
3/4 cup whole wheat flour |
3/4 cup all-purpose flour |
2 1/4 teaspoons fast rising yeast, such as fleischmann's rapid rise (1 packet) |
3/4 teaspoon salt |
1/4 teaspoon sugar |
1/2-2/3 cup hot water (120-130 degrees) |
2 teaspoons olive oil |
Directions:
1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
2. Combine hot water and oil in a measuring cup.
3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
4. Process until the dough forms a ball, then process for 1 minute to knead.
5. Transfer the dough to a lightly floured surface.
6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
7. Let the dough rest for 10 to 20 minutes before rolling.
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