Whole Wheat Pizza Dough
Yield
2 crustsPrep
15 minCook
20 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
whole-wheat flour
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
water
lukewarm |
|
| 1 | Package |
yeast, active dry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 414 | ml |
whole-wheat flour
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
water
lukewarm |
|
| 1 | Package |
yeast, active dry
|
*
|
Directions
Set yeast in 1 teaspoon sugar and ½ cup lukewarm water for 10 minutes.
Heat 1½ cup of water and 2 tablespoon salad oil until warm; stir in yeast.
Mix whole wheat flour, first amount of white flour, and salt in bowl.
Stir in yeast mixture.
Knead for 5 minutes with the extra white flour.
Place in greased bowl and let rise for 45 minutes (covered).
Divide in two and roll out. Add toppings and bake at 450 F for 20 minutes.
