Whole Wheat Pizza Dough

Whole Wheat Pizza Dough - 2 Guiding Stars

Active Time

30 min.

Total Time

2 hours

Servings

6 (101 g)

Using all whole wheat flour makes a heavy dense crust. Here the whole wheat is combined with all purpose flour so you get the goodness of whole grain in a delicious crust with just the right texture.

Ingredients

2 tsp. active dry yeast
1 cup warm water
½ tsp. sugar
1 Tbsp. olive oil
1¼ cups whole wheat flour
1½ cups all-purpose flour
1¼ tsp. salt

Directions

Stir together yeast, water, sugar, and oil. Let sit for 2-3 minutes.
Stir together the whole wheat flour, all-purpose flour and salt. Stir in the yeast mixture and continue stirring until you have a tacky dough ball.
Knead dough on a lightly floured surface until you have a smooth dough, adding flour as needed to prevent sticking (5-8 minutes).
Shape the dough into a ball. Coat a large bowl lightly with non-stick cooking spray. Place the dough in the bowl and turn once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm spot until doubled (1-2 hours).
Divide the dough into two equal balls. Coat a baking tray with non-stick cooking spray and place the balls on it, covering with plastic wrap. Let rest for 15 to 20 minutes.
Use dough as directed in your favorite pizza recipe. Dough can be stored, tightly covered in the fridge, for up to 3 days or in the freezer for up to 3 months.

Nutritional analysis per serving: Calories 225; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 490mg (21% DV); Total Carbohydrate 43g (16% DV); Dietary Fiber 4g (14% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 2% DV; Manganese 50% DV; Selenium 45% DV; Niacin 25% DV.