EASY WHOLE WHEAT PIZZA DOUGH
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11" diameter) pizzas.
Provided by Cookie and Kate
Categories Pizza
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Nutrition Facts : Calories 199 calories, Sugar 2.2 g, Sodium 315.7 mg, Fat 3.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.3 g, Fiber 6 g, Protein 8.5 g, Cholesterol 2.4 mg
WHOLE-WHEAT PIZZA DOUGH
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Yield Makes 2 1-pound balls
Number Of Ingredients 7
Steps:
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
- To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
- To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).
MARSHA'S WHOLE WHEAT PIZZA
My friend Marsha has made pizza every Friday night for many years. This healthy whole wheat version is delicious. Add any other toppings you like to this basic version.
Provided by Sudie
Categories Yeast Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix dough ingredients together.
- Let rise until doubled.
- Heat pizza stones at 500 degrees.
- Roll out dough and let rise again, about 10 minutes.
- Take stones out of the oven, smooth on the dough.
- Put on a little olive oil, fresh chopped tomatoes, mozzarella, S&P, oregano, parsley Cook in 500 degree oven for 12-15 minutes.
Nutrition Facts : Calories 215.6, Fat 0.7, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 44.5, Fiber 2.2, Sugar 0.1, Protein 7
LARGE-BATCH WHOLE-WHEAT PIZZA DOUGH
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes three 1-pound pizzas
Number Of Ingredients 7
Steps:
- Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
- Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
- Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
- Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.
WHOLE WHEAT VEGETARIAN PIZZA
I just made this pizza today and could not believe how good the dough turned out. It is not the traditional way of making it. I folded the edges of the dough into the pizza itself, what a great idea!!. For the filling I pretty much used what I had on hand so feel free to add your own personal touch. This recipe will yield two regular pizza pies.
Provided by Miryam MS
Categories < 4 Hours
Time 1h30m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Place warm water, sugar and sprinkle the yeast on top of the water in the bowl. Let yeast stand for 5 minutes until it foams.
- Add oil, flour and salt. Mix and let it stand on a greased bowl up the sides covered with plastic wrap for 1 hour until at least double in size.
- Dough is now ready for use so you may use it for calzones, or regular pizza pie.
- Spread tomatoes sauce, and sprinkle with oregano. Arrange peppers, sun dried tomatoes, and olives on top of the pizza. Add mozzarella cheese and bake at 400 degrees for about 15-20 minutes. Enjoy.
Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 2.3, Cholesterol 5.5, Sodium 403, Carbohydrate 31.2, Fiber 3.9, Sugar 3, Protein 6.8
WHOLE WHEAT BEEF 'N' PEPPER PIZZA
This is an adaptation of a Weight Watchers recipe that we have enjoyed many times. You can vary the toppings to suit your family's tastes. We have tried black olives, mushrooms, sausage, and different kinds of cheeses. Note on 5/19/2012 Since I always spice it up and the reviews agreed, I changed the recipe to reflect this. As always Pizzas are very easily customized and you can make it the way you like it.
Provided by CaliforniaJan
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Spray 13 by 9 by 2-inch glass baking dish with nonstick cooking spray and set aside. In bowl combine flour, milk, eggs (or substitute), oregano and 1/2 teaspoon salt and beat until smooth; pour into sprayed dish and sprinkle evenly with beef, vegetables, pepper, red pepper flakes and remaining salt. Bake for 20 minutes; top pizza with pizza sauce, sprinkle with cheese and any additional toppings you'd like and bake until cheese is melted and crust browned, 10 to 15 minutes.
Nutrition Facts : Calories 434.7, Fat 21.4, SaturatedFat 10.3, Cholesterol 170.4, Sodium 1142.1, Carbohydrate 27.4, Fiber 4.2, Sugar 2.6, Protein 33.4
WHOLE WHEAT PIZZA (WITH OR WITHOUT STUFFED CRUST)
Make and share this Whole Wheat Pizza (With or Without Stuffed Crust) recipe from Food.com.
Provided by Kate DeMello
Categories European
Time 1h10m
Yield 18 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add honey, 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
- Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
- Working in batches, on a lightly oiled surface, roll each piece of dough 1/16 inch thick.
- Place in baking pan.
- place the string cheese along the edges of the crust and fold over, making sure the dough seals over the cheese.
- Ladle on the pizza sauce and bake for 10-15 min in a 425 degree oven, until the crust just begins to golden.
- take the pizza out and add shredded cheese and pepperoni or other toppings, if desired.
- bake again until cheese is melty and crust is browned, about 15 minutes.
Nutrition Facts : Calories 273.2, Fat 8.7, SaturatedFat 3.6, Cholesterol 18.8, Sodium 696.2, Carbohydrate 38.1, Fiber 5.5, Sugar 6.9, Protein 13.2
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