Quick Whole Wheat Pizza Dough Food

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

EATING WELL'S WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
• Combine hot water and oil in a measuring cup.
• 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.
• Process until the dough forms a ball, then process for 1 minute to knead.
• Transfer the dough to a lightly floured surface.
• Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
• Let the dough rest for 10 to 20 minutes before rolling.

QUICK WHOLE-WHEAT PIZZA DOUGH

Steps:

• Dissolve yeast in 1 cup of water, stir in olive oil and set aside.
• Combine the all-purpose flour with whole-wheat flour and salt in a food processor. Process with steel knife blade for a few seconds to blend. With processor running, slowly pour yeast mixture through the feed tube and continue to process until a firm, smooth and elastic ball of dough forms. If the mixture is too dry to cohere, you may have to add another tablespoon or so of warm water. If it is too soft, add a little more all-purpose flour.
• Remove dough from processor and wrap in plastic. Refrigerate for at least 10 minutes or up to one day.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Proof yeast in a measuring cup with lukewarm water.
• In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
• Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
• On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
• Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

WHOLE WHEAT PIZZA DOUGH

Steps:

• For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
• Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, combine the yeast, sugar, salt and whole wheat flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough white whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest for 10 minutes. Punch down dough; divide into 3 portions. Use immediately, refrigerate overnight or freeze for up to 1 month.

BASIC QUICK PIZZA DOUGH

Steps:

• Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast.
• Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor.
• Process for about 10 seconds, or until combined.
• Add the yeast mixture, pulsing to combine.
• Add enough of the remaining flour to form a soft, slightly moist dough.
• If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water.
• Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute.
• Transfer the dough to a bowl.
• Drizzle with a little olive oil and turn the dough over to coat lightly with oil.
• cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F.
• Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan.
• Stretch the dough to fit the pan, building up the edges slightly.
• Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes.
• Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.