AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
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.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHEAT BRAN THICK-CRUST PIZZA DOUGH
This recipe makes 1 thick-crust pizza dough. Just scatter your favorite toppings over the prepared dough before baking and bake at 425 degrees F (220 degrees C) until toppings are cooked to your liking, about 20 minutes.
Provided by MonicaG
Categories Bread Pizza Dough and Crust Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1 cup flour, wheat bran, yeast, salt, and sugar in a bowl. Add water and 1 teaspoon oil. Mix until combined. Add the remaining 1 cup flour; mix until a rough ball is formed. Coat your hands with flour and toss a small handful into the bowl to prevent sticking. Knead the dough until firm but smooth, about 8 minutes.
- Preheat oven to 125 degrees F (52 degrees C).
- Form dough into a ball. Coat dough and sides of the bowl with the remaining oil. Cover bowl with a clean, damp dish cloth; place in the warm oven until dough is doubled in size, about 45 minutes.
- Remove bowl from oven. Knead dough briefly. Roll into a ball; let rest for 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Grease a pizza pan.
- Punch dough down; turn onto a floured surface. Roll out to the size of your pizza pan using a rolling pin. Transfer dough to the pan.
- Bake in the preheated oven until crust is golden brown, about 20 minutes.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 59.9 g, Fat 9.5 g, Fiber 5.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 585.6 mg, Sugar 1.3 g
THICK CRUST PIZZA DOUGH
This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise.
Provided by AmyZoe
Categories Yeast Breads
Time 50m
Yield 1 thick crust, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
- In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
- Blend at low speed until moistened and beat 2 minutes at medium speed.
- Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
- On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
- Place dough in greased bowl and cover loosely with plastic wrap and a towel.
- Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
- Punch down several times to remove all air bubbles.
- Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.
Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 233.8, Carbohydrate 14.9, Fiber 0.7, Sugar 0.3, Protein 2.3
THIN CRUST PIZZA DOUGH
This recipe was given to me by a lady at work. She made this recipe for a couple that she cooked for on the side. She always gave me the best recipes. Once I found this recipe I never used another recipe.
Provided by Ycooks2
Categories Low Cholesterol
Time 2h10m
Yield 9 pie, 3 serving(s)
Number Of Ingredients 5
Steps:
- Proof yeast in water.
- Mix all ingredients and knead for 7 minutes.
- Place dough in bowl and cover with 1/2 teaspoon olive oil.
- Let double and do not punch down.
- Makes 3 - 9" pizzas. Place airholes in dough with a fork before baking.
- Bake 6 minutes at 500 degrees.
- Then put on toppings or freeze.
- After toppings - bake an additional 5-10 minutes at 500 degrees.
- NOTE: Above is the orginial recipe. I make dough in bread machine on dough cycle. I always double this recipe so we have leftover pizza.
PIZZA WITH WHEAT CRUST
If you're looking for a change from traditional pizza crust, try this whole wheat version from Kathryn Maxson of Mountlake Terrace, Washington. Covered with your choice of pizza toppings, the homemade crust is thick, tender and tasty.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 13
Steps:
- In a bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Cover and let stand for 10 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Spread with pizza sauce and sprinkle with cheese. Add toppings if desired. Bake at 400° for 18-20 minutes or until the crust and cheese are lightly browned.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 375mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
QUICK WHOLE-WHEAT PIZZA DOUGH
Provided by Florence Fabricant
Categories pizza and calzones
Time 15m
Yield dough for two 9-inch deep-dish pizzas
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 1064, UnsaturatedFat 14 grams, Carbohydrate 194 grams, Fat 18 grams, Fiber 16 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 1 gram
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