Whole Wheat Pizza Dough Recipe Wheat Pizza Base Food

WHOLE-WHEAT PIZZA DOUGH

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).

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:

• 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:

• Whisk the warm water, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with olive oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
• To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 15-16 minutes.
• Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Take instant yeast in a mixing bowl or in the stand mixer bowl.
• Add sugar and 1 cup water. Mix to dissolve the sugar.
• Next add whole wheat flour, salt, olive oil and lemon juice..
• If you do not have olive oil, use any neutral flavoured oil.
• Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix all the ingredients first and knead for about 8 to 10 minutes.
• The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can add some flour and knead again.
• Spread some water all over the dough.
• Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. If using dry active yeast, then keep for 2 hours to 3 hours or more. Timing varies with the temperature conditions in your city.
• The pizza dough will nicely increase in volume and double up.
• Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
• Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough.
• In the refrigerator this whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.

WHOLE WHEAT PIZZA CRUST

Steps:

• Mix water, oil, honey and yeast.
• Add wheat gluton, garlic powder (optional) and two cups of the flour.
• If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
• Knead about 7 minutes in your mixer.
• If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
• If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
• After you roll the dough out pierce the rolled out pizza dough with a fork.
• Bake the pizza crust 450 degrees for about five minutes.
• Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
• Repeat for the second crust.

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.

PIZZA DOUGH HALF WHITE/HALF WHOLE WHEAT (CPK)

Steps:

• Dissolve yeast in the water and set aside for 5 to 10 minutes. Do not get water above 115, it will kill the yeast and the dough will not rise. Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
• Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
• Use a wooden spoon to combine the ingredients. Once the intial mixing is done, you can oil your hands and begin kneading the dough.
• Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
• Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours. It should double in size.
• The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
• After removing it from the fridge, let the dough come to room temperature. Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer. Thick or thin according to your tastes.
• Preheat pizza sone to 450-500 for 1 hour.
• Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.

WHOLE WHEAT PIZZA CRUST

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, dissolve yeast in water and let sit until foamy. Add flour; mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in warm place 45 minutes.
• Lightly coat 12 inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. With floured hands, press dough into circles to edges of pan.
• Bake 15 minutes or until edges are brown and crisp. Top as desired.