Whole Wheat Pizza Dough

Whole wheat flour is high in dietary fibre. Dietary fibre is a key nutrient for digestive health.

This Whole What Pizza Dough can be frozen for up to two weeks. Freeze after kneading. Thaw in the refrigerator overnight.

Whole Wheat Pizza Dough

This pizza dough can be frozen for up to two weeks. Freeze after kneading. Thaw in the refrigerator overnight.

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Course: Main Course

Preparation: Baking

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Rise Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 servings

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Ingredients

• 2 tsp sugar
• 1 1/2 cups warm water
• 2 Tbsp active dry yeast
• 2 Tbsp canola oil
• 1 tsp salt
• 2 cups whole wheat flour
• 1 cup all-purpose flour

Imperial – Metric

Instructions

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast on top and let stand for 10 minutes until foamy. Whisk in oil and salt.
• Add whole wheat and all-purpose flours to bowl, mix and scrape out dough onto a floured board. Knead gently until dough forms a smooth ball, approximately 5 minutes. Divide dough into two equal balls. Place each dough ball into a medium greased bowl and cover with plastic wrap or a tea towel.
• Let stand for one hour, or until dough has doubled in size.
• Preheat oven to 425°F (220°C). Press dough out onto large pizza pans, top with tomato sauce, cheese and desired toppings. Bake for 15–20 minutes, or until cheese is bubbly and crust is golden brown.

Nutrition Facts

Whole Wheat Pizza Dough

Amount per Serving

Calories

206

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

299

mg

13

%

Potassium

 

143

mg

4

%

Carbohydrates

 

37

g

12

%

Fiber

 

4

g

17

%

Sugar

 

1

g

1

%

Protein

 

6

g

12

%

Vitamin A

 

3

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

15

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Wheat is Canada’s largest crop and it has a reputation around the world for being of the highest quality. The majority of wheat grown in Canada is grown in the prairies. This cereal crop has many different uses, including flour for baked goods and pasta.

Over the years, wheat harvests in Canada have been threatened by various fungal diseases. In the early part of the 20th century, epidemics of a disease called stem rust destroyed millions of tonnes of wheat. Fortunately, plant breeders were able to develop improved varieties of wheat that were resistant to the disease.

As changing climate conditions, a global trade system and pest adaptability lead to constantly evolving insect, weed and disease pressures, farmers need ongoing access to new wheat varieties and pest control products to grow strong, healthy crops.

Pesticides are an important tool that farmers use to protect their crops against pests, and to be as productive as they can on existing farmland. Without pesticides, Canadian wheat farmers would need about 25 per cent more land to grow the same amount of wheat they do today.