Whole Wheat Pizza Dough
This pizza dough can be frozen for up to two weeks. Freeze after kneading. Thaw in the refrigerator overnight.
Print
Pin
Email
Share
Servings: 8 servings
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
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.