Ingredients
- 1 cup Water warm
- 2½ teaspoons Active Dry Yeast 1 package
- 1½ cups Whole Wheat Flour
- 2 Tablespoons Canola Oil Or olive oil
- ½ teaspoon Salt
- 1½ cups All-Purpose Flour
- Non-Stick Cooking Spray
Equipment
- Large Mixing Bowl 2
Instructions
- In a large bowl, add water, yeast, and whole wheat flour. Mix well.
- Add oil, salt, and 1¼ cups all-purpose flour. Mix well. If dough is very sticky, add remaining ¼ cup all-purpose flour. Blend until dough holds its shape.
- Place dough on a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Knead by pushing down and forward on the dough with the palms of your hands. Fold dough over onto itself. Push down and forward again.
- Spray large bowl with non-stick cooking spray. Add dough. Cover with plastic wrap. Let sit at room temperature to rest and soften, about 30-60 minutes.
- When dough is soft and supple, remove from bowl. Knead again for 1-2 minutes. Divide evenly into 2 balls.
Notes
- If you only want to make one pizza, or if you plan to make the pizza another time, save one or both dough balls for later use. Store dough in a lightly oiled zip-top plastic bag for up to 2 days in the refrigerator or 1 month in the freezer. Defrost frozen dough in the refrigerator overnight. Let refrigerated dough come to room temperature on the counter before using.
Nutrition
Nutrition Facts
Whole Wheat Pizza Dough
Amount per Serving
Calories
205
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
150
mg
7
%
Potassium
143
mg
4
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
2
IU
0
%
Vitamin C
1
mg
1
%
Calcium
13
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Active Dry Yeast, All-Purpose Flour, AP Flour, Flour, Pizza, Pizza Dough, Vegan, Vegetarian, Whole Wheat, Whole Wheat Flour, Yeast