Veggies & Wine

posted by Deb on Sunday, January 10, 2010

This is a basic pizza dough recipe using whole wheat flour. Most recipes call for a 1:1 ratio of whole wheat flour to all purpose flour. I don’t follow this and just put in a smaller amount of the all purpose and the dough has turned out great. Very hearty pizza dough that will add fiber and keep you full longer.

Pizza Dough

Yield: 1 12″ pizza crust

Serves: 4

Ready in 1 hr 30 mins

Ingredients:

• 1 1/4 cup warm water
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tsp sugar
• 1 1/4 tsp salt
• 2 cups whole wheat flour
• 1/2 cup unbleached all purpose flour
• small amount of oil

Directions:

1. Proof the yeast by combining the warm water, sugar and yeast in a small bowl. Let sit for ~10 minutes until the yeast is foamy  **
2. While the yeast is proofing, combine the remaining ingredients except the oil.
3. Very lightly oil a bowl for your dough and set aside
4. Combine the yeast mixture with the flour mixture. Mix well until the dough holds together. Knead for 8-10 minutes until dough is smooth.
5. Put dough in oiled bowl, cover with plastic wrap or a wet cloth. Let rise for 1 hour (or until dough has approximately doubled in size) in a warm, draft free area **
6. After dough has risen, punch down to release the air. Roll out onto pizza baking sheet and let rise for another 10 minutes before adding toppings.

** For proofing the yeast I like to put the bowl in the oven (oven off of course) and turn the oven light on. This is a warm area that allows the yeast to foam correctly. For rising the dough I read a great trick online — boil a small pot of water while you are kneading the dough. Once hot and boiling place in the oven (off of course) with your bowl of dough which is covered with the wet cloth. This additional heat and moisture helps the dough to rise since whole wheat dough tends to take longer to rise than white flour.

Nutritional Info: Calories: 210; Fat: 1.1g; Carbs: 45.5g; Fiber: 7.5g; Protein: 8.2 g