Whole-Wheat Pizza Dough
Introduction
Half whole wheat flour, thick crust
Ingredients
3/4 tablespoon yeast fast acting (1 pouch of the silver red label yeast)
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
2 cups all purpose flour
2 cups whole wheat flour
2 tsp splenda
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
2 cups all purpose flour
2 cups whole wheat flour
2 tsp splenda
Directions
In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to sit until it begins to foam, about 5 minutes.
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Makes enough for two 12 inch pizzas
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Makes enough for two 12 inch pizzas
Number of Servings: 16
Related Recipes
-
Low-Fat Roasted Red Pepper Hummus
-
Cauliflower Pizza Crust
-
Mini Eggplant Pizzas
-
Beet and Wheat Berry Salad with Spinach and Parmesan
-
Banana Peanut Butter Oatmeal
-
110-Calorie Banana Split Pops
-
Wildly Addictive Peanut Butter Granola
-
COOKING WITH CAITLIN'S Gazpacho
-
Crunchy Coleslaw
-
Arugula + Mozzarella Salad With Eggplant Caponata