Whole Wheat Pizza Dough

Breads | Baking |

SERVES makes 2- 12 inch thin crusts, serves 8 - START TO FINISH: about 2 hours, mostly unattended
Recipe Scoop Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

2 envelopes (1/4 ounce, each) active yeast
1 cup low fat milk, warmed, not hot
2 tablespoon honey
2 tablespoons extra virgin olive oil, plus more for oiling bowl
1 teaspoon salt
2 ½ cup whole wheat flour

1. In a small bowl, place the yeast in the milk. Let stand for 10 minutes. Then stir in the honey, oil and salt.

2. Using a mixer with the dough hook attachment. Pour the yeast mixture in and slowly add the flour, a quarter cup at a time. Beat on low speed just until dough is mixed and pulls away from the sides of the bowl.

3. Turn the dough into a large bowl that is well oiled. Cover lightly and sit in a draft-free place for about an hour and half, or until doubled in bulk. The dough will be very bubbly. Turn the dough out onto a floured surface and punch it down. Knead two or three times and divide into two parts. Roll each half out into about a 12-inch circle.

4. Preheat the oven to 425 F. Bake the dough on a preheated pizza stone or a oiled pan for 10 minutes. remove carefully and cool slightly before topping. Bake the pizza at 425 F for another 8 to 10 minutes, as desired.

Whole Wheat Pizza Dough

Approximate Values Per Serving (1/4 -  12-inch thin crust) crust only: 206 calories , 4 g fat (trace g saturated), 2 mg cholesterol, 6 g protein, 36 g carbohydrates, 2 g dietary fiber, 306 mg sodium

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