To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.
Yield:
6 Makes 1-12 ounce or 1 pound dough
Ingredients
To make 12 ounces dough:
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¾ cup whole-wheat flour
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¾ cup all-purpose flour
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1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann’s RapidRise
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¾ teaspoon salt
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¼ teaspoon sugar
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1/2-2/3 cup hot water, (120-130°)
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2 teaspoons extra-virgin olive oil
To make 1 pound dough:
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1 cup whole-wheat flour
-
1 cup all-purpose flour
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1 package quick-rising yeast, (2 1/4 teaspoons), such as
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1 teaspoon salt
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½ teaspoon sugar
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¾ cup hot water (120-130°F)
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1 tablespoon extra-virgin olive oil
Directions
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Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
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Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
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Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Ken Burris
Tips
Make Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.
Nutrition Facts (per serving)
| 127 | Calories |
| 0g | Fat |
| 24g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 6 |
|
|
Calories 127 |
|
| % Daily Value * | |
|
Total Carbohydrate 24g |
9% |
|
Dietary Fiber 0g |
1% |
|
Total Sugars 0g |
|
|
Protein 4g |
8% |
|
Total Fat 0g |
0% |
|
Saturated Fat 0g |
2% |
|
Vitamin A 1IU |
0% |
|
Folate 87mcg |
22% |
|
Sodium 292mg |
13% |
|
Calcium 8mg |
1% |
|
Iron 1mg |
7% |
|
Magnesium 25mg |
6% |
|
Potassium 86mg |
2% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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