Whole Wheat Pizza Crust/Dough

Ladies,

This recipe is one that I found on the Internet as I've been looking for a whole wheat dough that uses no sugar. As you can see this recipe does include sugar as well as white flour. I have been sugar and white flour free since September. Please note in red the modifications at the end of this recipe that I did to make this my own crust and to accomodate my diet. Ladies WOW, this is a glorious crust to work with!



Whole-Wheat Pizza Dough as per Eating Well: Winter 2003, The Essential EatingWell Cookbook (2004)


To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Makes 1-12 ounce or 1 pound dough Active Time: 5 minutes Total Time: 15 minutes

Ingredients
To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water, (120-130°F)
2 teaspoons extra-virgin olive oil


To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil


Preparation:

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.

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.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°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.


Nutrition
Per 12-ounce serving : 766 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 142 g Carbohydrates; 26 g Protein; 16 g Fiber; 1882 mg Sodium; 542 mg Potassium
Exchanges: 9 starch, 2 fat
Nutrition Note: Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.


Tips & Notes
Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Yolanda's modifications:

I used 1 and 1/2 cups of stone ground whole wheat flour, no white flour

Instead of white sugar, I used about 1/4 tsp of agave nectar

I also baked this at 450 degrees for 15 minutes.

I topped with oven roasted vegetables and 1/2 of the pizza with browned ground bison for my husband. Topped with organic pepper jack cheese that I shredded myself. You can tell that the vegetables were HOT, look at the steam rising!

DELICIOUS!!