Whole Wheat Pizza Dough

Since Dan has retired from triathlons, and can no longer put away 6,000 calories a day, we are trying to be healthier.  This means much less take out pizza.  While the Dominos delivery guy is probably mourning the end of Dan’s career, my waistline is thankful for the change.  In order to accommodate my waistline and Dan’s taste buds, I’m starting to make more pizza at home.   I’ve decided to switch from white flour to whole wheat flour in the dough, which means we can enjoy pizza with a little more nutrition than we otherwise had.
whole wheat pizza3
Whole Wheat Pizza Dough
  • 2 1/4 tsp active dry yeast 
  • 1 3/4 cups whole wheat flour, divided, plus more for dusting
  • 3/4 cup warm water, divided
  • 1 tsp salt
  • 1/2 Tbsp olive oil
1. Stir together 2 1/4 t yeast, 1 T flour, and 1/4 cup warm water in a large bowl and  set aside for 5 minutes.

2. Pour 1 1/4 c flour, 1/2 c water, 1 t salt, and 1/2 T oil into the bowl with the yeast and stir until smooth. Once the dough is smooth, stir in flour until the dough pulls away from the bowl but is still wet.

3. Knead the dough on a floured surface, lightly adding flour when the dough becomes too sticky.  This takes 5-10 minutes.

4. Form the dough into a ball and place it in a greased bowl and cover with a kitchen towel.  Let the dough rise for about 1 1/4 hour or until doubled.

5. After the dough is done rising, remove the dough from the bowl but do not punch down. Dust some flour over the dough and move to a parchment lined pizza peel or baking sheet without any sides.  Stretch out dough evenly, spreading it as far as you can without tearing it. 

6.Spread sauce over dough, leaving a 1-inch border and sprinkle cheese over that.
7. Preheat the oven to 500 deg F, lower the oven rack to the lower third of the oven and place a pizza stone on the rack.  (If you don’t have a pizza stone, just preheat the oven).

8. Slide pizza and parchment onto pizza stone (or onto a baking sheet). Bake the pizza for about 13 minutes or until cheese is bubbling.  Using peel, transfer pizza to a cutting board. Let the pizza cool for about 5 minutes.

Nutritionals (crust only for 8 pieces): Cals: 100, Fat: 1, Carb: 20, Fiber: 3, Protein: 4