Pizza Dough

Pizza Dough
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: .
Summary
Chef's Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

This recipe featured in:
Diabetes Forecast Magazine
 
  • Servings
    12 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 115

  • Total Fat 1g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 21g
    • Dietary Fiber 2g
    • Total Sugars 0g
  • Protein 4g
  • Potassium 90mg
  • Phosphorus 85mg
Ingredients

Ingredients

  • all-purpose flour
    1 1/2 cup
  • whole wheat flour
    1 1/2 cup
  • active dry yeast
    1 tbsp
  • salt
    1 tsp
  • water
    1 cup
  • olive oil
    1 tsp
Directions

Directions

  1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.

  2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.

  3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.

  4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.

  5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

Reviews