Whole Wheat Pizza Dough - 2 crusts - 15g Carbs, 1g Fiber, Per slice: 2 pts plus;
Recipe By: Martha Rose Shulman
Serving Size: 16
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil -- plus additional for brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour -- plus additional if necessary for kneading
1 1/4 teaspoons salt
1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the
sugar, and stir together. Let sit two or three minutes, until the water is
cloudy. Stir in the olive oil.
2. Combine the whole wheat flour, all-purpose flour and salt in a food
processor fitted with the steel blade. Pulse once or twice. Then, with the
machine running, pour in the yeast mixture. Process until the dough forms
a ball on the blades. Remove from the processor (the dough will be a
little tacky; flour or moisten your hands so it won't stick), and knead on
a lightly floured surface for a couple of minutes, adding flour as
necessary for a smooth dough.
3. Shape the dough into a ball, pinched at bottom and rounded at top.
Transfer the dough to a clean, lightly oiled bowl, rounded side down
first, then rounded side up. Cover the bowl tightly with plastic wrap, and
leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready,
the dough will stretch when it is gently pulled.
4. Divide the dough into two equal balls. Put the balls on a lightly oiled
tray or platter, cover with lightly oiled plastic wrap or a damp towel,
and leave them to rest for 15 to 20 minutes. Afterward, the dough balls
can be placed in a wide bowl, covered with plastic wrap and refrigerated
for up to three days. Alternatively, you can wrap them loosely in lightly
oiled plastic wrap and refrigerate them in a resealable plastic bag. When
you are ready to roll out the pizzas, you will need to bring the balls to
room temperature and punch them down again.
5. Preheat the oven to 450 degrees. Place a pizza stone on the middle rack
of the oven. Roll or press out the dough to a 12- to 14-inch circle.
Lightly oil pizza pans, and dust with semolina or cornmeal. Place the
dough on the pizza pan. With your fingers, form a slightly thicker raised
rim around edge of the circle. Brush everything but the rim with a little
olive oil, then top the pizza with the toppings of your choice.
6. Place the pizza pan on the stone. Bake as directed.
Yield: Two 12- to 14-inch crusts.
Whole wheat pizza crust has a nutty flavor and real nutritional value.
Since the crust is what pizza is primarily about, this is a good thing. But a crust made with too much whole wheat flour can be heavy, dry and tough. I've found that this formula, which combines whole wheat and all-purpose flour, makes a crust that is both delightful to eat and full of whole grain nutrients, especially fiber.
Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.
Source: "Recipes for Health, New York Times, May 25, 2009"
S(Formatted by Chupa Babi): "March 2012"
Yield: "2 pizza crusts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 1g Fat (11.5% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg Sodium
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
