The Dough That Wowed

I have a deep love for pizza. I could probably eat it every day and never get sick of it just because the toppings can be changed up so many different ways. And since I refuse to give up my love of pizza in attempt to be healthier I decided I needed to come up with a healthier dough recipe. Initially I wanted a recipe that contained 100% whole wheat flour but I found this recipe and fell in love.


This evening I made the 1 pound ball of dough and divided it up into 2 personal pizzas that had a 9.5" diameter. Why did I make 2 pizzas you ask? Well, if you read my blog enough you probably already know that I love mushrooms and my husband absolutely hates them. So in order to make Mr. Spoiled and myself happy, I made two. It worked out perfectly because I had chicken, spinach and mushrooms on mine and he had chicken and pepperoni on his.


I love this recipe for two reasons. The first reason is that it is so darn easy to make. Plop a few ingredients into the food processor turn it on, go let the dog in that it crazily barking at the door because he is impatient, turn it off, and bam you have pizza dough. The second reason why I love this dough is because I have instant gratification. Instead of having to let the dough rise for an hour or longer I just have to let it set for about 15 minutes and then it is ready and roaring to go. Seriously, besides going out and buying a tube of refrigerated pizza dough, how much easier could it be?


Whole-Wheat Pizza Dough
(Source: EatingWell.com)

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 Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. 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.
2. 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.
3. 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

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.

Nutrition Information:
- Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
- 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.