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Whole Wheat Pizza Recipe

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The USDA recommends that the average American increase their daily intake of dietary fiber.

This whole wheat pizza recipe is the perfect foundation for a healthier pizza.

Ingredients:

2 envelopes Active Dry Yeast
1 1/4 cups water (100º to 110°F)
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup Mazola® corn oil
Mazola® cooking spray

Directions:

Makes: Two 14-Inch Crusts -OR- One 14-inch Deep Dish Crust

Procedure:

1. Combine yeast and warm water in liquid measuring cup and set aside.

2. Combine flours, sugar, and salt in a large mixing bowl.  Pour in yeast mixture and corn oil; mix until dough forms.  

3. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes.  

4. Shape dough into ball and place in bowl sprayed with cooking spray.  Spray top of dough and cover with plastic film; let rise in a warm place for 30 minutes or until doubled in size.

5. Punch dough down; use to make thin-crust or deep-dish pizza.

To Make Thin-Crust Pizza:

Grease TWO 14-inch pizza pans or baking sheets.  Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle.  Transfer to pans.  Do not let rise.  

Bake in a pre-heated 400°F oven for about 10 to 12 minutes or until lightly browned.   Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.).   Bake for an additional 10 to 15 minutes more or until bubbly.

To Make Deep-Dish Pizza:

Grease a 14-inch pizza pan or baking sheet.  Place dough in center of pan.  With greased hands, pat dough into pan and build up edges to form a rim about 1/2-inch tall.  Let dough rest in pan about 15 minutes, until slightly puffy.  

Bake in a pre-heated 375°F oven for 15 to 20 minutes, until lightly browned.  Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.).   Bake for an additional 12 to 20 minutes more or until bubbly.

Note: Dough may be frozen.  Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month.  Thaw in refrigerator 8 to 12 hours or at room temperature 2 to 3 hours.  Dough does not have to rise again after thawing.

Nutritional Information:
Serving size:  1 slice
Serving weight:  4.8 ounces (135 grams)
Calories 371; Total fat 7.7 g; Saturated fat 1 g; Cholesterol 0 mg; Sodium 150.5 mg; Carbohydrates 65.4 g; Dietary Fiber 6.8 g (1.4 g / oz); Sugars 0.7 g; Protein 11.2 g

Source: Photo and recipe courtesy of ACH Foods.
© 2008 ACH Foods. All Rights Reserved.

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