Thin Crust Whole Wheat Pizza Dough.
An easy at home pizza dough recipe
Servings: 4 servings
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon honey
- 1 cup all-purpose flour, white whole wheat, or whole wheat pastry flour, plus more for kneading
- 1/4 teaspoon salt
- 1 tablespoon olive oil
In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes. Add in the whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size. Once the dough has doubled in size, punch it down and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking. Alternately, you can use the dough after the first rising, but I find the dough has the best flavor after it has sat overnight.
Calories: 150kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Sodium: 149mg | Potassium: 75mg | Fiber: 4g | Sugar: 1g | Calcium: 20mg | Iron: 0.8mg