Cook Time:5 minsAdditional Time:10 minsTotal Time:15 minsServings:6Yield:6 Makes 1-12 ounce or 1 pound doughJump to Nutrition Facts
Cook Time:5 minsAdditional Time:10 minsTotal Time:15 minsServings:6Yield:6 Makes 1-12 ounce or 1 pound dough
Cook Time:5 mins
Cook Time:
5 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:15 mins
Total Time:
15 mins
Servings:6
Servings:
6
Yield:6 Makes 1-12 ounce or 1 pound dough
Yield:
6 Makes 1-12 ounce or 1 pound dough
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTo make 12 ounces dough:¾cupwhole-wheat flour¾cupall-purpose flour1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann’s RapidRise¾teaspoonsalt¼teaspoonsugar1/2-2/3 cup hot water, (120-130°)2teaspoonsextra-virgin olive oilTo make 1 pound dough:1cupwhole-wheat flour1cupall-purpose flour1 package quick-rising yeast, (2 1/4 teaspoons), such as1teaspoonsalt½teaspoonsugar¾cuphot water (120-130°F)1tablespoonextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
To make 12 ounces dough:
¾cupwhole-wheat flour
¾cupall-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann’s RapidRise
¾teaspoonsalt
¼teaspoonsugar
1/2-2/3 cup hot water, (120-130°)
2teaspoonsextra-virgin olive oil
To make 1 pound dough:
1cupwhole-wheat flour
1cupall-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1teaspoonsalt
½teaspoonsugar
¾cuphot water (120-130°F)
1tablespoonextra-virgin olive oil
DirectionsCombine 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.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.Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees 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.Ken BurrisTipsMake Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.Originally appeared: EatingWell Magazine, Winter 2003
Directions
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.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.Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees 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.Ken BurrisTipsMake Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.
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.
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.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees 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.
Ken Burris
Tips
Make Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.
Originally appeared: EatingWell Magazine, Winter 2003
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Nutrition Facts(per serving)127Calories0gFat24gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
