Whole-Wheat Pizza Dough

This recipe goes with Caramelized Onion Pizza with Gorgonzola and Arugula

Yield: 2 (12-inch) pizza crusts

Ingredients

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/4  teaspoon  sugar
• 1 1/2  cups  warm water (100° to 110°)
• 2 1/2  to 2 3/4 cups all-purpose flour, divided
• 1  cup  whole-wheat flour
• 1  tablespoon  olive oil
• 1 1/2  teaspoons  salt
• Cooking spray

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

Nutritional Information

Calories:

847 (11% from fat)

Fat:

9.9g (sat 1.4g,mono 5.4g,poly 1.9g)

Protein:

25.7g

Carbohydrate:

164.6g

Fiber:

12.7g

Cholesterol:

0.0mg

Iron:

10.2mg

Sodium:

1764mg

Calcium:

47mg