BEST ROLLING PIN FOR PIZZA DOUGH RECIPES

WHOLE WHEAT PIZZA DOUGH RECIPE | ALLRECIPES

Whole Wheat Pizza Dough Recipe | Allrecipes image

This is an easy recipe that is also healthy!

Provided by rosey cheeks

Categories Pizza Dough and Crusts

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1 ¼ teaspoons instant yeast
½ teaspoon white sugar
¼ teaspoon salt
¾ cup warm water
2 tablespoons olive oil

Steps:

Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Nutrition Facts : Calories 187.2 calories, CarbohydrateContent 31.1 g, FatContent 5.1 g, FiberContent 3.2 g, ProteinContent 5.2 g, SaturatedFatContent 0.7 g, SodiumContent 99.7 mg, SugarContent 0.5 g

TWO-INGREDIENT PIZZA DOUGH RECIPE | FOOD NETWORK KITCHE…

Two-Ingredient Pizza Dough Recipe | Food Network Kitche… image

This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 cups self-rising flour, plus more for dusting
1 cup full-fat Greek yogurt
Pizza sauce and shredded mozzarella, for topping

Steps:

Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.

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