Whole-wheat Pizza Dough

Whole-wheat Pizza Dough Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Whole-wheat pizza dough is a healthier alternative to traditional pizza dough, as it is made with whole wheat flour instead of refined white flour. This recipe is perfect for those looking to incorporate more whole grains into their diet without sacrificing flavor.

History

Whole-wheat pizza dough has been around for centuries, as whole wheat flour has been a staple in many cultures for thousands of years. The use of whole wheat flour in pizza dough adds a nutty flavor and a hearty texture that is both delicious and nutritious.

Ingredients

1.75 cups whole wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
0.75 tsp salt
0.25 tsp sugar
0.5 – 0.67 cups hot water (120-130°F (54°C))
2 tsp olive oil

How to prepare

In a food processor, combine whole-wheat flour, yeast, salt, and sugar. Mix well.
In a measuring cup, combine hot water and oil.
With the food processor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be soft. If it appears dry, add 1 to 2 tbsp warm water. If it is too sticky, add 1 to 2 tbsp flour.
Continue processing until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface.
Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.
Allow the dough to rest for 10 to 20 minutes before rolling.

Variations

Add herbs and spices to the dough for extra flavor.
Use whole wheat pastry flour for a lighter texture.
Substitute part of the whole wheat flour with all-purpose flour for a softer crust.

Cooking Tips & Tricks

Make sure to use quick-rising yeast for this recipe to ensure that the dough rises properly.

- Knead the dough for at least 1 minute to develop the gluten and create a chewy texture.

- Let the dough rest for 10 to 20 minutes before rolling it out to allow the gluten to relax and make it easier to shape.

Serving Suggestions

Top your whole-wheat pizza dough with your favorite toppings, such as tomato sauce, cheese, vegetables, and lean proteins. Bake in a hot oven until the crust is golden brown and crispy.

Cooking Techniques

Preheat your oven to the highest temperature possible to ensure a crispy crust.

- Use a pizza stone or baking sheet to bake the pizza for a crispy bottom.

Ingredient Substitutions

Use active dry yeast instead of quick-rising yeast, but allow the dough to rise for longer.

- Substitute honey or maple syrup for the sugar for a slightly sweeter dough.

Make Ahead Tips

You can make the dough ahead of time and refrigerate it for up to 24 hours before using.

- Freeze the dough for up to 3 months for future use.

Presentation Ideas

Roll out the dough into a thin crust for a crispy pizza. - Shape the dough into individual mini pizzas for a fun twist.

Pairing Recommendations

Serve your whole-wheat pizza with a side salad or roasted vegetables for a complete meal.

- Pair with a glass of red wine or a cold beer for a delicious combination.

Storage and Reheating Instructions

Store any leftover pizza dough in an airtight container in the refrigerator for up to 3 days.

- Reheat the pizza in a hot oven or toaster oven until heated through.

Nutrition Information

Calories per serving

This whole-wheat pizza dough recipe contains approximately 180 calories per serving.

Carbohydrates

Whole-wheat flour is a good source of complex carbohydrates, which provide a steady source of energy. This pizza dough recipe contains approximately 30 grams of carbohydrates per serving.

Fats

Olive oil is a healthy source of monounsaturated fats, which are beneficial for heart health. This recipe contains approximately 4 grams of fat per serving.

Proteins

Whole wheat flour is also a good source of plant-based proteins, which are essential for muscle growth and repair. This recipe contains approximately 5 grams of protein per serving.

Vitamins and minerals

Whole wheat flour is rich in vitamins and minerals, including B vitamins, iron, and magnesium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains wheat, which is a common allergen. It may not be suitable for those with wheat allergies or sensitivities.

Summary

Overall, this whole-wheat pizza dough recipe is a nutritious and delicious option for those looking to enjoy a healthier pizza crust. It is rich in complex carbohydrates, healthy fats, proteins, vitamins, and minerals.

Summary

Whole-wheat pizza dough is a nutritious and delicious alternative to traditional pizza crust. This recipe is easy to make and can be customized with your favorite toppings. Enjoy a healthier pizza night with this whole-wheat pizza dough recipe!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for whole-wheat pizza dough. It was many years ago, back when I was just a young girl living in a quaint little village in Italy. My grandmother, Nonna Maria, was the one who first introduced me to the world of cooking and baking. She was a master in the kitchen, and her recipes were known far and wide for their delicious flavors and traditional techniques.

One summer afternoon, as the sun was setting over the rolling hills of our village, Nonna Maria called me into the kitchen. She had a mischievous twinkle in her eye as she handed me a worn and stained piece of paper. "This, my dear, is a very special recipe that has been passed down through our family for generations," she said, her voice filled with pride. "It is the recipe for whole-wheat pizza dough, a healthier alternative to the traditional white flour dough."

I eagerly scanned the recipe, my eyes widening at the list of ingredients and the detailed instructions. Nonna Maria explained each step to me, her hands deftly moving through the motions as she demonstrated how to knead the dough and let it rise. I watched in awe as she worked her magic, transforming a simple mixture of flour, yeast, water, salt, and olive oil into a smooth and elastic ball of dough.

As the dough rested and rose on the countertop, Nonna Maria regaled me with tales of how she had learned the recipe from her own grandmother, who had learned it from her grandmother before her. She spoke of the importance of using high-quality ingredients, of letting the dough ferment slowly to develop its flavor, and of the joy that comes from sharing a homemade meal with loved ones.

I listened intently, absorbing every word and every gesture, determined to one day master the art of making whole-wheat pizza dough just like Nonna Maria. And so, over the years, I practiced and honed my skills, experimenting with different flour blends and tweaking the recipe to suit my own tastes.

Eventually, I became known in our village for my delicious whole-wheat pizza dough, with neighbors and friends coming from near and far to taste my creations. I taught the recipe to my own children, passing down the tradition to yet another generation of budding chefs.

Years passed, and I moved away from my village to start a new life in a bustling city. But no matter where I went, the memory of that first taste of whole-wheat pizza dough lingered in my mind, a reminder of the love and passion that went into every meal I created.

And so, as I stand here now, in my own kitchen, surrounded by the familiar sights and smells of baking bread, I can't help but feel a sense of gratitude for the lessons learned from Nonna Maria. Her recipe for whole-wheat pizza dough may have been just one of many in her repertoire, but to me, it will always hold a special place in my heart as a symbol of tradition, family, and the joy of sharing good food with those we love.