Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough


1.3/4 cup whole-wheat flour
2.3/4 cup all-purpose flour
3.1 package quick-rising yeast, such as Fleischmann' s RapidRise
4.3/4 teaspoon salt
5.1/4 teaspoon sugar
6.2/3 cup hot water (120 to 130 degrees F)
7.2 teaspoons extra-virgin olive oil
Per Serving Cal 125 Fat 2 Sugars 0




1.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.
2.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.
3.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.
6 servings