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Prep Time: 10 minutes
Rising Time: 35 minutes
Yield: 1 16-inch pizza
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Ingredients
1 package active dry yeast
1-1/2 cups (360mL) warm water
2 Tbsp (30mL) olive oil
2 cups (240g) unbleached white flour
1-1/2 cups (180g) whole wheat flour
1 tsp (6g) salt
Directions
Dissolve yeast in the warm water. Stir in olive oil and set aside.
Combine white flour and salt in a large mixing bowl, making a well in
the center. Add the yeast mixture and stir until blended.
Gradually stir in the whole wheat flour, adding only enough to make a
soft, workable dough.
Turn dough out onto a floured surface and knead until smooth and
elastic, about 5 minutes. (Continue to lightly flour your work surface if the dough becomes
sticky while kneading.)
Place dough in an oiled bowl, cover with a towel and let rise in a warm
place until it’s doubled in bulk, about 35 to 40 minutes. At this point, the dough can
be used to make 1 16-inch pizza, 6 Pizza Pockets or breadsticks.
Note: This recipe makes dough for 6 pizza pockets
Nutrition Facts
Calories: 297
Fat: 5g
% fat calories: 16%
Cholesterol: 9mg
Carbohydrate: 54g
Fiber: 5g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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