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Servings: 4 personal sized crusts
Calories: 670kcal
Bread Machine Whole Wheat Pizza Dough
Equipment
Scale this Recipe personal sized crusts
Ingredients
- 2 1/2 cups whole wheat flour
- 1 1/2 cups white flour
- 1 1/2 cups 00 flour
- 2 cups lukewarm water (100 degrees) plus 3 tablespoons 1
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 2 tablespoons olive oil
Instructions
- Dissolve the sugar, yeast, olive oil and salt in lukewarm water let it sit for a few minutes until it starts to foam on top.
- Add the liquid to the bread machine followed by the flour. Set the bread machine to the dough setting.
- After the cycle has run which should be about 90 minutes, remove the dough from the bread machine and form it into a ball. Cover with plastic wrap and let it rise at room temperature for 12 to 18 hours.
- After the second rise, the dough should have doubled in size and formed air pockets.
- Punch the dough down and stretch the dough out and fold it over do this a few times around the edges of the dough. Let the dough sit for 15 minutes and roll into 4- 9 ounce balls or 5 8 ounce balls. Store in the refrigarator until it's time to use.
Notes
Store pizza dough in the refrigerator for up to 5 days. Portion the dough into balls into 8 or 9 ounce in size. Store it a container that has enough room for it to expand.
You can also freeze leftover pizza dough for up to three months. When you are ready to use it, thaw it in the fridge for a few days, bring it to room temperature
Nutrition
Serving: 1dough | Calories: 670kcal | Carbohydrates: 128g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1747mg | Potassium: 193mg | Fiber: 10g | Sugar: 4g | Vitamin C: 0.003mg | Calcium: 66mg | Iron: 6mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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