Whole Wheat Thin Crust Pizza Dough



  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon (or 1/4 ounce) active dry yeast
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/2-1 tablespoon olive oil
  • cornmeal for sprinkling (optional)
  • 1 tablespoon each garlic powder, Italian seasoning, onion powder or whatever spices you want (to taste)
  • pinch of sugar
  • Directions

    Mix a little sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl. Add flour, salt, olive oil and combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 20-30 minutes. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. If desired, pre-bake at 425° for 10 minutes. Then spread with pizza sauce and use the toppings of your choice. Bake at 425° for 10-20 minutes longer or until bubbly and hot. Makes 2 12-inch pizzas.
    If you don?t want to use all the dough, you can freeze it. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag). When you want to make a pizza, take dough out of freezer and allow to thaw before using.
    When making pizza you can also cut the calories by topping with turkey pepperoni slices and part-skim mozzarella cheese.

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