Rethinking Pizza as Health Food

WHOLE-WHEAT PIZZA DOUGH

Start to finish: 1 hour 40 minutes (10 minutes active)

Servings: 6

3/4 cup lukewarm water (about 110 F)

2 teaspoons active dry yeast

1 teaspoon sugar

1/2 teaspoon salt

1 1/3 cups whole-wheat flour

2/3 cup all-purpose flour, plus additional for dusting

1 tablespoon walnut, canola or vegetable oil, plus additional for greasing

In a large bowl or in the bowl of a stand mixer, stir together the water, yeast, sugar and salt. Set aside for 5 minutes, or until the yeast has bubbled and foamed. If it doesn't foam, start again with fresh yeast and check that the water isn't too hot.

If working by hand, stir both flours and the oil into the yeast mixture until a soft dough forms. Lightly dust a clean dry work surface with all-purpose flour and turn the dough on to it.

Knead by holding the dough with one hand, stretching it with the other, then pushing the heel of the holding hand into the mass. Knead for 10 minutes, or until the dough is smooth and elastic. If the dough gets sticky, add 1 tablespoon of all-purpose flour.

If using a mixer, attach the dough hook and the bowl to the mixer. Add both flours and the oil to the yeast mixture. Mix on medium until combined. Knead on low until smooth and elastic, about 8 minutes. If the dough gets sticky, add 1 tablespoon of all-purpose flour.

Using a paper towel, coat a large bowl with oil. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 1/2 hours.

When ready to bake the pizza, divide and roll out the dough as desired.

(Recipe from Pizza: Grill It, Bake It, Love It by Bruce Weinstein and Mark Scarbrough, William Morrow, 2009)

Nutrition information per serving (values are rounded to the nearest whole number): 160 calories; 25 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 4 g fiber; 196 mg sodium.