Half Whole Wheat Pizza Dough – a delicious recipe with Yeast, Water, Whole Wheat Flour, White Flour, Kosher Salt, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle yeast over warm water.
2
In a mixer or bread machine (on dough setting), combine flour and salt on low with paddle attachment.
3
Drizzle in olive oil and vinegar until combined with flour.
4
Pour in yeast/water mixture and allow to mix until completely blended.
5
Coat two 1-gallon size Ziploc bags with a small amount of olive oil.
6
Divide dough in half, deposit each half into the coated bags.
7
Leave bag upright and slightly opened until dough doubles.
8
Seal Ziploc bags.
9
Drop them in the bottom of your refrigerator and forget about them until you need them.
10
About an hour before you need the dough, take it out of the refrigerator and allow to come to room temperature.
600
kcal
Calories
22
g
Fat
89
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 teaspoon Instant Or Active Yeast, 1- 1/2 cup Warm Water, 2 cups Whole Wheat Flour, 2 cups White Flour, and more.
Yes, Half Whole Wheat Pizza Dough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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