Healthy Pizza Night

October 5, 2009

My husband and I started the South Beach diet a few years back and looked and look for a great whole wheat pizza crust recipe to call our own. Look no further...Martha Stewart delivers with this easy and healthy recipe that even your kids will love. With this recipe you can freeze balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones.


1 1/2 cups warm (115 degrees) water
2 packets (.25 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

To Prepare
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds.

To Freeze & Serve

For 2 large pizzas:
- Divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

- Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

-Top with sauce and desired ingredients. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

For 8 personal pizzas:
- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

- Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.

- Turn a large baking sheet upside down; rub with oil. Spread sauce and desired ingredients on pizza shells. Bake until crusts are golden, 18 to 20 minutes.


Anonymous,  February 19, 2010  

typo from other recipe.. packets are .25 oz, not one full ounce, and 2 of those works. I love this recipe, but first time used too much yeast. Went to ms website and read comments from other readers and realized the typo. Just wanted to share!

Post a Comment

Related Posts with Thumbnails

About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

Legal Stuff

Copyright © 2008-2010 Emilie Ahern. The content on these pages, including text and images are the sole property of the author unless otherwise noted and may not be used or reproduced in any manner without consent. All Rights Reserved.

  © Blogger template On The Road by 2009

Back to TOP