Transitions and a Whole Wheat Pizza Dough Recipe

I’m not really one of those people (I’m sure you know at least one of them) that constantly is talking about her latest diet or checking into the gym every time she is there, but this post is all about transitions.

My husband started going to the gym about a year and half ago and I followed suit probably 10 months ago. In that timeframe, my husband has lost 60 pounds and has been able to stop taking his daily medicine regime for gout. And while I can’t claim the same AWESOME benefits (in fact, I weigh more now than when I started with him), I can say that in the past year, I’ve ran both 5k and 10k races and finished them, and I wasn’t last. We are still plugging along at our gym routine (cardio – either running or a HiiT program on an elliptical paired with a weight routine) and we have both seen a lot of great results physically. However, we are both still struggling with the dreaded belly fat. Mine from three babies and three c-sections and his from college, a wife that likes to cook for him, and three babies. We have recently added a protein shake after our workouts that supposedly will help us stop burning glycogen post workout and work on building lean muscle. Another change that we are working on implementing (slowly) is reducing/eliminating white sugar and flour and eating more whole and real foods.

Last night I made this pizza dough. And while it DOES include unbleached white flour, it also contains a good helping of white whole wheat flour. It is a tasty alternative to our standard pizza dough recipe and one that my entire family will eat.


Whole Wheat Pizza Dough Recipe

1 tsp Evaporated Cane Sugar (or white sugar or a sugar substitute of your choice)

1 1/2 cups Warm Water

1 tbsp Active Yeast

1 tbsp Olive Oil

1 tsp Salt

2 cups White Whole Wheat Flour (same nutritional benefits as the stander whole wheat but from a different wheat variety – at least that is what I read)

1 1/2 cups Unbleached All Purpose White Flour

I used my Kitchen Aid mixer with the dough hook for this recipe.

Combine the water, sugar, and yeast in the bowl and combine.

Stir in the oil and salt.

Mix in the 2 cups of whole wheat flour and 1 cup of the unbleached white flour. Add in the rest of the unbleached white flour as needed to form a smooth ball. I actually needed 2 cups of unbleached flour to make my dough the right consistency.

Knead dough for 10 minutes on medium. Put a towel over the bowl and sit in a warm spot for 1 hour. Punch down and let rest another 30 minutes.

In the meantime, heat oven with a pizza stone to 450 degrees.

When your dough has risen, pull off balls of dough to make your pizzas and roll out to shape.  I like mine super thin but you can make yours as thick or thin as you like. Put your dough on a board covered with semolina flour. Top with sauce, cheese, pepperoni (I fry mine first to make sure it is crunchy).

Slide onto your preheated pizza stone and bake 5 minutes. I moved mine around on the pan and then bake another 5 minutes or so. Bake until the dough is cooked to your liking and the cheese and toppings are cooked.