Diabetes Forecast

Pizza Dough

Per Serving

Pizza Dough

Makes: 12 servings
Serving Size: 1 slice
Calories 115
Fat 1 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 21 g
Fiber 2 g
Sugars 0 g
Cholesterol 0 mg
Sodium 185 mg
Potassium 90 mg
Protein 4 g
Phosphorus 85 mg
Choices: Starch 1.5
  • Makes: 12 servings
  • Serving Size: 1 slice


1 1/2 cups all-purpose flour
1 1/2 cups white-wheat flour
1 Tbsp. active yeast
1 tsp. fine sea salt
1-1 1/2 cups tepid water (water between 110–120ºF)
1 tsp. extra virgin olive oil


  1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.
  2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and the clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.
  3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.
  4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.
  5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

Chef's Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110-120ºF.


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