Make your own pizza dough to save money and cook with whole grains. Restaurant-style pizza is typically made of refined flour and loaded with fattening cheeses. When you make pizza-dough flour at home, use half whole-wheat flour for a richer flavor and added nutrients. According to the Mayo Clinic, the higher fiber content in whole grains makes you feel fuller, contributing to portion control and weight management. Whole grains are also better sources of selenium, potassium and magnesium.
Step 1
Purchase a large glass jar for flour storage. Choose a glass jar with an airtight lid. Do not use a metal-storage container.
Step 2
Mix the all-purpose bread flour, salt and whole-wheat flour -- enough to make two 12- to 14-inch crusts. Double or triple the ingredient amounts if you want to store four or six servings of flour at one time.
Step 3
Pour the flour into the airtight container for storage. Store the flour in a cool, clean and dry environment. Label the container with the earliest "best-buy" date from the flour packages. Store the flour in the refrigerator if suitable shelf space is unavailable.
Tips and Warnings
- Use 2 tsp. of dry, active yeast, 1/2 tsp. of sugar and 1 tbsp. of olive oil when making a pizza-dough crust from 3 cups of flour. Refrigerate unused pizza dough for up to three days.
- Store flour in a sealed, airtight container to prevent spoilage.
Things You'll Need
- 1 1/2 cups all-purpose bread flour
- 1 1/4 cups whole-wheat flour
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