Sunday, September 29, 2013

Whole Wheat Pizza Dough

When my son got married last year, we had a cooking themed shower for his bride to be.  To make the shower more interactive, we had the guest make their own individual pizzas.  This was a hit at the shower because no one was disappointed with the toppings :-)  I made both white and whole wheat pizza crust.  I really liked the whole wheat pizza crust recipe I used and our family has made the dough many times since then.  

My secret here, is that I usually quadruple the recipe and make 12- 16 pizza rounds.  I then freeze them and any time we're in the mood for pizza, it's easy to take a round or two out and make pizzas in the same amount of time it would take to order pizza in.  

Check out the Food for Thought section of our blog...this would be a great meal to try for family meal night.  That way everyone can show their masterpiece to other family members.

Here's the recipe for the whole wheat pizza dough:

1 cup all purpose flour
1 cup whole wheat flour
1 package (or 2 1/4 teaspoons) yeast
1 teaspoon salt
1/2 teaspoon honey
3/4 cup hot water (120 - 130 degrees)
1 tablespoon olive oil

Add the sugar and yeast to the warm water and allow to proof for 10 minutes
While this is happening, mix the flours and salt together and whisk to blend well.
Add the olive oil and whisk again.
Add yeast mixture and stir to mix in as much of the flour that you can.
Turn dough onto a floured surface and knead for 5 minutes.
Let dough rest in a bowl covered with a towel for 30 minutes.

Preheat oven to 400 degrees.  Once the dough has rested, it's time to make the pizza rounds.  Divide dough into 3-4 equal balls.  (Thicker crust for 3 balls, 4 for a thinner crust).  Roll the rounds to be around 7.5 inches round.  Place on a greased cookie sheet.  Poke a few holes in the dough to prevent  "metrodome bubbles" from occurring during the backing process.  Cover with a towel and let rest for 5 -10 minutes. Repeat with the other dough balls.

Bake for 10 minutes (8 minutes if your pan has a darker finish).  Allow to cool.  

You can use the pizza rounds right away by topping with spaghetti sauce and your favorite toppings and cheese.    Cook another 10 minutes at 400 degrees or until the cheese starts to brown. 

Otherwise, you can cool the rounds and place on parchment paper.  Store 4 in a bag and freeze until you're ready to use.
Proofing the yeast

Mixing the flours and salt

Stirring in the yeast mixture

Kneaded dough

Dough after resting for 30 minutes

Dividing the dough into individual size balls

Rolled out pizza round

Baked pizza round

Prepping the rounds to freeze

Placing 4 rounds in a gallon freezer bag

Our "salad bar" of pizza toppings at the shower

Finished pizza's ready for baking...the parchment paper allowed everyone to write on it, it make getting the right pizza to the right person easier 

No comments:

Post a Comment