Sunday, December 7, 2008

Whole Wheat Pizza Dough

My tried and true recipe that I've used for years - we love it!

  • 1 3/4 cups whole wheat flour
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons ground flax seed, optional
  • 1 teaspoon salt
  • 1 package dry rapid-rise yeast (or 2 tsp)
  • 1 1/4 cups lukewarm water

In a food processor add all ingredients, adding the water last. foodblog 010

Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade.

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Remove dough to a large oiled bowl.foodblog 012

Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

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Punch down dough and transfer to a floured board and knead briefly. foodblog 046

Divide dough into 2 equal portions and roll each piece into a ball.

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I always make a two batches and combine the two dough portions in the oiled bowl so that I have four balls of dough at a time in the freezer waiting to be used.

Option 1 for Freezing: Wrap individually in plastic wrap, place in freezer safe bag and freeze till ready to use. When ready to use thaw ball of dough in fridge over night.

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Option 2 for "Ready to Use": Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight.

Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 10-12-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees F. and bake 10 to 12 minutes per pizza.

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