Saturday, September 12, 2009

NEW Whole Wheat Pizza Dough Recipe

Produces a thin, crisp pizza.

  • 2 1/4 teaspoons dry rapid-rise yeast
  • 2 tablespoon honey
  • 1 1/2 cups lukewarm water
  • 2 1/4 cups whole wheat flour
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground flax seed, optional
  • 2 teaspoons salt
  • 2 tablespoons olive oil

Combine yeast, honey and warm water in a small bowl. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, in a food processor add remaining ingredients. Pulse processor to combine all ingredients. foodblog 010

While the processor is on, carefully add the water/yeast mixture. Process until the dough forms a ball on the blade.

foodblog 013

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.

foodblog 018

foodblog 044
Punch down dough and transfer to a floured board and knead briefly. foodblog 046

Divide dough into 3-4 equal portions and roll each piece into a ball.

foodblog 048

I always make two batches and combine the two dough portions in the oiled bowl. This allows me to have six-eight 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.

foodblog 052

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 14 minutes per pizza.

1 comment:

crystal said...

I'm curious. Why the food processor and not a stand mixer? We've been planning on making this since you posted it. Today is the day!! Thanks!

-crystal