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.

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

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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.

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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 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!