Whole Wheat Pizza DoughFrom lorijane 7 years ago
- 1 c warm water (95-115F) shopping list
- 1 1/4 tbsp traditional active yeast shopping list
- 2 tbsp honey shopping list
- 1/4 c olive oil shopping list
- 1/2 tsp salt shopping list
- 3 1/2 c whole wheat flour shopping list
- 2 cloves garlic, minced (or garlic powder) shopping list
- 1 tsp dried oregano shopping list
- 1 tsp dried basil shopping list
- 1 tsp red pepper flakes shopping list
- pepper to taste (this alleviates any yeasty flavour...which I dislike!) shopping list
- Take care with your herb/garlic additives -- if too large, the dough may tear. shopping list
How to make it
- Pour warm water in bowl; add honey and salt. Mix until blended.
- Add the yeast and give a stir. Let sit until yeast activates -- up to 5 minutes.
- add 1 c flour, olive oil, garlic, oregano, basil, red pepper flakes and pepper. Mix well.
- Add the remaining 2 1/2 c flour and mix. The dough should turn into a ball -- if too dry add water, one tbsp at a time until it balls; if too wet add flour, one tbsp at a time.
- The garlic, spices and herbs can be omitted, but they add a hearty flavour to the crust.
- Place on a floured surface and knead for approximately 1 minute.
- Place dough in a bowl, covered with a towel or plastic bag to rise.
- after 45 minutes, the dough should have doubled.
- Punch it down to deflate it and let it rise for another hour to hour and a half.
- Roll it out by hand into desired shape and then with a pin to desired thickness. 1/4" thick will render a 'normal' crust, but it can be rolled incredibly thin as well for a very tasty, crisp crust.
- Place on a lightly greased pizza sheet or stone, poking holes all over with a fork.
- Add toppings.
- Bake at 400 F for 20-25 minutes. Less for pizza sheets, more for baking stones.
- We love fluting the crust like a pie, adding grilled onion, green and red peppers, garlic and broccoli all over a barbecue sauce, and topping with a light bit of grated Parmesan. On occasion we'll brush or stuff the crust with pesto or throw dollops of peppered ricotta over the toppings. If you're not fond of yeast, adding pepper to to top of your cooked pizza will counteract the yeasty flavour.
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The Cooklorijane Waterloo, CA
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