Friday, July 16, 2010

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

Makes one, two, or three crusts.

The original recipe calls for only all-purpose flour, but by substituting whole wheat flour for half of it, you get added health benefits without losing much taste. The Mr. and I love the rich, slightly denser taste of whole wheat crust. If you want, feel free to adapt the amounts however you'd like. Use 75% all-purpose and only 25% whole wheat - it's all up to you!
This is a great basic recipe, and since you have the appropriate amounts for one to three crusts, you can make pizza for two, or pizza for a crowd.
Slightly adapted from: Betty Crocker's Italian Cooking

One crust:
1 pkg. regular active dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 t. olive oil
1/2 t. salt
1/2 t. sugar

Two crusts:
2 pkgs. regular active dry yeast
1 c. warm water (105-115 degrees)
1 to 1-1/4 c. whole wheat flour
1 to 1-1/4 c. all-purpose flour
2 t. olive oil
1 t. salt
1/2 t. sugar

Three crusts:
3 pkgs. regular active dry yeast
1-1/2 c. warm water (105-115 degrees)
1-1/2 to 1-3/4 c. whole wheat flour
1-1/2 to 1-3/4 c. all-purpose flour
1 T. olive oil
1 t. salt
1/2 t. sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flours, the oil, salt, and sugar. Stir in enough of the remaining flours to make dough easy to handle.

Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Place dough in greased bowl, turning dough to grease all sides. Cover and let rise in a warm place 20 minutes.

Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. If dough should double in size during refrigeration, gently push fist into dough to deflate.

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