Whole Wheat Pizza Dough

As an avid bread lover one of my favorite ways to incorporate it into our meals is through pizza. Lately we have been enjoying a variety of different pizzas, we could eat one every week and still not get sick of them.  From chicken pesto to Thai chicken pizzas, I experiment with lots of toppings and sauces.  Here is a great dough recipe that is very easy to follow and a fairly short start to finish time.  Typically I make several batches of dough and freeze the extras for easy retrieval in the future.  On this occasion I made 12 personal pan pizzas for a pizza party we had!!
Ingredients: 5 cups whole wheat bread flour (I used a combination of white, wheat, and bread flour)~1 tbs honey~2.5 tsp sea salt~1 tsp fast-rising yeast~1.75  cups +1 tbs water (at room temperature)~olive oil~cooking spray
1. In a bowl combine all dry ingredients and mix well, form a little well in the middle of the bowl. 2. Add water and begin mixing slowly, gradually adding flour to the water pool.  I use a fork because I can vary the speed as needed, but an electric mixer with a dough hook would also work great.  3. When the flour is all wet, flour your hands and your work surface. 4. Turn dough out on the counter and begin kneading until dough is well formed, should be tacky but not sticky.  If it seems to dry and is crumbling add water, a tsp at a time.  5. Shape dough into a round ball. 6. Pour about 2 tsp of olive oil in your palms and lightly coat the dough ball.  7. Place dough ball back in bowl and cover with saran wrap. Make sure the dough isn’t touching the plastic, or it will stick.  8. Let stand at room temperature for 30 minutes.  9.  After dough is done rising cut into fourths and roll into smooth balls. 10. Use rolling pin to make 9-10 in. pizza crust. 11. Spray baking sheet with cooking spray and place crust on the sheet.  12.  Spread sauce and  favorite toppings and bake at 450° for 12-15 min or until cheese is golden brown and crust is crispy.  13.  Freeze what you don’t want to use by wrapping each dough ball individually in saran wrap and storing in a freezer bag.  14. When you are ready to use frozen dough, remove from freezer to thaw about 8 hours before needed.  Repeat process from step 7.
Bon Appétit!
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