Saturday, December 5, 2009

Whole Wheat Pizza Dough

Courtesy of Food Network, and I love this recipe. We found it online when I was just looking for a recipe for pizza dough and I wanted something a bit healthier than the normal run-of-the-mill pizza dough. Whole wheat has higher fiber content, and higher protein, and I just feel better eating it. This recipe is fantastic and I use it every time we have pizza now. Also makes great whole wheat scones (or fry bread if you don't live in Utah) for breakfast the next morning.

This recipe is the pizza dough, every pizza recipe ever posted will probably start here.

NOTE: This recipe uses yeast, but still pretty simple that anyone can make it. Make sure when you buy yeast you keep it in the fridge or freezer. Freezing it extends its shelf life if you bought it in bulk, but the fridge is just fine. You have to "proof" your yeast in WARM water, not HOT. Cold water won't bloom the yeast properly, and Hot water will kill it and you wont end up with soft dough.

Whole Wheat Pizza Dough

1 1/4 c warm water
2 1/2 tsp active dry yeast
1 1/2 c whole wheat flour
2 c all purpose flour
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt

Proof yeast in the warm water.

to proof your yeast: mix warm water (in any measurement the recipe calls for, in this case 1 1/4 cups) and yeast together with whisk or fork. Let stand 5 minutes.

In mixer using bread hook, add water to both kinds of flour, oil, honey, and salt. Let rise til double in size, about 45 minutes to an hour. Stretch to fit pizza stone or pan, and prebake dough at 400 degrees for about 10 minutes. Top with whatever toppings you like, and then bake again for 10 minutes at 400 degrees.

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