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Old 01-21-2008, 07:29 AM   #1
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Pizza Dough

Hope this is the right place to put this. I really enjoy pizza now and then but now that I'm eating healthier I feel hesitant on eating it....don't get me wrong I will still eat a piece or two now and then.
Anyway, is it possible to make a wheat pizza dough? One that doesn't use enriched wheat flour or any all-purpose white flour? If so, does anyone have a recipe for it?
I'm not sure how it'll taste since I'm so used to the regular type of crust but I'm ready and willing to try.

Thanks Everyone!

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Old 01-21-2008, 08:52 AM   #2
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Quote:
Originally Posted by SizzlininIN View Post
is it possible to make a wheat pizza dough?
I`m not quite sure what you mean, do you mean like a Wholemeal base?

if it`s of any help at all, I have ground up home grown wheat and used that in Pizza bases before, but I did cut it 50% with plain flour.

I have had a whole meal base before and yes it Is a bit different, but IMO it`s really rather nice too, the trick is not to compare the 2 in your head.
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Old 01-21-2008, 09:04 AM   #3
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Quote:
Originally Posted by SizzlininIN View Post
Hope this is the right place to put this. I really enjoy pizza now and then but now that I'm eating healthier I feel hesitant on eating it....don't get me wrong I will still eat a piece or two now and then.
Anyway, is it possible to make a wheat pizza dough? One that doesn't use enriched wheat flour or any all-purpose white flour? If so, does anyone have a recipe for it?
I'm not sure how it'll taste since I'm so used to the regular type of crust but I'm ready and willing to try.

Thanks Everyone!
Hi, Sizzlin. I think the cheese and traditionally meaty toppings, like pepperoni and sausage, are a bigger problem than the crust Using part-skim mozzarella and losing the meat toppings while using lots of fresh veggies (tomatoes, bell peppers, mushrooms, onions, roasted garlic, whatever you like) would go a long way toward making pizza a healthier dish. HTH.
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Old 01-21-2008, 09:21 AM   #4
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Quote:
Originally Posted by SizzlininIN View Post
Hope this is the right place to put this. I really enjoy pizza now and then but now that I'm eating healthier I feel hesitant on eating it....don't get me wrong I will still eat a piece or two now and then.
Anyway, is it possible to make a wheat pizza dough? One that doesn't use enriched wheat flour or any all-purpose white flour? If so, does anyone have a recipe for it?
I'm not sure how it'll taste since I'm so used to the regular type of crust but I'm ready and willing to try.

Thanks Everyone!
You can use any good basic bread dough as pizza dough. I regularly use half and half, organic whole wheat flour and organic ap flour. The last few times I've done pizza however, i have used two thirds whole wheat. It definitely is a different flavor than what you're used to if you eat pizzeria pizza with all white flour, but especially with heartier toppings, the whole wheat is very tasty. I really like it with the traditional Provençal topping of caramelized onions, shredded Gruyère cheese, anchovies and olives. Very earthy and wonderful.

Here's my favorite basic pizza dough.

If you use all whole wheat flour, you will have to knead the dough twice as long, at least.

one 11 x 15 inch rectangle
or 2 12-inch pizzas

2 packages active dry yeast
3 1/2 cups unbleached flour use as much whole wheat flour as you like)
1 cup lukewarm water
1 1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil

Dissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour and salt. Make a well in the center and pour in the oil and the yeast mixture. With your hand, stir the flour into the liquid and gather the mixture into a ball. Turn dough out onto a floured board, or proceed to knead it in the bowl. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky. Gather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover tightly with plastic wrap and let rise for about 1 hour, or until doubled in bulk.

Punch dough down, and knead a little. Shape into a ball, and let rise again (for about 1 hour). At this point, dough is ready to use.

NOTE: After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.
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Old 01-21-2008, 09:29 AM   #5
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http://www.discusscooking.com/forums...ipe-40666.html

This is the recipe I have been using lately, the first link "Simple Crusty Bread". The recipe calls for 6 1/2 cups AP flour, but I use 5 cups King Arthur Traditional Whole Wheat flour and I cup unbleached (KA) flour. This will make 2 large pizzas and maybe a small loaf of bread. Last time I used it all in 2 pizzas. The dough will keep in the frig up to two weeks if you don't want to use it all at once.
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Old 01-21-2008, 10:52 PM   #6
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Thank you so much for the recipes. I'm trying to incorportate healthy whole wheats into my diet and trying my best at avoiding white flour. I know that there are times that it'll be impossible as for some things you just need some white with the wheat. Thanks Chef and Beth for the recipes....great help.
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Old 01-21-2008, 11:19 PM   #7
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Like traditional Chicago Pizza, I have sub'd cornmeal for white flour and used the other part wheat. It is really good.

I generally make my pizza dough in the bread machine on the dough cycle.

Pizza has fewer calories than most foods and because the toppings are so flexible, it's also the most nutritious thing on the market.

Italian seasoned tofu is a tasty ingredient on a veggie style pizza.
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Old 01-22-2008, 01:18 PM   #8
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I guess not a whole lot to add...you can definitely make a crust with whole grain flour. I make my crusts often with whole grain flour (though you should probably cut in some white flour). In fact, I think the best pizza crusts I have made from scratch were when I included about 25% rye flour and the rest white.
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Old 01-22-2008, 01:24 PM   #9
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oh yeah, Whole Wheat crusts are Way better than anything you can make in white bread, esp stuffed with cheese and garlic :)
lovely moist bread with a crunch to the outside and the Smell is just outa this world!
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Old 01-22-2008, 03:10 PM   #10
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I made one once with buckwheat flour and ground flax, white and wheat flour. It turned out really crispy for me, I like that.
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