Originally Posted by SizzlininIN
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.
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.