What do you think of this recipie. Anything i can do to make it better? Because of the diet i'm on, i do need to keep with the whole wheat and no white flour though.
1 3/4 cup whole-wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon splenda
1/2-2/3 cup hot water (120-130°F)
2 teaspoons olive oil To make:
I find when i make it, it comes out a bit tough, and i have a hard time spreading it out and making the pizza. I made it 3 times, and i usually have to use a hand roller to spread it out. It also does not rise a whole lot when i cook it.
I think i may be over kneeding it... ??? I put it in my kitchen aid mixer, with the hook (i barely know how to use this thing) and i put it on level 4 or so for a couple minutes, i add water / flour till it seems like a nice ball. then i kneed it by hand on a board for a couple min, and shape it nicely into a ball. It usually does rice nicely though, over an hour it will double in size.
What spices would be good to throw in there?
Thanks again, this is turning out to be a GREAT forum for me
1 3/4 cup whole-wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon splenda
1/2-2/3 cup hot water (120-130°F)
2 teaspoons olive oil To make:
I find when i make it, it comes out a bit tough, and i have a hard time spreading it out and making the pizza. I made it 3 times, and i usually have to use a hand roller to spread it out. It also does not rise a whole lot when i cook it.
I think i may be over kneeding it... ??? I put it in my kitchen aid mixer, with the hook (i barely know how to use this thing) and i put it on level 4 or so for a couple minutes, i add water / flour till it seems like a nice ball. then i kneed it by hand on a board for a couple min, and shape it nicely into a ball. It usually does rice nicely though, over an hour it will double in size.
What spices would be good to throw in there?
Thanks again, this is turning out to be a GREAT forum for me