Originally Posted by srm on 05-24-2007
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... It also does not rise a whole lot when i cook it.
Your problems appear to be three-fold
1] learning how to deal with whole wheat flour
3] tough, under-risen crust after baking
I disagree with adding gluten flour to your dough. With the proper approach to your whole wheat flour, I don't think you need it. Using it may very well contribute to the toughness of the pizza crust.
I see no reason to add Splenda. Why does the recipe call for Splenda?
Especially since you're using only whole wheat flour, I think there is insufficient water in your recipe. (BTW, I'm assuming that one cup of WW flour weighs about 5 oz and that your recipe is calling for a little less than 9 oz of WW flour.)
Here are my suggestions and pointers...
#1 - Dealing with Whole Wheat Flour
WW flour needs much more time to absorb water than white flour (primarily due to its bran content). Here are my suggestions re (slightly) modifying your recipe and, more importantly, modifying your procedure re making the dough.
Increase your water to 3/4 cup (6 oz); (your dough recipe is on the dry side even for white flour)PROCEDURE MODIFICATION - DO A WHOLE WHEAT SOAKER BEFORE COMBINING THE OTHER INGREDIENTS
> Measure out the 1-3/4 cup ww flour in a separate container#2 Shaping the Pizza
> Put all 6 oz of water in the mixing bowl (it should not be hot; room temperature is fine) and, using the KA paddle, slowly beat in enough of the WW flour to make a very thick batter. Beat with the KA paddle for 5 minutes to develop the gluten. Let rest, covered, at room temperature for one to two hours to allow the WW flour to absorb water and for gluten development to continue. (You can do this several hours ahead if more convenient; just put the soaker in the 'frig if you're going to hold it over 2 hours.)
> After this resting period, add the salt, quick-rising yeast and oil to the batter and mix it in with the KA paddle. Switch to dough hook. Add the remaining whole wheat flour slowly and then knead, speed 2, for at least 5 minutes. The kneaded dough should be slightly tacky to the touch, not dry feeling.
> Cover and let rise as usual until doubled in bulk
> The resting period prior to shaping is an excellent suggestion.
> A wonderful home video showing someone's Italian mom shaping pizza dough in an American kitchen was posted at
. (No rolling pin. No fancy tossing in the air. Check it out, she's the real deal.)
> Let the shaped dough rise for 20-30 minutes before adding your toppings.
#3 Baking the Pizza
> A flat, tough pizza crust can result from baking it too long and/or on the improper heat. How close it is to the heating element and what you bake it on will also affect the outcome (what are you using? - metal sheet pan or pizza pan? baking stone? something else?)
> For a medium size pizza, try baking for 12-15 minutes at 450F in a preheated oven. (This recommendation was made by a DC member and I have found it to work consistently well.)
best of luck - post back and tell us how things work out for you...