"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 05-26-2005, 05:04 PM   #1
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
REC--Whole Wheat Pizza Dough (tnt)

This is a full-proof recipe that I use for all of our homemade pizzas. It works great on pans in the oven and directly on the grill.

Whole Wheat Pizza Dough

1 package dry yeast (about 2 1/4 tsp)
1/4 tsp sugar
1 1/2 c warm water
2 1/2--2 3/4 c AP flour, divided
1 c whole wheat flour
1 Tbsp olive oil
1 1/2 tsp Kosher salt
cooking spray

Dissolve yeast and sugar in warm water in a large bowl. let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 1/4 c AP flour, 1 c whole wheat flour, oil and salt to yeast misture, stirring until well blended. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) free from drafts for 45 minutes or until doubled in size. Punch down dough, cover and let rest 5 minutes. Divide dough in half. Roll each half into a 12" circle on a floured surface. Top and bake at 400F for about 20 minutes or until crust is golden and cheese is bubbly.

What I really like about this recipe is that you can freeze the dough. Follow directions for kneading dough and shape it into 2 balls (before the rising step). Coat balls with cooking spray and put them in zip-loc freezer bags. When you're ready to use the dough, thaw it overnight in the refrigerator. Cover and let it rise in a warm place for 1 1/2 hours or until doubled in size. Shape, top, and bake as above.

__________________

__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 05-26-2005, 05:53 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Darn it PA! Why couldn't you have read my mind a little earlier! LOL!!I lost my pizza dough recipe YESTERDAY! I had to fake it. It was OK, but not great. I will try yours next time. Thanks!
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 05-27-2005, 12:06 PM   #3
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I guess my psychic radar doesn't read as far as Edmonton! I should have mentioned that the recipe makes enough for two pizzas. Mine are usually more like 16" than 12". It all depends on how thin/thick you like your crust.
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 05-27-2005, 04:14 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Two 16 inch pizzas? That would be perfect for me. I like my dough a bit thinner so it will work well. Thanks again PA.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-17-2006, 01:58 AM   #5
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I'm going to try this next weekend. dh wants a "healthy pizza." Thanks PA!
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 04-17-2006, 07:31 AM   #6
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
Another TNT whole wheat pizza dough Bread machine

Hi All, thought I would add a bread machine pizza dough that uses about half ww and half white bread flour. I will only list the ingredients and you need to follow the directions for your bread machine as how to add to pan.

Yield 2 12 to 14 inches crusts

water- 1 2/3 cups
olive oil- 2 T.
lemon juice- 1 t.
salt- 1 t.
sugar- 2 T.
dry milk- 2 T.
bread flour 4 1/2 cups
active dry yeast 2 t.

I usually use, for the 4 1/2 cups bread flour; 1 cup semolina/durum flour, 1 1/2 cup whole wheat bread flour and 2 cups white unbleached bread flour. You can also add a bit of oregano to the dough. This will be a slack dough. The semolina flour is great in this recipe, but you could sub ww bread flour for it.
__________________
bethzaring is offline   Reply With Quote
Old 04-17-2006, 08:27 AM   #7
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
i always make about twice the above amount of dough. start it in the afternoon, punch it down and tear off a handful for the night's pizza. the rest of the dough i place in a plastic shopping bag and put it in the fridge. the reason i do this is 1) i'm always making a big batch of whatever to save time down the line (ok, i'm lazy), and 2) the quality of the crust is sooooo much better several days down the line. it works well for a week or so.

especially if you form the crusts by hand in stead of rolling with a pin, you can get both a thin center and a thick outer rim that has those great crispy bubbles. (try brushing on some olive oil (or better yet pesto) around the outside that isn't covered with sauce. exquisite)

this way, you can have pizza on day 1 and on day 4 or 5. on the other days, you can accompany your meals with fresh out-of-the-oven foccacio or whatever. grab a handful, stretch or roll it out, brush w/ olive oil (or not) and top with fresh rosemary, garlic, cheese, kosher salt or whatever piques your fancy.
a quality addition to your dinner (or a quick snack) that takes about 5 minutes prep time.
__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 04-18-2006, 07:38 AM   #8
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
philso, thanks for the idea and glad to hear that it works for you. I tried that once but the dough kept rising in the frig so much I thought it was going to carry away the frig. Do you have trouble with the dough expanding in the frig?
__________________
bethzaring is offline   Reply With Quote
Old 04-18-2006, 10:01 PM   #9
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
Quote:
Originally Posted by bethzaring
philso, thanks for the idea and glad to hear that it works for you. I tried that once but the dough kept rising in the frig so much I thought it was going to carry away the frig. Do you have trouble with the dough expanding in the frig?
yes, it will rise quite a lot the second time around, but all you have to do is allow it enough space in the bag so that it doesn't burst, and otherwise just give it a whack while it's unsuspectlingly lieing there if it seems to be getting too big. when i use it, i try to preserve the big bubbles when i form the crust. it gives it that "artisan" look and crispyness.
__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 04-18-2006, 10:45 PM   #10
Senior Cook
 
BrianMorin's Avatar
 
Join Date: Apr 2006
Location: Canada
Posts: 277
Send a message via MSN to BrianMorin Send a message via Yahoo to BrianMorin Send a message via Skype™ to BrianMorin
Thanks everybody. I think I will use the above recipe and maybe give philso's technique a whirl

Thanks all
__________________

__________________
Bri

Aad Sach Sing

- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
BrianMorin is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.