Thursday, June 4, 2009
Whole Wheat Pizza Dough
Well, one could have hoped for a better picture, but I swear it was delicious!
I love to make pizza at home but I rarely make my own pizza dough. However, this time, I decided to give it a shot and I was really impressed with the results. It was even better than my Trader Joes pizza dough, but it did take a couple hours to make, so while it tasted better, time is not always on my side.
Amazing Whole Wheat Pizza Dough (MRS SAC'S PURPLE KITCHEN)
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
I added 1/2 tbsp of dried Italian herbs & 1 tsp garlic powder
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes (I just kneaded it with the dough hook in my stand mixer). Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. (I'm sorry, but this is next to impossible for me to do, so I just roll it out with a rolling pin and transfer to the baking stone).
Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. (I used mushroom, red peppers, onions, and salami).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.