Whole Wheat Pizza Dough


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I decided to make some Pizza again since it is one of our favorite things to eat for everyone in my house. Instead of running out to the end of the street and buying  pie which would have been three days faster then this processes I went ahead to see if I could improve on the recipe that I used before for this. What did I do differently you may wonder this time, I used all hot water, used better flour (high gluten 00 flour0, and used a food processor for mixing the dough and waiting the whole 3 days for letting the dough rise. This recipe makes enough for 4 pizzas or you can use the extra dough for something else such as cinnamon rolls or calzones as I ended up doing.

Ingredients:

Flour – 6 cups (half Whole Wheat half White)

Water – 2 1/4 cup

Yeast – 1 packet

Olive Oil – 3 tsp

First you will want to dissolve the yeast in 1/4 cup of hot water and let sit for about 5 mins till it has become bubbly. Sift into the water and yeast mixture the flour then add the remaining 2 cups of water slowly. Turn out onto a lightly floured surface and kneed for about 5 minutes adding the oil at this time also.

There is another way of doing this that I feel produces a better dough but if you do not have a large food processor it does not work. In  a large food processor you will mix the dough and water and yeast mixture together but doing it fast. This will create a better flavor with the dough and you will not need to kneed it afterwards either. 

Cut the dough into 4 equal parts and place in  lightly oiled air tight containers and place in a warm out of sunlight area like done for the bread I enjoy making. Now this is the hard part but it is what makes the dough the best you will have, let it sit for 3 days. Yes I said 3 days! If you can’t wait a whole 3 days I suggest that you wait 24 hours at the very least, while leaving he rest of the dough for the other 2 more days. You will see a drastic difference in the dough over these days and will only add to the flavor of it.

Once the dough has rested you can take it out  and on a lightly floured surface roll it out, I like to just do it by hand trying not to kneed the dough or work it too much. Punch some holes in the dough with a fork and then brush with olive oil and sprinkle oregano and basil on it. In the highest temperature that your oven will go, mine only goes to 550˚ have a upside down cookie sheet heating and once it is hot you can then take your dough and place it on the sheet that has been dusted with corn bread mill. Bake for about 2 minutes and then carefully take out of the oven and top with your favorite toppings and place back into the oven until the cheese is melted and the crust is a golden brown.

Everyone was happy in my house, we made cheesy dipping sticks and 2 large veggie pizzas as well as use the rest of the dough for other things such as cinnamon rolls for breakfast and calzones that was packed for lunches.

 

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One thought on “Whole Wheat Pizza Dough

  1. Pingback: Chocolate Chip Cinnamon Rolls from leftover Pizza Dough | The Greasy Spoon

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