Jun 25, 2013

whole wheat pizza dough


Summer is officially in full-swing.  Our garden basil plants are big enough that we can finally enjoy their savory leaves.  So, we decided to take advantage of the fresh herb right outside our door.  We also threw in some Fresh Fork garlic scapes (that were left over from last week) to make this tasty pizza.  This is one of the best whole-wheat pizza crusts we've tried.  It's not 100%, but it's still about 2/3 whole wheat and deliciously soft yet crispy.  And, it only takes a few minutes to make, compared to most pizza crusts which need to sit out all afternoon.  Grab whatever fresh veggies/herbs/cheese you may have sitting around and bake them together into something wonderful.



Whole Wheat Pizza Dough
Recipe adapted from Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-free Recipes
Makes 1 large pizza

Ingredients:
  • 1 1/4 c whole wheat flour (plus about 1/2 c for kneading)
  • 1 1/4 c all-purpose flour
  • 2 1/4 tsp quick-rising yeast
  • 1/2 tsp salt
  • 1 c very warm water
Mix together the flours, yeast and salt in a large bowl.  Add the warm water and knead it until it forms a ball.  Continue to knead the dough for about 5 minutes, adding more whole wheat flour as necessary.  Cover the dough with a clean cloth or plastic wrap.  Allow it to sit at least 10 minutes (according to the recipe).  I left mine sitting out for about an hour and a half as I was out, but you just want it to rise slightly and become round.

Once the dough is nearly ready, preheat the oven to 450 degrees.  Place the dough on a silicon mat (my new favorite thing!)  or on parchment paper on a baking sheet.  Spread it thinly then poke it with a fork.  Mine nearly covered the entire standard baking sheet.  Bake the dough for about 5-7 minutes, until it is cooked, but not browned.  Add the sauce, cheese and toppings (I used mozzarella, tomato sauce, garlic scapes and fresh basil).  Bake it once more until the cheese is melted and bubbly, another 5-7 minutes.  Serve warm.





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