We have perfected many a pizza recipe in our house, but the dough is another story. This is a new pizza dough recipe. I would like to try modifying it with whole wheat flour, rosemary, and flax seed. Stay tuned for the trials...
3 c unbleached flour
1 Tbsp active dry yeast
1/2 tsp. salt
1 c warm water
2 Tbsp canola oil or olive oil
1 Tbsp active dry yeast
1/2 tsp. salt
1 c warm water
2 Tbsp canola oil or olive oil
1. Mix 1 1/4 cups flour with yeast and salt. Add warm water and oil. Beat with a whisk or a fork for 3 minutes. (After you are done beating switch to a large spoon, I used a wooden one) Stir in another 1 1/4 cups flour, or enough so the mixture will hold together. Place dough on a lightly floured surface. Knead in 1/4-1/2 c more flour- stop once it's lump-free. Cover and let it rest for 10 minutes.
2. Preheat oven to 425 degrees. On a lightly floured surface roll dough into a circle. I just used the same area I previously kneaded the dough on. I used my hands to spread out the dough into a large circle. I attempted to throw it in the air, this was extremely unsuccessful, but very entertaining for my boyfriend to watch. I own a 15" diameter pizza stone. If you don't have one, just use a regular pizza pan and grease it first. You might want to make 2 pizzas if you have a small pizza pan, or freeze half the dough for another time. This dough bakes up nicely and expands quite a bit in the oven. Build up the edges slightly and poke all over with a fork.
3. Bake about 8-10 minutes, then spread sauce and add toppings and bake for another 8-10 minutes or so. For toppings we used chopped fresh garlic, onion, green pepper, red pepper, freshly ground black pepper, crushed red pepper flakes, mozzarella, and romano cheese.
This dough is thick, crunchy on the outside, soft on the inside.
2. Preheat oven to 425 degrees. On a lightly floured surface roll dough into a circle. I just used the same area I previously kneaded the dough on. I used my hands to spread out the dough into a large circle. I attempted to throw it in the air, this was extremely unsuccessful, but very entertaining for my boyfriend to watch. I own a 15" diameter pizza stone. If you don't have one, just use a regular pizza pan and grease it first. You might want to make 2 pizzas if you have a small pizza pan, or freeze half the dough for another time. This dough bakes up nicely and expands quite a bit in the oven. Build up the edges slightly and poke all over with a fork.
3. Bake about 8-10 minutes, then spread sauce and add toppings and bake for another 8-10 minutes or so. For toppings we used chopped fresh garlic, onion, green pepper, red pepper, freshly ground black pepper, crushed red pepper flakes, mozzarella, and romano cheese.
This dough is thick, crunchy on the outside, soft on the inside.
This is another pizza dough recipe we have used many times. It is completely different than the one listed above.
WHOLE WHEAT PIZZA CRUST
2 c whole wheat flour
1 Tbsp active dry yeast
1/4 tsp salt
1 c warm water
1 Tbsp olive oil
1tsp honey
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp garlic powder
Mix yeast, flour, salt, rosemary, basil, and garlic powder. Add water, oil, and honey; mix well. Cover and place in a warm spot for 10 minutes. Preheat oven to 425. Punch dough down and roll into a circle with floured hands or floured rolling pin, place on greased pizza pan. For thin crust use 14" pan, for thick crust use a 10" pan. Bake for 10 minutes, then remove and add sauce and toppings, then bake for 15-20 minutes or until crust is golden brown and cheese is melted to your satisfaction.
1 Tbsp active dry yeast
1/4 tsp salt
1 c warm water
1 Tbsp olive oil
1tsp honey
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp garlic powder
Mix yeast, flour, salt, rosemary, basil, and garlic powder. Add water, oil, and honey; mix well. Cover and place in a warm spot for 10 minutes. Preheat oven to 425. Punch dough down and roll into a circle with floured hands or floured rolling pin, place on greased pizza pan. For thin crust use 14" pan, for thick crust use a 10" pan. Bake for 10 minutes, then remove and add sauce and toppings, then bake for 15-20 minutes or until crust is golden brown and cheese is melted to your satisfaction.
3 comments:
I cannot believe you posted this. We have also perfected MANY a pizza topping combinations. My daughter does this great Greek one that is to die for.
But like you we struggle to get the silky, non-bread crust flavor pizza crust. We grind our won grain and struggle for the dough not to come out tasting like bread.
What we were going to try next (because we feel so guilty ordering from our local pizzeria) was go half and half. 1/2 whole wheat and 1/2 unbleached flour.
Let's both try this and compare notes.
deal
that looks fantastic!
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