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Friday, October 5, 2012

Whole Wheat Pizza Dough

This is new all-around favorite pizza dough.  I love that it can be made in advance.  And it tastes fabulous--not too thin, not too thick, crisp yet chewy.  We love it!  I've been using it for over a year now and haven't looked back.  From America's Test Kitchen Healthy Family Cookbook.

2 cups bread flour or all-purpose flour
2 cups whole-wheat flour
1 envelope or 2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
3 tablespoons olive oil
1  1/2 cups warm water (110 degrees)

1.  Pulse 2 cups of flour, 2 cups of whole-wheat flour, yeast, and salt in a food processor to combine.  With the processor running pour the oil then the water through the feed tube and process until a rough ball forms 30-40 seconds.

2.  Let the dough rest for 2 minutes, then process 30 seconds longer.  If the dough is sticky and clings to the blade add an additional 1/4 cup white flour 1 tablespoon at a time until no longer sticky.  Pulse to incorporate.

3.  Turn the dough onto a lightly floured counter and knead it into a smooth round ball.  Place the dough in a large lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until nearly double in size 1-1 1/2 hours before using.

To Make Ahead (refrigerate):
Do not let the dough rise in step 3, but wrap tightly or cover in a greased bowl with plastic wrap and refrigerate for up to 16 hours.  Let the dough sit for 30 minutes at room temperature before using.

To Make Ahead (freeze):
The dough can be frozen for up to 1 month; let the dough rise as directed in step 3, then wrap tightly in greased plastic wrap and freeze.  Let the frozen dough thaw on the counter 2-3 hours, or overnight in the fridge before using.

4.  To bake, preheat the oven and a pizza stone to 475 degrees for 30 minutes.  Cut dough in half.  Roll out dough (should make enough for two 14-inch pizzas).  Place dough on silpat mat or parchment paper on a rimless baking sheet.  Top with favorite toppings, slide onto pizza stone and bake 10-15 minutes.  Let stone reheat 5 minutes before baking second pizza.

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