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Subject Topic: good whole wheat pizza dough? Post ReplyPost New Topic
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SeaStar
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Posted: Jan 09 2008 at 6:57pm | IP Logged Quote SeaStar

Anyone have a recipe for really good whole wheat pizza dough? We eat whole wheat everything else, but I'm still using white flour for pizza dough until I find a good recipe to swap out.

thanks!

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JodieLyn
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Posted: Jan 09 2008 at 7:28pm | IP Logged Quote JodieLyn

what type of pizza dough to you like? the one I have is a thicker more bread or biscuit like crust.. we like it.. but if you're looking for thin and crisp.. this wouldn't be it.

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SusanJ
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Posted: Jan 09 2008 at 7:44pm | IP Logged Quote SusanJ

I make a thin, crisp 1/2 and 1/2 dough.

1/2 c.warm water
1 T yeast
1/4 t. honey
2 T olive oil
1/2 t. salt
1/2 c. whole wheat flour
1/2 c. white flour

flour for kneading/rolling

I think I've even done this all whole wheat with pleasing results. My MIL throws in some rye flour, too, and it's great.

This recipe makes one small pizza. I usually double it.

Susan

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SeaStar
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Posted: Jan 09 2008 at 8:04pm | IP Logged Quote SeaStar

I'll try both- thick and thin. SusanJ- are you letting the dough rise for any length of time before baking?

Thanks.

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JodieLyn
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Posted: Jan 09 2008 at 9:58pm | IP Logged Quote JodieLyn

3 c. Flour
1 tsp. salt
1tbls sugar
2 1/4 tsp (one packet) active dry yeast

1 c. Water
2tbls olive oil
1tbls chopped basil (fresh)
3 cloves chopped garlic

1. grease (round is easier to deal with) cookie sheet (I use a bit of olive oil)

2. Mix together 2 cups flour, salt, sugar, and yeast.

3. Add Basil and garlic to water (mixes in better that way) pour water and Oil in flour mixture. Use remaining flour as needed.

4. Preheat oven to 375 F. Spread the dough out on the cookie sheet and curl up the edges. Let stand in a warm spot while you prepare your toppings. Top as desired bake about 20 - 25 min.


Because I can be both lazy and in a hurry and often don't even have fresh basil on hand.. I mix some dried basil and granulated garlic into the dry ingredients instead of fresh into the wet. And I use whole wheat flour for this recipe.

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SusanJ
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Posted: Jan 10 2008 at 5:14am | IP Logged Quote SusanJ

Oh, yeah. Sorry! Wrote that too late yesterday. I let the dough rise while I'm preparing all the other ingredients--usually half an hour. I also like to prebake the crust for about 8-10 minutes.

Susan

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Posted: Jan 10 2008 at 8:58am | IP Logged Quote mathmama

I make pizza every Friday night. Here is my recipe.

1 c water
1 t sugar
1 t yeast
1 T oil
2 1/2 c whole wheat bread flour
1 1/2 t salt

I put this in my Bosch and let it knead for 10 minutes and then let it rise for 30+ min. It is so good. It definitely took me a while to get a good recipe. You can also just put it in your bread maker on the knead only or just knead it by hand. I have done all 3 methods with success. I always bake my pizza on a pizza stone.

Beth
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stefoodie
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Posted: Jan 10 2008 at 11:15am | IP Logged Quote stefoodie

My new favorite is from Peter Reinhart's Whole Grain Breads: it uses long ferments though so will need planning.

Soaker:
1 3/4 cups whole wheat flour, fine grind
1/2 teaspoon salt
3/4 cup plus 2 tbsp water

Mix well, cover with plastic, leave at room temp 12-24 hours.

Biga:

1 3/4 cups whole wheat flour
1/4 teaspoon instant yeast (I use SAF from Whole Foods, also available from King Arthur catalog)
3/4 cup plus 2 tbsp filtered water at room temp

Mix biga and knead with wet hands. Transfer to bowl, cover with plastic, refrigerate 8 hrs to 3 days. De-chill 2 hours before using.

Chop soaker and biga into smaller pieces using a metal pastry scraper. Combine soaker and biga with

7 tbsp flour
5/8 tsp salt
1 1/2 tsp instant yeast
2 1/4 tsp honey, agave nectar, sugar or brown sugar
2 tbsp olive oil.

Mix with dough hook (or hands) until well-incorporated and soft and slightly sticky. Knead on surface with a bit of flour 3-4 minutes, until soft and very tacky. Form into ball, let rest 5 minutes.

Line sheet pan with parchment or silicon mat, oil with

1 tbsp olive oil

Knead dough again for 1 minute. Divide into 5 pieces. Roll in the oil. (You can put into plastic and refrigerate up to 24 hours at this point.)

Preheat oven to hottest temp along with pizza stone (or quarry tiles, <$1 at hardware stores -- I use 4 that always stay in my oven).
Stretch dough into 9-to-12-inch disks.   Put onto floured or cornmealed or parchment-lined peel (I like parchment because it's so much easier).
Lightly top with sauce and other toppings. Slide hot stone and bake 5-8 minutes depending on thinness. Rotate pizzas if needed. (You can also use another stone or more tiles on an upper rack to mimic a brick oven.)
Remove, wait 3-5 minutes to set cheese, then slice.

Warning: I almost always trigger the smoke alarm at home whenever we bake pizza .

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Posted: Jan 11 2008 at 8:50am | IP Logged Quote Dawn

Does anyone have a yeast-free pizza crust recipe?

My youngest LOVES pizza, but I suspect he has a sensitivity to yeast. We used to make him pizzas from supermarket or homemade dough, but switched to pre-made crust thinking the yeast was less "active." (I could be way off on that, but he did seem better with this kind of crust.)

Now I'm wondering, are there (good) alternatives to a doughy crust - maybe something without yeast?

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