Sunday, April 18, 2010

wheat pizza dough

I have been trying different wheat pizza dough recipes because my kids are really into making their own pizzas lately and have been disappointed with most of the ones I have tried.  I just tried this one last week and we all loved it!  It is slightly sweet, slightly salty and the bottom gets crisp, but the inside stays chewy.  It's really easy too.

1 pkg dry yeast
1 1/4 cup lukewarm water
1 1/2 cups whole wheat flour
2 cups all purpose flour
1 Tbsp olive oil
1 Tbsp honey
1/2 tsp salt

-Mix yeast and warm water in a small bowl and set aside until thick and creamy.

-In a food processor add whole wheat and all purpose flours, activated yeast, and oil mixed with honey and salt.  Pulse processor to combine all ingredients.  Then process until the dough forms a ball on the blade.  Remove dough to a large oiled bowl.  Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

-Punch down dough and transfer to a floured board and knead briefly.  Divide dough into 4 equal portions and roll each piece into a bowl.  Place the balls of dough, covered, in the refridgerator for at least 2 hours or overnight.  Bring the dough to room temperature before proceeding.

-On a floured board roll and stretch each piece of dough into a 7-8 inch circle.  Place each circle on a wooden pizza peel or pizza pan and top as desired.

-Preheat oven to 450 degrees and bake 7-8 minutes per pizza.