Tuesday, November 20, 2012

Tried & True Recipe: Whole-Wheat Pizza Crust

Pictured is an individual-sized Margherita pizza

I've shared recipes for our favorite pizza sauce as well as our take on Margherita and BBQ Chicken pizza toppings.  Now it's time to share our go-to pizza dough recipe.  It's comprised of more than half whole-wheat flour so it's a little healthier than the usual all-purpose white flour recipes and it's so simple to throw together and easy to work with.  This recipe is easily doubled if you want to make two pizzas (or you could split one recipe into two single-serve pizzas) or you can freeze a ball of dough to pull out to use another day or make up a second pizza at the same time and pop it in the freezer before the final bake for a homemade frozen pizza waiting for a busy day when you need a quick meal.  I've also used this dough to make sandwich braids, calzones, and stromboli, but we most often use it for pizza.  Very versatile! 

Whole-Wheat Pizza Dough
adapted from Confections of a Foodie Bride

Yields 1 ~14-inch crust (depending on how thick or thin you like your crust)

3/4 c. Warm Water
2 1/4 t. (or one package) Active Dry Yeast
1 t. Honey (or you could substitute sugar)
3/4 c. All-purpose Flour
1 c. Whole-wheat Flour
1/2 t. Salt
1 1/2 t. Extra-virgin Olive Oil (plus additional for brushing on crust)

Combine water, yeast, and honey (I usually just do this right in the measuring cup) and set aside.

To the bowl of your stand mixer fitted with dough hook (or in a large bowl) add flours, salt, and EVOO.  Once the yeast/water mixture is frothy (~5 minutes) add to other ingredients.  Knead on medium speed (or by hand) ~8 minutes.

Cover mixer bowl with a towel and set aside in a warm place (I usually put it in my oven with just the light on) to rise for 1 hour, 15 minutes or until doubled in size.

Pre-heat oven to 450-degrees (don't forget to remove your dough first if you're using the oven to let it rise :) ).

Lightly grease pizza pan.  Press dough out to your desired thickness.  Lightly brush dough with EVOO (I usually just concentrate around the edges).  Bake for 7 minutes.  Remove crust from the oven and top with desired toppings.  Bake for 10-12 minutes or until cheese is bubbly and beginning to brown.


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