WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE
This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.
Provided by Miriam
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
- Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 37.1 g, Fat 7.6 g, Fiber 6.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 437.8 mg, Sugar 0.5 g
FAMILY SECRET PIZZA DOUGH RECIPE
I know there gonna get mad at me for this one but I hope everyone enjoys the special family recipe to our pizza dough:)
Provided by Chef Otaktay
Categories Low Cholesterol
Time 57m
Yield 2 12
Number Of Ingredients 11
Steps:
- Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 tablespoons milk.
- Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.).
- Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
- Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. *Punch dough down and divide in half. Put dough halves in greased 9-inch cake pans and spread over bottom. Cover with towel and let rise until doubled.
- Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400°F oven with pans directly on the pizza stone for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.
- Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp) and balsamic vinegar (1 tsp).
- Focaccia Tips: Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.
Nutrition Facts : Calories 861.7, Fat 9.4, SaturatedFat 1.5, Cholesterol 2.3, Sodium 1515.8, Carbohydrate 168.5, Fiber 7.4, Sugar 6.5, Protein 22.7
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- Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture.
- Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour.
- Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees.
- Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings.
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