Healthy Whole Grain Pizza Dough Food

100% WHOLE GRAIN PIZZA DOUGH

Steps:

• dissolve honey and yeast in warm water, let sit for about 7 minutes.
• stir in salt, flours, and gluten.
• knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
• preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!

WHOLE-MULTIGRAIN PIZZA DOUGH

Steps:

• Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After 30 minutes, the dough can be shaped and cooked as desired.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Proof yeast in a measuring cup with lukewarm water.
• In a food processor add whole wheat and all purpose flours, proofed yeast, 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 ball. Place the balls of dough, covered, in the refrigerator 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 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
• Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

WHOLE-WHEAT PIZZA DOUGH

Steps:

• In a large bowl or in the bowl of a stand mixer, stir together water, yeast, sugar, and salt. Set aside for 5 minutes or until yeaste has bubbles and foamed, if it doesn't foam, start again with fresh yeast and check that the water isn't too hot,.
• If working by hand, stir both flours and oil into yeast mixture, until a soft dough forms. Lightly dust a clean work surace with all-purpose flour and turn dough onto it.
• Knead by holding dough with one hand, stretching it with the other, then pushing the heel of the holding hand into the mass. Knead for 10 minutes or until the dough is smooth and elastic.
• If dough gets sticky, add 1 Tbsp, all-purpose flour.
• If using a mixer, attach dough hook and bowl to mixer. Add both flours and oil to yeast mixture. Mix on medium until combined.
• Knead on low until smooth and elastic, about 8 minutes. If dough gets sticky, add 1 tablespoons all-purose flour.
• Using a paper towel, coat a large bowl with oil. Place dough in bowl, turning to coat all sides with oil. Cover bowl with plastic wrap and set aside in a warm draft-free place until doubled in size, about 1 1/2 hours.
• Wenm ready to bake pizza, divide and roll out dough as desired.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Place yeast and warm water in a large bowl.
• Add sugar and salt to yeast mixture and stir.
• Add oil and stir well.
• Add 2 cups of flour to above mixture.
• Add maybe 1 more cup of flour (add flour until dough is not too sticky) and stir until combined.
• Turn onto floured board and knead until smooth and elastic.
• Put in bowl sprayed with Pam and cover with plastic wrap.
• Put in fridge for a couple hours or over night, pounding down the dough at least once to promote rising.

WHOLE WHEAT PIZZA CRUST

Steps:

• In a small bowl, dissolve sugar into water. Add yeast and stir. Let sit for 10 minutes in a warm spot for yeast to grow. It should look foamy on top when it is ready.
• Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
• After yeast has developed for 10 minutes, add it to the flour mixture and mix. Once it is blended, add the olive oil. Knead for 2 minutes (until oil is fully incorporated). It will probably be quite sticky.
• Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise. The dough should approximately double in size (this can take 20-60 minutes).
• Turn dough onto floured surface and knead for a couple minutes. If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
• Divide dough into 4 balls. each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone. Dough can be refrigerated for a day or two, or frozen for longer.
• Lightly oil pizza pan before putting dough on it. Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings). You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of "wet" ingredients, like fresh pineapple).

WHOLE GRAIN PIZZA CRUST

Steps:

• pop amaranth in small batches and let cool. to pop amaranth, heat heavy skillet with lid over high heat; after skillet is hot, add 1/8 cup of amaranth, cover skillet, shake for 20 seconds, and pour popped amaranth from skillet into a bowl; repeat popping process for remaining amaranth; let popped amaranth cool in the bowl. amaranth can be popped in advance and stored for later use.
• measure 2 cups of water at 115 degrees F.
• dissolve honey in water.
• add yeast and olive oil to water, mix well and set aside for 5-7 minutes.
• while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.
• add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.
• place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.
• roll out pizza crust from 1/3 to 1/2 of dough ball.
• footnote: add sauce and toppings to crust; bake on preheated pizza stone for 7-15 minutes depending on temperature 400-500 degrees F; dough can be made in advance and stored in fridge for several days.