Herbed Whole Wheat Pizza Dough Food

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

WHOLE WHEAT YEAST FREE HERBED PIZZA DOUGH

Steps:

• In a large bowl combine flours, cornmeal, sugar, herbs, baking powder and baking soda; Mix well.
• In a seperate bowl mix together yogurt and oil.
• Add yogurt mixture to flour mixture; mix until well combined and a soft dough forms.
• Knead dough lightly, about 1-2 minutes.
• Roll our or press dough evenly in a lightly greased pan.
• Top with toppings and bake at 400F 20 minutes or until done.

HERBED WHOLE WHEAT PIZZA DOUGH

Steps:

• Add all the ingredients (except cornmeal) to the bread machine according to the manufactures directions.
• Select dough cycle, when the cycle is complete, remove dough from machine, punch down.
• Roll dough into circle and place on pan or baking stone.
• Bake in 425 degree oven 10 to 12 minutes or until lightly browned.
• Remove from oven.
• Add desired toppings and bake 10 to 15 minutes more or until edge of crust is golden brown and topping is bubbly.

PIZZA WITH WHEAT CRUST

Steps:

• In a bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Cover and let stand for 10 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Spread with pizza sauce and sprinkle with cheese. Add toppings if desired. Bake at 400° for 18-20 minutes or until the crust and cheese are lightly browned.

QUICK WHOLE-WHEAT PIZZA DOUGH

Steps:

• Dissolve yeast in 1 cup of water, stir in olive oil and set aside.
• Combine the all-purpose flour with whole-wheat flour and salt in a food processor. Process with steel knife blade for a few seconds to blend. With processor running, slowly pour yeast mixture through the feed tube and continue to process until a firm, smooth and elastic ball of dough forms. If the mixture is too dry to cohere, you may have to add another tablespoon or so of warm water. If it is too soft, add a little more all-purpose flour.
• Remove dough from processor and wrap in plastic. Refrigerate for at least 10 minutes or up to one day.

HERB BREAD OR PIZZA DOUGH

Steps:

• Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
• Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
• Allow this mixture to sit until quite bubbly, about 30 minutes.
• Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
• Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
• Mix thoroughly by hand or in an electric stand mixer. If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes. If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough. Or use the mixer, fitted with the dough hook, and knead for about 5 minutes. The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom. A very soft, slightly moist dough will make the best focaccia.
• Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator. (Remove from the refrigerator 2 hours before shaping.)
• Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan. Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges. If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping. Try not to deflate or smash all of the air out of the dough as you are shaping it. Dimple the surface of the dough by lightly poking it with your fingertips.
• Drizzle with: 2 tablespoons olive oil.
• Cover and let rise until doubled in height, about 2 hours.
• While the dough is rising, preheat the oven to 450°F. If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread. Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone. Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes. Invert the pan to remove the bread and place on a rack to cool.
• variation
• Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
• Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
• Divide the dough in two before shaping and press into two 1/2-inch-thick disks. Put the disks into oiled 8-inch pie plates. Dimple, oil, let rise as above, and bake, checking after 10 minutes.
• Top with sautéed onions, cheese, tomato slices, or sautéed greens before baking.

WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE

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.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large mixing bowl, combine all dry ingredients except sugar and yeast.
• Stir together thoroughly and form a well in center.
• Blend remaining ingredients and pour into well.
• Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
• Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
• Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
• Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
• Punch down dough, form into a small circle and place on floured work surface.
• Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
• Fold dough in half and in half again.
• Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
• Unfold dough and crimp edges to form a crust.
• Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.

HONEY AND HERB WHOLE WHEAT PIZZA

Steps:

• Preheat the oven to 425 degrees.
• In a measuring cup with the water, add the yeast and the sugar. Stir together and set aside.
• In a large bowl (preferably not metal since the yeast can take on a metallic taste) add the honey, olive oil, both types of flour, salt, basil and rosemary. Pour the yeast/water combination into the large bowl with the other ingredients.
• Mix the ingredients together. It's easiest to use a hand bender or a counter-top mixed with a dough hook, but mixing by hand always works too. If you mix by hand, grab a wooden spoon and stir the ingredients until everything is incorporated and the dough forms a ball.
• Let the dough rest in the bowl for 10 minutes. (Just leave it in the bowl and cover it with a clean towel.).
• Sprinkle some flour on the board. Take the dough out and knead by hand for about 5 minutes.
• Pour the teaspoon of olive oil into the palm of your hand and rub all over the ball of dough making sure to cover the entire surface. Place the ball back into the bowl and cover again.
• Sprinkle some cornmeal on the board and take the dough out of the bowl. Roll it out to fit on your pizza pan.
• Once it's to the right size place it on the pan and bake it in the oven for 10 minutes or until it is slightly brown.
• Remove from the oven.
• Add the sauce, cheese and whatever toppings you would like. Bake it for 10 to 15 more minutes or until the edges of the crust are brown and the cheese is bubbling.
• Let it cool for a few minutes then eat up!