Pizza Dough Half Whitehalf Whole Wheat Cpk Food

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.

EATING WELL'S WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
• Combine hot water and oil in a measuring cup.
• With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
• Process until the dough forms a ball, then process for 1 minute to knead.
• Transfer the dough to a lightly floured surface.
• Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
• Let the dough rest for 10 to 20 minutes before rolling.

PIZZA DOUGH

Steps:

• Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
• Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
• Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
• For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
• Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
• Turn the dough onto the counter and divide into the number of pizzas you want.
• Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
• Flatten into a disk, pushing it outwards with your palms. Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
• Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.