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.

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.

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.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast on top and let stand for 10 minutes until foamy. Whisk in oil and salt.
• Add whole wheat and all-purpose flours to bowl, mix and scrape out dough onto a floured board. Knead gently until dough forms a smooth ball, approximately 5 minutes. Divide dough into two equal balls. Place each dough ball into a medium greased bowl and cover with plastic wrap or a tea towel.
• Let stand for one hour, or until dough has doubled in size.
• Preheat oven to 425°F (220°C). Press dough out onto large pizza pans, top with tomato sauce, cheese and desired toppings. Bake for 15-20 minutes, or until cheese is bubbly and crust is golden brown.

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:

• For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
• Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.

GUILT FREE WHOLE WHEAT PIZZA DOUGH

Steps:

• Combine warm water, milk, and yeast in small bowl and let sit 5 minutes.
• In larger bowl, combine flour, sugar, salt and optional seasoning ingredients.
• Thoroughly mix in wet ingredients until at dough like state (or, if bread machine available, choose dough setting and place all ingredients in machine).
• If mixed by hand, let rise in warm area for 1/2 to 1 hour.
• Preheat oven to 445-460 degrees farenheit (based on the thickness of your pizza).
• Divide dough in half, shape into two 9 to 10 inch pizzas. You may want to allow the dough to rise for 5-10 extra minutes.
• Spread o 3/4 to 1 cup sauce.
• Set in oven for 10-12 minutes.
• Enjoy your delicious pizza!

WHOLE-WHEAT, FLAX AND HONEY PIZZA DOUGH

Steps:

• In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.
• Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.
• When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes.

100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS

Steps:

• Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
• Rest for 5 minutes to hydrate dough. Cover while resting.
• Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
• Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
• Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
• Form each piece into a ball.
• Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
• Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
• Thaw frozen dough in the fridge for a day before cooking.
• On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
• Preheat oven with pizza stone to 500F or slightly more if possible.
• Prepare toppings.
• Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
• Place on parchment paper and add sauce, cheese and toppings.
• Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
• Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE WHEAT PIZZA CRUST

Steps:

• Mix water, oil, honey and yeast.
• Add wheat gluton, garlic powder (optional) and two cups of the flour.
• If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
• Knead about 7 minutes in your mixer.
• If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
• If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
• After you roll the dough out pierce the rolled out pizza dough with a fork.
• Bake the pizza crust 450 degrees for about five minutes.
• Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
• Repeat for the second crust.

WHOLE WHEAT PIZZA DOUGH (BREAD MACHINE)

Steps:

• Place ingredients, in order listed, in bread pan fitted with kneading paddle. Select Dough/Pizza Dough cycle. When completed, deflate dough and use to make your favorite pizza.