Whole Wheat Pizza Dough
YIELDS 1 VERY LARGE PIZZA OR 3 INDIVIDUAL PIZZAS
INGREDIENTS:
DIRECTIONS:
1. Take lukewarm water and honey/agave and add to yeast until it begins to bubble and foam. Put that in warm, damp place for 10-minutes.
NOTE: Don’t ever put salt b/c that will kill it
2. In a large mixing bowl, add flours, oatmeal, cornmeal, and salt and stir to combine.
3. Add oil and yeast.
4. If using a stand-up mixture, mix with a dough hook for 2-3 minutes. Once the dough leaves the side of the bowl, remove and knead.
NOTE: You want to knead it to develop the gluten. You could just use a mixer but a lot of time tends to burn out the mixture.
5. Place dough onto a bowl and roll it in a bowl a few rotations, then push it from front to back and then take a quarter of dough and push
to the center. Turn bowl a quarter turn and repeat for 5-10 minutes. It’s done once it’s nice and smooth and doesn't rip.
NOTE: In humid environments, add flour to sides of bowl also to prevent sticking.
6. In a lightly oiled bowl and turn to coat entire surface. Cover with plastic wrap and let rise for 1 hour. The dough should double in size.
7.Once doubled, pat down. If making individual pizzas or calzones, divide dough into three even portions.
TO MAKE CALZONES: put filling in half, fold, and crimp sides. Brush with egg white to make shiny. If there are liquid ingredients in your calzone, you can skip scoring. If using dry ingredients in your calzone, cut a small x on top.
Example of some pizza or calzone toppings/fillings:
INGREDIENTS:
- 1 ½ cups lukewarm water
- 2 ¼ ounce package dry yeast (1 tablespoon active dry yeast)
- 1 ½ cups whole wheat flour
- ¼ cup gram flour
- 1 ½ cup oat flour
- 1/4 cup wheat bran
- ¼ cup instant oatmeal
- 1/3 cup cornmeal (or whole wheat couscous)
- 1 ½ teaspoon salt
- 1 tablespoon and 1 teaspoon olive oil
- 1 teaspoon honey or agave
DIRECTIONS:
1. Take lukewarm water and honey/agave and add to yeast until it begins to bubble and foam. Put that in warm, damp place for 10-minutes.
NOTE: Don’t ever put salt b/c that will kill it
2. In a large mixing bowl, add flours, oatmeal, cornmeal, and salt and stir to combine.
3. Add oil and yeast.
4. If using a stand-up mixture, mix with a dough hook for 2-3 minutes. Once the dough leaves the side of the bowl, remove and knead.
NOTE: You want to knead it to develop the gluten. You could just use a mixer but a lot of time tends to burn out the mixture.
5. Place dough onto a bowl and roll it in a bowl a few rotations, then push it from front to back and then take a quarter of dough and push
to the center. Turn bowl a quarter turn and repeat for 5-10 minutes. It’s done once it’s nice and smooth and doesn't rip.
NOTE: In humid environments, add flour to sides of bowl also to prevent sticking.
6. In a lightly oiled bowl and turn to coat entire surface. Cover with plastic wrap and let rise for 1 hour. The dough should double in size.
7.Once doubled, pat down. If making individual pizzas or calzones, divide dough into three even portions.
TO MAKE CALZONES: put filling in half, fold, and crimp sides. Brush with egg white to make shiny. If there are liquid ingredients in your calzone, you can skip scoring. If using dry ingredients in your calzone, cut a small x on top.
Example of some pizza or calzone toppings/fillings:
- Catallan Mushrooms, with roasted garlic or shallot and manchego
- Mint-Asparagus Pesto with ground lamb or grilled/roasted chicken and a sprinkle of feta
- Roasted Tomato Ragu and fresh mozzarella, or goat cheese and chiffonaded basil
- Sour-Cherry Mustarda with goat cheese, grilled chicken or grilled onion
- Artichoke hearts, roasted garlic, sun-dried tomato and zucchini pistou and lowfat mozzarella cheese
