Friday, February 6, 2009

My Go To Whole Wheat Pizza Dough

Recipe from Everyday Food Martha Stewart

Makes 2- 1 pound Balls
With one batch of dough, you have enough to make 2 large pizza shells or eight individual ones.
1 1/2 cup warm water(115 degrees)
4 1/2 tsp. active dry yeast
1/4 cup olive oil, plus more for bowl
2 T. sugar
2 tsp. coarse salt
2 cups all-purpose flour, plus more for kneading
2 cups whole wheat flour
  1. Place water in large bowl; sprinkle with yeast. Let stand until foamy, about 5 min. Brush another large bowl with oil.
  2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in warm spot until dough has doubled in size, about 1 hour.
  3. Turn dough out onto a well floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.

To Freeze 1 pound balls

Set balls on a plate and freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw over night in refrigerator.

To Freeze Individual Shells

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into 5 inch disk. Freeze shells on two parchment lines baking sheets. Stack frozen shells between layers of parchment paper. Freeze in freezer up to 3 months. Bake from frozen.

THE VERDICT: Great moist crust, and healthy at the same time. My husband the non crust eater actually prefers this crust over any from takeout. Thats a score for me!!!! Plus so easy to make a few batches and have them on hand for Friday Pizza Night! Enjoy!


Tippycooks2 said...

This looks like a great recipe! I love your picture. So what's the latest recipe you've tried and loved???

I'll have to try it. You should think about going to Culinary School while you're in TEXAS!

Miss you,
Aunt Kathy