100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS
A less hydrated version of Peter Reinhart's 100% Whole Grain Pizza Dough as presented in "Artisan Breads Every Day". Suprisingly good dough for a whole wheat pizza.
Provided by Red_Apple_Guy
Categories Low Cholesterol
Time 27m
Yield 5 pies, 15-20 serving(s)
Number Of Ingredients 6
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.
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
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.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD
whole grain dough kept refrigerated (or frozen) for pizza, pretzels, or buns. The method is similar to Reinhart's "artisan breads every day". Preparation time does not include refrigeration overnight.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h15m
Yield 16 buns
Number Of Ingredients 6
Steps:
- Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
- Knead by dough hook for 7 - 8 minutes.
- Stretch and fold and place in an oiled container to rest.
- After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
- After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
- For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
- Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
- Preheat oven to 375 F.
- When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
- Bake 4 to 6 more minutes until the rolls are 200 F internally.
Nutrition Facts : Calories 196.7, Fat 3.7, SaturatedFat 0.5, Sodium 365.8, Carbohydrate 38, Fiber 4.9, Sugar 5.6, Protein 6.1
100% WHOLE WHEAT PIZZA HOMEMADE
This is a very easy recipe for a healthy alternative to pizza made with white flour. White flour converts to sugar and then to fat in your body, However, 100% whole wheat products do not convert to sugar then fat in the same way and make it a much healthier option. This recipe take 45-60 minutes from beginning to end.
Provided by Garden Addict
Categories Lunch/Snacks
Time 57m
Yield 8 slices, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- First and foremost, if you have a pizza stone, put it in your oven and preheat your oven to 475 degrees fahrenheit.
- The homemade dough is the key - its pretty simple. All you need is to
- 1. put a yeast packet (1tsp) into a 1 cup measuring cup.
- 2. add 1 tsp of sugar and
- 3. 1/4 cup of very very warm water.
- Mix well and Let this rise for 10 minutes or until the foam reaches the top of the cup.
- While this is rising, put
- 1. 1-1/2 cups of flour into a mixer (like a kitchenaid) along with.
- 2. 1/2 tsp of salt and.
- 3. 1/2 tsp of garlic salt (optional) and then.
- 4. 3 tbsp of olive oil.
- Mix them in the blender until you see little tiny balls of dough, then wait for the yeast mixture to be done. When the yeast mixture reaches the top of the cup (from earlier) dump the entire contents into the mixer bowl and mix.
- While this is mixing, fill the measuring cup up with 3/4 cup of very very warm water and dump into the mixing bowl.
- Let everything mix until the dough has a smooth textured look to it.
- NOW, add flour until the dough pulls away in bulk from the edges of the bowl (this should be 3/4 - 1 cup of flour). Remove dough from the beater blade and form into a ball on a floured surface. Be sure that the dough is no longer sticky before you you form it.
- If you own a Pizza paddle (you can find them at kitchen stores for $10), then coat the paddle very thoroughly with corn meal. Form the shape of your pizza or calzone shell on the counter prior to placing it on the paddle. If you do not own a pizza paddle, you can take the stone out of the oven and form the dough on the stone, but be careful it is very hot. The idea of the pizza paddle is to have enough corn meal on it that whether you are forming a pizza, you put all the goodies on it or in it, open the oven and swiftly slide it onto the stone.
- cook the pizza for 12 minutes with all the toppings that you desire and viola- a delicious dinner for the family, and it is fun. From beginning to end, it takes me about 45-50 minutes. I DO NOT let the dough rise after it is formed- it is NOT necessary.
- If you do not own a pizza stone, BUY ONE- they are worth every penny!
Nutrition Facts : Calories 732.9, Fat 37.3, SaturatedFat 12.8, Cholesterol 59, Sodium 1248.7, Carbohydrate 75.5, Fiber 11.1, Sugar 2.6, Protein 30.3
WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE
This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.
Provided by Miriam
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 37.1 g, Fat 7.6 g, Fiber 6.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 437.8 mg, Sugar 0.5 g
100% WHOLE GRAIN PIZZA DOUGH
Make and share this 100% Whole Grain Pizza Dough recipe from Food.com.
Provided by KristenErinM
Categories Breads
Time 1h20m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 8
Steps:
- dissolve honey and yeast in warm water, let sit for about 7 minutes.
- stir in salt, flours, and gluten.
- knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
- preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!
Nutrition Facts : Calories 74.9, Fat 0.9, SaturatedFat 0.1, Sodium 292.5, Carbohydrate 14.8, Fiber 2.1, Sugar 1.6, Protein 3.3
WHOLE WHEAT PIZZA DOUGH
Although this dough is made with whole wheat flour, it is amazing! It fluffs up beautifully and tastes just as good as a white flour dough.
Provided by bwags244
Categories Breads
Time 15m
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place yeast and warm water in a large bowl.
- Add sugar and salt to yeast mixture and stir.
- Add oil and stir well.
- Add 2 cups of flour to above mixture.
- Add maybe 1 more cup of flour (add flour until dough is not too sticky) and stir until combined.
- Turn onto floured board and knead until smooth and elastic.
- Put in bowl sprayed with Pam and cover with plastic wrap.
- Put in fridge for a couple hours or over night, pounding down the dough at least once to promote rising.
Nutrition Facts : Calories 183.3, Fat 5.4, SaturatedFat 0.7, Sodium 391.2, Carbohydrate 30.4, Fiber 5.2, Sugar 0.9, Protein 6.1
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100% WHOLE WHEAT PIZZA DOUGH - DEL'S COOKING TWIST
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5/5 (5)Estimated Reading Time 7 minsCategory Main CourseTotal Time 30 mins
- In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
- Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
- Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
- Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
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- In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
- Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)
- Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).
100% WHOLE WHEAT PIZZA DOUGH | SUSTAINABLE COOKS
From sustainablecooks.com
4.8/5 (11)Total Time 1 hr 20 minsCategory Baked Goods, Main CourseCalories 192 per serving
- In the bowl of a stand mixer, dissolve the yeast in the warm water, add other ingredients, and mix for 2-5 min on low until the dough has cleaned the sides of the bowl.
- Remove the dough and drizzle a bit of olive oil around the edges of the mixing bowl, and coat all sides of the dough with the oil.
- Cover with a warm damp kitchen towel, and allow the dough to rise until doubled (time will depend on the temp of your kitchen).
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