Mealswapwholewheatpizzacrust Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
• Roll dough on a floured pizza pan and poke a few holes in it with a fork.
• Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Steps:

• Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
• In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
• 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 (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
• To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

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.

Steps:

• Dissolve sugar into warm water and add yeast. Let sit until foamy.
• In mixer bowl place rest of ingredients.
• Add foamy yest mixture to bowl.
• Mix with paddle first until mixed if desired.
• Then put dough hook on and mix until dough is smooth and elastic.
• With my mixer this takes 5-7 minutes, but times may vary.
• Place dough ball in covered, greased bowl, to rise for an hour, or until doubled.
• Punch down. Divide into 2 balls and let rise again 45 minutes or until doubled, if desired. I have skipped this step before and gone straight to rolling out my crust and honestly have not been able to tell a difference too much. I have also dividied each ball into quarters for everyone to make their own pizza.
• You can top with your toppings and bake pizza 15-20 minutes at 425, or you can prebake on a stone heated at 450 for 10 minutes and then top and rebake.
• This is a very forgiving dough. as I have baked it both ways as above. I would probably prefer it with out prebaking though.

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.