My husband and I both LOVE pizza. We could eat it everyday for every meal. We made pizzas a few weeks ago and they came out great. I really liked the dough as it was quick and easy and has a nice taste. The husband commented that the next dinner party we have we should do make your own pizzas. O.K. so I stole his idea for my Cooking Club. The hostess decides the theme and since I was hosting I thought the make your own pizza would be a great idea. I made two batches of the regular dough that I like and tried this whole wheat pizza dough that was in the Jan/Feb 2009 issue of Everyday Food. This dough only has to sit for an hour and the recipe provides instructions for freezing. Overall I was very pleased with the dough. The only thing I would change next time is to omit the sugar in the recipe. Not sure what the sugar does, but next time I will leave it out as I could taste it a little. You could probably leave the oil out also which I will try next time too! It's all a matter of taste and texture! When I try new recipes I usually follow them very closely to get an end result like the original recipe and then I start tweaking the next time I make it!
Whole Wheat Pizza Dough
Everyday Food Jan/Feb 2009
One batch makes two large pizzas or eight individual ones
1 1/2 cups warm (115 degrees) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil; plus more for bowl
2 Tablespoons sugar
2 teaspoons coarse salt
2 cups all purpose flour (spooned and leveled); plus more for kneading
2 cups whole wheat flour (spooned and leveled)
Place water in a large bowl and 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 stick dough forms. Transfer to oiled bowl; brush top 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 two balls.
The recipe also provided directions for freezing:
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). Freeze shells on two parchment lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
To follow are a few shots from the pizzas made by my Cooking Club:
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6 comments:
I found this page via google. Those pizzas look delicious! Is that apple in the background? I'm going to give it a try. Thanks for the recipe & pics.
Omitting the sugar would be a big mistake. Sugar is there for the yeast to have something to eat. No sugar leaves you with no carbonation, which leaves you with unleavened dough. If you could taste it, maybe cut down on it a little. but don';t get rid of it entirely.
What can be used besides sugar? Can fructose be a substitute? My wife is allergic to sugar, glucose, sucrose, dextrose but not fructose.
Well, fructose /is/ a sugar. I'm assuming by 'allergic to sugar' you're referring to refined cane sugar. I'm not sure what sort of substitutes could be used, although I don't think yeast is very picky.
I never use the sugar and always end up with a great dough, though an earlier comment tells me not to do so! I am not sure what kind of substitute you could use.
I have never been successful with freezing dough and getting it to taste similar the second time. The dough does not cook evenly and is extremely dense and tasteless, I freeze it by rolling it into a ball and wrapping it in press & seal and then putting it into a ziploc freezer bag. Kat or followers, if you have any tips for freezing, please let me know!
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