Friday, May 4, 2018

Whole Wheat Pizza Dough

Pizza night is a favorite in our house (where is pizza night NOT a favorite!?!?).  And, we much prefer homemade pizza over takeout.  I have a few different pizza doughs that I make, but this one is our favorite.  I adapted it from The Bread Lover's Bread Machine Cookbook - I’ve adjusted it just slightly and we love it!  I make my dough in my bread maker (I use this one by Zojirushi - it’s awesome!), but you could also make it by hand.  I divide the dough in eighths, make one pizza for each of us and freeze* the rest of the dough for later.

Whole Wheat Pizza Dough

Ingredients:

1 1/2 cups water
1/4 cup olive oil
2 cups all-purpose flour 
1 1/2 cups whole wheat flour
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 1/2 tsp kosher salt
2 tsp active dry yeast

Directions:

1.  Place all ingredients in a bread maker, select the dough cycle and start ‘er up.

2.  Once dough is finished, separate dough into desired number of sections (I like to use a kitchen scale so each dough ball is the same size), roll into balls, and place on a lightly floured tray.  Place the tray in a warm place - I like to use the oven, turned off with the oven light on - and allow to rise for at least 30 minutes.

    

3.  Once the dough has risen, preheat the oven to 450.  (If you’re using a stoneware or cast iron pan, stick those in the oven in order to get a super crispy crust.)  

4.  On a floured surface roll the pizza dough as thin as you’d like.  Move to a pizza peel - or straight to the pan - and top as desired.  Bake for 10-15 minutes until the pizza is cooked perfectly.  Remove and allow to cool for a few minutes.  Cut, serve, and enjoy!

Bon Appétit

~ Sara :)

*If you are not using all of your dough, wrap up the extra individually in Saran Wrap and store in the freezer.  When you’re ready to use, just remove from the freezer and thaw at room temperature.  Roll, top, and bake!

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