Thursday, April 16, 2009

Whole wheat pizza dough

When Gram and Granddad came down to teach cream puffs, they also brought a folder full of other things, including Granddad's own food photography! They also brought a recipe for whole wheat pizza dough made in the food processor, so I decided to give it a try. Then tonight, when I was making this, I realized I don't actually have a food processor. Hmm...some nights my kitchen feels stone age! I don't know that I actually would use a processor that often, but duh!

This recipe is from Eating Well, a website with a ton of good stuff. I like it more each time I try a recipe from there. I really like that you can store it for up to two days after making the dough, making it a simple make ahead recipe. Norris said I finally found the recipe I should stick to on the pizza crust, so I think I'll do that!

Whole Wheat Pizza Crust

1 pound dough
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crispand golden, 10 to 14 minutes. Serve immediately.

NUTRITION INFORMATION: Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.
MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

excuse the terrible night lighting, but my pizza boy wanted to pose! :)