Wholewheatpizzacrustfleischmann Recipes

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

WHOLE WHEAT PIZZA CRUST FLEISCHMANN

Steps:

• Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
• Combine sugar into water, add yeast. Set aside.
• Combine flours and salt.
• Pour in yeast and corn oil.
• Mix or hand knead for 3 minutes.
• Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
• Punch down and divide for two crusts.
• You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.

WHOLE WHEAT PIZZA CRUST

Steps:

• Dissolve the sugar in the warm water and add the powdered yeast. Stir gently until the yeast is dissolved, about 1 minute. Let stand until the yeast foams slightly, which should take about 5 minutes, to insure that the yeast is effective.
• Mix together the white and whole wheat flours in a bowl. Stir in the salt.
• Combine 3 cups of the flour and salt in a large bowl. Pour the yeast mixture and oil into this bowl and stir together well. Remove the dough from the bowl and place it on a counter or large bowl.
• Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, probably another 10-15 minutes by hand. Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
• Cover the bowl with a tea towel and place it in a draft free spot to rise. Let the dough rise until it is doubled in bulk, about 45 minutes to 1-1/2 hours, depending on the yeast and the temperature in the room.
• Punch down the dough and shape into 1 or 2 pieces. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough.

WHOLE WHEAT PIZZA DOUGH

Steps:

• (See notes below for alternate stand mixer instructions.) In a large mixing bowl, briefly whisk together the warm water, honey and yeast until combined. Let the mixture rest for 5 to 10 minutes or until the yeast is foamy.
• Add the white whole wheat flour, olive oil, salt and stir until a loose dough ball is formed. Turn the dough out onto a floured surface and knead it by hand for 5 minutes until smooth.
• Rinse out and dry the earlier mixing bowl, then mist the bowl with olive oil or non-stick spray. Form the dough into a ball, place it in the greased bowl, then cover the bowl with a damp towel or aluminum foil. Let the dough rise for 30 to 45 minutes, or until it has nearly doubled in size.
• Heat oven to 450°F. If using a pizza stone, be sure to place the stone in the cold oven and to allow it to heat gradually. Alternatively, you can bake the pizza on a flat baking sheet, which will not need to be preheated.
• Turn the dough back out onto a floured surface and use your hands to flatten it into a round disk. Using your hands or a rolling pin, gently stretch the dough evenly into a 12- to 14-inch round for a thick-crust pizza, pinching the outer edges up slightly to form a rim. (Alternatively, you can cut the dough in half and roll it into two rounds for two thin-crust pizzas.)
• Transfer the crust to a large baking sheet that has been lightly sprinkled with cornmeal. (Or if you are using a pizza stone, transfer the crust to a pizza peel that has been lightly sprinkled with cornmeal.) For an extra-golden crust, brush the outer rim of the crust lightly with olive oil. Add the sauce and toppings in the center of the pizza as desired.
• Transfer the baking sheet to the oven (or slide the pizza from the peel to the stone) and bake the pizza for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked.
• Transfer the pizza to a cutting board. Slice, serve and enjoy!

100% WHOLE WHEAT PIZZA DOUGH

Steps:

• 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.
• Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.

WHOLE-WHEAT PIZZA CRUST

Steps:

• Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
• In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
• Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
• Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.