Friday, March 12, 2010

Whole Wheat Pizza Dough

This is fun for the kids and tastes great too. After experimenting for a long time with whole wheat pizza dough I would have to say this is one of my favorites! This recipe was influenced by a pizza recipe I found on Bob's Red Mill Brand website. What really makes this crust great is the pizza stone and 500 degree temperature of the oven.

1 package yeast, Active dry
1 TBSP honey
1 cup warm water
1/2 cup medium grind yellow cornmeal
1 1/2 cups whole wheat flour
1 cup whole wheat pastry flour
1/2 tsp sea salt
1 TBSP Olive oil

Combine honey and warm water, sprinkle yeast on top. Let stand for 5-10 minutes till bubbly. In a separate bowl combine the dry ingredients. Add oil to yeast mixture and pour in dry ingredients. Stir to combine ingredients and scoop onto a flat surface. Knead until elastic, adding more whole wheat pastry flour as needed, about 5-8 minutes. Place in an oiled bowl, cover and let stand until doubled, about 20 minutes. I actually let mine sit all afternoon. The longer it sits the better the dough I've read. I split it into small balls and let the kids use their fingers and hands to flatten the dough. Before throwing your finished pizza in the oven with toppings and all. Preheat the oven and stone using the broil setting and highest temperature setting on the oven. Once the pizza is placed directly on the stone in the oven, turn the heat setting on the oven from broil to bake, and leave the temperature setting at 500 degrees (or highest temp setting on your oven if 500 is not your highest).