Kelly the Culinarian: Stand Mixer Sunday: Whole wheat pizza dough

Sunday, November 30, 2008

Stand Mixer Sunday: Whole wheat pizza dough

I love a good pizza. I was so depressed living in Arizona because it was difficult to find a decent pizza out there.

But hey, the economy sucks so we're not going out. But you can make pizza at home super cheap. Here's my recipe for a healthier version of pizza with whole wheat crust.


Here's what you need:

1 and a half cups whole wheat flour

2 cups all-purpose flour

1/2 tablespoon Italian seasoning

1 cup warm, filtered water

2 tablespoons honey (I prefer clover honey)

2 tablespoons yeast

1/4 cup extra virgin olive oil, plus more for sprinkling

1/2 teaspoon salt

2 tablespoons warm water



Start by placing warm water (it should feel warm but not uncomfortably so) in the bowl of your mixer. Stir in the honey and yeast and allow it to sit for about five minutes until it gets foamy. Next, add a cup of the all-purpose flour, Italian seasoning, olive oil and salt. Mix with the flat paddle setting for one minute or until all the ingredients are incorporated and the consistency of pancake batter.

Next, add a cup of the whole wheat flour and mix with the bread hook until incorporated. Add a cup of regular flour and repeat, then add the final half-cup of whole wheat flour and the extra water and allow it to mix for at least five to seven minutes so the gluten can form. The dough should make a ball around the hook.

Place in a greased bowl and turn to coat. Cover with plastic wrap and put in the warmest, least drafty part of your house. After it's double in about 45 minutes, punch down and knead for two minutes to redistribute the yeast. Allow to double again for about an hour and a half.

This is the fun part.

I cut the dough into two somewhat smaller parts. It would be easiest to form the two pieces into round heaps, punch down in the center and use a rolling pin to roll out from the center. I don't have a rolling pin, so my pizzas were a little lumpy. But hey, they taste great.

When you've finished with all your toppings, cook on a stone for 15 minutes in an oven heated to 450 degrees.

1 comment:

Hyacynth Filippi Worth said...

I'm so making this this weekend. It's the first thing that's sounded good in weeks.