Sunday, February 22, 2009

Whole-Wheat Pizza Dough!

I usually make the Honey Pizza Dough, which you can find here in my recipes. I've been making that one for years and it's my family's favorite. It's fluffy and it rises beautifully.

But sometimes when I'm in the kitchen doing my freezer cooking on the weekends, I throw this one together and pop it in the freezer.

This recipe will make 8 individual pizzas, all you need to do is make the dough, divide it into 8 balls, flatten them into discs and then freeze them between sheets of wax or parchment paper. When you want a quick meal, pull one from the freezer and add the toppings and bake. DONE!

I'm going to give you the original recipe that can be found on Martha Stewart's site, but I tell you I don't follow it to the letter.

For example, she divides the dough into two balls and freezes those first and then refreezes the actual pizzas. I don't do that, I immediately divide the dough into the portions I want and freeze them. That's it....

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WHOLE-WHEAT PIZZA DOUGH
Credit: Marthastewart.com


Ingredients

* 1 1/2 cups warm (115 degrees) water
* 2 packets ( ounce each) active dry yeast
* 1/4 cup olive oil, plus more for bowl
* 2 tablespoons sugar
* 2 teaspoons coarse salt
* 2 cups all-purpose flour (spooned and leveled), plus more for kneading
* 2 cups whole-wheat flour (spooned and leveled)

Directions

1. Place water in a large bowl; sprinkle with yeast.

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Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

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2. In bowl with yeast, whisk sugar, oil, and salt.

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Stir in flours with a wooden spoon until a sticky dough forms.

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Transfer to oiled bowl; brush top of dough with oil.

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Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

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3. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

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4. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

5. Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

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Here's what I did with mine:

I cut the dough into 8 equal parts

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Formed them into balls

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Made them into discs, froze the ones I wasn't using and then rolled out the others for us for lunch.

The kids love homemade pizza because they get to put their own ingredients and do whatever they want, like smiley faces.

There was sausage, bacon and pepperoni pizza

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Mommy and daddy decided to turn theirs into calzones. YUM....all we did was put all the toppings that we wanted and then folded the dough over and pinched the ends to seal.

Daddy's was all about the meat, bacon, pepperoni, sausage and cheese

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Here's mine, sausage, bacon, jalapeno, onion slices and cheese

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7 comments:

  1. What temperature do you cook the frozen pizza dough? And is it different for the room temperature dough???

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  2. I'm not much of a baker. Maybe I'll have better luck with bread..Kae

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  3. Looks delicious, I was thinking about making pizza this week- and have been thinking about whole wheat pizza dough! I think I'll try your recipe! Thanks!

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  4. I think my kids would even eat that! Yummy

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  5. What a beautiful blog you have!

    I am so excited to try out that pizza dough! I'm always on the lookout for healthier recipes! Thanks for sharing! Your photos look so appetizing!

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  6. This on the menu for tonight. Thanks for sharing.

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  7. Yum, Yum and YUM!!!!! I love pizza so much. I'm definitely picky with my crust too, and keep trying to perfect my own at home. If only I could get a pizza oven. whatever i will be try it as like your preparation. thank you for your shearing presentation its an eye-placer.

    Thanks

    Rumela
    my site

    ReplyDelete