Saturday, February 11, 2012

Whole Wheat Pizza

I came across ths dough recipe in a magazine about 2 years ago. It is by far the best whole wheat pizza dough recipe that I have found. You can roll it thin and it crisps up like thin crust. You can roll it thick and it fluffs up nicely. Now, to keep it healthy, you have to make good choices about what you put on your pizza (no, pepperoni and linguisa don't make the cut).I am a big pizza fan and could eat it for every meal, every day. What's great about this recipe is that it is so easy to make and leftover dough freezes great for a quick meal some other time.

Whole Wheat Dough Ingredients
1 1/2 cup warm water
2 packets (1/4 oz each) active dry yeast
1/4 cup olive oil
2 tablespoons sugar
Palm of salt
2 cups whole wheat flour
2 cups all-purpose flour

Directions (written for a bread machine, but you can make it by hand, as well)
1. Add ingredients to bread machine in the order listed above.
2. Set the machine to the "dough" setting. This typically takes 1:15, but your dough is ready at the end without the need to punch it down or knead it.
3. Split the dough into desired sections. I typically split it into 4 equal sections so that it makes 2 meals.
4. Roll dough to desired thickness. I highly suggest using corn meal opposed to flour fr our rolling and baking purposes.
5. Bake at 450 degrees for about 25 minutes, or until crust is golden.

Suggested toppings
Baked or grilled chicken breast
Black olives
2% cheese
Other vegetables

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