Friday, February 25, 2011


I finally made the previous Wheat Pizza Dough recipe I posted with ALL wheat flour. By using the Bronze Chief brand, which is finely milled flour, it turned out awesome! I'm using it from here on out!  Here's a picture of what the bag looks like at Wal-mart:

  • ½ cup very warm water (about 110°)
  • 1 envelope (2 ¼ tsp.) instant yeast
  • 1 ¼ cups water, at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 4 cups whole wheat flour (use Bronze Chief found at wal-mart)
  • 2 tbsp. ground flaxseed (or more, if you dare)
  • 1 ½ tsp. salt
  • olive oil or non-stick cooking spray for greasing the bowl

1)  Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

2)  Place all dry ingrediants in a bowl and combine. Add the wet ingrediants and lightly mix so everything is wet. Let stand for about thirty minutes covered with a towel. Using wet hands on a clean and surface, knead the dough for about 3-5 minutes or until it feels smooth and elastic. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.

3)  Let rise until doubled in size, about 1 ½ to 2 hours on the counter OR place in the refrigerator overnight to rise slowly.

4) To bake, place a pizza stone in the lower third of the oven. Heat the oven to 450° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

5)  Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

NOTE:  I make my dough in a 2qt. batter bowl from Pampered Chef.  It works great!

2012 UPDATE: I have NEVER mastered sliding the dough onto the stone (I actually just gave up trying)! Instead I take the hot stone out of the oven and make the pizza on the hot stone and then when ready I put it back in and bake. Also, I use WHITE whole wheat flour. 

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