Tuesday, March 23, 2010

Herbed Whole-Wheat Pizza Dough

I make this in the bread machine, but you can also just mix all the ingredients together in a bowl, knead for about 5 minutes, then let it rise until doubled (about 1 1/2 hours).

For 2 lbs of dough, which makes 2 large pizzas:
1 1/3 c. warm water (80-90 degrees)
3 T. olive oil
1 c. bread flour + 2 c. whole wheat flour (I use 3 c. whole-wheat bread flour which you can get at WinCo in the bulk section)
1 T. italian herb seasoning
1 t. salt
1/2 t. garlic powder
1 1/4 t. active dry yeast

But all ingredients in the bread machine in the order listed and set it on the dough cycle. When it's complete, separate the
dough into two pieces and shape into a ball. At this point, I wrap one in saran wrap and put in a freezer bag and store in the freezer for a later date. Take the piece you're using and cover with saran wrap and let rest for 10 minutes. Preheat the oven to about 375 if using a metal baking sheet and 450 if using a pizza stone (we prefer the pizza stone). Prep the toppings (our faves are red onions, green peppers, mushrooms, chicken, feta, and sun-dried tomatoes). You'll need about 3 cups of cheese. We use all mozzarella, but you can throw in a little variety if you'd like. My favorite sauce is pesto, but this time we used tomato because it was all we had. Use whatever you'd like.

Roll the pizza dough out flat, make a crust as thick as you want, then add your toppings. Tonight, Mac decided to put the chicken and veggies on before the cheese and it turned out great. Bake in the preheated oven for about 18 minutes.