Sunday, April 13, 2008

half-whole pizza

(At Least) One of us is a big fan of Whole Grains.
This Pizza dough recipe was made (and eaten) with 50% Whole Wheat flour... the other unfortunate flour being of the refined variety. But, having made this recipe with both 100% and 50% Whole Wheat Flour, the 50%50% variety is rather tastier (although, taste isn't always everything : ).

"This tastes like real pizza".

Unfortunately the crust was rather tasteless (crust referred to here as area without toppings) because the salt was mistaking omitted.

Don't forget the salt.


¾ cup white flour

¾ cup whole wheat flour

½ tsp. salt

1 T. olive oil

1 T. sugar

½ package (¼ ounce) yeast

½ cup water

  1. Combine sugar, water and yeast in a measuring cup or small bowl.

  2. Combine flour and salt in a large bowl and make a well in the center.

  3. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.

  4. If dough is too sticky, add a bit more flour.

  5. Knead until smooth on a lightly floured surface.

  6. Place in an oiled bowl, cover with a towel and let rise until doubled.

  7. Punch down and let rest for 10 minutes.

  8. Makes 1- deep dish or 2- 12-inch pizza crusts.

  9. To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

1 comment:

Heather said...

my mouth is watering... it takes a while, but I'm betting that soon both will like the whole grain variety. At least that is how it worked out in my family. :)