Sunday, April 23, 2006

More experimenting with pizza dough



Whole-Wheat Pizza Dough
The Essential Eating Well Cookbook Copyright 2004

1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 ¼ teaspoons) I used regular yeast since I made this in my bread machine.
1 teaspoon salt
½ teaspoon sugar
¾ cup hot water (120-130 degrees F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purposed flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

(I just threw everything in my bread machine.)

Makes 1 pound of dough. Per pound of dough: 1032 cal, 18 g fat, 0 mg chol, 189 g carbs, 33 g pro, 21 g fiber, 2509 mg sodium

I hate Blogger. I just lost my entire post and I don't really have the time to recreate it in detail. Here's the condensed version.

I've been experimenting with different pizza crusts (see Pizza Crust, Whole Wheat Pizza Crust, Pizza Crust from Martha's Pizza Margerhita recipe) , just for the variety. I'm not on a search for the perfect crust, I just like different crusts depending on my mood. This recipe had a strong whole wheat flavor and it was somewhat thin and definitely the crispiest crust I've made so far. I really liked it. It's likely the most healthful out of the recipes I've tried also.

I'm trying to eat healthier and this cookbook definitely focuses on healthy eating. However, most of the recipes are more complicated than I would like but not all of them. This crust and the
Slow-Cooker Pot Roast with Caramelized Onion Gravy have both been winners and both were uncomplicated.

Question of the Day: What kinds of pan (or stone) do you use when making pizza?

4 comments:

Randi said...

I use a cheap old stone that we got at Wal*mart for 9.99. I am always searching for the perfect crust too. I bought the book American Pie. Its by Peter Reinhart( bread bakers apprentice). There are lots of crust recipes in there. I bought it used for about 5 bucks of Barnes and Noble.com. Have you tried wolfgang pucks recipe?

emily said...

I use the stone from Pampered Chef,one of the best purchases I ever made.

milgwimper said...

I use a cheap stone, which I need to steal back from my parents. ;P :) But usually our pizza's are made on the gas grill. Very good this way! :)

Mickey15 said...

I make our pizzas on my baking stones from Pamperred Chef.

Dh recently bought 2 non-stick pizza pans to make pizzas on. I don't know why he did that when we have the stones that we've been using for probably 10 years. So when he makes pizza, he uses those.