Happy Labour Day Monday!
It's hard to believe it's already here. I don't know why but I still get those back to school jitters around this time of year.
My plans for the weekend? I hope to get a nice game of golf in with my family and just generally some good relaxing. Maybe even a fire on the back deck.
Today, I wanted to share with you a recipe/ tutorial for making pizza dough. Clearly I'm trying to use up as many tomatoes as I can. Remember last weeks post for marinara sauce. Well it's to die for on pizza. I only have pictures of the dough, but don't worry the pizza is still to come!
I've been making my own pizza for a few years now, and it sure beats most pizza places that I've been to. The one thing that's changed though is how I make my pizza dough. Well actually, we never really made our own dough in my house before. But now that I do I will never go back to store bought dough again. And more importantly it's healthier for you and it couldn't be easier.
Get it? Easy as pie? I know, bad pun.
My favourite flour combo to use is a half and half mix of whole grain red fife and whole wheat. The dough comes out super light and rolls out very nicely. You can substitute 1/2 of the flour with all-purpose white if you like, but the whole grain is healthier, less processed and 10X more delicious. It also makes for an awesome thin crust pizza!
If you are looking for that go to recipe that you make over and over again then this is it. It's an easy no-fuss dough that can also be made ahead of time. You can freeze it or make it the day before and put it in the fridge until you're ready to roll! It keeps beautifully.
It's also a great weeknight meal when you've mad the dough ahead of time. All you have to do is roll it out and top it and it's ready in under 15 minutes. That will keep the kids happy. Pizza night! And you'll be happy it's not swimming in grease.
100% Whole Grain Pizza Dough (makes 2 thin crust pizza's)
- 3/4 cup luke warm water (105* F)
- 2 1/4 tsp instant dry yeast (1 packet)
- 1 cup red fife flour
- 1 cup whole wheat flour
- 1 tsp fine sea salt
- 3 Tbsp extra virgin olive oil
- In a large mixing bowl or stand mixer fitted with a dough hook, stir together the water and yeast until dissolved.
- Mix the flours and sea salt in a separate medium sized bowl, then slowly add to the water and yeast, while stirring. Now add the olive oil and keep stirring until the dough becomes hard to work.
- Knead in your stand mixer or by hand on a lightly floured surface for 1-3 minutes until the dough looks and feels elastic. (flours will be fully incorporated and the dough should stretch a little when pulled).
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for 30-40 minutes.
- Deflate and divide the dough in 2: If using right away, on a lightly floured surface, roll out each piece to fit your your pre-heated baking stone/ tray and bake at 500*F for 12-15 minutes.
Note: *If you'd like to use the dough the next day simple wrap each piece in some plastic wrap and store in
the fridge until you're ready to roll it out. Its normal for the dough to expand a bit.
*You may also freeze the plastic wrapped pieces of dough by placing them in freezer bags. They keep
fresh for up to a week.
Did you have any fun adventures or plans this labour day weekend, before the kiddies go back to school?
This recipe is being shared at Fit and Fabulous Fridays.
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