Saturday, May 31, 2008

Whole Wheat Pizza Dough (ABM)

This recipe makes enough dough for two 12" pizzas. I usually divide the dough in half and freeze until needed. Thaw it out for 24 hours in the fridge and then warm on the counter for 30 minutes before rolling.

1 cup warm water
2 tbsp olive oil (or any cooking oil)
1 cup whole wheat flour
2 cups bread flour
3/4 tsp salt
1 tsp active dry yeast
cormeal for rolling dough out
(can add 1 tbsp italian seasoning to water for additional flavor)

Add all ingredients to bread machine. Select dough setting. When cycle is complete, remove dough from machine.

Roll dough to desired size and shape. Top pizza as desired. Bake on greased baking sheet at 425 degs for 15-18 minutes.

If you want a thicker crust, after placing dough on greased baking sheet, cover and let rixe in a warm place for 30-45 minutes. You will need to bake at 375 degrees for 18-20 minutes.

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