Monday, April 25, 2011

Whole Wheat Pizza

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We are big pizza eaters in our family, especially Steve.  He can eat pizza for breakfast, lunch, and dinner.  With this, I have a go-to pizza recipe that our family has been using for years.   My mom actually taught me this recipe a few years ago, and I feel that I finally perfected it this year. 


When I decided to make pizza for dinner, I thought I would change things up and change a few ingredients in the recipe.  The original recipe calls for All Purpose Flour, but I substituted Bread Flour and Whole Wheat Flour.  I also added a couple tablespoons of Wheat Gluten Flour.





After kneading the dough, I could tell this was a good recipe!  I normally only let it rise for about 30 minutes to 1 hour.  However, this time, I let it rise for 2 ½ to 3 hours.  The dough rose beautifully!  It was so light and fluffy.


I topped the pizza with homemade tomato sauce, a blend of Italian Cheeses (Mozzarella, Provolone, Asiago, and Parmesan), Pepperoni, Spinach and Arugula, Garlic, and a little bit of Feta Cheese. The outcome was fantastic! 



Mmmm…… This pizza dough is definitely a keeper!  You can also use this dough to make Calzones, Strombolis, and much more.   Enjoy :)

For Recipe, Click here

A little more :)
This pizza can be made thin crust too!  I just make the whole recipe of dough and cut it in half after it's done rising.  You can either make 2 thin crust pizzas or freeze the other half for later use!  Here are some pictures of a thin crust pizza we just made - It was soooo good!  









2 comments:

  1. I don't think I have seen egg in a pizza dough before! Does this yield enough dough for two regular-sized pizzas?

    ReplyDelete
  2. @Kara
    Hi Kara,
    When I make thin-crust pizzas (like the last picture) this recipe yields 2 pizzas. However, when I make a normal-sized, thicker crust, it yields 1 pizza.
    Enjoy!

    ReplyDelete

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