In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
whole grain pizza dough
makes enough dough for two
16-inch pies
If you really want to
stay ahead of the game, make the dough the night before. Give it a knead in the
morning on a lightly floured surface, then return it to the greased bowl, cover
and finish 2nd rise in the fridge. Then just take it out 30 minutes before
you're ready to shape the pies. Homemade pizza made possible even for busy
working parents!
p.s. I've never been a
pro at sliding my pizza from the peel to the oven without it ending in tears,
I'm sharing my easy work-around tip with you too.
3 cups (12.75 ounces) Farmer
Ground all purpose flour, plus more for kneading
1 1/4 teaspoons quick rise
yeast
3/4 teaspoon sea salt
1 teaspoon sugar
1 tablespoon extra virgin
olive oil, plus more to coat bowl
1 cup warm water
Add 2 cups (8.5 ounces) of
flour, yeast, salt and sugar to a deep bowl. Whisk to combine. Pour in the
water and olive oil. Stir with a wooden spoon to combine—dough will be
very wet and sticky. Add enough of the remaining flour, stirring with a wooden
spoon, until the dough is tacky, but no longer wet. Sprinkle the rest of the
flour on a clean counter or board. Dump the dough onto the floured surface and
knead in the remaining flour. The dough will be very soft and smooth, but
should be not be tacky—add more flour, 1 tablespoon at a time if you need
to.
Lightly coat a bowl with
olive oil. Place the dough in the bowl, cover and set aside in a warm area. Let
rise until doubled in volume. This will take anywhere from 30 minutes to an
hour depending on the temperature in your kitchen.
Place pizza stone on the
center rack of your oven. Preheat to 500¼F. Divide the dough into 2 equal
balls. Place a lightly floured sheet of parchment paper on top of a round pizza
pan or the back of a baking sheet. On the parchment paper, shape each into a
16-inch round, top as desired. Slide pizza onto the pizza stone ( you can pull
the parchment out after the crust sets in about 2 to 3 minutes). Bake for 10
minutes, or crust is golden.
broccoli rabe, ricotta
& mozzarella pizza
serves 2 to 4
1 whole grain pizza dough
(split recipe above in half)
4 ounces fresh mozzarella,
thinly sliced
1/4 cup fresh ricotta
1/3 cup San Marzano marinara
sauce
1/4 cup broccoli rabe
florets
Freshly grated Parmesan
cheese, to taste
Salt and freshly ground
pepper, to taste
Place pizza stone on the
center rack of your oven. Preheat to 500¼F.
Place a lightly floured
sheet of parchment paper on top of a round pizza pan or the back of a baking
sheet. On the parchment paper, shape the dough into a 16-inch round. Drop
dollops of ricotta on top. Scatter the sliced mozzarella. Spoon the sauce over
the top, then sprinkle with the Parmesan cheese. Sprinkle the broccoli rabe
florets on top.
Slide pizza onto the pizza
stone ( you can pull the parchment out after the crust sets in about 2 to 3
minutes). Bake for 10 minutes, or until crust is golden and crisp.
URL to article: http://www.injennieskitchen.com/2010/05/whole-grain-pizza-crust.html
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