Whole Wheat Pizza Dough

Whole Wheat Pizza Dough: Whisk Together

 

I know some people are die hard Aldi lovers.  But, I went to Aldi the other day and then stopped by Greyson’s Produce Stand on the way home.  It was almost half the price!  You MUST go there before Aldi.  The produce was fresh, didn’t smell weird, nothing I had to throw away (like I sometimes have to with Aldi) and the people were very friendly.  No, they didn’t pay me to write this 🙂  I had to tell everyone nearby OFallon MO to check it out!  It is just south of 70 off Hwy K.  And they have stuff reasonably priced that is hard to find like fresh coconut.  You can also buy watermelons there and there is a $1 bin full of bagged produce.

Greyson's+Produce+logo+by+Danielle+Ambry

Greyson's+Produce+Stand

 

 

Whole Wheat Pizza Dough-2334 on Whisk Together

Recipe:    I have been working on another whole wheat pizza dough recipe because the ones in the past all contained some all-purpose flour.  Additionally, many of my previous whole wheat pizza doughs are tough to work with and don’t flatten out properly.  This one worked great!  I have two methods to putting it together just in case you don’t plan ahead and make it the night before.  The other method lets you make the pizza dough the same day!  This made one large medium crust pizza – not too thin and not too thick.  It had a good chew and was so easy to put together that my 4 year old did it.

Whole Wheat Pizza Dough-2333 on Whisk Together

For those of you who do homemade pizza night once a week – this one might be fun to try!  Plus it is 100% whole wheat flour.  Not that “3 cups of all purpose flour and 1/2 cup whole wheat flour” that you see quite often.

Why orange juice in the recipe?  Because the orange juice offsets the bitter taste (tannins I believe) of the whole wheat.

Whole Wheat Pizza Dough-2335 on Whisk Together

 

The above pizza is a layer of garlic/olive oil, caramelized onions, spinach and mozzarella cheese.  (I would have preferred fontina, but used what we had on hand!)

Whole Wheat Pizza Dough
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 3 cups (12 ounces) white whole wheat flour
  • 2 teaspoons instant yeast*
  • 1 and 1/4 teaspoons kosher salt
  • 2 tablespoons honey
  • 2 tablespoons room temperature orange juice
  • 2 tablespoons olive oil
  • 3/4 cups warm water
  • *use 3 teaspoons instant yeast if not rising overnight
Instructions
  1. In a large measuring cup, mix the warm water, yeast, orange juice and honey. Allow to sit for 5 minutes just to be sure if your yeast is alive and well (or if you know it’s alive, skip this step and mix everything together).
  2. In a great big bowl, mix the white whole wheat flour, salt and olive oil. Cover and let rise for 30 minutes.
  3. Knead dough for 5 minutes in the mixer, bread machine or your hands. Allow to rest and rise covered for 30 minutes.
  4. At this point, put it in the fridge and let it rise overnight (if using 2 tsp yeast) or later in the day (using 3 tsp yeast).
  5. Remove 1-2 hours before using (or at least 20 minutes).
  6. Preheat oven to 450 degrees preferably with the pizza stone inside.
  7. Shape the dough onto parchment paper. Add toppings. Bake 15 minutes.
Notes
Recipe adapted from King Arthur Flour

 

100% Whole Wheat Sandwich Bread

Whole Wheat bread_1 on Whisk Together

Book Update:  Completely finished “Allegiant” (Book 3) by Veronica Roth!   What I can tell you is DON’T read this book.  What a waste… just a waste.  Wow.  Where to start?  The plot is full of holes.  The characters don’t make any sense between the first two books and this book.  The narration is changed from third to first person, and narration changes between Tris and Tobias.  Of course, this would be fine if you could actually figure out WHO is talking in the first place.  Everyone out there was probably flipping to the head of the chapter to remind themselves who was narrating just like I was.   And the science?  What science?  It’s science fiction, so apparently she made stuff completely up that makes NO sense at all about genetics.   I expect the movie to be a huge success, but have great doubts that a second or third movie will be made.

Whole Wheat bread on Whisk Together

Recipe Update:  I have been looking a long time to replace our store-bought sandwich bread.  Ezekiel bread is healthy… but I can buy a 5 pound sack of flour for what one loaf costs.  Most whole wheat breads taste very… wheat-y, or the crust is tough, or the shape does not work for sandwiches.  There are several no-knead breads out there, but they must be made in a 8×4″ loaf pan or they won’t work for sandwiches very well.  This recipe works for several reasons:
1.  The orange juice tames the wheat flavor.
2.  You don’t have to knead the dough by hand.
3.  There are no artificial colors, preservatives or flavors.
4.  There is only one rise time.
5.  The bread is soft like the grocery store (though probably more dense than the Healthy Life we normally buy).  Without additions of vital wheat gluten and other stabilizers they use to get an airy piece of bread, I don’t think anything else could compete at home as closely as this recipe.
6.  The shape has the sandwich bread shape.
7.  The crust is soft like sandwich bread.

100% Whole Wheat Sandwich Bread
1 loaf

1 cup lukewarm water
1/4 cup orange juice
1/4 cup melted butter or oil
3 tablespoons molasses, maple syrup or dark corn syrup
2 teaspoons instant yeast
1/4 cup nonfat dry milk
1 and 1/4 tsp. salt
3 cups (12.75 oz.) whole wheat or white whole wheat flour

1.  Spray a 8×4, or 8.25″x4.25″ loaf pan with lots of cooking spray.  Yes, you NEED this pan to make sandwich size bread.  You can use a 9×5″ pan, but the result will be a different shaped loaf.
2.  Dump everything into your mixing bowl.  Seriously.
3.  Beat on medium high for 3 minutes.  The dough will be really, really sticky and lumpy.  That’s okay.  Put dough into the pan.
4.  Spray a piece of plastic wrap with some cooking spray and cover the bread up.  Rise time is 60-90 minutes.  Possibly less if using Red Star Platinum Yeast.
5.  Preheat oven to 350 degrees.
6.  Put the bread in the oven (without the plastic wrap obviously).  Bake for 20 minutes.  Put a piece of foil over the bread to keep the top from getting too brown.  Bake another 20-25 minutes.
7.  Take the bread out of the oven and cool about 10 minutes.  Let the bread cool more on a wire rack.
8.  Store in a bread bag or ziplock bag.

Recipe from King Arthur Flour

Whole Wheat Pizza Dough

I was not a fan at all of Papa Johns’ attempt at whole wheat pizza.  Ick, blah, tasteless.  But this one works.  It was a crunchy outside and chewy inside.  The dough bubbled up a bit in the middle while I was baking it without toppings, but it came back down and everything worked out great.

If this looks familiar, it was listed under my Butternut Squash Pizza recipe.  I’m sure most people are not fans of the Butternut Squash toppings, but would be more interested in the pizza dough itself.

If you don’t have the time for this pizza dough, try my Pizza Dough in 5 Minutes.  My neighbor made it too and is now a fan!

Whole Wheat Pizza Dough
2 thin crust pizzas, 1 large bar pan pizzas

1 tsp. sugar
1 1/2 cups warm water (110 degrees)
1 Tb. active dry yeast
1 Tb. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups AP flour
cornmeal for sprinkling

1.  In a measuring cup, add the white sugar, warm water and active dry yeast.  Set aside for 5 minutes while doing the next step.
2.  Mix the flours and salt together thoroughly.  Make a small well in the middle and pour in the 1 Tbs. olive oil and wet ingredients from the measuring cup.  Knead the dough for 10 minutes, or until it forms a ball and isn’t very sticky.  Allow to rise for 1 hour (or until doubles).
3.  Form the ball into 2 small balls for 2 thin crust pizzas, or form into 1 large ball. Form into a tight ball and allow to rise again for 45 minutes.  Sprinkle cornmeal onto a pizza stone or cookie sheet.  Roll out your pizza dough with a roller, then pull and tug the dough out until you have the desired thickness.
4.  Bake at 425 degrees for 12-20 minutes.  The large time span is because it depends the thickness of your pizza.

                                              

Cheeseburger Pizza                                                                                                           BBQ Chicken Pizza (like at California Pizza Kitchen)

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.

Butternut Squash Pizza with Whole Wheat Crust

I love pizza!  After going on my diet to lose the baby weight, I really lost my taste for heavy meats on pizza.  Don’t get me wrong – you have a good Italian sausage pizza lying around with friends to enjoy it with and I’ll be right there.  However, if I have my choice I really prefer vegetables on my pizza now.  The restricted calorie diet changed my taste buds a bit I think.
Well, anyway – this is Butternut Squash Pizza with homemade wheat crust.  You could also make the crust with 100% whole wheat flour by substituting 1 cup of whole wheat flour for 1 1/2 cups of AP flour in the recipe.

What I love about the crust:  It contains whole wheat flour.  It is crispy on the outside and chewy on the inside.
What I like about the toppings:  It is something different!

Butternut Squash Pizza with Wheat Crust

Crust:
1 tsp. sugar
1 1/2 cups warm water (110 degrees)
1 Tb. active dry yeast
1 Tb. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups AP flour
cornmeal for sprinkling


Toppings:

3 Tbs. olive oil, divided
1 large pinch of kosher salt
1 cup thinly sliced onion
1 butternut squash- peeled, seeded and thinly sliced
1 tsp. chopped fresh rosemary or dried
salt and pepper, to taste
2 Tbs. grated Parmesan cheese

For the Crust:
1.  In a measuring cup, add the white sugar, warm water and active dry yeast.  Set aside for 5 minutes while doing the next step.
2.  Mix the flours and salt together thoroughly.  Make a small well in the middle and pour in the 1 Tbs. olive oil and wet ingredients from the measuring cup.  Knead the dough for 10 minutes, or until it forms a ball and isn’t very sticky.  Allow to rise for 1 hour (or until doubles).
3.  Form the ball into 2 small balls for 2 thin crust pizzas, or form into 1 large ball. Form into a tight ball and allow to rise again for 45 minutes.

For the topping:
4.  Preheat oven to 400 degrees.   In a large saute pan, put 2 Tbs. of olive oil over medium heat.  Once hot, add the thinly sliced onion and 1 large pinch of kosher salt.  Sweat for 5 minutes and constantly stir.  After the onions have “sweated”, put the pan on medium-low to low and stir often.  Caramelizing the onions will take about 30 minutes.  Add a tiny bit of water and pinch of sugar if they get too dry.
5.  While the onions cook, put the cut up squash in a large bowl with the remaining 1 Tbs. olive oil, rosemary, salt and pepper.  Bake on a cookie sheet for 20 minutes or until tender.

Putting it together:
6.  Sprinkle some cornmeal onto your pizza stone (or stones for 2 thin crust pizzas).  I use a large bar pan.  You could use 2 standard round pizza stones, or a jelly roll pan.
7.  Spread your pizza dough onto your pan.    (I use the baker’s roller).  Lay the cooked squash onto the pizza dough.  Place the caramelized onion on top.  Bake 12-20 minutes, checking often towards the end for doneness.  The edges will be golden and crisp.    The bake time is a large span because it depends on the thickness of your crust.
8.  Remove pizza from oven and sprinkle the parmesan cheese on top.  You may want to add additional salt depending on your taste.

Recipe adapted from several other ones on allrecipes.com

**I think next time I will just try roasting the entire squash (cut in half  and taking the seeds out of course) similar to when I use to make baby food.  The slicing and removing the skin off of the squash does take a little time and effort.  Roasting the entire squash will take longer… but then all you have to do is scoop out the insides and mix it with some rosemary, olive oil, salt and pepper.

100% Whole Wheat Pumpkin Pancakes

I took my never-fail, made 1000 times 100% whole wheat pancake recipe and created pumpkin pancakes.  Delicious and nutritious!  I love feeding my children fruit for breakfast.  1/2 cup of pumpkin puree has 300% of your daily vitamin A allowance.  So, make some pancakes and get your dose of Vitamin A this morning!

Vitamin A is necessary for bodily function, but what does it do?  It helps with your immune system, helps your bones, and maintains the health of cells.  But if you are pregnant, don’t go pumpkin crazy!  There is a theory of birth defects when consuming huge amounts of Vitamin A.  (Source: Harvard School of Public Health)

Pumpkin Pancakes
yield 10 (6″) pancakes

1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/16 tsp. ground cloves (take half of a 1/8 tsp. to measure this.  Cloves go a long way so I always watch the amount closely.)
1 cup buttermilk (or the cheat method 1 tsp. lemon juice then adding milk to 1 cup line)
1 Tbs. honey (or 3 Tbs. sugar, 3 Tbs. Splenda, 3 Tbs. malted milk powder)
2 eggs
1/2 cup pumpkin puree (like Libby’s)

1.  Preheat skillet until water drop sizzles and disappears or 350 degrees on electric skillet.  In batter bowl, mix whole wheat flour, baking powder, salt and spices.  Whisk Together.
2.  Add buttermilk, eggs, applesauce, pumpkin puree and honey.  Whisk Together until combined.  Do not overbeat.
3.  Pour batter onto skillet until small bubbles form. Flip.  Cook another 3 minutes or so.  Enjoy with pumpkin butter or maple syrup!

**Update:  I made these for 2 months with Gold Medal Whole Wheat Flour and this is what I was using.  I purchased Hodgson Mill’s whole wheat flour this time.  The flavor is much more wheat and less pumpkin.  The color is also less orange.  I think that Gold Medal might refine their whole wheat more?  I’m not sure.  But just lettin’ you know. **

100% Whole Wheat Pancakes


Here’s proof I don’t put all my trials and recipes on this web page.  The past few weeks I tried to improve or make: lemon crinkle cookies, blueberry lemon muffins, whole wheat corn muffins and kiwi ice cream.  All edible, but nothing fantastic.  Nothing I would take to a potluck, over to someone’s house or give as a gift.

But after 3 years of making these pancakes, this recipe is by far my most favorite whole wheat recipe.  EVER.

And here is a hint for restaurant-tasting pancakes:  use malt instead of sugar.  If you read the ingredients on some instant pancake mix boxes you won’t find sugar,  but you will find malt.  So whether you use this recipe or your own – try using malt instead of flour.  I replace 3T of sugar with 1/4 cup of malt.  You can find malt in the ice cream topping section or the hot cocoa section of the grocery store.  King Arthur Flour sells malted milk as well and may be of higher quality… I haven’t tried it, but I know their flour is excellent.  Plus, I can’t use honey right now in the pancakes since baby is still under 1 year old.

Tip: I wrote this recipe in permanent marker on my whole wheat flour container.  After making them so much I don’t need it anymore.

100% Whole Wheat Pancakes
yields 10 pancakes (about the size of a tea cup saucer)

1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbs. honey, or 3 Tbs. of sugar, or 1/4 cup of malt
2 eggs
1 cup buttermilk (or cheat like me and use 1 Tbs. of lemon juice and 1 cup milk)
3 Tbs. applesauce (or vegetable oil)
Options: 1/2 tsp. cinnamon, 1 tsp. vanilla, blueberries, chocolate chips, etc.

1.   Heat griddle or electric skillet to 350 degrees.  Or, heat large skillet on stove to medium/medium-high.  Use butter to keep the pancake from sticking if using a pan that is not non-stick.  Or use butter just for the fun of it.  If using the cheating buttermilk method, make your milk and lemon juice mixture now.  If not, skip to #2.
2.  Whisk together whole wheat flour, baking powder and salt in large batter bowl.  Also whisk in the sugar or malt if using that.  Include cinnamon if using that option.
3.  Add buttermilk, applesauce (or oil) and eggs (and honey if using that instead of sugar or malt).  Include vanilla extract if using that option.  I really didn’t taste a huge difference, but some people think they taste much better with it.
4.  Mix well with whisk until just combined.   Add blueberries, chocolate chips, etc. if you want at this point.
5.   Pour a small saucer plate size dollop of batter onto the skillet.  Once the pancake begins to bubble, flip.  Cook another 2-3 minutes.  Check and if both sides are golden brown, you’re done!  Cover with a dish towel until serving.
For more experienced cooks, here is the shorthand to my directions.  I usually write down the ingredients and then put on there:

Mix dry.  Mix wet.  Add wet to dry.  Cook pancakes.

Honey Wheat Rolls (Using Bread Machine)

I think the best dough I ever make is in the bread machine.  It gets the temperature just right and kneads perfectly.  Plus… well it’s less work for me!  These rolls can be made large for sandwich buns or small for dinner rolls.  They contain whole wheat and honey for the sweetener and no high fructose corn syrup or the millions of other ingredients the manufacturers include in what should be a simple loaf of bread.  I LOVE them with honey butter on top all melted and gooey.  You can freeze these as well – just thaw at room temperature.

Honey Wheat Rolls
yields 12 large sandwich size rolls or 24 small dinner size rolls

1 1/4 cups warm milk
1 egg, beaten
2 tablespoons butter, softened
1/4 cup honey
3/4 teaspoon salt
2 3/4 cups bread flour
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast

1.  Place the ingredients into your bread machine according to its directions.  My Oster brand bread machine has me add all the wet ingredients (basically everything but the flour) first.  Then, pile on the flour into a heap.  Poke a hole in the heap of flour and add the yeast into the hole.  Put on the “Dough” cycle.

2.  You can tear the dough apart for the rolls.  You can roll it and use a pizza cutter.   Place your rolls on a greased cookie sheet and let rise for 1 hour.

3.  Bake at 350 degrees for 9-11 minutes for large rolls.  Bake 7-10 minutes for small rolls.

4.  Brush with melted butter when finished.

Honey Butter

1 stick butter (4oz.)
1/4 cup powdered sugar
1/4 cup honey
1 tsp. cinnamon

Mix together and serve with rolls.
For a large quantity, Alton Brown has an awesome recipe here for Honey Butter.

Copyright © 2011 - 2019 Mary Ellen Riley All Rights Reserved. WP Plugins