Pizza Dough - Honey Whole Wheat Blend
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups unbleached bread flour2 3/4 cup whole wheat flour1/4 cup cornmeal1 1/2 tablespoons honey1 1/2 teaspoons table salt (or 2 1/2 tsp. coarse kosher salt1 1/2 teaspoons instant yeast (also labeled bread-machine or fast-rising yeast)2 tablespoons olive oil2 cups water, at room temperature
In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and gluten will not yet be fully developed at this point.
2. If using an electric mixer, increase to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
6. Form dough to desired thickness. Add toppings of your choice. Bake each pizza at 450 for 20-30 minutes depending on thickness of dough.
Serving Size: Makes 4 medium pizzas. A serving is half of a medium pizza.
Number of Servings: 8
Recipe submitted by SparkPeople user SV9910.
2. If using an electric mixer, increase to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
6. Form dough to desired thickness. Add toppings of your choice. Bake each pizza at 450 for 20-30 minutes depending on thickness of dough.
Serving Size: Makes 4 medium pizzas. A serving is half of a medium pizza.
Number of Servings: 8
Recipe submitted by SparkPeople user SV9910.
Nutritional Info Amount Per Serving
- Calories: 320.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 879.2 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 6.8 g
- Protein: 10.7 g
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