Whole Wheat New York style pizza dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 1/2 cups (16 ounces) whole wheat pastry flour9 ounces warm water1 Tbs olive oil1 tsp instant yeast3/4 tsp salt
In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Separate dough into 4 balls. Freeze any balls you are not going to use in plastic freezer bags. Place dough balls being used in a large oiled bowl or casserole dish and cover tightly with plastic wrap. Proof dough at room temp for 2 hours or place in the refrigerator for 24 hours. Proof a frozen dough ball for 3 hours at room temp.
When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550°F one hour prior to making pizza.
Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice.
TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse, try to make one huge backwards jerk to get the pizza off. This usually results in a huge mess!!
Makes 4 12-inch pizzas. Nutritional info is for one whole pizza.
Number of Servings: 4
Recipe submitted by SparkPeople user GOTTABEMETHIN.
When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550°F one hour prior to making pizza.
Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice.
TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse, try to make one huge backwards jerk to get the pizza off. This usually results in a huge mess!!
Makes 4 12-inch pizzas. Nutritional info is for one whole pizza.
Number of Servings: 4
Recipe submitted by SparkPeople user GOTTABEMETHIN.
Nutritional Info Amount Per Serving
- Calories: 414.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 437.4 mg
- Total Carbs: 80.5 g
- Dietary Fiber: 14.0 g
- Protein: 10.5 g
Member Reviews