EASY Make Ahead Spelt/Oat Pizza Dough-in bread machine
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 123.2
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.2 g
- Protein: 4.2 g
View full nutritional breakdown of EASY Make Ahead Spelt/Oat Pizza Dough-in bread machine calories by ingredient
Introduction
This is a very filling pizza dough recipe perfect for sharing!You can make this dough for A.)immediate use ( done in about 2 hrs start to finish including rise time),B.) next day use or, C.)freeze for 2months later use. This is NOT a gluten free recipe. This is a very filling pizza dough recipe perfect for sharing!You can make this dough for A.)immediate use ( done in about 2 hrs start to finish including rise time),B.) next day use or, C.)freeze for 2months later use. This is NOT a gluten free recipe.Number of Servings: 10
Ingredients
-
2 cups spelt, sprouted, or whole wheat flour( plus 1/2 C for kneading,etc)
1.5 C oat flour ( or use a total of 3.5 C flour)
1 ( 2 1/4 tsp) package quick-rising yeast( Fleschman's makes one especially for pizza but any of them will do great
1 1/4 teaspoon salt ( sea salt ok here)
1/4-1/2 teaspoon sugar or honey( for the yeast to proof correctly- no zero cal sugar sub here)
1.5 TBS oil ( olive, canola, vegetable oil- all are fine)
1.5 cup luke warm water ( I heat this in the microwave for 1 minute)
1 TBS Cormeal (for dusting at the bottom during baking-optional)
2 -4 tsp vital wheat gluten ( optional- improves dough consistancy)
FF cooking spray ( for easy oiling of the holding/rising bowl, cookie sheet, pizza pan and your hands to prevent sticking)
Directions
1.) Add ingredients according to your bread machine's instructions ( usually all liquids first, then oil,salt, sugar, flour and vital wheat on top. Make a well in the flour for the yeast assuring yeast is not in contact with any liquids)
2.) Set machine for the dough cycle
3.) when the dough is finished
for immediate use:
A.) Heat oven to 200 F* and turn off,spray cookie sheet /pizza pan then dust with a light sprinke of corn meal if you wish.
turn dough out into lightly floured surface ( cut with a sharp knife and roll out with a lightly floured rolling pin to shape pizza dough
Tranfser to rolled out dough on to the cookie sheet/ pizza pan and put in warmed open 30-45 minutes until risen
Pull out an top with suace cheese and toppings- Bake thin crusts at 375 * F for about 25 minutes (or until edges are golden and cheese is melted)
Thick crusts/Pan Crusts may require a pre bake at 400*F for 15 minutes ( to assure doneness) before adding toppings and continue baking like thin.
B.) Next Day Use: put dough ( cut dough here with a very sharp knife on a lightly flour surface, if making personal sizes) in sprayed gallon size ziplock bag
or big bowl sprayed and covered with sprayed cling wrap- let sit overnight for a slow rise.
Take out 15 minutes before use and follow part A.).
C.) put dough in sprayed gallon size ziplock bag ( cut dough here with a very sharp knife on a lightly flour surface, if making personal sizes and freeze in seperate oiled ziplock bags). To use : thaw overnight in refrigerator and follow A.)
Serving Size: I large pizza ( Pan crust) , 4 personal pizzas, or 1 extra large thin crust( about 10-12 servings total from this recipe)
Number of Servings: 10
Recipe submitted by SparkPeople user JAMEDEO.
2.) Set machine for the dough cycle
3.) when the dough is finished
for immediate use:
A.) Heat oven to 200 F* and turn off,spray cookie sheet /pizza pan then dust with a light sprinke of corn meal if you wish.
turn dough out into lightly floured surface ( cut with a sharp knife and roll out with a lightly floured rolling pin to shape pizza dough
Tranfser to rolled out dough on to the cookie sheet/ pizza pan and put in warmed open 30-45 minutes until risen
Pull out an top with suace cheese and toppings- Bake thin crusts at 375 * F for about 25 minutes (or until edges are golden and cheese is melted)
Thick crusts/Pan Crusts may require a pre bake at 400*F for 15 minutes ( to assure doneness) before adding toppings and continue baking like thin.
B.) Next Day Use: put dough ( cut dough here with a very sharp knife on a lightly flour surface, if making personal sizes) in sprayed gallon size ziplock bag
or big bowl sprayed and covered with sprayed cling wrap- let sit overnight for a slow rise.
Take out 15 minutes before use and follow part A.).
C.) put dough in sprayed gallon size ziplock bag ( cut dough here with a very sharp knife on a lightly flour surface, if making personal sizes and freeze in seperate oiled ziplock bags). To use : thaw overnight in refrigerator and follow A.)
Serving Size: I large pizza ( Pan crust) , 4 personal pizzas, or 1 extra large thin crust( about 10-12 servings total from this recipe)
Number of Servings: 10
Recipe submitted by SparkPeople user JAMEDEO.