How to make homemade whole wheat pizza dough?!
Answers:
http://www!.oprah!.com/foodhome/food/recip!.!.!.Www@FoodAQ@Com
Makes 4-6 servings (1 pound pizza dough)
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
EASE OF PREPARATION: Easy
3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal
1!. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes!. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together!.
2!. Turn the dough out onto a lightly floured work surface!. Knead until smooth and elastic, about 10 minutes!. (Alternatively, mix the dough in a food processor!. Process until it forms a ball, then process for 1 minute to knead!.)
3!. Place the dough in an oiled bowl and turn to coat!. (To make individual pizzas, see Variation!.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour!.
Individual variation:
The dough can be turned into 4 or 6 personal-size pizzas!. After kneading, divide the dough into 4 or 6 equal balls!. Brush with oil and place 3 inches apart on a baking sheet!. Cover and set aside until doubled in size, about 1 hour!. Roll each portion into a 6-to-8-inch circle!.
NUTRITION INFORMATION: Per pound: 970 calories; 5 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 200 g carbohydrate; 36 g protein; 22 g fiber; 1,152 mg sodium; 782 mg potassium!.
MAKE AHEAD TIP: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day!. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months!. Defrost the dough in the refrigerator overnight!. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using!.Www@FoodAQ@Com
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
EASE OF PREPARATION: Easy
3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal
1!. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes!. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together!.
2!. Turn the dough out onto a lightly floured work surface!. Knead until smooth and elastic, about 10 minutes!. (Alternatively, mix the dough in a food processor!. Process until it forms a ball, then process for 1 minute to knead!.)
3!. Place the dough in an oiled bowl and turn to coat!. (To make individual pizzas, see Variation!.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour!.
Individual variation:
The dough can be turned into 4 or 6 personal-size pizzas!. After kneading, divide the dough into 4 or 6 equal balls!. Brush with oil and place 3 inches apart on a baking sheet!. Cover and set aside until doubled in size, about 1 hour!. Roll each portion into a 6-to-8-inch circle!.
NUTRITION INFORMATION: Per pound: 970 calories; 5 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 200 g carbohydrate; 36 g protein; 22 g fiber; 1,152 mg sodium; 782 mg potassium!.
MAKE AHEAD TIP: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day!. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months!. Defrost the dough in the refrigerator overnight!. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using!.Www@FoodAQ@Com