100 Whole Grain Rustic Bread And Pizza Dough Recipes

100% WHOLE GRAIN PIZZA DOUGH

Steps:

• dissolve honey and yeast in warm water, let sit for about 7 minutes.
• stir in salt, flours, and gluten.
• knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
• preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!

100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS

Steps:

• Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
• Rest for 5 minutes to hydrate dough. Cover while resting.
• Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
• Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
• Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
• Form each piece into a ball.
• Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
• Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
• Thaw frozen dough in the fridge for a day before cooking.
• On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
• Preheat oven with pizza stone to 500F or slightly more if possible.
• Prepare toppings.
• Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
• Place on parchment paper and add sauce, cheese and toppings.
• Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
• Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.

100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD

Steps:

• Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
• Knead by dough hook for 7 - 8 minutes.
• Stretch and fold and place in an oiled container to rest.
• After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
• After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
• For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
• Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
• Preheat oven to 375 F.
• When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
• Bake 4 to 6 more minutes until the rolls are 200 F internally.

100% WHOLE GRAIN RUSTIC BREAD AND PIZZA DOUGH

Steps:

• To make bread using this recipe, follow the instructions for pain à l'ancienne (page 52), adding the sugar at the beginning of the process. To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning of the process.
• You can make a multigrain variation using 80 percent whole wheat flour and 20 percent (by weight) other whole grain flours in any combination. Just be sure the total weight still adds up to 24 ounces (680 g). Also, reduce the water by 1 ounce (28.5 g).