Whole Wheat And Semolina Flour Pizza Dough Recipes

EASY WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
• Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
• On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
• Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
• Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

PIZZA RECIPE USING WHOLE WHEAT FLOUR

Steps:

• Take whole wheat flour, salt, olive oil and honey in a food processor with dough attachment. You can use stand mixer to knead the dough or do it by hand.
• NOTE: if using instant yeast then add directly into the dough. If using active dry yeast then dissolve in warm water and rest for 10-15 minutes. Once it gets frothy, use this water to knead the dough.
• Pulse it till everything is combined.
• Add water. Start will less amount of water and gradually add more water as needed.
• Run the food processor till you get nice smooth dough.
• Take a big bowl and grease it with oil all around.
• Take smooth dough ball and put inside the bowl. Brush the surface of the dough with oil.
• Cover the bowl with plastic wrap and let it rise in dark, warm place for 1 ½ to 2 hours.
• While the dough is resting, make the pizza sauce.
• Also prepare the veggies for toppings.
• Also grate the cheese and keep it ready.
• Preheat the oven to 450 degrees F or 230 degrees C for at least 15 minutes.
• Line a baking dish with aluminium foil and keep it aside.
• After the resting time, the whole wheat pizza dough will get more than doubled in size.
• Punch it down and divide into three equal portions.
• Now roll into 6 inch diameter circle, the thickness of the crust is medium. Brush the surface generously with olive oil.
• Now place the rolled pizza, oiled side down on prepared tray.
• Again brush the other surface with oil.
• Bake into preheated oven for 7-8 minutes. Remove from the oven.
• Spread around 3-4 tablespoons of pizza sauce on top.
• Sprinkle the topping evenly.
• Also spread the cheese.
• Again bake into the oven for 6-7 minutes.
• Transfer it to a rack, slice and serve.

100% WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
• Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
• Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
• Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
• Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.

THE BEST WHOLE WHEAT PIZZA DOUGH

Steps:

• Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
• Stir the olive oil, maple syrup, and salt into the yeast mixture.
• Stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat pastry flour together in a large mixing bowl.
• Pour the yeast mixture into the flour mixture and stir to form a soft dough.
• Transfer the dough to a well-floured work surface.
• Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
• Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
• Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
• Cut the dough in half. Each half can be used to make one medium pizza crust.

PIZZA DOUGH - PROFESSIONAL 3 WHEAT BLEND

Steps:

• Bread maker Method:.
• 1. Add warm water, sugar and yeast to your bread maker pan.
• 2. Add the three types of flours. Remember: it's the Semolina that makes this recipe unique.
• 3. Add the salt.
• 4. Process in the bread maker on the "Dough" setting including the rising time.
• No Knead Method:.
• Mix dry ingredients then add water. Mix in a large bowl with the stick end of a wood spoon and let rise till doubled +.
• When finished, the dough will be easy to work and slightly sticky. Rub your hands with olive oil so the dough doesn't stick. For my use, I divide the finished dough into 6 pieces. Use olive oil to season 6, 9 inches cake pans and press the dough into each pan. Brush additional olive oil onto the top of each then cover the pans and let the dough rise again for about a half hour. After the third rise, press to the edges of the pan. You can also divide into two 13 inch crusts or one 16 inch.
• Next, prick the dough with a fork to prevent air bubbles then, par-bake the crusts for 5 minutes in a 425 degree oven. Place the cooked crusts on a rack and when cool, the 9 inch size fits in 5 gal freezer bags to freeze for use whenever you want a great pizza. I've tried these not par-baking first but it seems par-baking makes the better "lite crunch" on the outside of the crust and is best for freezing.
• When making a pizza from a frozen crust, thaw the crust first (in the microwave for 12 seconds on high). Place the crust back into a 9 inch pan, which has again been seasoned with olive oil and brush the top of the crust again. If you use a pizza screen, brush top and bottom. Apply the toppings of your choice and bake for 12-15 minutes at 425 degrees (less time if using a screen). You'll have a finished pizza that has a light crunch on the outside and a delightfully chewy texture. When checking cooking time, look for a golden brown edge on the crust.