Monday, August 3, 2009

Monday's Meal

I make a lot of pizza in my house. It's one of the few things that E. will eat consistently and it's pretty inexpensive and quick to do. I own two pizza stones and two bread machines so that helps the process go a lot quicker. I can toss the makings for dough in oven on my way to the gym, when we get back the dough is ready and lickety split lunch is served. I like making dough in the bread machine vs. by hand (hence the two bread machines), but you can make this recipe either way. So, lately I've been trying to make the switch over to a pizza dough recipe that uses some whole wheat flour rather than just white flour. Trying to be semi healthy, lol. I have found that I prefer the white wheat flour over regular whole wheat, but you can use whichever wheat flour you like best. I have to admit that I prefer the texture of the whole wheat pizza crust over a white flour pizza crust and believe it our not the kids haven't even noticed the switch. I buy my cheese in large quantities and use leftover pasta sauce and I can make 2 pizzas for under $4. I think that's pretty good, don't you?

Sort of Whole Wheat Pizza Dough

1 1/3 cups warm water
1/4 cup olive oil
2 cups white whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 package active dry yeast (about 2 1/4 tsp)

If you are using a bread machine to make your dough add the ingredients as listed and use the dough cycle. Remove the dough when done and follow the directions for rolling out your dough.

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 450 degrees F. Roll out a ball of dough with a rolling pin to the desired size and thickness (If you want 2 thin crust pizza, divide dough into 2 balls). Place on a well oiled pizza pan or seasoned pizza stone. Top pizza with your favorite toppings. Bake for 12 to 15 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.

Here's a tip. We like a thick crust pizza so I usually prebake my crust for about 8-10 mins. without toppings and then remove it from the oven, add my topping and bake for another 10 or 12 minutes. This way I have found my crust is cooked completely through. I probably wouldn't do this if I were doing thin crust pizzas.