Prep 15 mins
Cook 48 hrs
This dough turns out crusty on the outside and soft on the inside, just what my family likes. No one even noticed that it was made with half whole wheat flour. After trying numerous recipes, I was told this was the keeper. From The Bread Machine Cookbook by Donna Rathwell German.
- 1 1⁄3 cups water
- 2 tablespoons olive oil
- 3⁄4 teaspoon salt
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons yeast
- Add ingredients in the order given into the bread machine pan.
- Start dough cycle. (On my machine this takes 2 hours).
- Once the dough is done remove it from the pan onto a floured work surface.
- Roll dough to fit the shape of your pan. This recipe makes two 14 inch round pizzas.
- Brush lightly with olive oil and add toppings. You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
- Bake in a preheated 450 degree oven for 10-12 minutes.
- This recipe is the large sized recipe. It also comes in small and medium.
Our NEW FAVORITE pizza crust! DH and I grind our own wheat so I've been on the hunt for Whole Wheat recipes to incorporate in to our lives. Based on another reviewers suggestion I used 4 cups of Whole Wheat , 1/4 Cup Gluten and upped the water a tad. I did NOT add honey though as the other reviewer did. Once the dough setting on my bread maker was complete I pulled the mixture out and realized there was a LOT of dough so I divided in half. Oiled my 16" pizza pan with olive oil and dusted with corn meal. Rolled out the dough then hand stretched to fit the pan. Sauced then topped with half and half toppings according to our likes and added 8 ounces of Mozzarella and a sprinkling of good Parmesan. Baked for 14 minutes but it wasn't enough for my liking so I baked another 4 minutes. The outside crust was crispy and the inside was soft and chewy. Even though I really enjoyed it I still prefer a little crispier crust so I think next time I will pre-bake for just a few minutes before topping and baking again. By the time I got the finished pizza in the oven I noticed my remaining half of dough had developed a dry skin. I gave it a good rub with olive oil, put it in a ziplock bag and put it in the freezer. I'll update next week as to how it turns out but now I know to take care of the extra dough first. Thank you for sharing and thanks to the other chef who gave the pointers on using 100% Whole Wheat! We LOVED this!UPDATE: The frozen dough was just as good as the first time around!
This was good. Here are a few options that I did. I divided the dough into small portions for small individual pizzas. Baked the dough for a few minutes in the oven, cooled, then put in the freezer. The personal pan size are great to just pull out froozen, thaw in the micro, top, and bake..Quick and simple.
Also, I have split the dough in half, and froze the dough ball. Thawed it out to room temp, was ready to roll out and bake. Tasted fresh.
I have also added flax seed to the dough.
great recipe - the texture is perfect. I saw a recipe once that added some italian herbs to the crust so I tried that...it was awesome. I actually used a mixture called pizza seasoning, about a teaspoon, and added a couple cloves of minced garlic. You can eat the dough by itself all day long. thanks!