I made my favorite
whole wheat pizza dough in my bread machine:
Whole Wheat Pizza Dough
2 cups whole wheat
flour
1 cup all purpose
flour
2 1/2 tsp. yeast
1 tsp. sugar
1/2 tsp. salt
1 Tbs. olive oil
1 cup hot water
Place ingredients
into bread machine. Run the dough cycle
until ingredients form a smooth round ball.
If dough is sticky add a little flour, dry add water a few drops at a
time. Once dough is formed unplug the
machine and allow it to rest for 10 minutes.
You can totally make this without a bread machine. Just mix it up in a bowl by hand or your mixer with a dough hook.
You can totally make this without a bread machine. Just mix it up in a bowl by hand or your mixer with a dough hook.
1 8 oz. can tomato
sauce
1/2 tsp. garlic
powder
1 tsp. dried basil
In a small bowl mix
together until smooth.
Even thriftier? Next time you make pasta sauce take out a cup
and set aside. I do this all the time.
Oil your cast iron
skillet liberally with olive oil. Divide
dough in half. Pat out a nice sized
circle and then press into the pan and up the sides. Spread sauce in the bottom of the crust. Top with cheese and toppings.
Bake in a preheated
425° oven for 15 to 18 minutes until crust puffs up and turns golden and cheese is
bubbly. Removed from oven, allow to sit
about ten minutes, cut and serve.
You can make this as
simple or gourmet as you like. A new
family favorite at our house, let me tell you.
Less greasy, much healthier and certainly a whole lot less expensive
than the local pizzeria.
Oh that looks so good! Thanks for sharing your recipe!
ReplyDeleteMy pleasure Debbie :)
DeleteOh yum,yum,yum! Thanks for sharing. I"m def. going to try these when my grands come back to visit next week. I have never used a bread machine, but really want to purchase one soon.
ReplyDeleteThrift stores have a bunch of them. Most are practically brand new!
DeleteIve seen them, but always been afraid to buy! I'll start looking a little closer!
DeleteI have yet to find a dud. And if so, you haven't spent much. A lot of our thrift store allow exchanges if things don't work out quite right.
DeleteThank you so much for passing this on!
ReplyDeleteMy cousin taught us something we use all the time for regular pizza. Use your usual temp and pizza dough. Shape the dough onto an oiled pan, as usual. Now bake your crust until set, so it can be lifted off the pizza pan. Keep it on for now, add sauce and your toppings -- THEN slide it off the pan, right onto the oven rack. Bake as usual. It gets a delicious crustyness that way, without any soggy top.
Your cousin is smart. I find with cast iron or a pizza stone that the crust turns out great every time. No crumbs in the bottom of the oven either. ;)
Delete