Quote from: Dee Walker on March 26, 2015, 06:30:34 PM
Pizza was good. Wasn't entirely pleased with the crust. BCk to the drawing board.
Try this one, it's my go-to whole wheat pizza crust.
1 3/4 cups cold water
1/4 cup olive oil
4 1/2 cups white whole wheat flour (it's a thing)
1 3/4 teaspoons salt
1 teaspoon instant yeast
Stir the flour, salt and yeast together in the bowl of an electric stand mixer (You NEED a KitchenAid! If you don't have one, you must get one!!!). By hand, stir in the oil and water until all the flour is absorbed. (Your fingers will get gooey.) Place in machine with dough hook on medium speed for 5-7 mins. You will probably need to add either water if it's too dry (unabsorbed flour) or flour if it's too sticky/gooey.
Form dough into a ball and cut into 4 equal pieces (Yes, this makes 4 crusts. Cut recipe in half if you just want 2.) Form pieces into balls, coat with a dab of olive oil and place into round plastic 16oz containers with tight-fitting lids. Allow to rise in refrigerator for 24 hours. They usually last up to 3 days in the fridge.
When making your crust, pull out of refrigerator for 60-90 minutes before rolling and/or tossing.
For sauce, I take a container of peeled Italian tomatoes and dump in a saucepan, then add fresh basil, oregano and garlic, olive oil and onion powder and insert an immersion blender to get the texture I want. Then I taste it, adjust spices to taste, then add a pinch of sugar and/or a few drops of balsamic vinegar if necessary. Cook over low heat, stirring regularly for 45 mins.
Yum.
