A Tasty Whole-Grain Pizza Crust
A Tasty Whole-Grain Pizza Crust
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| dairy free, whole grain | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 16 slices |
Ingredients
- 3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole Wheat Flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 2 tablespoons honey
- 2 tablespoons lukewarm orange juice
- 2 tablespoons olive oil
- 3/4 cup lukewarm water
Directions
1) Combine all of the ingredients, and allow to rest for 30 minutes; this gives the whole wheat flour a chance to absorb the liquid.
2) Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough.
3) Transfer the dough to a bowl, cover it, and let it rest at room temperature for 30 minutes. Refrigerate overnight, or for about 18 hours; a bit longer is fine. Handy schedule: Make pizza dough at 8 p.m., and refrigerate until 4 p.m. the next day. Shape, let rise for 2 hours, and bake at 6 p.m.
4) Remove the dough from the refrigerator. Pat it into a lightly greased half-sheet pan (18" x 13") that's been drizzled with olive oil. This will make a thick-crust, Sicilian-style pizza, one that's thick enough to undergo the long bake at a high temperature necessary to optimize its antioxidants.
5) Brush the dough with sauce, if desired; and top with your favorite cooked toppings: cooked vegetables, and/or cooked or smoked meats. Don't add the cheese yet. Cover the pizza, and let it rise for about 2 hours, or until it's very puffy. Towards the end of the rising time, preheat the oven to 450°F.
6) Bake the pizza on the bottom shelf of the oven for 8 minutes, then remove it from the oven and top with cheese, if desired.
7) Replace the pizza on a shelf in the upper third of the oven. Bake for an additional 6 to 8 minutes, until the cheese is melted and the crust browned.
8) Remove the pizza from the oven, let rest for about 5 minutes (for the cheese to settle), and serve right away. If not serving right away, transfer the pizza to racks to cool, so the bottoms stay crisp.
Yield: about 16 slices.
Reviews
03/04/2012- I dont know what im doing wrong..but the dough looks nothing like the photos and when i combine all the ingredients and mix it together it seems a little dry. I make white dough all the time and it comes out great. Does any one know what Im doing wrong?
Doughs made with whole grains can be a little on the drier side as the grains are like a sponge, soaking up all the moisture. Add some more liquid to achieve a smooth and soft dough. If you need further assistance, please contact our Hotline, 800-827-6836. Elisabeth
02/06/2012- This is delicious. It took me 3 times to get it perfect. (I am new to bread making, though.) First time: I used traditional red wheat flour. It was ok- kind of heavy and a little bitter tasting. The 2nd time I used the White Whole Wheat flour and I let it rise the 2nd time a little longer without the potatoes etc on top (put on top just before baking instead) This time, it was really good. The 3rd time I added a little extra water to the dough and it looked more like the photo on the blog when rising in the fridge- more airy. It came out great this time. I can't believe how light and tasty it was!
- 08/08/2011
- I was very shocked how delicious this pizza was. I used this crust as my base for a spinach and basil chicken sausage pizza and it was so delicious. I am usually a traditional crust pizza lover but this is a great healthy alternative.
- 06/23/2011
- I made this dough to use with my pizza stone. I pre heated the stone as directed and sprinkled it with cornmeal. I made a few thin crusts instead of 1 larger one. It turned out very well. I will definitely make this recipe again and again.
- 05/29/2011
- highly recommended!
- 05/29/2011
- The best pizza crust i have tried yet! This pizza crust is out of this world! I am a huge fan of wholemeal, and have been trying for many months now to find a delicious and soft 100% wholemeal pizza crust, with little success. Until now. I am from UK, so i used ordinary wholemeal flour, it turned out really really good. Because i prefer thinner crusts, i made four medium size , thin pizza crusts, hoping they would still be soft, and they were!! Most wholemeal recipes , when they are thin, produce rather crispy crust, which i don't like. This recipe produced lovely thin, but soft and puffy crusts, and the taste was outstanding! I always add herbs to my pizza doughs, so added handful of parsley, for extra freshness and taste. Unbelievably delicious, thanks KAF!
