Hearty Wheat Pizza Dough
Type: Main Dishes
There are many quick-and-easy options are available for pizza crusts. But for optimal nutrition and flavor, try making wheat crusts from scratch.
Serves: About 3/4 pound dough, enough for a 14-inch thin crust or a 12-inch thick crust
- 1 1/4 cups plus 2 tablespoons bread flour
- 1/3 cup toasted wheat germ
- 1 1/2 teaspoons Rapid Rise yeast
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons water or skim or low-fat milk
- 1 teaspoon honey
- Place 3/4 cup of the flour and all of the wheat germ, yeast, and salt in a large bowl, and stir to mix well. Place the water or milk and the honey in a small saucepan, and heat until very warm (125°F to 130°F). Add the water mixture to the flour mixture, and stir for 1 minute. Stir in enough of the remaining flour, 2 tablespoons at a time, to form a soft dough.
- Sprinkle 2 tablespoons of the remaining flour over a flat surface, and turn the dough onto the surface. Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball. (Be careful not to make the dough too stiff, or it will be hard to roll out.)
- Coat a large bowl with nonstick cooking spray, and place the ball of dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise in a warm place for about 35 minutes, or until doubled in size.
- When the dough has risen, punch it down, shape it into a ball, and turn it onto a lightly floured surface. The dough is now ready for shaping, topping, and baking.
- To make in a bread machine, place all of the dough ingredients except for 2 tablespoons of the bread flour in the machine's bread pan. (Do not heat the water or milk.) Turn the machine on to the "rise," "dough," "manual," or equivalent setting so that the machine will mix, knead, and let the dough rise once. Check the dough about 5 minutes after the machine has started. If the dough seems too sticky, add more of the remaining flour, a tablespoon at a time. When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in your recipe.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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