So I kind of slacked last week and didn’t give you a recipe. We were on Spring Break ok? But just because I didn’t post one didn’t mean I wasn’t thinking about you, I promise. So to make up for it, I’m giving you 3 variations on 1 recipe this AM. I’m a big fan of making pizza @ home. It is SO much cheaper, especially if you make your own crust (or we also like to use Flatouts or whole wheat tortillas). I have a great basic recipe given to me many moons ago (or 10 years whichever, whatever) that has been a long-standing favorite in our house. However, it came along before we changed to straight up 100% whole wheat people. So, I’ve changed it a bit in the past 6 years. And then last night I added another twist. Without further ado, 3 Pizza Dough Recipes.
Supreme Pizza Crust (the original favorite from Shawnee Drake’s Kitchen, a master baker in my book!)
1 1/2 cups warm water
1 t of salt
3 T Vegetable oil
2 pkg dry yeast
1 T of sugar
4 1/2 cups of flour
Mix all but flour until yeast is dissolved. Gradually add flour. Knead and shape into a ball, and place in a greased bowl, turning to grease top. Cover and let rise for 1 hour. Punch down and divide in half. Makes 2 pizzas or I talk half and make pepperoni breadsticks.
Pizza: lightly grease hands and pat dough evenly on greased pizza pan. Cover and let rise 1 hour. Lightly baste with garlic butter. Bake @ 450 for 5 minutes. Add toppings and bake.
Breadsticks: make small rectangular shapes with dough and place pepperoni on half and fold over. Pinch to seal. Lightly baste with garlic butter. Let rise 1 hour and bake.
Variation #1: Whole Wheat Pizza Dough
1 1/2 cups of warm water
1 t of garlic salt
3 T of Olive Oil
2 pkgs of dry yeast
1 t of Italian seasonings
2 t of honey
4 1/2 c of 100% Whole Wheat Flour
Follow same directions except I baste it lightly with Extra Virgin Olive Oil instead of garlic butter.
Variation #2: Whole Wheat, Oat Flour and Flax Pizza Dough
I did this accidentally last night. I went to make a quadruple batch of dough (enough for 4 pizzas) so that I could freeze some. When I made the 2nd double batch, I realized I only had 2 cups of flour remaining. After reading Lady Jackie’s post last week on making your own oat flour, I ground some whole rolled oats (we ALWAYS have oats in the kitchen) and made my own oat flour. I also used basil instead of Italian seasonings.
1 1/2 cups of warm water
1 t of Sea Salt
1 t of garlic powder
1 t of basil (dried)
2 t of honey
2 pkgs of dry yeast
3 T Extra Virgin Olive Oil
2 cups of Whole Wheat Flour
2 cups of Oat Flour
1/2 cup of Ground Flaxseed
It was a bit more stiff to work with and took some muscle to work it out (and a small glass used like a rolling pin) on the pan. But it was delish almost crackery crusty. YUM. We topped ours with some chicken I had baked in advance, ham, and pineapple for a hawaiian feel.
Freezer Pizza Tip: I froze the dough in individual balls once they had risen for 1 hour. I wrapped them in plastic wrap and then in foil. It’s my first try at it but I’ve worked with other freezer doughs before and I think it will be easy enough. Let it unthaw and rise and then spread it out on the pan and let rise another hour before following original baking directions.
One last pizza tip: Instead of buying pizza sauce (you only use a teeny bit and then the rest goes to waste), I used our regular Spaghetti sauce (Ragu Light Tomato and Basil No Sugar Added) and added ground flax to thicken it. It worked great!
Bon Appetit!
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I love making homemade pizza and breadsticks. I think your variation ideas are great although I am sure Shawnee’s recipe is great as is. We are trying to avoid white bleached flour as well. I have used oat flour for several baked items recently.
Thanks for the link back to my blog. Have a great day!