Tuesday, March 29, 2011

Whole Wheat Pizza

I think the last time I made pizza from scratch was in home economics.

Oh home economics, how I love thee.

The people who didn’t take home economics were so missing out. Who else got to eat fun foods during the middle of the day! It’s where I first learned to make cookies from scratch, monkey bread, biscuits and my own pizza. I should go back and teach vegan home economics… I could teach all those young minds about the joy of tempeh, nutritional yeast, and raw cheesecake.

Think of the possibilities!

Well, until then, I will just share you with a super easy pizza dough recipe that brought me right back to home economics. This recipe came from husbands’ mom, who I will call “Mom in Law.” She is not vegan, although I feel like if she lived with me for more than a week I could sway her… *wink wink*

This particular pizza is "upside down" because I used cheese (teese) on the bottom and layered sauce and toppings over it. Why? Why not?

So thanks Georgia Mom for sharing!

Recipe and more photos after the jump!

Looks like a brain!
Whole Wheat Pizza Dough
Source: Mom in Law (Sue)

1 Pack of dry yeast
1 ½  C. Warm water
1 ¼ C. Whole Wheat Flour
1 ¼ C. All Purpose Flour
1 TB. Extra Virgin Olive Oil
1 tsp. salt.

Preheat oven to 375 degrees.

Place warm water (not hot, but warm) into a large bowl, add yeast and stir until yeast dissolves, about a minute or two.

Add oil and salt and stir.

Gradually start adding flour 1/2 cup at a time, stirring with a wooden spoon until all flour is added.

Grease your hands with a small amount of oil, and knead the dough with your fists, turning it over on itself and punching it down again for about five minutes. Place dough in a large greased bowl, large enough to let dough double in size. Place in warm place (near the warmest place of the oven) and cover with a towel for about 30 minutes

Once dough is done rising, knead it for a few minutes, put the towel back on and let sit for about 10-15 minutes.
After the dough has risen, spread it out over a lightly greased metal cookie sheet (w/ at least a 1 inch side), pizza pan, or a stone pan or pizza stone. Begin pushing from the middle outward and up the sides. The bottom of the pizza should be thin but not too thin as to see through it, or tear.

You will have most likely have extra dough as you come up the side walls, pinch it off and put it aside. Continue until all the dough is covering the pan, bottom as well as sides.
Once the dough is adequately spread out, cover however you want. You can use jarred sauce, homemade, whatever vegetables or fake meat you want, fresh basil, and cheese (or no cheese).

Put topped pizza in 375 degree oven for 40-45 minutes until the crust is a nice, soft golden brown.

Then, tear it up like a Teenage Mutant Ninja Turtle.

Chubby Vegan Notes
  • I topped mine with a Trader Joe's jarred pizza sauce, shredded mozzarella teese (which I loved), artichokes, caramelized onion, and kalamata olive. YUM!
  • If you have extra dough, you can bake it in a loaf pan for about 30 minutes for bread sticks. Add whatever spices you want before you put it in the oven.
  • I mixed the WW and AP flour for this, but you can probably use whatever type of flour you want. If you just have AP flour, then by all means. If you are using multiple types, just make sure you get up to 3 ½ cups total.
  • I like using cooking spray for my hands in stuff like this; just a preference.

Happy Pizza Eating!

1 comment:

  1. Thanks for sharing your pizza dough recipe. I've always used store-bought ones for my pizza Auckland creations.


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