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Take that, yeast!

November 1, 2007
tags: ,

I DID IT!!! I MADE DOUGH! FROM YEAST!

And holy crap, it is gooood. And even better, it passed the Rob test. He’s a big fan, too!

I’ve been sitting on this recipe for quite some time. I admit I really have been scared to make it. I don’t like to fail, especially when I’m hungry.

This recipe is originally from CookingLight.com, but it has been doctored by my friend Jenni with a couple tips from my friend Beth Anne. Yes, it’s a group recipe!

Whole Wheat Herb Pizza Dough

1 package dry yeast
1/4 teaspoon sugar
1 1/2 cups warm water
2 1/2 to 2 3/4 cups all purpose flour, divided
1 cup whole wheat flour
1 teaspoon garlic powder
2 tablespoons pizza seasoning
1 tablespoon olive oil
1 1/2 teaspoon salt
Cooking spray

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, garlic powder, pizza seasonings and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. (Preheat oven to 400 during this time.) Divide dough in half; roll each half into a 12-inch circle on a floured surface.

Bake on pizza stone 5 minutes. Remove from oven and top with sauce, cheese and other toppings. Bake an additional 12-15 minutes.

Notes:
1. You can prepare this in a stand mixer using the dough hook. Add all the ingredients and let the hook knead the dough for approximately 5 minutes. Do the yeast, sugar, water step as directed, then pour in all ingredients and mix with a spoon until it’s blended. Then put the dough into the mixer run on low for 5 minutes. Add 1/4 cup of flour twice during the 5 minutes.

2. This dough may be frozen. Follow directions for kneading dough, and shape dough into two balls. Coat ball(s) with cooking spray and place into a ziptop plastic freezer bag. To prepare, thaw overnight in a refrigerator. Cover and let rise in a warm place (85 degrees), free from drafts 90 minutes or until it doubles in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Shape as instructed.

Recipe yields two 12-inch pizza crusts

Nutritional info per crust (according to CookingLight.com):
CALORIES 847(11% from fat); FAT 9.9 g (sat 1.4g,mono 5.4g,poly 1.9 g); PROTEIN 25.7 g; CHOLESTEROL 0.0 mg; CALCIUM 47 mg; SODIUM 1764 mg; FIBER 12.7 g; IRON 10.2 mg; CARBOHYDRATE 165 g

My toppings:

1/2 cup sauce (we like Classico’s fire roasted tomato and garlic sauce)
1 1/2 cup (168 g) part-skim shredded mozzarella
17 Hormel turkey pepperonis

According to my calculations, my pizza (cut into eight slices) comes out like this, per slice:

164.5 calories
4.74 g fat
2 g fiber

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