Place ingredients, in order listed, in bread pan fitted with kneading paddle. Select Dough/Pizza Dough cycle. When completed, deflate dough and use to make your favorite pizza.
Dissolve yeast in warm water in warm mixing bowl. Add salt, olive oil and all-purpose flour.
Mix 2 minutes.
Continue to mix and add whole wheat flour, 1/2 cup at a time, until dough clings to the mixer.
Knead dough for a few minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down.
Let rest 10 minutes. Divide dough in half.
(Dough can be wrapped in plastic wrap and refrigerated overnight or frozen for later use.)
ith cornmeal.
Prepare Whole-Wheat Pizza Dough, or other dough.
On a lightly
Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
Dissolve yeast and honey in water.
Mix in 2 cups bread flour and salt.
Add olive oil and blend 30 seconds.
Gradually add whole wheat flour until dough is smooth and elastic.
Cover and let rise in a greased bowl until doubled, about 1 1/2 hours. Punch down.
Re-cover and let rice another 45 minutes.
elsius freshly ground whole wheat flour, SAF instant yeast, dough enhancer, and vital
Garlic Pizza Sauce:
Preheat oven to
honey and yeast.
Add wheat gluton, garlic powder (optional) and
Preheat oven to 425 degrees.
Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
Bake for 10 to 12 minutes or until crust is done and cheese is melted.
Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.
If the pizza dough has been refrigerated, take it
b>whole wheat flour and 1 cup of the all-purpose flour until dough
r 5 minutes to hydrate dough. Cover while resting.
read machine and process on dough setting. (During the first 5
br>Spray a cookie sheet, pizza stone, or round baking dish
minutes.
Knead by dough hook for 7 - 8 minutes
Add all the ingredients (except cornmeal) to the bread machine according to the manufactures directions.
Select dough cycle, when the cycle is complete, remove dough from machine, punch down.
Roll dough into circle and place on pan or baking stone.
Bake in 425 degree oven 10 to 12 minutes or until lightly browned.
Remove from oven.
Add desired toppings and bake 10 to 15 minutes more or until edge of crust is golden brown and topping is bubbly.
n wet ingredients until at dough like state (or, if bread
egrees F (or according to pizza crust directions on package).
lour is incorporated, then gather dough into ball.
Knead on