Thursday, November 20, 2014

Whole Wheat Pizza

It was one of those days where my toddler was being absolutely impossible. He has a bad cold, so going outside in the snow is out of the question and he seems to be in one of those moods where he can't be entertained. So I thought, why not keep his mind busy by making his favorite food in the world... pizza! We have made pizza before, but I wanted to make it somewhat healthy since I have a very picky eater... so I thought let's find a recipe for whole wheat pizza... This recipe came from a fellow blogger Sally's Baking Addiction

What you will need:
1 teaspoon granulated sugar
1 Tablespoon Yeast
1 and 1/2 cups (360ml) warm water (105 - 115F degrees)
1 Tablespoon (15ml) olive oil
1 Tablespoon (21g) honey
1 teaspoon salt
3 and 1/4 cups (407g) whole wheat flour
olive oil for brushing crust

In a large bowl of your standard mixer- with hook attachment, add in sugar, yeast and water- stir, and let sit for 5 minutes, this will ensure your yeast is activate, it should be fully dissolved and turn somewhat foamy, if it doesn't your yeast is no good you will need to start again with active yeast. Then add in olive oil, honey and salt, mix together low speed for 30 secs. Then add in your flour, kneed the dough either in the mixer or with your hands until the dough bounces back when you push with your finger.(If you find your dough is too wet add a bit more flour) Roll dough into a ball put back in the bowl and cover, let rise for 1-2 hours. You will know when dough is raised when it doubles in size. (Rise is warm environment 75 to 80 degrees).

2. Cut the dough into 2 balls, place in separate bowls and let rest for 20 more minutes. 

3. Preheat oven to 475. Lightly grease and flour 2 baking sheets (round for 2 pizzas or 1 rectangle). 

4. Stretch or roll dough on a lightly floured surface until you are able to stretch it on the pan, if you do a rectangle baking sheet you will probably use most of the dough for 1 pizza. 

5. Once pizza is stretched on baking sheet, lightly brush the dough with olive oil- this will keep it crunchy when you put the toppings on. Then you pizza is ready to be topped, We did half with tomato, onion, and artichoke hearts, and the other half with bacon and ham. 

6. Cook pizza 15-16 minutes for the perfect crunch! 


Find the original recipe HERE>


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