1 cup of warm water
2 TBS of Brown Sugar
1 TBS yeast2or 3 TBS vegetable/canola oil
3 cups of whole wheat flour
1 tsp. SaltYield: One baker's half-sheet sized pan
Oven: Bake at 350-400 degrees (softer at lower temperatures) for 10-20 minutes
Directions: Get a cup of bath-temperature water and dissolve brown sugar. Add yeast to water and set aside. In a large mixing bowl, add whole wheat flour and salt. When the yeast mixture begins to foam, add oil. Pour liquid yeast mixture over flour, stirring. Stir in the water. If the dough is too dry, slowly add warm water until the dough is the right consistency. Whole Wheat dough tends to be tougher than white pizza dough. Allow to rise until the dough becomes more airy and a finger poke leaves a deep imprint. Knead the dough with a little bit more flour. Roll onto cookie sheet. Top with desired sauce, cheese, and toppings and bake to desired doneness.
Tips: I substitute a little bit of the whole wheat flour for gluten flour. This flour has not been chemically bleached, and it helps the dough become softer, stickier, and more elastic.
To make breadsticks, add a bit more brown sugar and shape into breadsticks. Bake for 5-15 minutes. For the best breadsticks, spread butter on the tops when they first come out of the oven and allow the butter to form a soft, great crust as the breadsticks cool.
Nutritional Information: (Bread alone w/ no butter or toppings) When dough is split into 12 equal portions, it has only 130 calories in each portion and is loaded with protein and fiber while being low in fat!
Pizza Dough Variation:
Preheat desired toppings in a sauce pan with cheese and sauce.
Begin baking thinly rolled pizza dough in a pie pan. 350 degrees
Add hot "topping" filling to pie pan and cover with thinly rolled dough.
Sprinkle cheese over the top of the crust.
Bake until done.
I had enough dough from the pie crust to make a quarter-sheet sized pizza too! Part of making great things is to never be afraid to try new things. I had never attempted to make pizza pie. I just used what I knew from before to make judgments. The filling had a little less sauce so that I knew the crust would not become soggy. These pizza-pie and quarter-sheet pizzas were a great addition to our Girl's Night.
Tips: I substitute a little bit of the whole wheat flour for gluten flour. This flour has not been chemically bleached, and it helps the dough become softer, stickier, and more elastic.
To make breadsticks, add a bit more brown sugar and shape into breadsticks. Bake for 5-15 minutes. For the best breadsticks, spread butter on the tops when they first come out of the oven and allow the butter to form a soft, great crust as the breadsticks cool.
Nutritional Information: (Bread alone w/ no butter or toppings) When dough is split into 12 equal portions, it has only 130 calories in each portion and is loaded with protein and fiber while being low in fat!
Pizza Dough Variation:
Preheat desired toppings in a sauce pan with cheese and sauce.
Begin baking thinly rolled pizza dough in a pie pan. 350 degrees
Add hot "topping" filling to pie pan and cover with thinly rolled dough.
Sprinkle cheese over the top of the crust.
Bake until done.
I had enough dough from the pie crust to make a quarter-sheet sized pizza too! Part of making great things is to never be afraid to try new things. I had never attempted to make pizza pie. I just used what I knew from before to make judgments. The filling had a little less sauce so that I knew the crust would not become soggy. These pizza-pie and quarter-sheet pizzas were a great addition to our Girl's Night. Toppings we used: pizza cheese blend, spaghetti sauce from a jar, turkey Italian sausage from the freezer section, canned olives, frozen broccoli, onions, and mushrooms!
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