Whole Foods Lifestyle - Pizza?
03-04-2009, 03:29 PM
Hi, I'm looking for some recipes for whole grain pizza dough. I am wondering if I can make up the dough ahead of time and freeze it? I would love to have a recipe that can be used like in this way so when I get home from work I can just thaw, let rise and add toppings. Any ideas would be appreciated.
03-04-2009, 03:35 PM
I use this one:
I replace the all-purpose flour with WW flour, and it works out fine. I like to use a whole wheat bread flour for the extra elasticity.
03-04-2009, 03:43 PM
Thank you! Have you ever tried to freeze the dough for future use? I am thinking if I just took it out of the freeze and let it thaw, then rise a bit it would be okay?
03-04-2009, 03:56 PM
I use King Arthur brand white whole wheat flour in my pizza dough or other baked goods. It's more like white, but still good for you.
I've made individual pizza crusts and par-baked them, then froze them for later use. It worked out really well. You should also be able to freeze the dough for later. You can buy frozen dough. I'd probably let it thaw in the fridge before using, so the outer part doesn't start rising before the center thaws. However, I don't know if it's best to freeze after the first rise (punch them freeze) or to freeze before rising at all. I'd love to hear which works better :)
03-04-2009, 03:59 PM
Is the WW white flour really white? Does it look like regular white flour? And how do you par-bake the crusts? (I'm full of questions today, aren't I?):D
03-04-2009, 04:03 PM
I've used the WW White also - it's not quite as white as bleached flour, but much closer in texture to white crusts. I prefer the nutty/chewy texture of a coarser whole wheat with my pizza, so I use regular WW flour (also King Arthur brand). I just freeze doughballs and let them thaw in the fridge...I have never frozen a parbaked crust.
03-16-2009, 01:18 PM
1 Cup warm water
2T Olive Oil
3 T. Honey
3 1/2 Cups WW flour
2T gluten flour
3 T. Powdered Better than Milk Original
1 1/2 Teaspoon Salt
2 1/2 Teaspoons active dry yeast
Put all liquid in a bowl and add flour. Kneed well, roll out in circle and bake on cookie sheet or pizza stone. Bake 10 min. at 350. I split into two unless I want really big Pizza. Freezes well.
03-16-2009, 03:02 PM
What's a good sauce to use on your pizzas? Some are higher in sugar and the regular pasta sauce sometimes is too watery for pizza.
03-16-2009, 06:30 PM
Ringmaster- plain old tomato paste thinned with water, a few drops of balsamic, and some Italian herbs can give you an inexpensive decent base. The excess paste can be frozen in dollops for future use,