Wednesday, February 16, 2011

Part Whole Wheat Pizza

After last nights chili disaster I decided to move back into the kids comfort zone. I decided to make the same pizza I always make them but making the crust part whole wheat-repeat after me-baby steps. The recipe for pizza dough that I always use is from my 7th grade home economics cooking class. So thank you Mrs. Purtell. I just change the white flour to part whole wheat.

Part Whole Wheat Pizza

1 package active dry yeast (2 1/4 tsp.)
3/4 C. warm water
1/4 tsp. sugar
1/2 tsp. salt
2 Tbls. oil
3/4 C. whole wheat flour
1-1 1/4 C. white flour

Dissolve yeast in warm water. Add sugar, salt, oil, whole wheat flour and 1/4 C. white flour. Stir. Slowly add remainder of white flour until moderately stiff. Turn dough onto greased board and kneed until smooth and elastic-approximately 5-10 minutes. Place dough in a bowl sprayed with Pam. Cover bowl with plastic wrap and let stand for 15 minutes. Refrigerate for 2-24 hours.
Roll out dough to cookie sheet or pizza stone. Add sauce, shredded cheese and toppings. Bake in preheated oven at 400 degrees for 15-20 minutes.




Everyone loved it and nobody had a clue that I changed anything. I guess that is the key-slow, small changes.

2 comments:

pragmaticattic said...

King Arthur white whole wheat also helps, if you can get that. When I am really rushed, my kids like pizza made on whole wheat pitas split in half or whole wheat laffas.

Arica said...

Not sure about the King Arthur brand however there is white whole wheat flour here. I have yet to buy it though.