The weather here has been beyond amazing lately. It’s February in New England and sometimes I find myself in a t-shirt. Outside even. It’s been heavenly and I hope it continues.
What seems to be the early coming of Spring has sent me into a baking frenzy. I simply can’t stop making bread. Have you ever seen the cookbook Flatbreads & Flavors? It’s like crack for homemade bread makers. I just can’t stop. Before we know it it will be far too gorgeous outside to stay in and bake. I was planning on making tons of crackers this winter too and I’ve done next to none. Woe is me.
Recently, I couldn’t find a recipe for whole wheat pizza dough for bread machines on the World Wide Web. It’s always a little troubling when a recipe search just comes up empty. Doesn’t the web have everything on it by now? Anyhow, I was forced to do a little experimenting and come up with my own.
This recipe is actually a mash-up of my husband’s recipe and one I found in a bread machine cookbook. I’m not sure if any of it actually makes sense. But it works for me. I make the dough in the bread machine and then put it in the fridge overnight. My husband does the overnight rest, but I forget why – probably something to do with gluten development or something.
I haven’t tried throwing this dough to make a traditional pizza pie, but it would probably rise to the occasion. I’ve been making ten thousand pinwheels instead. I have enough pinwheels for an army in my freezer. My kid’s school lunches are going to be very predictable, but yummy, for the rest of the year.
Whole Wheat Pizza Dough Recipe (Bread Machine)
Scant cup water
1 tablespoon sugar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 1/2 cups white whole wheat flour
1 1/2 cups bread flour
2 teaspoons active dry yeast
Put the water, sugar, olive oil, salt, and flours in the bread machine pan. Make a well in the flour for the yeast and pour it in. Put the machine on the Dough setting. Check on it once the knead cycle has been going for a little while to make sure it’s not too wet or too dry.
Divide the dough in two and place each dough in a lightly greased 2-quart airtight container. Place the containers in the refrigerator overnight.
30 – 60 minutes before you are going to need the dough, place it on the counter and allow it to come to room temperature. Roll out the dough on a lightly floured surface or onto a baking sheet.
The rest is up to you! Happy pizza!
Yield: 2 pounds of dough, enough for 2 12-inch pizzas
Prep-time: 5 minutes