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.[/donotprint]
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