Whole Wheat Pizza Dough (for the Bread Machine)

[donotprint]

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

[print_link]

Cheese Stromboli (Pizza Pinwheels)

I finally got my hands on more of my husband’s pizza dough*. I told him I was thinking of doing pinwheels and he said, “Those are called Strombolis.” What a great name! Now I really had to make them.

My favorite part of the strombolis is the underneath where all of the cheesy saucy goodness has melted together.

Cheese Stromboli Recipe

 

1 pound pizza dough*
1 1/2 tablespoon non-virgin olive oil
1/4 cup pizza sauce (I used Trader Joe’s)
1/3 cup shredded mild cheddar cheese
1/3 cup shredded mozzarella cheese

Preheat oven to 450 degrees Fahrenheit.

Allow the dough to come close to room temperature so that it is easy to work with. Keep it covered. If you have some good dough on your hands, you should try tossing it. Otherwise, use a rolling pin to create 14 – 16 inch circle.

Place the dough on a lightly floured surface. Spread on the olive oil then the sauce and cheese. Gently roll up the dough and slice it with a sharp knife into 2-inch segments. Gently reshape the segments into circles and place swirl side up on a parchment-lined baking sheet. Make sure that the circles are 2 to 3 inches apart.

Bake for 8 minutes or until the dough starts to brown. Allow the stromboli to cool for a few minutes on the baking sheet. Serve or transfer to a cooling rack. The stromboli can be frozen in an airtight container for up to a month.

Yield: 10 stromboli
Prep-time: 15 minutes
Bake-time: 10 minutes

*Note: For this recipe I recommend store-bought pizza dough unless you are already accustomed to making your own. My local Whole Foods has some nice whole wheat dough in the freezer case. Alternately, you could try asking your favorite pizza parlour if they would sell you some of their dough.

Blueberry Pizza

I think there’s an unwritten rule in most households that the kitchen is principally the realm of one person. It’s pretty much understood chez moi that the kitchen belongs to me. However, when it comes to pizza, the rules change. Once a week, my husband makes a mean pizza pie. So it was with some trepidation that I embarked upon a quest to create a sweet little pizza snack. But, with some over-the-phone counsel from the pie master, I managed to create something beautiful.

My husband makes his own dough and I was fortunate enough to lay my hands on some. For this recipe I recommend store-bought pizza dough unless you are already accustomed to making your own. My local Whole Foods has some nice whole wheat dough in the freezer case. Alternately, you could try asking your favorite pizza parlour if they would sell you some of their dough.

1 pound pizza dough (I used white, but whole wheat would be fine)
1 large egg, beaten
1/2 cup plain Greek-style yogurt
Heaping 1/4 cup cream cheese
1 tablespoon honey
1 teaspoon minced lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 cup blueberries (frozen or fresh)

Preheat the oven to 500 degrees Fahrenheit for at least 30 minutes.

The dough should be approaching room temperature.

We use a pizza stone in our oven and a cornmeal-dusted peel to transfer the pizza onto the stone. But, if you don’t have either, use a parchment-lined baking sheet. If you have some good dough on your hands, you should try tossing it. Otherwise, use a rolling pin to create 14 – 16 inch circle.

Mix together the egg, yogurt, cream cheese, honey, zest, lemon juice, and vanilla extract. Spread evenly over the tossed dough leaving the outer edge untouched in order to minimize run-off. Scatter the blueberries over the top.

Bake for 5-10 minutes or until crust is golden brown. Keep a close eye on it after five minutes. Transfer to a cooling rack. After a few minutes, slice and serve. Can be topped with cinnamon sugar, aged balsamic vinegar, or strawberry sauce (1 cup defrosted strawberries pureed with 1/2 teaspoon of sugar).

Yield: 8 slices
Prep-time: 30 minutes
Bake-time: 5-10 minutes

[print_link]