MULTI GRAIN PIZZA DOUGH
This is a great pizza crust and good for you too. It's great cooked on the grill as well.
Provided by Lynn Socko
Categories Other Breads
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. Add wet ingredients into bread pan, then dry ones putting yeast in last, make sure it doesn't touch the water. Run on dough cycle.
- 2. Once dough cycle is complete and dough has risen, roll out to thickness desired. This is great cooked on the grill, it actually handles better than regular pizza dough.
MULTIGRAIN PIZZA CRUST RECIPE
I got this recipe from "The Secrets of Fat-free Italian Cooking" by Sandra Woodruff. It's very tasty, easy to make in a bread machine, and very filling!
Provided by thebronwen
Categories Breads
Time 45m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
- Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
- Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
- Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
- Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
- (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
- When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
- The dough is now ready for shaping, topping, and baking.
- To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
- (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
- Check the dough about 5 minutes after the machine has started.
- If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
- When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.
ALL-PURPOSE PIZZA DOUGH
Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge.
Provided by Food Network Kitchen
Time 1h50m
Yield 2 pounds dough
Number Of Ingredients 7
Steps:
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
MULTIGRAIN PIZZA DOUGH
Simple and quick no yeast pizza dough can be topped with any of your favorite sauces or toppings. The dough can be divided into for personal sized pizzas or used for 1 larger pizza (cooking time is for personal size).
Provided by s_pamgirl
Categories Grains
Time 20m
Yield 4 individual sized pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Blend all dry ingredients together in a large bowl. Make a well in the center and add wet ingredients. Mix until a soft dough forms (you may need to add a little extra milk to get the right consistency).
- Turn dough out onto a floured board and knead 10 times. Divide dough into 4 balls. Roll each ball out into a disc. Brush with additional olive oil if desired.
- Place on sheet pan or pizza stone.
- Top with desired sauce, toppings and cheese.
- Bake for 10 min or until crust is slightly golden and crisp. Slice and serve hot.
Nutrition Facts : Calories 372.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 2, Sodium 630.7, Carbohydrate 53.9, Fiber 6.9, Sugar 2.5, Protein 11
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WHOLE-GRAIN PIZZA DOUGH - EATINGWELL
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Servings 5Total Time 1 hr 15 minsAuthor Hilary MeyerCalories 190 per serving
- Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
- Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
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