Tuesday, April 10, 2012
Whole Wheat Pizza II
I have been making my own whole wheat pizza dough for a few months now and I think this new recipe is the best yet. I use more cornmeal in this new recipe than the previous pizza dough recipe I posted. The larger amount of cornmeal results in a more pizza like texture and less earthy taste. However, it's a little more difficult to handle this dough because its more crumbly and prone to tearing. I'm not totally sure why but my guess is because cornmeal does not contain gluten. Gluten, the protein formed by combing wheat flour and water, is responsible for the elasticity (stretchiness) of dough. Crumbly dough aside, the higher amount of cornmeal produces the crunch expected of pizza and should definitely be included. I have also been incorporating dried herbs and spices into the dough which makes it more flavorful. I use garlic powder and oregano but you can use anything such as basil, rosemary, or an Italian seasoning blend.
Whole Wheat Pizza Dough II
1 package active dry yeast
1/2 warm water
1T olive oil
1-2C whole wheat pastry flour
3 heaping tablespoons yellow corn meal
1t garlic powder
1 scant teaspoon oregano
1. Stir the yeast in a bowl with the water and honey. It should foam up in 5 minutes or so.
2. Stir in the olive oil. Add the rest of the ingredients and mix until a ball forms. Add enough flour so that the dough is still sticky.
3. Knead the dough ball for 8-10 minutes then cover with plastic and let it rise for 1-2 hours.
4. Punch out the air and roll out the dough to fit the pan you are using.