Sunday, November 1, 2015

Whole Wheat Pizza Dough (GCE)

I've been making my usual whole wheat pizza dough for years. We love it, but it makes two medium pizzas, rather than two large unless you like extremely thin crust pizza. My husband does love thin crust, which is why I've made it for years that way (plus the associated calorie savings). However, with two hungry toddlers, one who's particularly finicky about toppings and might only eat cheese and crust some days, I decided to look for a dough recipe that would allow me to make thicker crust pizzas. This recipe comes from one of my favorite food blogs, Good Cheap Eats. I modified it a bit to use some white whole wheat flour and optional King Arthur Pizza seasoning, which is basically a cheese and garlic powder (and a was total impulse buy that I've come to really love).

Whole Wheat Pizza Dough

1 1/2 cups water
1/4 cup olive oil
2 tablespoons honey
2 1/2 cups bread flour (or all purpose)
2 cups white whole wheat flour
1 tablespoon salt
4 teaspoons King Arthur Pizza Dough Flavor
1 tablespoon yeast

Mix ingredients together in the order required for your breadmaker. Set to "dough" cycle. I bake my pizzas at 450 degrees for about 10-12 minutes.

Makes 2 large pizzas

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