I did a reprise of pizza dough with whole-wheat flour from the Betty Crocker International Cookbook, Page 162.
1 Pkg. of active dry yeast
¾ Cup warm water (105˚-115˚F)
½ Tsp sugar
½ Tsp salt
2 tablespoons olive oil or vegetable oil
2 cups of all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt oil and 1¾-cup flour. Turn onto a well-floured surface; knead until smooth and elastic, about 5 minutes. (Knead enough of the remaining flour to prevent sticking.)
Divide dough into halves. Pat each half into 10-inch circle on lightly greased cookie sheet with lightly floured fingers. Spread with sauce, meats cheese, dried basil, garlic and oregano on top Bake in 425˚ oven until cheese is bubbly and crust is brown.
Notes: I used some finely ground whole-wheat flour for this exercise. Alan gave me a package, because he had too much flour. Whole-wheat dough has a stiff consistency. (This is an experiment.)
Instead of patting the dough out, I am letting it rise for an hour or two. Then I am patting it out using olive oil on my hands to prevent sticking to the dough. (Softens skin too)
This is a pizza dough technique I recently watched on Marianne Esposito’s cooking show Ciao Italia on public television. This technique gives a more bubbly Italian style pizza crust. (Crossing my fingers.)
Results: whole-wheat dough does not bubble. (Back to the drawing board) It didn’t stop me from eating an otherwise good flavored pizza.
This recipe makes a good crust. (Past experience making this with white flour was no fail.) Next time, I’ll combine white and whole-wheat and see what happens. It would be fun to attain that nice crusty bubbly dough.
½ pound of Italian sausage
1 can 8 ounces of tomato sauce
1 medium onion
1 clove garlic, finely chopped
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
¼ teaspoon of pepper
1 small green pepper, chopped
2 cups of shredded mozzarella cheese (8 ounces)
¼ cup grated Parmesan cheese
Cut sausage into chunks. Cook and stir sausage until light brown; drain. Mix tomato sauce, onion, garlic, basil, and oregano. Spread the dough with sauce. Sprinkle with sausage, green pepper and cheeses. Then bake according to directions above.
Tips: Sprinkle a little olive oil on top of the pizza and throw some more of the spices on top – it adds a little zip to the pizza pie. My pizza was made with mushrooms onions and Feta cheese. It was meatless.
Way to go!