Embryodad
Well-known member
Embryodads ( Jimmy's ) Honey Whole Wheat Pizza Dough.
This is the second time I had attempted this dough with Honey that is....and this time it raised in 2 hours. I found out that using the Rapid Rise Granulated Yeast was why!
I usually never use that type yeast...but I guess it works well with Whole Wheat Flour.?/!
This made 2- 16" diameter pizza crusts (thin).
1-Cup AP Flour
2-Cups Whole Wheat Flour
1- Tbs. Granulated Sugar
1-tsp. Salt
1-1/2 tsp. "Quick Rise" Granulated Yeast
4- Tbs. Honey
3- Tbs. olive oil
1- Cup luke warm Water
In my KA stand Mixer.. I added the 1 Cup AP flour, and all the other ingredients but ( NOT )the 2 Cups Whole Wheat Flour.
Mix with a spoon until a slurry is formed.....then add the 2 Cups of the Whole Wheat Flour, and blend in lightly so that when mixing with the dough hook attachment it won't spew out dry flour all over.
Place on the Stand Mixer, and with the dough hook, mix on low speed for approx 4 minutes.
Remove and lightly oil a bowl twice the size of the dough ball approx., and oil the dough lightly. Let rise covered until double in size. Approx. 2 hours in a 72ºF to 85ºF environment.
When proofed....divide dough in half for 2- 14 to 16" diameter pizza pies.
note:
Use the 14" diameter pan for a thicker edge crust.
We don't like thick edge crust. We like to fill up on toppings and cheese; and not Thick Edge Crust!
This is the second time I had attempted this dough with Honey that is....and this time it raised in 2 hours. I found out that using the Rapid Rise Granulated Yeast was why!
I usually never use that type yeast...but I guess it works well with Whole Wheat Flour.?/!
This made 2- 16" diameter pizza crusts (thin).
1-Cup AP Flour
2-Cups Whole Wheat Flour
1- Tbs. Granulated Sugar
1-tsp. Salt
1-1/2 tsp. "Quick Rise" Granulated Yeast
4- Tbs. Honey
3- Tbs. olive oil
1- Cup luke warm Water
In my KA stand Mixer.. I added the 1 Cup AP flour, and all the other ingredients but ( NOT )the 2 Cups Whole Wheat Flour.
Mix with a spoon until a slurry is formed.....then add the 2 Cups of the Whole Wheat Flour, and blend in lightly so that when mixing with the dough hook attachment it won't spew out dry flour all over.
Place on the Stand Mixer, and with the dough hook, mix on low speed for approx 4 minutes.
Remove and lightly oil a bowl twice the size of the dough ball approx., and oil the dough lightly. Let rise covered until double in size. Approx. 2 hours in a 72ºF to 85ºF environment.
When proofed....divide dough in half for 2- 14 to 16" diameter pizza pies.
note:
Use the 14" diameter pan for a thicker edge crust.
We don't like thick edge crust. We like to fill up on toppings and cheese; and not Thick Edge Crust!
