Let’s just say, once you’ve made this — YOU’VE ARRIVED. It’s time to take Papa John’s off your speed dial.
On Trainer Momma, I really try to provide recipes that use ingredients that you don’t have to drive all over town to find. There is one, however, that I will be surprised if you find it at your local grocery store: dough relaxer. You can make this without the relaxer, however, with it you need no WWF moves in order to form your crust.
Just like my whole wheat bread, I have only tried this recipe in my beloved Bosch mixer. It is significantly smaller than the bread recipe, so a KitchenAid may be able to cut it. However, I do not know if it will develop the gluten like the Bosch does so well.
Whole Wheat Pizza
by Shar’s Bosch Kitchen Center
2 cups warm water
1 cup freshly ground whole wheat flour to start (I like to use White Wheat)
1 cup high gluten bread flour
1 cup semolina flour
1 Tb honey
1/4 cup olive oil
1 Tb sea salt
2 Tb dough relaxer
2 Tb SAF Instant Yeast
2 Tb Italian seasoning
Preheat oven to 375 degrees.
In the Bosch with the dough hook, mix ingredients well. Continue to add whole wheat flour until the dough cleans the side of the bowl (I end up adding another 1 1/2 cups making a total of 2 1/2 cups of whole wheat flour). It should be soft, but not sticky. Let it mix about 8 minutes.
Remove from bowl, then break, into three portions for three crusts. Dough can be kept in the refrigerator for 2 days or the freezer for two months (score!).
Spread out one crust on pizza stone and top with favorite toppings:
Pizza or spaghetti sauce (look for no high fructose corn syrup! I like Classico Tomato Basil)
Reduced-fat mozzarella cheese
The sky’s the limit here!
Bake at 375 degrees for 10-15 minutes until golden brown.
Never call Domino’s again.
Cut into 8 slices, it runs around 190 calories per slice.
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