Friday, July 21, 2006

Pizza Dough

The boys love pizza here but, with a few exceptions of a couple of good pizza places, we much prefer our pizza being homemade. Plus, half of the fun of pizza is making it, right?! Yes, we enjoy the whole process at our home, making the dough, stretching it and then adding our favorite sauces and toppings, which Matheus especially likes when we make individual pizzas and he can make his own creations!
I love homemade pizza dough because I can roll it thin, bake in the pizza stone, and get nice and crispy crust on my pizza, which I mostly like topped with fresh mozzarella, tomatoes and basil, just like the one pictured above.
However, sometimes we get adventures and make some different pizzas, as is the case with the one in the photo below, made with caramelized onions and bits of goat cheese, one word to describe it: yum!
Pizza dough is pretty simple and easy to make, and the possibility of being made in advance and keep refrigerated (or even frozen for a few days) is just an added bonus.
And after I got the recipe for Whole-Wheat Pizza Dough from the Eating Well magazine, never went back to the plain white flour one. This dough has a nice balance of both flours, which keep the dough nice and stretchy and flavorful at the same time. We all like it here, and to tell the truth, nobody has noticed the difference since I started using this recipe, so it must be a good one!
The only thing I do differently is that I make the dough by hand, as I don’t own a food processor (yet!). But if you do, then go ahead and use it, after all, technology certainly makes life easier!
A nice and healthier alternative to the beloved cheesy snack! Enjoy!

Whole Wheat Pizza Dough (adapted from Eating Well)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

- To make ahead: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.


Valentina said...

Anna, that has made me really hungry. There is nothing like making it at home - totally agree with you. My freezer is pretty small so unfortunatelly I cannot freeze many things.Shame.I do refuse to buy ready made pizza base. Call me a pizza snob if you like.; o )

Karen said...

Your are full of healthy and tasty ideas!

Akemi said...

Tbm adoro pôr a mão na massa, apesar de ter um food procesor, mas está como minha sorveteira! :p
É a primeira vez que vejo uma massa de pizza que usa farinha integral e branca, que interessante, deve realmente dar um sabor a mais à massa, preciso experimentá-la. Já vi essa pedra de pizza sendo vendida aqui, mas realmente deixa a pizza sequinha e crocante?

Ana said...

Valentina, I also don't have much space in my freezer (especially now that I decided to freeze a ton of summer fruits to enjoy later!), so I usualy make my pizza dough on the day I am going to bake. The day before, at the most. Tou can keep it in the fridge and it will be ready the next day! And if you are a pizza snob... then I am one too, because I also don't like to buy ready made crusts... I much prefer making my own!

Karen, thanks!

Akemi, eu nem comprei food processor ate hoje por causa disso, eu gosto de me envolver com a comida, mexer a massa com as maos! Essa massa de pizza eh boa sim, e fica mais crocantinha se aberta bem fininha. Ah, e com certeza, a pedra de pizza faz uma diferenca sim, eh otima! E da p/ deixar sempre no forno, vc pode assar qualquer coisa em cima dela!