100% whole wheat pizza dough

If you love pizza as much as I do this recipe makes it easy to get some more whole grains in your life.  It is surprisingly light for a 100% whole wheat anything.  The key is that this should be a thin crust pizza, if you make it thick it will most likely not be as good.  Kevin even liked it and he is not a whole wheat fan normally.

Ingredients:
2 1/2 c 100% whole wheat flour
2 1/4 tsp dry yeast (one packet)
3/4 tsp salt
1 tsp sugar
1 TBS oil
1 cup warm water


Methods:
1.  Combine the yeast, sugar, and water.  Let sit for 5 minutes.
2. Once yeast is activated add salt and oil, then gradually mix in flour with a wooden spoon.  If you have a dough hook you could use your mixer to do this and the next step for you.
3.  Once dough is combined place out on counter and knead.  The dough is a little stickier than white flour dough.  Gradually add more flour until it is easy to knead.  Knead for 2-4 minutes and then place in a well greased bowl and cover.
4.  Let raise for at least an hour in a warm place until it is doubled in size.
5.  Preheat oven to 450 degrees.  Roll out dough, I made two pizzas from this dough, place your favorite toppings on and bake for 15 minutes.
6.  When done let sit for 5-10 minutes then serve.

Easy Peasy Pizza/stromboli Dough

This is a great pizza dough when you are getting things together last minute because you only need to let it rise for an hour and you are good to go. I've used this dough for both pizza and stromboli's and it is really good with both.  If you want to make it a little healthier you can swap out some of the white flour with whole wheat.

Ingredients:
1 pkg yeast
1 tsp sugar
1 TBS oil
1 c warm water
3 c flour
1 tsp salt

Directions:
1. Combine the yeast, sugar, oil, and water in a bowl.  Let it sit until it is foamy, about 5 minutes.
2. Combine salt and flour.
3.  Gradually add flour mixture to yeast mixture, mixing thoroughly, until a ball forms.
4.  Turn dough out onto a floured surface and knead until smooth about 3-5 minutes, adding more flour as necessary.
5. Oil a large bowl, place the dough in the bowl and turn to oil all sides.  Cover the bowl and set in a warm place (I normally just stick it in my cold oven) until it has doubled in size, about an hour.
When ready roll out a portion of the dough and either fill and fold for stromboli or put on your fav pizza toppings.  Bake in a preheated oven at 400 degrees for around 15 minutes.

Thin crust pizza dough

This is a really easy and really good dough for thin crust pizza, which is my favorite type. This recipe makes a about 3 crusts depending on the size of your pizzas.  While it is really easy you have to make sure that you plan ahead because it has to sit in the fridge over night.  It also freezes very well.  When you want to use it just let it thaw in the fridge and you are good to go.  This dough also works wonderfully for things like strombolis or calzones.


Ingredients:

• 1  package active dry yeast (about 2 1/4 teaspoons)
• 1  cup  warm water 
• 1 1/4  cups  cold water
• 2  tablespoons  olive oil
• 1  teaspoon  sugar
• 1  teaspoon  salt
• about 5 1/2 cups flour, divided - depending on the stickiness of your dough you may need anywhere up to 7 cups
• Cooking spray

Directions:

1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

2. Combine 5 1/2 cups flour, yeast mixture, and cold water mixture in a large bowl.  Stir with a wooden spoon until the dough pulls away from the sides and forms a ball. (If you have a dough hook for your mixer feel free to use that instead)  Knead until smooth and elastic (about 2 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel kinda sticky).

3. Divide the dough in thirds, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. 

4. You can use the dough straight from the fridge and you will not have to roll it out.  Simply form it in your hands handing it by one end and let it stretch itself.  Rotate the pizza so that it is even.  Place on a pizza stone and bake at 425 degrees for about 15 minutes.

Tip:  I do not preheat my pizza stone because I feel like the crusts always cooks way before the cheese is even melted that way, also the pizza tends to stick more.  I place the crust on a cool stone and just cook the pizza in a preheated oven and it has turned out perfect multiple times.  Be careful not to press down on the pizza dough when dressing it because otherwise it may stick.

Marinara sauce (or Pizza sauce)

I made this recipe for when we made homemade pasta and it was a hit but we decided that it made a really good pizza sauce too.

 Ingredients:
2 (28 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley - 3 tsp dried
4 clove garlic, minced
2 teaspoon dried oregano
2 teaspoon salt
124 teaspoon ground black pepper
6 tablespoons olive oil
2/3 cup finely diced onion
1/2 cup white wine

With most of this seasonings I added a decent amount more than recommended but of course everything is to taste so add the amount suggested and go from there.

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.

Kevin's Fabulous Pizza

Kevin has really perfected this pizza crust and it is really delicious.  This dough either makes one very thick crust pizza or two normal crust pizzas.  I prefer splitting in in half for the normal crust pizza but both are good.

Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
  
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. 
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. 
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. 
4. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. 
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. 
* About 5 minutes before the pizza is done Kevin puts butter and garlic powder on the crust, it really adds to the deliciousness of your pizza.

Mrs. Leonardi's Strombolis

These are from our middle school Home Ec class and are awesome.

Ingredients:
1/2 c. warm water
1/4 tsp sugar
2 1/2 tsp dry yeast
3 c. flour
1 1/2 tsp salt
3/4 c milk - microwave for 60 seconds
2 TBS oil


Mix warm water, sugar, and yeast together. Set aside, it will begin to foam

Mix 1 1/2 c. flour and salt together in a large mixing bowl. Add microwaved milk, yeast mixture, and oil. Beat on high for 4 minutes.

Remove mixture and stir in remaining 1 1/2 c. flour with a wooden spoon.

Flour counter and knead dough 75 times. Place it in a greased bowl, cover, and let rise for at least an hour.

Roll out dough and pile the ingredients of your choice on one half. i.e. ham, cheddar cheese, and sauteed vegetables. Fold the stromboli in half and seal the corners by pressing on them with a fork.

Place on cookie sheet and bake at 425 degrees for about 30 minutes.