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Once you start making your own pizza dough, you’ll realize how much better it tastes!
In a large mixer bowl (I use my KitchenAid), add the water, sugar, and yeast. The sugar feeds the yeast. Add a bit more sugar if you like a sweeter crust. After the mixture is foamy—about 10 minutes—add the oil and salt.
Mix gently and then add the whole wheat flour and 1 cup of the bread flour.
Use the dough hook attachment and mix until dough starts to come together.
At this point, you can either turn out the dough onto a surface floured with the remaining bread flour or you can, like I do, leave it in the mixer and slowly add the remaining flour with the mixer on medium speed. You’ll need to stop it now and then to scrape the dough off of the hook.
If kneading by hand, keep it up until all of the flour is absorbed and the dough becomes smooth, about ten minutes or so. If you are using the mixer, mix for at least six minutes. Dough should be smooth and elastic.
Place the dough in an oiled bowl, turn to coat, and loosely cover with a damp towel. Let it stand in a warm place until doubled, about an hour.
After it rises, punch it down and turn it out onto a floured surface.
This dough is so great. You can divide it into 2 and have two great, thick, large crusts. Or you can divide it into 3 and have thinner crusts, but still nice-sized pizzas. I divide it into 4 and have individual pizzas for each family member. The dough is thin, but not the flat thin you get at a pizza parlor—the one that makes you think you are eating cardboard or paper. Form the pieces into little balls and leave them alone for about 45 minutes or until doubled.
Preheat the oven to 425 F. You can use a rolling pin to form your crusts, but I just stretch and pull at them until flat. I like the look of homemade pizza crust, not perfectly round.
Top with anything you like!
Bake on a greased pizza pan or cookie sheet for about 12 minutes.
* The whole wheat flour gives the pizza crust a slightly nutty flavor that I have gotten many raves about. And I always feel a tad less guilty about indulging in pizza when we have whole wheat crust. Enjoy!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!