KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>
Bookmark and Share
Whole Wheat Pizza Dough PDF Print E-mail

KosherEye.com

wholewheatpizzadough

Adapted from a recipe by Chef Lacey Lee Berry, for Bosch

The combination of whole wheat and all–purpose flour improves the nutritional aspects of the dough plus yields a light crust with a nutty taste. The surprise ingredient in this dough recipe is Italian seasoning. The rising time is only 30 minutes, so on busy nights it is still possible to serve your family a wholesome homemade pizza.

Ingredients:

2 1/4 cups warm water
3 Tablespoons olive oil
4 teaspoons quick-rising yeast
2 teaspoon honey
1 1/2 teaspoon salt
3 teaspoons Italian seasoning
3 cups whole wheat flour
3 cups unbleached all-purpose flour

Directions:

Put the first 7 ingredients into the Bosch bowl in the order listed above and using the dough hook, mix for 1 minute. Gradually add the unbleached all-purpose flour. Knead for 5 minutes. Turn off the Bosch and let the dough rest in the Bosch bowl for 30 minutes. Divide dough, roll out crusts, top with sauce and favorite toppings. Bake 425 degrees for 12-18 minutes.

Notes:

Yield;  This will make 5 thin crusts or 4 thick crust pizzas. It also makes delicious calzones.

Featured in Bosch Compact Mixer article

Recipes: Bread, Pizza Dough, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods