Pallet for Home: Artisan Pizza Dough

Artisan Pizza Dough

Friday, March 23, 2012

I am so loving this whole Artisan dough thing. I make the bread all the time, it's especially our favorite when we go camping because I can make the dough before we leave, then that night we have fresh hot bread with our dutch oven dinner. But I wanted to try pizza dough. This recipe is great because you make it ahead of time, then just pull out as much dough as you want for that night's dinner and leave the rest in the fridge. SO easy! There are a bunch of recipes I'm going to share but since I'm on a whole grain kick right now this version is whole wheat.

100% Whole Wheat Artisan Pizza Dough

This seriously only took about 10 minutes, which included grinding the wheat, and cleaning up all the dishes. Really, who doesn't have 10 minutes to spare for some yummy pizza! It takes longer than that to order it and pick it up from the pizza place.

Grind 3 cups hard white and 3 cups hard red wheat, you can add any other grain you want like quinoa, spelt, teff, or amaranth. You will need a total of 7 cups of flour.

In your mixer, or just mix in the container, combine:

3 1/2 cups warm water

1 Tbsp Yeast

1- 1 1/2 Tbsp Kosher Salt

2 Tbsp sugar, honey or agave

1/8 cup olive oil

7 cups whole wheat flour

Note: I added 2 Tbsp dried rosemary and

2 tsp parsley garlic to the dough since it's going to be pizza.

Note: for a lighter dough use half whole wheat, half all-purpose flour, decreasing the water to 3 1/4 cups.

Mix until all blended, but don't knead.

Place in a 6 quart container that has a lid on your counter.

Put the lid on, but not sealing it.

Let dough sit and poof on counter for about 2 hours. Then close the lid tightly and put in the fridge. Let rest for about 2-3 hours at least. It will develop more sourdough properties the longer you leave it. It will keep for 7 days, 10 if you used 1/2 all-purpose flour.

When you are ready to bake, Preheat your oven to 425 to 450 degrees with your pizza stone in the oven. Prepare parchment paper with some semolina or cornmeal to keep the pizza from sticking. Remove about a baseball to a softball size of dough and shape into large round disk, pushing and pulling dough to get the right shape.

The book I read said that it was against the law in Italy to use a rolling pin on the pizza dough. Since I'm not in Italy, nor am I a purist, I used my rolling pin a little to get the dough the way I wanted it.

Bake on pizza stone for about 10 minutes. Let cool slightly and DIG IN!