Friday, March 18, 2011

No Rise Whole Grain Pizza Dough

I'm begging MaMa to make pizza night a weekly event at our house.  She's considering, now that she's found a quick and easy No Rise Whole Grain Pizza Dough!
Mouthwatering Pizza Margherita on a No Rise Whole Grain Pizza Dough
Ingredients for No Rise Whole Grain Pizza Dough:

1 Tbs yeast
1 1/2 c warm water
1 1/2 Tbs sugar
3 Tbs olive oil
3 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
3 c Joseph's Grainery Barley Flour

Directions:  In a large bowl add the warm water (not too hot...don't want to kill the yeast!) to the yeast and lightly stir for a brief moment.  Let sit for 5 minutes.  While waiting, gather the remaining ingredients.  Once the yeast is proofed, you can add the sugar and oil.  Then mix in the flour until the dough is no longer sticky.  Knead until the dough is smooth.

No Rise Whole Grain Pizza Dough all pressed out and ready to load with toppings.
Sprinkle a generous layer of corn meal onto your pizza stone.  Press the dough out into shape on the  pizza stone (or a cookie sheet if you don't have a stone).

Fresh ingredients make the best pizzas!
Add toppings to the pizza...we like to put mozzarella and tomatoes, with a little mix of Italian spices sprinkled over the top.

Pizza Margherita on a No Rise Whole Grain Crust ready to stick in the oven.
Place in a cool oven.  Turn the temperature to 375 degrees and bake for 20-25 minutes.

MaMa says she loves this recipe because the only fore thought it requires is purchasing the waiting for the dough to rise and no warming the oven (she has trouble remember to preheat the oven sometimes).


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