Pizza Dough recipe using the largest amount of unbleached Whole White Wheat flour

[CathMac]

I tried "searching" specifically in this forum and in archives; and I tried searching for the ongoing "Bread Thread" but I can't find it. You get a lot of hits with the word "bread".

So can anyone recommend a good recipe for a pizza dough recipe using only unbleached Whole White Wheat flour?

Currently I use the 1 Lb recipe which came with my 20 year old Bread Man machine. I triple it and I substitute about half the refined White flour with King Arthur's unbleached Whole White Wheat flour. It comes out pretty good but there is a noticeable difference in texture and/or taste (can't quite place which it is). In any case, I would like to get closer to using 100% Whole White Wheat flour.

Are there any minor modifications I can make that will improve the taste or texture?

From memory, the recipe is:

6 1/2 cups flour (3 1/2 All Purpose and 3 unbleached Whole White Wheat)
3 tsps sugar
3 tsps salt
3 tsps active dry yeast (not the fast rise / bread machine kind)
2 1/4 cups warm water
3 Tbs Olive Oil

I microwave the water to get it slightly warmer than luke warm and I usually add the yeast to the water after I measure out the flour but before I prep the rest of the ingredients.

Tripling the recipe makes it hard for the machine to mix all the ingredients but it does work as long as I help incorporate the ingredients using a rubber spatula during the first several minutes of mixing. And getting the extra 1 Lb loaf really makes it worth it.

Thanks,
~Cath

[CathMac]

Any opinions on whether I can use this in a breadmaker?

So I went Googling and I found the recipe linked below which calls for cold water and a little more Olive Oil than I'm used to.

The 4 1/2 cups of White Whole Wheat flour nets six 6-oz thin pizza crusts. As opposed to the three 1-Lb loaves with the 6 1/2 cup recipe I've been using.

I can't post the whole recipe for copyright reasons but if anyone knowledgable about bread machines could take a peak and tell me if this would work I'd be grateful.

How problematic is the cold water and the extra Olive Oil?

White Whole Wheat Pizza Dough Recipe http://www.101cookbooks.com/archives/001506.html
This is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions. Makes six 6-ounce pizza crusts.

~Cath

[mamadelbosque]

I use my moms old pizza dough recipe... works fine w/ white flour or whole wheat or a mix... I usually do half'n half but sometimes all whole wheat an it turns out fine.

Anyhow its REALLY easy and can be doubled or trippled as needed :P

3 cups flour (white, whole wheat, whatever)
1 TBSp yeast

Stir together. Stir in 1 cup HOT water (just turn your tap on an let it get hot). Roll into a ball, and coat with olive oil, then stick in oven at 200* to rise for 20 minutes. Roll out/press into pan (oiled!!), top and bake at 425* for 15-20+ minutes (more toppings take longer... just one or two are generaly done in 15ish

[JamieCatheryn]

I love that stuff, I use only that in my pizza crust. Works great. The King Arthur brand went on sale a while back, really great flour.

1 cup water
1 teaspoon yeast
1/8 cup honey
olive oil
salt
2 cups flour

Warm the water, add yeast and honey and oil, add half the flour, let it sit a while. Add the salt and other half the flour and knead (adding extra flour a bit to knead), let rise. Form the crust, set it on a pan dusted well with cornmeal. Preheat oven or grill, top the pizza, and bake.