Wednesday, December 2, 2009


I love pizza. Love, love, love it! Granted, it's really not very good for me, so I try not to have it too much.

Nate loves having whole wheat crust, so I started using this recipe. I won't eat the crust around the edges--I think it's a little too dry. Other than that, I love this recipe. We changes the ingredients a lot, this is just what I used the last time. :)

Whole Wheat Pan Pizza
(Better Homes and Gardens Cookbook)

1 1/4 Cup all purpose flour
1 3/4 Cup whole wheat flour
2 1/4 Teaspoon active dry yeast
1/2 Teaspoon salt
1 Cup warm water (120-130 degrees)
2 Tablespoon cooking oil/olive oil
15 Ounce pizza sauce
1 Teaspoon pizza seasonings
4+ Cup mozzarella cheese, shredded
1 mushroom, cut into small pieces
1/2 Small onion, chopped finely
1/4 Cup ham, chopped
3 Ounce Pepperoni

In a large mixing bowl, combine the all-purpose flour, yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the whole wheat flour as you can.
Turn dough out on a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Cover, let rest for 10 minutes.

Grease a large round pizza pan. If desired, sprinkle with cornmeal. On a lightly floured surface, roll the dough enough to cover the pan, with some excess. Transfer to prepared pan. Build up edges slightly with excess dough.
Cover and let rise in a warm place until nearly double (30-45 minutes).
Meanwhile, preheat oven to 400. Prick dough with a fork. Bake 10-15 minutes or until light brown. Spread with pizza sauce, seasonings, cheese, and toppings. Bake about 10 minutes longer or until bubbly. Cut each pizza into 8 wedges.

Serves: 8

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