The dough can be wrapped well and refrigerated for a day, or frozen for up to two weeks, but any longer and like most raw doughs and especially pre-cooked doughs it will change in texture once it gets wet, and that includes ice from a freezer and the natural moisture in a refrigerator, too. would I use the whole wheat recipe or the white flour recipe or a combination of the two? No, it doesn't make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have. 7. When the oven is hot, cut your dough in half. Its fantastic in place of regular dough in pesto pizza. However, at the moment, these pizzas made with whole grains are only available to be purchased via school lunch programs; they are not yet provided for takeaway or delivery anywhere in the United States or Canada. Add wheat gluton, garlic powder (optional) and two cups of the flour. Press the dough into a flat disc using fingertips, creating little dimples evenly over the top. All rights reserved. Cover and let the dough rest at room temperature for 30 minutes, then refrigerate overnight, or as long as 18 hours. No food dyes here we're going all natural. Our newest flour is the secret to spectacularly crispy, chewy gluten-free crust. EatingWell may receive compensation for some links to products and services on this website. Follow these detailed instructions for making easy whole wheat pizza dough at home. Abigail. "We've been looking forward to pizza and she made it with POTATOES? Researchers managed to increase antioxidants to their highest level by baking pizza crust at 500F. 5. If you dont have a pizza pan, use a large baking sheet. Made with broccoli, corn flour, potato starch, cornstarch, black kale, olive oil, and salt, this thin crust cooks up in just 10 to 12 minutes. Freeze for up to 3 months. After the dough rises, punch it down to release the air and cut the dough in half. Sprinkle yeast on top and let stand until foamy, about 10 minutes. I bent my head to cover a self-satisfied smirk. If necessary, give it another rest before patting just about to the pan's edges as pictured above. Allow to heat for at least 30 full minutes. Not just doubt, but apprehension. This dough also makes a killer calzone or stromboli filled with plenty of roasted vegetables and Italian deli charcuterie. These pies are far, far better topped just before sliding them into the hot oven, not in advance, even though that means serving them one at a time. If mixing by hand add one cup at a time until the right consistence and . Plus, there are no artificial flavors, colors, or preservatives. After kneading, your dough should be smooth and elastic. Make sure you roll the dough/flatten thin as it will puff up without toppings on. Toward the end of the rise time, preheat the oven to 450F. Reply. Poke it with your finger if it slowly bounces back, your dough is ready to rise. Note that cheese and the actual pizza crust are also big source of sodium. Step 2 Turn the dough out onto a lightly floured work surface. Pizza is enjoyable since you know its unhealthy for you. The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Nutrition info (per 1/3-crust serving):90 calories, 6 g fat (3 g saturated fat), 180 mg sodium, 2 g carbs (1 g fiber, 1 g sugar, 0 g added sugars), 8 g protein. Reserve the pan and its contents. [CDATA[/* >