Tuesday, October 13, 2009

Healthy Pizza Crust

I love the recipe I've been using for pizza crust, but I've been looking for a recipe that uses soaked flour to ensure better absorption of the nutrients. I was so excited to find this recipe on Passionate Homemaking (a fabulous blog!) This recipe is yummy and easy, too! I absolutely LOVE the fact that it makes four batches of dough and I rely on those frozen balls of dough whenever I need a dinner in a hurry. Making my own dough also makes pizza one of the cheapest meals for us! I also use the dough to make Garlic-cheese breadsticks and Cinnamon-Syrup Breadsticks

Homemade Pizza Crust

2 Tbls Yeast
3 1/2 cups water 110F, divided
3 Tablespoons acid medium, for soaking (whey, kefir, yogurt, lemon juice, apple cider vinegar)
1 tsp honey
¼ cup honey
1 Tbls salt
8-10 cups whole wheat flour (or combination with kamut flour)


Soaking Step (optional, if you want to skip soaking, proceed with the instructions below the line)

To receive the full nutrients and break down the phytates, try soaking the whole wheat flour in advance, otherwise, skip this step.

Combine 10 cups of flour, 3 cups of water requested in the recipe, substituting some of the water with about 3 Tablespoons of whey, kefir, yogurt, apple cider vinegar, or lemon juice (no need to be exact), and 1/4 cup honey. Allow to soak for 12-24 hours. After soaking, activate the yeast in a small container with the remaining 1/2 cup of warm water and 1 tsp of honey. Allow to foam up for about 5 minutes. Add the proofed yeast mixture to the soaked flour, along with the salt. Knead for 5-10 minutes. If recipe is still sticky, add a little more flour as needed until it is able to be kneaded. Continue with recipe below.


Preheat over to 500 degrees (if you are baking right away). Combine yeast, 2 cups of warm water, and a teaspoon of sugar or honey in a bowl, cover and let sit for 7-10 minutes. Add water, honey, and salt. Mix thoroughly. After dissolved, add flour bit by bit, beating thoroughly. After all flour is beated in; knead 5-10 minutes. Let rise for thicker pizza dough. Divide into four sections for four crusts. Bake for 10-15 minutes.

This works wonderful with all whole wheat flour (hard white or red wheat) or with a combination with kamut flour (provides a lighter texture). Whole wheat pastry flour makes it very crumbly. Great easy recipe and tastes fabulous!

Here are some topping recommendations (these are my hubby’s favorites!): Pepperoni, cheese, Italian sausage, green peppers, garlic salt, Italian seasoning, Parmesan cheese


For the Freezer

Mix dough completely as instructed and then divide into 4 portions. Freeze the dough in individual Ziploc bags. You do not have to pre-bake the dough – simply put the dough immediately into the freezer. When you are ready to use, thaw in the refrigerator for several hours, bring to a room temperature and then roll out and assemble as desired.


The Franz's said...

When you make it with the 100% whole wheat flour do you ever add vital wheat gluten? If so, would you add that to the flour presoaking? Thanks :) I love your site! I love the Lord and my family as well! :)

Meg said...

I use a mixture of kamut and spelt for the flour, but I've never added any gluten. I just follow the recipe like she has it. If you follow the link to Passionate Home-making, you could ask Lindsey, the blogger I got the recipe from. She is more experienced with the soaking process than I am :) If I were to guess, I'd say add it after soaking because when I make my loaf bread, that is when I add the dough enhancer. But that is just a guess :)