Let rise for about 45 minutes, until doubled. Unbleached enriched wheat flour (Flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, olive oil, sugar, yeast, salt, vegetable shortening (canola oil, palm oil and modified palm oil), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulfate), vinegar, potatoes, sorbic acid and calcium propionate. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast.). (This last bit was recommended to me by my friend who used to work in a famous pizza kitchen!)9. Here it says 1 hour. Anjou, (Québec) H1J 2G5. I also added 1 tbl of basil and 1/2 tbl of oregano to the mix. Adjust cooking time and temperature according to oven used. Amount is based on available nutrient data. 1 ½ cups warm water (110 degrees F/45 degrees C). I will definitely be making this recipe again! OK, so I read all the reviews, and decided to tweak the recipe taking pages from a few of the reviewers. I made 1 thick crust pizza...baked the crust alone for 5 min at 500 degrees, then added the sauce and toppings and cooked for almost 15 min. And it's so much cheaper than take out pizza!! how much dough there was. Bake 6-8 minutes or until cheese is bubbling. (I'm thinking whole wheat pastry flour). Use vented pizza pan or cookie sheet for a tender crust. I try to eat only whole grains and want people to know this distinction. Information is not currently available for this nutrient. So good! It's actually out now rising so if you answer this soon, I'll love you even more than I already do. Plus it has a milder flavor than whole wheat, making it more appealing to people accustomed to the taste of refined flour. I did use non stick pizza sheets and did not oil the pans and they were fine. Also you can use all whole wheat flour but you onlyl need about 3 cups. I like the helpful information you supply on your articles. Let rise for about 45 minutes, until doubled. In fact, it was between your recipe and Bobby Flay's. What a great recipe and so easy when you use a bread machine! It is becoming more and more common so you should be able to find it in your local grocery. Now other talk shows will probably pick up on what poeple are talking about, have you on, and you'll get the time to explain about the health improvements so many of us are talking about!Nancy. I try to eat only whole grains and want people to know this distinction. When ready to use: remove the disk(s) from the freezer and let them defrost in the refrigerator for 24 hours. Incredible! Bake 6-8 minutes or until cheese is bubbling. Some suggestions: Use a pizza stone and bake at a higher temperature (500 or higher if you have a good oven). I used the dough cycle on my bread machine. Your cookbook says it should be about a 30min rise. I used all whole wheat flour (3 1/4c) because I'm doing the South Beach diet. Use vented pizza pan or cookie sheet for a tender crust. I love this recipe !! We hear all of the powerful mode you produce priceless steps on your web blog and in addition recommend response from other individuals on this area then our own child is actually studying a lot. I then prebaked the crusts at 500 for 6 minutes, added the toppings and continued baking at 425 for another 6-7 minutes. Isn't white wheat the same thing as white flour? Easily enough for 2 thick crusts or 3 thin crusts, and 2.) That's exactly what I thought the first time I heard about white wheat, but white wheat is in fact a naturally colorless whole wheat which has virtually the same nutritional benefits of the traditional whole wheat you are used to. :). If you were has how your sympathy for a Garland of flowers to […]. Absolutely delicious! NOTE: Instructions are guidelines. Preheat oven to 500° F.7. OK, so I read all the reviews, and decided to tweak the recipe taking pages from a few of the reviewers. If white whole wheat flour can be used for every recipe that calls for wheat flour, then would there ever be a reason to buy regular wheat flour again? Take pleasure in the remaining portion of the year. Preparation. Most people won't think twice about serving basic cornbread when is on the table. Best of luck for the following! -- which means I sling a lot of pizza dough in my kitchen. You could also use whole wheat pastry flour which is lighter than regular whole wheat. I threw a bunch of dried herbs into the flour mixture for flavor. Bake slightly before adding toppings. I also added 2tbs of Italian Seasoning to the flour mixture, and put everything in my bread machine, using the "whole wheat dough" cycle. It tastes good but it is not whole wheat unless you use all whole wheat flour. Have made this countless times since first reviewing it and it gets better and better! Give your own little sous chefs that job and you've got one fun meal in store for everyone. Then I put on sauce cheese a little bit of pepperoni and lots of veggies and baked at 435. The water should be about 75-80 degrees fahrenheit! For a more golden crust, broil for a few seconds on top oven rack. We can't find white whole wheat in Canada? Add comma separated list of ingredients to include in recipe. Roll a ball of dough with a rolling pin until it will not stretch any further. A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. So did my boys (5 & 2yrs) This was a big hit! Wait a minute, Catherine. You want the dough to be smooth and bounce back when you press it. Here come to a boil some water and juices “Sun tea” Cola, coffee and […], […] truth is, you can remain for many years, the workout. I baked them for 3 minutes at 450 degrees, took them out of the oven and brushed them with melted Smart Balance spread, sprinkled a mixture of parmesan cheese and Kosher salt on the top, and baked them for an additional 4 minutes. I have a feeling white whole wheat flour might be a while coming to Australia! I had no trouble and the results were fantastic! I tweaked it just a bit. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. Weigh or lightly spoon 9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Don’t be scared to throw the dough up in the air! Pizza toppings: Marinara Sauce, Pesto, Olive Oil, Mozzarella Cheese, Parmesan Cheese, Veggies and whatever else you enjoy. how much dough there was. So good! Can't wait to try it...Thanks for the recipe.. Is there any video too for this recipe?