For Kitchen Tip Tuesday, I thought I would share a guest post from my friend, Lindsay from Passionate Homemaking. I asked Lindsay to be a part of my series called “My Favorite Dinner” because I knew that she was a great cook who focused on whole food cooking. I loved the recipe she has shared for homemade pizza. It’s an example of taking a familiar food that tends to be unhealthy and making it into a healthy dinner treat. Not only was she able to adapt her recipe to be a whole grain recipe, but she even soaked her flour! Now if only I could make my pizza crust look so beautiful……
My husband, Aaron, loves pizza (and so do I for that matter)! It is something I try to make twice a month to serve and bless him! Lately, I have been trying to figure out how to make a good crust that is all whole wheat and soaked, and I have finally figured it out! In the past, I tried it with all whole wheat pastry flour and it was extremely crumbly and unsuccessful. Now, I have tried all whole wheat flour (hard red or white wheat), and it works wonderfully, due to the high gluten content, which makes it very elastic. This crust is very tasty! As we only eat one pizza crust at a time, this recipe works well to freeze the remaining unbaked pizza dough (divided into individual portions) in ziploc bags in the freezer until ready to use. Freezing the dough will result in thinner crusts, I have found. Using whole wheat flour makes a more filling and satisfying meal!
Homemade Pizza Crust
3 cups water 110F
8-10 cups whole wheat flour
1-2 Tbls whey, kefir or cultured buttermilk
¼ cup honey
2 Tbls active dry yeast
1/2 cup water 110F
1 tsp honey
1 Tbls salt
To receive the full nutrients and break down the phytates, try soaking the whole wheat flour in advance.
1. Soaking: Combine 8 cups of flour, 3 cups of water, 1 Tbls whey or kefir, and 1/4 cup honey (adding the honey at this step helps keep the dough moist). Cover and leave on counter for 12-24 hours.
2. After soaking, activate the yeast in the remaining 1/2 cup of water and 1 tsp of honey.
3. Combine activated yeast, salt and soaked mixture. You may need to add more flour to make a moist but firm dough.
4. Knead for 5-10 minutes. Let rise for thicker pizza dough.
5. Divide into four sections for four crusts (each will make a 15in crust).
6. Turn oven on to 500 degrees (if you are baking right away). Bake for 10-15 minutes.
Here are some topping recommendations (these are my hubby’s favorities!): Pepperoni, cheese, Italian sausage, green peppers, garlic salt, Italian seasoning, Parmesan cheese