Don't know why and how this began, but Friday night has become "pizza night" at our house. It usually is ordered from certain places that we have come to enjoy. Sometimes it will be "deep dish" style pizza from places like Giordano's or Lou Malnati's or the thinner crust from places like CPA (Chicago Pizza Authority) or California Pizza Kitchen.
Then there are times when we like to experiment with making our own. We have used frozen pizza dough, hot roll mix and packaged mixes. Like using the frozen pizza dough, but recently came across a recipe, whole-wheat pizza dough, in Everyday Food magazine (Jan/Feb 09). Have made it several times now and find that everyone enjoys it. Make it and use it the same day or roll them out into shells or balls and freeze for later use. This recipe is very easy to work with and goes well with whatever you like to top your pizzas with. Bake them in the oven or cook them on your grill for a grilled pizza.
Recipe: 1 1/2 cups warm water (115°) water
2 packets active dry yeast
1/4 cup olive oil. plus more for bowl
2 tablespoon sugar
2 teaspoon salt
2 cups all-purpose flour (spooned & leveled), plus more for kneading
2 cups whole-wheat flour (spooned & leveled)
1. Place water in large bowl, sprinkle with yeast. Let stand till foamy (5 min).
Brush another bowl with oil.
2. In bowl with yeast, whisk sugar, oil and salt. Stir in flours with a wooden spoon until
sticky dough forms. Transfer to oiled bowl. Cover with plastic wrap, let set in warm
spot until dough doubles (1 hr).
3. Turn dough onto well floured surface. Knead until smooth (15 min). Divide into two
balls. (Can freeze in desired. Prepare pizza with favorite toppings. Bake in 450 oven for 18 to 20 minutes.