The art is not in making money, but in keeping it. ~ Author unknown
I’m not much good at making money, but I am able (on occasion!) to save it.
This recipe for a big batch of pizza dough helps.
Keep it in the freezer for up to three months, and put it in the fridge to thaw the night before you need it.
Add your favorite toppings, bake and voila: fresh pizza with your choice of ingredients at a fraction of the cost of frozen (and don’t even think about how much you’ll save over take-out).
This mostly whole-wheat crust has a good texture without being heavy or doughy.
Each batch makes enough for six 12-14 inch pizzas.
Big Batch Whole Wheat Pizza Dough
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
This makes enough dough for six large pizza. The whole wheat crust is flavorful, but not heavy.
Servings: 6 - 12" pizza crusts
Ingredients
- 6 cups whole wheat flour
- 3 cups all-purpose flour
- 3/4 cup ground flax
- 2 tablespoons salt
- 4 tablespoons dried yeast or 4 packages
- 4 cups lukewarm water
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/2 cup cornmeal
Instructions
-
In large bowl, stir together whole wheat and all-purpose flours, ground flax and salt until thoroughly mixed.
-
In separate bowl, stir together sugar and lukewarm water until sugar is dissolved.
-
Sprinkle yeast over water and stir in.
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Let the yeast sit for five minutes until it becomes bubbly.
-
Pour yeast and olive oil over flour mixture and stir until all flour is moistened. Dough will be sticky.
-
If you are using a mixer to knead the bread, place dough in mixer bowl and sprinkle with cornmeal. Knead for 5 minutes until dough is smooth. If you are kneading by hand, sprinkle counter or bread board with the cornmeal and scrape dough on top of the cornmeal. Turn the dough over to coat with the cornmeal - this will keep it from sticking to your hands. Knead for 10-15 minutes until the dough is smooth and elastic, and most of the cornmeal has been incorporated.
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Divide dough into six pieces. Flatten each piece slightly and roll in any remaining cornmeal. Place each round of dough in a freezer bag. Remove excess air and seal tightly. Freeze dough immediately.
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To use dough: take a round of dough out the night before and thaw in the fridge. Let it sit out on the counter for an hour before you use it. Stretch or roll dough to fit your pan. I like a fairly thick crust, so use one ball of dough for a 13 x 9" pizza.
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Top with your favorite sauce, toppings and cheese, then bake in a 400 degree F oven for 25-30 minutes. Let cool for 5 minutes before cutting.
Image from The Graphics Fairy.
Hey there, I found you via the NaBloPoMo blogroll.
I’m always looking for new recipes, so I think I will love your blog. 🙂
As part of NaBloPoMo I try to comment on as many participating blogs as I can, and I add participating blogs to my feed reader.
So I’m just dropping by to let you know I’ve added your blog to my feedreader, I’m reading you loud and clear, I have a link up going at my place so my readers can find participating blogs which you are more than welcome to add your blog link to.
Looking forward to seeing your posts, and you’ll likely see me drop by again during November.
Happy NaBloPoMo to you!
Snoskred
http://www.snoskred.org
Hi – thanks for stopping by 🙂
I’ve added you to my feedly – looking forward to your posts during NaBloPoMo. (And looking forward to hearing more about your chickens!)
m