I think I need a Foodie Coach. I feel so confused! When I started food blogging a few months back I was convinced that I had my style of cooking figured out. What I thought made me unique was food reflecting a multi-cultural upbringing, however the more I cook the more I realize it is a bit more complex. Italian and Moroccan dishes do not reflect my Mexican-American upbringing in Germany, Japan and England. Maybe I got it all wrong! Maybe I am not a third culture foodie after all! To make it even more complex, what I might enjoy the most about cooking is the challenge of taking something that is traditionally unhealthy, and giving it a good for you makeover. So what does that make me? A third culture foodie who enjoys cooking the cuisine from random regions of the world, and attempting to make them healthy without sacrificing taste? Regardless, this pizza dough recipe is amazing. You’d never guess it was 100% whole wheat. The trick, whole white wheat flour. Enjoy!
1/2 cup warm water
1 package active dry yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (20 ounces) white whole wheat flour
1 1/2 teaspoons salt
1 tablespoon honey
More olive oil or butter, for greasing the bowl
1) Place the 1/2 cup warm water in a small bowl. Add the yeast and stir. Let sit for about 5 minutes. Add to the room temperature water, honey and oil and stir.
2) Place the flour and salt in the bowl of a stand mixer fitted with the paddle mixing attachment. Mix until combined. With mixer on low speed, slowly add the liquid ingredients. Mix just until the dough looks like a tornado in your kitchen aid. Let the dough rest for 5 minutes.
3) Change to the dough hook attachment. Knead the dough until it becomes smooth and elastic, about 5-10 minutes.
4) Oil or butter a medium-sized bowl. Transfer the dough to the prepared bowl. Cover with a kitchen towel or plastic wrap and place in a warm spot. Allow to rise for 1 ½-2 hours, or until double in volume.
5) Top with your favorite ingredients, and bake at 425 degrees for about 15 minutes, or until cheese is melted and slightly browned.
Makes enough dough for approximately 4-5 personal pizzas.
Adapted from The New Best Recipe