Pizza dough (with wheat germ)

  • 1 (.25 ounce) package active dry yeast
  • 3/4 cup luke warm water, 1/4 cup egg white
  • 1 1/2 cups all purpose flour, 1/4 cup whole wheat flour, 1/4 cup wheat germ
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • Add packets of yeast and the sugar to 1/2 the water content
  • Allow this to sit for 7-8mins till you see the yeast water bubble and become frothy
  • Add to this the flour, olive oil, salt and luke warm egg whites
  • Bind everything giving it a final bind with oiled hands
  • Cover it with a wet cloth for 1hr till it doubles in size. Most recipes say its ok to bake at this point. I got tied up with other things and ended up baking it the next day. I left the dough out for over 10hrs during this time. My base turned out very soft and had a great texture. Not sure if it has to do with the prolonged fermentation time.
  • Then roll it out to 1/2inch thickness on an oiled non-holed baking tray
  • Add your sauce and toppings
    -- I added tomato basil pasta sauce mixed with some ketchup, covered it with a layer of home made pesto, topped with onions, capers, mushroom, corn, a spicy jalapeno cheese, salt, pepper, and oregano
  • Preheat oven to 355F and cook for 20mins to get a soft bread base.


veggie belly June 14, 2010  

Yum! Looks super healthy and delicious! I have all the ingredients, im going to try this weekend.

Shashi June 20, 2010  

I tried the receipe for the dough with all the ingredients except egg and it turned out so...good :)

Post a Comment

  © Blogger templates Newspaper III by 2008

Back to TOP