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Whole Wheat Bread Machine Pizza Dough, Part 2


MickinMD
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5 minutes ago, MickinMD said:

I made this low-sugar whole wheat pizza dough (see my last post), enough for two 12-13" pizzas, and cut, plastic-wrapped, and Ziploc bagged one half

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With a little all purpose flower on a smooth plastic cutting board, I spread the dough out most of the way, then finished on a 13" non-stick pizza pan with holes (the Ziploc bag is on it in the above picture) to let the bottom brown better:

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I baked the dough alone in a 450° oven for 3 minutes, took it out and deflated some air bubbles that formed with a fork, then put the toppings on:

7.5 oz. of Prego Chunky Garden Spaghetti Sauce and 4.34 oz of shredded Mozzarella - both weights measured after adding enough to the pizza so it looked right.

0.8 oz (9 pieces) of Turkey Pepperoni, 2 Amylu Chicken Sausage Breakfast Links cut into 1/8" circles, and 1/2 a small onion cut into 1/2" to 1" slices.

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The pizza was returned to the 450° oven and baked for 9 minutes, at which point the cheese was well-melted but not burnt.

The bottom was not very brown but, being a whole wheat pizza, the dough was a little stiffer than regular pizza dough and not soggy at all.

450° is the oven max for the non-stick pans I have.  I may try the next one the pizza steel I got at 500° or the oven's max. 550° and see how the dough reacts.

Still, the pizza was delicious (obviously I love onions).  I ate 4 of the six pieces for supper and saved the other two for lunch tomorrow.

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To last for only 2 meals. :)   I don't ever recall pumping it to 500 degrees. That sounds very/too hot. It might burn something too quickly. Crust thickness/thinness looks right/good. What toppings will you try next? Creativity here... get off the map and away from a pure recipe.

 

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4 hours ago, shootingstar said:

To last for only 2 meals. :)   I don't ever recall pumping it to 500 degrees. That sounds very/too hot. It might burn something too quickly. Crust thickness/thinness looks right/good. What toppings will you try next? Creativity here... get off the map and away from a pure recipe.

 

The dough wasn't a lot of work for two meals - you just measure the ingredients, add them to the bread pan, set the machine to the dough cycle, press a button and pour it out of the pan when it's kneading and resting cycles are done.

Pizzerias bake pizzas at 600° or higher.

So I might try it at least once just to observe the results.

Before my house fire, my oven went up to 450° and I remember reading recipes that did 500° saying it was better.

Like this:

How to Cook Pizza on a Stone

1. Heat the oven.

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

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24 minutes ago, Randomguy said:

Fify...

Wrong!  Stone is the way.  :P  Good morning, RG.  :loveshower:

12 hours ago, MickinMD said:

The dough wasn't a lot of work for two meals - you just measure the ingredients, add them to the bread pan, set the machine to the dough cycle, press a button and pour it out of the pan when it's kneading and resting cycles are done.

Pizzerias bake pizzas at 600° or higher.

So I might try it at least once just to observe the results.

Before my house fire, my oven went up to 450° and I remember reading recipes that did 500° saying it was better.

Like this:

How to Cook Pizza on a Stone

1. Heat the oven.

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

Mick, that looks so great.  Good work.  I preheat to 500F.   It cooks the pizza fast.  When you open the door to intsall the pizza, the temp drops anyway.  I keep it on nuclear mode.  I use a stone.  I have seen the holey pans, they seem popular.  

 

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I used to have a pizza stone - lost in the house fire.

I heard pizza steels are as good or better, so I got a 14" square one on Amazon.

I also got a 36" long wooden pizza peel: 14" s 15" with a nice long handle so I won't burn my hands.

I can max out my oven to 550° with them and see if they make a great pizza.  I'll get around to using them after I'm done trying out the pizza pans with holes I have - one 13" round and one 14" square that are easier to put in and pull out of the oven that are non-stick and max heat is 450°.

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7 hours ago, Dirtyhip said:

Wrong!  Stone is the way.  :P  Good morning, RG.  :loveshower:

Mick, that looks so great.  Good work.  I preheat to 500F.   It cooks the pizza fast.  When you open the door to intsall the pizza, the temp drops anyway.  I keep it on nuclear mode.  I use a stone.  I have seen the holey pans, they seem popular.  

 

Thanks!  I used to make half whole wheat/half bread flour doughs for breads, hoagie rolls, and pizza dough back before the house fire.  The webpage I found with all whole wheat dough looked promising, so I tried it.  I compared the nutrition I calculated for it with the Red Baron 12" frozen pizzas I sometimes buy for around $4.  Mine is 17% bigger (13" vs 12") with 8 oz. of spaghetti sauce on it - nice and juicy - and 5 oz. of mozzarella plus chicken sausage, turkey pepperoni, and onions.

4/6 Mine vs 4/6 Red Baron: 990 Cal vs 800 Cal, 85 g net carbs vs 85 g net carbs, 1467 mg Na vs 1920 mg Na. OF course, mine is a fully-loaded pizza.  Half of the Na is from the Pregp Spaghetti sauce and the Turkey Pepperoni.  I'm going to work on alternatives.  I think I can shave a couple hundred calories off without sacrificing flavor, too.  Finally, I'm going to try an Almond flour pizza dough that will greatly lower carbs, though I don't know how it will compare.

As I posted just before this, I've got a pizza steel instead of the stone and a pizza peel that I'll try out at my oven's max. 550F.  Meanwhile, the non-stick pans with holes I'm trying out first have a max. 450F.

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I have two stones and pizza peel. I’m happy with the results but I may try different crust recipes and play around with hydration levels. I like the flavors that develops with fermentation of the dough so I let the dough chill in the fridge for a day or two.

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