Comments on: Mom It Down: Whole Wheat Pizza Dough

By: Somer

Somer — Tue, 07 Apr 2009 17:15:59 +0000

I love making homemade pizza and pizza dough. Although I sometimes make a thin, NY style, simple pizza, my heart lies with the thick overloaded Toby-style. If I’m making one of these heavy pizzas, I add some dark beer to the batter for a darker taste. I love these “Mom it Down” posts!

By: SV

SV — Tue, 07 Apr 2009 16:58:55 +0000

I just wanted to remind you that the Coke that you like (the Passover one) is in stores now.

By: Egirl

Egirl — Tue, 07 Apr 2009 15:44:38 +0000

I am going to chime in to echo Jonathan’s comment. Cornmeal on the bottom of your pizza does great things to help eliminate sticking… and it is good for you and cheap.

By: Jonathan

Jonathan — Tue, 07 Apr 2009 00:57:55 +0000

oh… and you can def use 100% whole wheat flour if you get ‘whole wheat pastry flour’. it’s a softer whole wheat flour that’s ground much finer.

By: Jonathan

Jonathan — Tue, 07 Apr 2009 00:52:34 +0000

Oh good! I was actually going to suggest you do one of these — i make this about 3x a week.

Thought I’d give a few quick suggestions:

1- If you don’t have a pizza stone, you can use bbq tiling. do a websearch for ‘alton brown pizza stone’, and he has all the info

2- I usually put about 1/2cup of warm water in a bowl, add in 2tsp sugar and then a good ‘pinch’ of yeast. i toss that in the oven for 30mins – 2hrs to ‘proof’ and let the yeast get busy. after that i roughly use your recipe, except that i use this yeasty brew as part of the liquid component. almost all of this sugar gets converted.

3- I dust a wooden board with cornmeal, and then the underside of the pizza too, before i drop it on the board after stretching. it makes sliding in/out of the oven a breeze.

Marta- you can’t do all whole-wheat. it never comes out right. if only!

i’m with toby on the olive oil — i have a more expensive bottle from Fairway that i drizzle on top. sometimes i use a shaved grana-padano & olive oil base, then put on some spinach , olives and artichokes. yum.

By: Mary@Holy Mackerel

Mary@Holy Mackerel — Tue, 07 Apr 2009 00:52:13 +0000

Love the mixer. Love the recipe. When I’m feeling rather energetic, I’ll try it!

By: mihow

mihow — Tue, 07 Apr 2009 00:47:04 +0000

Bleached WW flour should work but you will want to play around with the other ingredients for texture. Normal flour being mixed in changes the composition a little and makes the dough stickier, in a way. I’ve done pure WW before and it’s good, but can turn out a little “crackery” if you don’t control moisture, yeast, etc. Either way, it’ll be good, and fun!

By: Marta

Marta — Tue, 07 Apr 2009 00:38:18 +0000

Hey I have the pink one too! :) In addition to being incredibly useful, I like to think it really classes up the kitchen.

What do you think about white whole wheat flour? Can I use that for the entire flour portion?

By: mihow

mihow — Mon, 06 Apr 2009 23:58:25 +0000

Elle: It’s seriously the best gift I’ve ever gotten. I was joking to Toby recently (sort of joking) that people should be buying mothers-to-be mixers like this for a baby shower.

GET ONE!

I have a pink one. It was a little extra because some portions went to breast cancer research.

I have the this one: http://www.amazon.com/KitchenAid-KSM150PSWH-Artisan-5-Quart-Mixer/dp/B00005UP2K

It’s five quarts.

I hope that helps, darlin!

By: Elle

Elle — Mon, 06 Apr 2009 23:53:11 +0000

Hi, what mixer do you have? In the photo it looks like a pink KitchenAid one? I’m about to purchase one – looking at KitchenAid but am unsure if I should get the 5qt or 6qt one. Don’t think I really need the bigger one. It may have a bit more wattage but I’m not a professional baker.