whole wheat ONLY pizza dough

Ingredients
1 teaspoon dry active yeast, 4 cups whole wheat flour, 2 cups warm water.
Proof the yeast (put it in the 2 cups of warm water and make sure the yeast bubbles)
Add one cup of the whole wheat flour and run the food processor for five minutes. Then add the remainder of the flour slowly until the dough is soft but not sticky. Let rise until double in bulk probably around 90 minutes. This dough freezes well.

The dough can be used for pizza and other breads such as pita.
My pizza has vegetable shreds which I blanch first

heat the oven to 450 -pizza cooks for around 10 minutes depending on the size
and the pita from 4 to 6 minutes.

One of the complaints about whole wheat pizza crusts is they are too dense...just use less dough then you would for a white flour pizza. Also not adding oil to the dough makes it less dense.

pizza dough---no more white bread for me!

I love pizza and for the most part have made the dough using white flour. I have been working on
a whole wheat version-using some corn meal as well. Yesterday I made a deep dish pizza for a pot luck using all white flour and was surprised at how bland and tasteless it seemed after the whole wheat version.

A friend who has worked for many years perfecting his pizza crust gave me a tip that for whatever reasons really works. He uses a stand mixer with a dough hook --I use a food processor but I let it knead in the machine for about five minutes. Perfect crust everytime....no matter which ingredients used.

The ratio I am using now are 2 whole wheat to 1 corn meal. Corn flour also works and gives a crisper lighter crust. One of the tricks to getting a less dense whole wheat crust is to just use less dough and adjust the baking time. I also crank my oven up to the highest setting but I don't use the tiles or pizza stones.

The Hybrid Burger -part veggie part the real deal

Besides fried chicken, I also like hamburgers. This burger is a combination of ground beef, cannelini beans and mushrooms. The beans and mushrooms are cooked and ground before being added to the ground beef mixture. Form into patties and fry them up. I'm working toward a patty that isn't a meatloaf burger but has the texture and taste of hamburger alone. This is pretty good version. It is half beef, 1/4 beans and 1/4 mushrooms. Cook for less time then a regular hamburger as half the ingredients are already cooked. Another important factor is less bun to burger ration. I used the same whole wheat dough I use for my pizza. Adding a little cheese can't hurt. My pet peeve is a cheeseburger with the cheese slapped on and not melted...got to be gooey goodness for a real cheeseburger.

Wine Recommendation: old vine zinfandel

Breakfast Pizza and Citrus Dust

Whole wheat pizza dough, marinated artichoke hearts and a little cheese -baked for about ten minutes and then add an egg and bake for another five minutes and good to go.

We should all be looking for seasonings that are not salt but still add flavor. I tried drying citrus and grinding it. It can be used alone or in combination with salt.
It's easy and good. An excellent explanation from the Breakaway Cook. I used meyer lemons.