Many of you have heard me ramble on and on about my homemade pizza. I use the master recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking It's on my blog here, just search in the search bar, for the master recipe. I change up my flour to use a higher gluten flour, all info is on my blog.
In any case, I purchased this book, Jeff and Zoë's second book, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. I bought it when it first came out and to be honest, I read it and never made a thing from it...I love the first book so much, I thought why change anything? I went as far as buying the wheat gluten that the recipe needed and stopped there.
Finally, yesterday, I decided I was going to try it. We love pizza and make it often from their first book, and even made the cinnamon raisin bread a few times, wow, yum.
I mixed it up as the recipe below states...and let it set. (who could ask for an easier dough, I don't have time or energy to knead my dough)
It was very good! My FIL got us a whole wheat pizza once, from a pizzeria, he raved about it...we hated it, the kids took two bites and didn't finish it, the pizza went to the trash, it was awful! This was 1000 times better, and my kids finished the whole pizza and loved it.
So if you are looking to add a bit of whole wheat to your diet, try this pizza!
Jeff and Zoë's site lists the recipe so I assume they won't mind if I post here here and link you to them.
Trust me, you want the book, they have 100s more recipes for whole grain stuff and teach you the hows and why's of wheat gluten etc. Good reading if you are a foodie or wanna be foodie like me.
Just mix this all in a container like this.
(i know, its plastic, but sometimes you have to pick your poison, I have yet to find a nice large glass one this size and shape, after all, this thing is in my frige 24-7 because I make a new batch everytime we use the last of it)
We are going to publish the basic whole grain recipe here on our website. Many, many more details are in the book, and we won’t be able to provide all that here on the web. The book also has plenty of recipes that are 100% whole grain; today’s recipe is about 73% whole grain:
5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour (I used bread flour)
1 1/2 tablespoons granulated yeast
1 tablespoon Kosher salt (can adjust to taste or health concerns)
1/4 cup (4 tablespoons) vital wheat gluten
4 cups lukewarm water (about 100 degrees F)
Note: I add sugar, he has recipes where they add honey etc, but I like sugar in my dough, just a few T and sugar feeds yeast. Also, I used bread flour in place of the all purpose.
I toss it all in, mix it with a spoon until all dry ingredients are wet and put the lid on, let it set for 2 hours and put in my frige. Some of their doughs last two weeks in there, but mine never make it that long! I grab a hunk and make my pizza, and this recipe will make about four pizzas.
Read the book, you learn about cloaking the dough, the hows and whys of yeast, wheat glutens, flour glutens etc..I learned so much from their books! This recipe will get you started and if you don't like wheat anything, then make the basic master recipe.
One last note: they also have gluten free recipes in the book, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
They are in the works of a third book, Flatbreads and Pizza in Five Minutes a Day. Can't wait for the new one to come out. I am a huge fan of Jeff and Zoë's books!
Amendum: Here is a loaf of bread I made today using the same recipe, brushed with water and sprinkled with sesame seeds.