MARTHA STEWART WHOLE WHEAT PIZZA DOUGH RECIPES

Name: Large-Batch Whole-Wheat Pizza Dough
Yield: Makes three 1-pound pizzas
Ingredients: 1 envelope dry active yeast; 2 cups warm water; 2 1/2 cups all-purpose flour, plus more for dusting surface; 2 teaspoons coarse salt; 2 cups whole-wheat flour; 1/2 cup toasted wheat germ; Extra-virgin olive oil, for bowl

LARGE-BATCH WHOLE-WHEAT PIZZA DOUGH RECIPE | MARTHA STEWART

Large-Batch Whole-Wheat Pizza Dough Recipe | Martha Stewart image

This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)

Provided by Martha Stewart

Categories Bread Recipes

Yield Makes three 1-pound pizzas

Number Of Ingredients 7

Ingredients

1 envelope dry active yeast
2 cups warm water
2 1/2 cups all-purpose flour, plus more for dusting surface
2 teaspoons coarse salt
2 cups whole-wheat flour
1/2 cup toasted wheat germ
Extra-virgin olive oil, for bowl

Steps:

Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.

WHOLE-WHEAT GREEK PIZZA | MARTHA STEWART

Whole-Wheat Greek Pizza | Martha Stewart image

Arugula, packed with vitamin C and beta carotene, perks up this vegetarian whole-wheat pizza. There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, plus more for baking sheet
1 cup cherry tomatoes
1 clove garlic, coarsely chopped
Coarse salt and freshly ground pepper
Whole-wheat flour, for work surface
1 pound whole-wheat pizza dough, thawed if frozen
1 cup (4 ounces) grated halloumi cheese
2 tablespoons pine nuts
2 cups baby arugula
1 tablespoon red-wine vinegar
1/4 cup pitted Kalamata olives, coarsely chopped

Steps:

Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Place tomatoes, garlic, and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.) Transfer to prepared baking sheet.
Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.
Bake until crust is golden, 15 to 20 minutes. Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over pizza.

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