ncgirl21

Does anyone know how to make pizza dough??? I want to make it healthy to so I need to use oats and ww flour.

http://stephlg.proboards44.com/index.cgi#general

Akateros

I have a recipe I like very much, but it uses a combination of whole wheat flour, all-purpose flour and semolina. I've never tried it with oat flour or ground oats. It might be passable.

Way I figure it, I make two thin-crust pizzas out of it, cut them into eight slices apiece, and have two or three slices; I'm not going to stress out about a little bit of all-purpose flour once in a while.


* Exported from MasterCook *
Quick Yeasted Pizza Dough, Processor Style
Recipe By :Crescent Dragonwagon
Serving Size : 0 Preparation Time :0:00
Categories : Basic Recipes Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 cup water -- lukewarm; preferably spring or filtered - or as needed
2 teaspoons active dry yeast
1 teaspoon sugar -- Rapidura or honey (barley malt, syrup or dry, is good too)
1 cup all-purpose flour -- unbleached
1/4 cup semolina flour
1 cup whole wheat flour
1/2 tsp salt
1 1/2 tsp olive oil -- or other oil or softened butter, as dictated by the chosen recipe
Combine water, yeast and sugar in a 2-cup glass measuring cup. (General note: my yeast-doughs have become a lot more consistently successful since I stopped relying on such vague descriptions as "lukewarm" and instead started waiting for my digital kitchen thermometer to register 120 degrees Fahrenheit.) Stir well with a fork, then let stand in a warm place until foamy, about 10 minutes.
Combine flours and salt in the work bowl of a food processor equipped with the metal blade. Drizzle in the oil or fat, and pulse 5 or 6 times to combine.
When yeast is foamy, turn on processor, and with motor running, pour in yeasty liquid. The dough will combine, then begin whapping and thwacking around the work bowl to form a large ball. This happens fairly quickly-- within 10 to 15 seconds. Since moisture contents of flours vary, if the dough is too wet and does not begin thawacking around but stays soft and sticky, add unbleached flour, a tablespoon at a time, until it behaves. It is also remotely conceivable that you might need to go the other way. If the dough seems powdery and doesn't come together, drizzle in warm water, a teaspoonful at a time, until the dough comes together. Turn the dough out of the processor into an oiled bowl. Cover and let rise in a warm place until doubled in bulk, 50-60 minutes. (Optional: if you use quick-rise yeast instead of regular, the dough will rise in about 20-30 minutes.)
Preheat oven as appropriate for recipe.
Punch down dough and let it rest for 3-5 minutes. Roll out and fill or top as desired. If using the dough to make panzerotti or other filled pastries, bake at 350F until golden brown, usually about 20 minutes. This recipe will make two 12-inch thin-crust pizzas. I bake them on perforated pizza pans at 500F for 10-15 minutes depending on the toppings.
The dough can be frozen, either immediately or after rising. Roll balls of dough in a bit of flour, and seal individual balls in freezer bags. To use, thaw in the refrigerator for 6-8 hours, then roll out and prepare as usual.
Source:
"The Passionate Vegetarian"
- - - - - - - - - - - - - - - - - - -
Whole recipe: 1112 Calories; 11g Fat (8.8% calories from fat); 38g Protein; 220g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 1085mg Sodium.

NOTES : I really like toasted sesame oil, myself, for the oil. I also often add to the dough a crushed clove of garlic, and/or pinches of chopped dried herbs... basil or oregano or crushed dried hot pepper.

mikah

here are some links girlie

http://recipes.robbiehaf.com/XYZ/269.htm

http://vegetarian.allrecipes.com//az...hnypizzdgh.asp


http://www.recipegoldmine.com/pizza/pizza79.html

http://forum.lowcarber.org/archive/index.php/t-44382
you have to scroll down for the recipe..

derekisdman

To make my dough (which I thought was pretty good) I used:

1 Cup plus 2 tablespoons water
2 tablespoons olive oil
2 cups ground oats (are ground oats considered oat flour?)
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast

Of course this was with the bread maker, so all I did was put those ingredients in, press a button and it was ready put in the pizza pan in 90 minutes or so.

Homer: Hey! I saved your life! That egg sandwich could have killed you by cholesterol.
Lenny: Pfft, forget it, Homer. While it has been established that eggs contain cholesterol, it has not yet been proven conclusively that they actually raise the level of serum cholesterol in the human
blood stream.

Jodi

Mmmmmmm Pizza

Derek, Just saw your avi and you are really making some great progress, keep up the good work.

Essence EFA

JLB001

Mmm...Pizza. Craig had some today. I didn't have any, promise.

"When you get to the end of your rope, tie a knot in it and hang on."

derekisdman

Thanks Jodi for #1 the compliment, #2 for spelling my name right, which seems to be of difficulty even though it's right there in my username

I'd also like to think i'm making some good progress on my raging crazy faces and cool crazy hair.

Homer: Hey! I saved your life! That egg sandwich could have killed you by cholesterol.
Lenny: Pfft, forget it, Homer. While it has been established that eggs contain cholesterol, it has not yet been proven conclusively that they actually raise the level of serum cholesterol in the human
blood stream.

aztecwolf

yeah bro diggin the hair i just lopped of mine i had some crazy good "super saiyan fros goin" but i like it short too, less shampoo and maintanence

-Sack Up-

"If you don't eat your meat, you can't have any pudding. How can you have any pudding if you don't eat your meat?" Pink Floyd, Another Brick in the Wall