Wednesday, February 24, 2016

Pizza Dough with Quinoa

Makes several medium size pizzas. Pre-bake extras for 3 minutes then freeze between sheets of parchment paper in gallon size freezer bags until your next pizza night.

In stand-mixer, using the dough hook combine:
2 1/2 c. warm water (x2 = 5 c)
3 Tbsp honey or sugar (x2 = 6 Tbsp)
1 1/2 c. cooked grain (quinoa, whole millet, wheat, etc) (x2 = 3 c.)
3 c. flour (high gluten preferred) (x2 = 6 c.)
2 Tbsp yeast (x2 = 4 Tbsp)

Mix well. It will be a little runny. Let it sit and 'sponge' for 10-15 minutes. Then pulse to release air.

4 Tbsp olive oil (x2 = 8 Tbsp)
1 c. flour (x2 = 2 c.)
On top of flour add:
2 tsp salt (x2 = 4 t.)

Mix/knead. Add flour a little at a time while mixer is kneading until the dough pulls away and cleans the sides and bottom of the mixing bowl. Then knead for 10-15 minutes.

Separate pizza dough into 1.5 - 2 lb balls (guess). Oil the outside of the ball if you want. Let it relax for 5-10 minutes (pizza will roll out easier if you don't knead it until after it has relaxed). Roll out to desired size and thickness. Place it on a piece of parchment paper. Oil if you want. Let it rise a bit. Put toppings on top. Bake at 450-500 degrees for 5-9 minutes.

*Double the recipe.

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