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Whole Wheat Flour and Whole Wheat Pizza Dough

Yesterday I finally tried my new grain mill attachment for my stand mixer.  I ground some hard winter wheat berries.  It’s so easy.  And it makes awesome, soft flour.  It is noisy and takes a little time.  But not too bad.  I made about 4 1/2 cups of flour yesterday.  And I’ve already used most of it 🙂  Freshly ground flour really does make your baked goods taste better.  I’m excited to do this more often.  I just need to find a good source for wheat berries…cheap 🙂

The first thing I tried making with my freshly ground flour was pizza dough for homemade pizza last night.  I used the same dough recipe I always use, but modified it slightly to make it 100% whole wheat.  This was awesome!  It had great flavor and texture.  I also made homemade sauce for our pizza.  It doesn’t get more homemade than that…all the way down to freshly ground flour.  So healthy and so good!  I topped mine with tons of veggies.  Mmm.  This makes me very anxious to try making whole wheat bread with my fresh flour.  My camera battery was just about dead, so I had to take a picture as quickly as possible…and didn’t get a very good one.  Maybe I’ll try again tonight when we have leftovers.  But you can still see the crust.

Whole Wheat Pizza Dough

1 Tbsp. active dry yeast
1 Tbsp. cane sugar
1 1/2 cups warm water
1 Tbsp. vital wheat gluten
2 Tbsp. cane sugar
3 Tbsp. EVOO
1/2 Tbsp. salt
4 cups flour (I used 3 cups freshly ground whole wheat flour and 1 cup white whole wheat flour)

Sprinkle yeast, wheat gluten and 1 Tbsp. sugar over water. Let bubble (about 5 min.). Add 2 more Tbsp. sugar, oil, salt and flour.  Mix.  Cover.  Let rise about an hour. Spread on pizza pan. Add toppings. Bake at 450 or 500 for 15-20 min.  Let pizza rest a few mintues before cutting.

This makes enough for 2 pizzas or 1 pizza and breadsticks.

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