Cheese Pizza Dough and 82% Whole Wheat Bread

Hello loyal follower(s),

     Before discussing the Pizza dough recipe, Mr Nut has some comments on the 82% Whole Wheat bread in the blog from April 7, 2011.  Cyndy liked the taste of the bread more than Mr Nut.  He  found it a little bitter with a  strong wheat flavor. Also, in the tradition of Jim Lahey's bread it dried out way to fast.   This can be corrected by exchanging some Whole Wheat flour with either Oatmeal or whole grain Oat flour (this will be the next blog).
       Both Mr Nut and Cyndy agreed that the Cheese pizza dough was the best pizza dough Mr Nut has made so far.  Last time, not enough Coarse Corn Meal was placed on the Peel and tie pizza did not fit well on the Peel, the pizza would not slide off. Therefore, the crust was "browned" on a cold cookie sheet which negatively affected the crispness of the crust.  For just two people the recipe used needed to be reduced in size to yield just two 12 inch diameter circles (or whatever shape you get that yields about 125 square inches).

Without a ruler you can not appreciate that this lump of dough was much smaller than from the original recipe.

Aha ! a ruler, each round is about 4.5 inches in diameter, much better for a smaller pizza.  More importantly they fit on my Peel.

OK ! It wasn't a perfect or even nearly close to  a circle, but it fit on my well coarse Cornmeal covered Peel.  The crust slide off every easily.

The crust was kept in the oven until it started to brown a little.  Note; the bubbles sank down after the crust was removed from the oven.

All topped out and ready for the heat.

The finished product.  Cyndy said, "The best pizza you have made so far".   Mr Nut was in agreement.

It may not show in this cross section, the the topping were about one inch thick, and yummy.


Tomorrow the 82% Whole Wheat bread recipe will be revisited to improve the "keeping" quality of the bread and lessen the Whole Wheat taste.

Cheese Pizza Dough recipe follows:


À bientôt,
Mr Nut

Cheese Pizza Dough

Modified for a 7 qt. Cuisinart stand mixer 

with speeds from l to 12:

Modified  from Susan Martin’s recipe

Makes three 9 inch diameter pizzas, 
Whole dough recipe has 176 g carbs and 1006 calories

Ingredients:

140 grams (1 cups; 5 ounces) Whole Wheat flour.              Carbs 88 g   Calories   440

140 grams (1 cups; 5 ounces) bread flour.                           Carbs 84 g   Calories   440

1 teaspoon instant dry yeast

1/2 teaspoon sea salt

1 tablespoon Dough Enhancer.                                             Carbs  2 g   Calories  19

37 g (1/3 cup; 1 1/3 ounce,) shredded Mozzarella Cheese.    Carbs  2 g   Calories  107

About 3/4 cup water

1 tablespoon  olive oil (to brush on on pizza before baking crust) 

Coarse Corn meal for the Peel

About 1/8 cup Flour for Peel

Any type of flour to act as a base for the corn meal on  the peel

Instructions:

1. Dough:  In the mixing bowl of the stand mixer, use the Chef Whisk at speed one and mix together the Green ingredients.

2.  Switch to the flat blade at speed two and add the red ingredient to the Green ingredients.  Then, slowly add about 3/4 cup water to the mixture at speed two.  Mix well.

3. Move the dough to an oiled bowl and let dough ferment for about two hours.

4. Remove the dough from the bowl, deflate it, divide it into three parts. Form Rounds, cover them and  let the rounds “rest” for about thirty minutes.  Rap and freeze two round.

Pizza Sausage 

    When Mr Nut buys Italian sausage (Jimmy Dean’s), He sautés the whole package and freezes it in about 4 ounce amounts. A 12 ounce reduced fat package is equivalent  to a 16 ounce regular sausage.

Seasonings for sausage per lb. or 12 ounce reduced fat sausage.

1 1/2 tsp paprika;

1tsp crushed fennel;

1/2 tsp garlic powder; 

3/4 tsp oregano; 

1 1/2 tsp mixed Italian herbs.  

Brown sausage and then add the seasonings and cook well. Drain and press out grease on paper towels.  For a twelve inch pizza about  4 ounces seems to be enough.  therefore the sausage is packaged in about 4 ounce amounts ( 2 carbs g ; 360 calories) and placed in the freezer for future pizzas.

     Also  I buy  a large bag of shredded Mozzarella and then freeze it in 8 ounce amounts.

Total for toppings: carbohydrates; 48.9 g; calories 1353

 Toppings:

1/2 cup chopped red or green pepper.                           Carbohydrates 3.5 g; Calories 30

1/2 cup chopped onion                                                   Carbohydrates 7 g;    Calories 32

1/4 cups tomato sauce, 2 oz                                          Carbohydrates 5 g;    Calories 20

1/4 cup tomato paste 2 oz                                             Carbohydrates 12 g;   Calories 50

1/8 teaspoon Italian seasoning

1/2 cup sautéed Italian style sausage 4 oz                    Carbohydrates 2 g; Calories 360

6 ounces  shredded mozzarella cheese                        Carbohydrates 6 g;    Calories 321

1/2 cup sliced mushrooms.                                            Carbohydrates 1 g;    Calories 7

1/2 cup grated Italian Style Parmesan cheese.             Carbohydrates  1 g;   Calories 220

16 slices pepperoni.                                                       Carbohydrates 1 g;    Calories 140

1/4 cup red pepper pieces.                                             Carbohydrates 1.7 g;Calories 15

1/4 cup red onion pieces.                                               Carbohydrates 1.7 g; Calories 15

1/4 cup crumbled Feta cheese.                                      Carbohydrates 2 g;   Calories 90

1/4 cup ripe olives.                                                         Carbohydrates 2 g;   Calories 40

1 Roma tomato sliced.                                                   Carbohydrates 3 g;   Calories 13

Feel free to add your favorite vegetable; zucchini, cauliflower, broccoli, etc.

Now It’s time to create a great pizza.

Oven Preparation;   Twenty minutes before baking time, place the rack and the pizza stone in the upper third of the oven.  preheat to 450°F.

1.  Stretch the the pizza dough ( remember you froze the other two dough rounds) out on an oiled or floured working surface (your choice of technique ) to form a twelve inch circular area.  Lightly brush olive oil on the pizza crust, cover it and let it ferment for about 30 minutes.

2.  Sauté the brown ingredients, then add the green ingredients to the brown ingredients.

3.  Put some flour on the pizza Peel, then sprinkle some coarse corn meal on a pizza Peel.  (The flour helps keep the corn meal from rolling off the Peel).  After the pizza dough has finished the 30 minute fermentation, place it on the Peel and quickly slide the pizza dough into the oven onto the pizza stone.  When it starts to brown, about ten minutes.  Remove the dough from oven and add toppings. Using the Peel return the unbaked pizza to the oven for another ten to fifteen minutes or until the cheese has melted.

Recommended order of toppings:

1. Place a base layer of the mozzarella cheese on the crust. 
2. Add the brown-green mixture.
3. Another layer of mozzarella cheese.
4. Microwave the red onion and red pepper pieces for about ten seconds, then add them to the pizza.
5. Add the Roma tomato slices, mushrooms, pepperoni, Feta Cheese, onion and pepper pieces and Italian Style Parmesan cheese.
6. More mozzarella cheese topped with the black olives.

 Place in the oven until the cheese has melted.  The baking time will vary based upon the choice of toppings. (probably about ten minutes).