My Pizza was a hit ! Homemade crust too!

iVillage Member
Registered: 09-17-2005
My Pizza was a hit ! Homemade crust too!
7
Wed, 04-25-2007 - 11:55am

I made pizza crust out of ww flour the night before last and my family liked it! YEA! The best part is, the way I made it, you can have more crust per 1 ounce serving as the store bought crust. a one ounce serving  is 1/5 of the pizza, so if you cut the pizza in 8 slices you can have 3 slices for 2 grain servings... (watch the cheese!) :0)


We all selected our own toppings, and we even made our own pizza sauce. It was thinner, more dense, and crispier on the edges than we are used to but everyone ate it up. DH has commented several times how he feels more full after eating less food (when it is made with WW) Hmmmm..... He's getting it! :0)


I have a question... My ww crust made with ww flour,water,oil, and active dry yeast didn't rise much at all... I didn't use as much flour as the (white flour) recipie called for , (I couldn't get in all in) and I think I could have used even less flour and not made the dough quite so dense... My qusetion is, would putting some vital wheat glutenin the mix help make the dough softer and rise a little more? I read on the box that that is what it is for in the bread recipies... Will this help with pizza dough as well??


Thanks!

Ishouldbeonbroadway.jpg  Julie  loving wife to James

                                            Mommy to Gus...


                                     Logan, Max, Emma ,and Chloe.


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Julie Mommy to Gus,
iVillage Member
Registered: 02-02-2004
Wed, 04-25-2007 - 1:13pm

I just wanted to say congrats on the pizza! It is a great feeling to both cook well and have it be well received!

I know nothing about your questions! Just wanted to give my "hooray"!
Teresa

iVillage Member
Registered: 09-17-2005
Wed, 04-25-2007 - 2:48pm

Thanks! :0)


My Meals have not been too "well recieved" lately! :P LOL


Julie Mommy to Gus,
iVillage Member
Registered: 04-01-2004
Wed, 04-25-2007 - 3:32pm

Yes, the vital gluten will help.

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iVillage Member
Registered: 10-04-2006
Wed, 04-25-2007 - 5:23pm

Some type of sugar is ESSENTIAL in bread - I do about 1T for my pizza dough.

I've used the vital wheat gluten in breads and honestly I don't see a difference. Whenever you are using ALL whole wheat flour, its just going to be denser and not rise as much.

















belizesig1
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iVillage Member
Registered: 05-08-2006
Wed, 04-25-2007 - 11:39pm
try some whole wheat pastry flour with the whole wheat, i put 2 cups whole wheat and 1 1/4 cup ww pastry flour..then try spinning it after youve rolled it out(the wy the proffessionals at the pizzeria do it),it makes it not so dense

iVillage Member
Registered: 09-17-2005
Thu, 04-26-2007 - 1:57am

two things.. One where do I get pastry flour?


And two, the spinning thing....I don't know...

Julie Mommy to Gus,
iVillage Member
Registered: 05-08-2006
Thu, 04-26-2007 - 10:07am

yore cute!! well you can get whole wheat pasty flour at the grocery store, in the same section as whole wheat flour, i think Red Mill makes one, and so does BOBs. i usually get it from whole foods or fred meyers...

as for the spinning, after youve rolled it out,just toss it genty from one hand to another about 10 times or so..i feel the pizza crust it much lighter cuz it becomes more elastic.

i think ill have pizza for dinner now,have some crust in the freezer!