October is officially National Pizza Month. In honor of this incredible month and this incredible dish, we decided to share a couple of recipes from our Celebrity Chefs, such as…
Chef Curtis Aikens regularly entertains crowds with public appearances at food festivals and events with his dynamic cooking demonstrations and motivating speeches. He has been a keynote speaker at many events including reading and literacy events, topics of great interest to Curtis.
Check out his delicious recipe for whole wheat pizza dough below!
1 package dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
Toppings for Pizza:
Grated mozzarella cheese
Grated Parmesan cheese
Sliced mushrooms (chanterelles)
Roasted red bell peppers, peeled, seeded, sliced
Calamata olives, pitted and sliced
Japanese eggplant, sliced thin
Leeks, washed well, outer leaves trimmed, sliced into “rings”
Proof yeast in a measuring cup with lukewarm water.
In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
Preheat oven to 450 degrees Fahrenheit and bake seven to eight minutes per pizza.