DELICIOUS PIZZA CRUST MADE WITH FRESHLY GROUND WHEAT | Whole Grain PIZZA CRUST
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- Опубліковано 25 гру 2022
- This pizza crust made with freshly ground whole wheat is so delicious and filling! We are Mary and Casey! Follow along for videos on cooking from scratch, gardening, food preservation, and homesteading. We are so happy you are here! #pizza #wholegrain #fromscratch #wheat #nutrimill
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Your pizza looks easy and delicious! Your crust turned out perfect. I'm going to try this using wheat flour. Thank you Mary for sharing your recipe with us. Thanks to you and your videos I have made so many delicious recipes for family and friends and they all have loved what I made.
Thank you so much! I think you'll love it!
Yummy, I love home made pizza. Looks delicious.
It sure is good!
That was easy to make. Thanks for teaching me!
Looks sooo good. Love the video and that mixer!
Thanks! That mixer was a game changer!
I made this, and the crust came out nice. This is like a deep dish pizza, I think. I’m wondering if I could make two pizzas from this dough recipe using the 12-inch cast iron skillet. Like just using half the dough for each pizza, so it is a thinner crust. Then maybe not bake as long. I’m wondering if that will work? But I appreciate this recipe. It is a very good crust.
Yes you can definitely do that. Just decrease the baking time by about half and check it to see if it's done.
@@TheRoseHomestead great. I’m going to try that. The technique you used to make crust helped me a lot. Since I don’t have a machine to mix dough, I had to do by hand. It took me 20 minutes to get a stretchy dough. I got a work out, but I don’t mind. I appreciate your explanation of how to make a good milled pizza crust. Thanks!
Question: I am trying to get used to milled hard red wheat. When I bake with it to make bread, I notice a strong hay/grass flavor. Is it supposed to taste like this? It is almost too strong so I don’t know what to do.
I find that with hard red, I prefer it mixed with hard white to quiet down the earthiness. Also, I find that in things like muffins that are on the sweet side, I don't mind it as much. Usually for bread, if I use hard red I do half red and half white wheat. I have lately found that spelt is the perfect flavor and have been using it almost exclusively. But, back to the subject, I would mix in some hard white and see if that tones it down. We like the half and half mixture really well.
@@TheRoseHomestead thank you. I’ll try your suggestions. I was thinking that maybe I wasn’t milling it coarse enough even though I use the coarse setting with my manual mill. I appreciate your help. God bless!
Do you have a recipe for pizza crust using the sourdough starter?
I do, I haven't written the recipe and blog out yet. I will record it in the next few days so I can at least get it up on here. Keep a look out for it soon!
@@TheRoseHomestead thank you! I’m looking so forward to it! Friday is always pizza night for us so I’ll give it my best shot this week until you’ve posted!!! ❤️
How long did u proof it?
It depends on when I get the dough going. But usually at least 8 hours.
@@TheRoseHomestead what if I let it proof for 2 hrs is that not enough time?