So I’ve been attempting to run on a little schedule here, though I’m afraid I’m not doing a very good job of it this month. Thursdays have been pegged for tutorials by the way. After the hard core display of tutorial writing that I demonstrated with the diaper sewing instructions a few days ago I’ve decided to chill out this week.

So there.

I will give you the recipe for next week’s tutorial in which I will de-mystify the process of making Homemade Pizza Dough. I have some little tricks to teach you about all of that just in case your current efforts yield little pasty bricks of flour and yeast. Feel better? I thought so.

And now your recipe (based on the pizza dough recipe from Horn of the Moon Cookbook by Ginny Callan):

Honey Wheat Pizza Dough

• 2 Tbsp dry baker’s yeast (about 2 packages)
• 1 1/2 cups warm water
• 1 Tbsp honey
• 1 cup whole wheat flour
• 3 cups white flour
• 1/4 olive oil
• 2 teaspoons salt

In a medium sized bowl, combine yeast, warm water, and honey. Let sit for about five minutes. Blend flours while waiting. When the yeast foams, add oil and salt and slowly add flours, reserving about 1/4 to 1/2 cup for kneading. When the flour has been mixed in, turn out onto lightly floured surface and knead for six minutes or so. Wash the bowl, lightly oil, and put dough back into it to rise. Let rise until doubled in bulk, about 1 hour if in a warm spot.

After the dough finishes rising, turn out and knead again for about three minutes. Roll out to fit pan(s). Will make one deep dish 14″ round, a couple of cookie sheet size, or two or three thin 14″ rounds. Let rise again for about 30 minutes if you like a lofty crust or cook it up right away if you like denser crust. Experiment. Don’t be scared.

In the tutorial next Thursday, I will also show you how to grill them.

Just try and tell me that’s not exciting. If there are any specific problems that you have had with making any kind of bread dough from white and wheat flours, holler at me and I’ll try and include it in the tutorial.

Related posts:

1. We're Having One of THOSE Days…
2. More From the Front Lines: Gluten Free Baking
3. Grrr, Grrr, Gluten Free
4. From the Studio: Plans for the Next Two Weeks