Buckwheat pizza dough

I still have so many recipes to share from my family vacation! I really wanted to prepare some of my favorite dishes to share with them and because I made so much the family decided to crown me and Dan the winners of Top Family Chef.

One of the most challenging parts of planning the family vacation we took a few weeks ago was trying to find food that everyone would like.  That’s one reason why we decided to split up the cooking duties and have one couple in charge of each night’s dinner.  We were all running out of steam by the end of the week, but during my baking rampage, I had produced a ball of buckwheat pizza dough.  With a little help from the neighborhood pizzeria (a couple more dough balls), my little sister decided to host a make-your-own pizza night.  The pizzas were easy to make, and we had so much fun thinking about different toppings and learning from each other.  I think that Dan and I will need to follow in my sister’s footsteps soon.  What a low stress way to satisfy so many people!
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Buckwheat Pizza Dough
I’ve been experimenting with pizza dough a lot recently, and one of my experiments was using buckwheat flour in the whole wheat pizza dough.  The buckwheat dough was a lot stickier than the original recipe, but it turned out to be soft and nutty and just a little bit sweet.  I added a little rosemary to the dough and loved the extra flavor it brought.  I would even say it was tastier than the white flour dough.

2 1/4 tsp active dry yeast 
1 3/4 cups buckwheat flour, divided, plus some whole wheat flour for dusting
3/4 cup warm water, divided
1 tsp salt
1/2 Tbsp olive oil

1. Stir together 2 1/4 tsp yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and set aside for 5 minutes. 

2. Pour 1 1/4 c flour, 1/2 c water, 1 t salt, and 1/2 T oil into the bowl with the yeast and stir until smooth. Once the dough is smooth, stir in flour until the dough pulls away from the bowl but is still wet.


3. Knead the dough on a floured surface, lightly adding flour when the dough becomes too sticky.  This takes 5-10 minutes.


4. Form the dough into a ball.  Place it in a greased bowl and cover with a kitchen towel.  Let the dough rise for about 1 1/4 hour or until doubled.


5. After the dough is done rising, remove the dough from the bowl but do not punch down. Dust some flour over the dough and move to a parchment lined pizza peel or baking sheet without any sides.  Stretch out dough evenly, spreading it as far as you can without tearing it. 


6.Spread sauce over dough, leaving a 1-inch border, and sprinkle cheese over that.

7. Preheat the oven to 500 deg F, lower the oven rack to the lower third of the oven and place a pizza stone on the rack.  (If you don’t have a pizza stone, just preheat the oven).

8. Slide pizza and parchment onto pizza stone (or onto a baking sheet). Bake the pizza for about 13 minutes or until cheese is bubbling.  Using peel, transfer pizza to a cutting board. Let the pizza cool for about 5 minutes.

Nutritionals (8 servings-dough only) Cal: 135, Fat: 2, Carb: 27, Fiber: 4, Protein: 5

4 comments:

Pizzamaker said...

My buckwheat dough refused to rise.

Lessa said...

http://answers.yahoo.com/question/index?qid=20100901182507AAcv0VE

Nice write up on buckwheat. There's no reason to add yeast, it won't rise. You haven't done anything wrong.

WantGlutenFree said...

Just got this on the pan and so far im not impressed, i had to add almost another 1/2 cup of water to get it to be "smooth" as per step 2, and rising buckwheat is a joke, im guessing the yeast is just to give it that classic bread taste, and taking it out after it has "risen" it nearly fell apart before i could get it on the pan, It held together fine after baking, it rose a litte more in the oven when baking, Not bad but i will definetly be tweaking it next time it use it

lexicamps said...

Well, it looks like the recipe doesn't include any sugar for the yeast to feed off of to generate the CO2 that cause dough to rise in the first place.