15 whole wheat pizza instant yeast Recipes

whole wheat flour, instant yeast, sugar, salt (less than 1/8 tsp), warm water (or a bit more), all-purpose flour, ground flax seeds

whole wheat flour, all-purpose flour, granulated sugar, salt, instant yeast, warm water, cooking oil

whole wheat flour, salt, garlic salt, instant yeast (quick rise), sodium-free seasoning (mrs.dash type), organic honey, warm water, olive oil

all-purpose flour (may substitute up to 1 1/2 cups whole wheat flour, if desired), salt, instant yeast (rapid rise), warm water, olive oil, divided, minced shallot, minced garlic, anchovy paste, salt, dried oregano, frozen chopped spinach, thawed, artichoke hearts, grated smoked gouda cheese

whole wheat flour, active instant yeast, salt, sugar, warm water, mozzarella cheese, shredded, whole tomatoes, fresh basil, salt and pepper, oregano, fresh garlic cloves, minced, onion, sliced thinly, tomato

warm water, instant yeast, corn syrup or 1 tbsp king syrup or 1 tbsp honey or 1 tbsp molasses or 1 tsp sugar, sea salt or 1 tsp salt, olive oil or 1 tbsp vegetable oil, bread flour or 1 1/2 cups all-purpose flour, whole wheat flour, alfredo sauce (enough to cover pizza), shredded mozzarella cheese (my personal favorite) or 2 cups sliced mozzarella cheese, to cover pizza (my personal favorite), white button mushrooms, sliced, roma tomatoes, seeded and sliced, onions, cut in half and divided into rings, thin slices, pitted kalamata olives, frozen spinach , defrosted and drained, crumbled feta cheese with garlic and herbs, parmesan cheese, shredded

bread flour, whole wheat flour, sugar, salt, instant fast rising yeast, water, extra virgin olive oil, oil, minced garlic cloves, red pepper flakes, roma tomatoes, salt, shredded italian fontina, grated parmesan cheese, fresh basil

whole wheat flour, active dry yeast or 2 1/4 tsp instant yeast, salt, water, vegetable oil, honey or 1 tbsp sugar, tomato basil pasta sauce, smoked gouda cheese (sliced ), tomatoes (sliced in half ), red bell pepper (sliced ), onion (sliced ), mushroom (sliced )

warm water, sugar, salt, olive oil, bread flour, whole wheat flour, instant dry yeast, half-and-half cream, fat free evaporated milk, grated, authentic parmesan cheese, pepper, garlic powder, garlic, minced, oregano, basil, cornstarch, cold water, boneless, skinless chicken breast , slivered, flour + 1 tbsp garlic powder, for dredging, olive oil, sweet onion, sliced thinly, tomato, sliced thinly, grated parmesan cheese, grated romano cheese

warm skim milk, egg, butter, salt, flour, whole wheat flour, active dry yeast, instant minced garlic, chopped onion, chopped green pepper, shredded zucchini, chopped carrots, chopped swiss chard (or spinach), low-fat american cheese

extra virgin olive oil, water, room temperature, bread flour, plus more for work surface, whole wheat flour, sugar, table salt, instant yeast, tomatoes, cored, seeded, cut into 1-inch dice (5-6), table salt, fontina cheese, shredded, parmesan cheese, finely grated, fresh basil, chopped, coarse salt, extra virgin olive oil, garlic cloves, minced, white onions or 1/4 cup yellow onion, minced, chili pepper, minced, salt, green onion

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

lager beer , 12 oz. bottle, room temperature lager such as budweiser (note water can be substitued however it will somewhat effect the flavor), water, warm approximately 100 degrees, white vinegar, instant yeast, coarse salt, unbleached all-purpose flour (29.25 oz), whole wheat flour (for the pizza peel)