Ruth GresserOwner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Hi, I am Ruth Gresser from Pizzeria Paradiso, and were making pizza today. Right now I'm going to show you how to make a whole wheat pizza dough using a mixer. The method is the same as making the dough by hand, you just don't have to do all the kneading. So, you're going to start by putting little water in your mixing bowl. Again, for the whole wheat pizza dough we're going to use 12 ounces of water for a pound of flour, because the whole wheat -- so it's a little bit more water than you would use for a white dough, because the whole wheat makes a little bit of a denser dough, so you want to lighten it a little bit with a little extra water. I have got a teaspoon of yeast here to now put in the water, and you want to just mix that up with a whisk, to let it dissolve. So, you're going to just let your yeast -- after you have mixed it here, you're going to let your yeast proof, and you're just going to let it sit for about five minutes. So, we've got a teaspoon of yeast in 12 ounces of warm water. You need to make sure that the water is just over a 100 so that the yeast will proof, and after you have proofed the yeast let it sit for about five minutes. You add about a tablespoon of salt, and a tablespoon of oil, and whisk that together. Then we will add a pound of whole wheat flour and put it onto a mixer. Now you're going to use a dough hook with your mixer, and you're going to start it on a relatively low speed. The dough will start coming together, it will start mixing together, to form a very wet dough, and then you will turn the speed up a little bit and start to let the dough knead. So, the pizza dough has started to come together, and now basically the machine is going from just the mixing process to the kneading process, and it's kneading the dough around the dough hook, against the sides of the bowl. Now I'm going to stop it for a second and just push this little bit down into the bowl a little bit, and the dough would be picked up. Every machine differs, so you want to make sure that youre getting a nice movement from your machine that the dough is being moved around the bowl, but you dont want to overtax the machine. So, you can see it has come away from the sides of the bowl, and it's just being moved around the bowl and kneaded against the side of the bowl. So, the dough has been kneading now for several minutes, so we're going to -- what I like to do at the end of kneading the pizza dough on a mixer is I still like to do it a little bit by hand. It makes me feel like I have more -- it is just I like interacting with the dough a little bit, and it also lets me know that the dough is completely ready. So, I'm going to put a little bit of flour on the countertop, and just dump the dough out on the counter. Now, you can see it's a very moist dough, so I'm just going to knead it a few times by hand, just to pull it together, so I can just feel the dough a little bit, make sure it's what I want it to be, which it is. It comes together in a nice ball, and as you can see if you press down, you have developed a nice amount of gluten, it springs right back to its original shape, and that's how you know it's done. So, your dough at this point, you're just going to take it and put it in a bowl to rise. You want to cover the bowl with some plastic wrap or a tea towel is fine, and you can let it rise at room temperature for two to three hours, or you can let it rise overnight in the refrigerator and use it the next day. So, that's whole wheat dough. The next thing we're going to make is tomato sauce for our pizza.