WHOLE WHEAT PIZZA DOUGH
WHOLE WHEAT PIZZA DOUGH
- 2 1/2 cups whole wheat flour
- 1 cup unbleached all-purpose flour
- 2 packages dry active yeast
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 1/2 lukewarm water from the tap
- 1/2 teaspoon olive oil
Directions
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off.
Pour oil down inside of bowl. Turn on low once more for 15 seconds to
coat inside of bowl and all surfaces of dough with the oil. Cover bowl with
plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to 450°F. On generously floured work surface, place one half of dough.
Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect.
Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer
dough to pizza stone and add toppings.
Bake 25 minutes or until golden.
 |
| My Favorite is shredded ham and pineapple!!!
Recommended technique: Make extra of the dough,
divide and freeze leftovers so you never have an excuse to eat out. Place a
bag of dough on the counter before you leave for work. By the time you cruise
in from your commute, the dough will be ready to roll, top and bake
|
.JPG)
.JPG)
