Whole Wheat Pizza Dough
|
| whole wheat dough |
| |
| 1 Tbsp | sugar or honey |
| 1-1/4 cup | warm water (110 degrees) |
| 1 pack | (1/4 ounce) dry yeast |
| 1-1/4 cup | white flour |
| 2 cup | whole wheat flour |
| 1 tsp | salt |
| 1/4 cup | olive oil |
| |
| dissolve sugar in water and add yeast. stir gently until dissolved |
| (about 1 minute). let stand until the yeast foams slightly |
| (about 5 minutes) to insure that the yeast is effective. combine |
| 3 cups of the flour and salt in a large bowl. pour in the yeast |
| mixture and oil if you are using it. begin kneading the mixture, |
| gradually adding enough of the remaining 1/4 cup flour so that the |
| dough is no longer sticky. continue kneading until the dough is smooth |
| and elastic (another 10-15 minutes by hand). shape dough into a ball |
| and put in an oiled bowl, turning the dough to coat it with the oil. |
| let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending |
| on the yeast and the temperature). punch down the dough and shape |
| into 1 or 2 pieces. the entire recipe will make two 12 inch pizzas. |
| shape the dough either by hand or with a rolling pin, stretching out |
| as necessary to achieve a thin dough. for a lighter crust, let the |
| dough sit for a half hour after shaping before constructing pizza |
| and baking. |
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| (ID: 7865) Mirror: rec.food.recipes: Sun, May 2, 2004 |