Tuesday, November 20, 2007

Whole Wheat Pizza Crust

By request of Blue House Mom, here is the recipe for the whole wheat dough that I used for LP's pizza.

1 teaspoon instant or rapid rise yeast
1.5 cups all-purpose or bread flour (plus more as needed for dusting work surface)
1.5 cups whole wheat flour
2 teaspoons coarse kosher or sea salt
1 to 1 1/4 cups water
2 tablespoons olive oil (I use a garlic flavored oil to give the dough more flavor)
1 teaspoon oil to grease bowl the dough will rise in

1)Combine yeast, flour and salt in food processor.
2)With food processor running, pour 2 tablespoons of oil and 1 cup of water through the feed tube.
3)Process for about 30 seconds, adding more water a little at a time, until the dough forms a slightly sticky ball.
4) Put dough ball into oiled bowl, cover with saran wrap and let rise in a warm, draft-free area until the dough doubles in size (1-2 hours). This doesn't have to be exact though, you can cut the rising time short if you need it faster, or let it rise longer.

This dough can be frozen if wrapped tightly in plastic wrap for up to a month, or refrigerated for up to 2 days. It is best to bring it to room temp before trying to roll it out.

recipe from How to Cook Everything, Simple Recipes for Great Food by Mark Bittman

1 comment:

Buby & Co. said...

Thanks for posting this! I need to try it.