Light Wheat Pizza Dough
Last updated 6/12/2012 1:27:26 AM. Recipe ID 62335. Report a problem with this recipe.
Title: Light wheat pizza dough
Yield: 6 Servings
1 Env active dry yeast
1 1/2 c Lukewarm water
3 1/4 c Unbleached flour (approx.)
1/2 c Whole wheat flour
1/3 c Cornmeal, preferably stone
1 1/2 ts Salt
2 tb Olive oil
In a large bowl, sprinkle the yeast over the warm water; stir to
combine. Let stand for 5 minutes.
With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the
whole wheat flour, and the cornmeal. Beat vigorously for 1 minute.
Cover with plastic wrap. Set the sponge aside in a warm, draft-free
place for 10 minutes.
Stir in the salt and olive oil. Add the remaining unbleached flour,
1/2 cup at a time until you have a soft, kneadable dough.
Turn the dough out onto a lightly floured surface. Knead vigorously
for 8 minutes, using sprinkles of flour to prevent sticking. You
should have a soft, smooth, and elastic dough. Place the dough in a
lightly oiled bowl; turn to coat; cover. Set aside in a warm,
draft-free spot until doubled in bulk, about 1 hour.
Makes enough dough for one large pizza.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
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