Monday, March 8, 2010

Whole Wheat Pizza

1 1/2 tsp active dry yeast
2 fl oz lukewarm water
1 1/2 TB oil
4 fl oz cold water
7 oz flour (use hard white wheat)
3/4 tsp salt

Combine yeast and water and let sit 10 min. Add oil and cold water. Whisk in 2 oz of the flour and 3/4 tsp salt. Add the remaining flour 2 oz at a time. Knead dough 8-10 minutes. Let rest 15 minutes. Divide in two balls. Cover and raise 1 hour. Toss into two pizza rounds. Add sauce, cheese and desired toppings and bake at 450' for 12-18 minutes or until cheese browns. Bake on lowest rack or on baking stone that's been heated and tossed with cornmeal for best results.Notes: this dough can be refridgerated for 48 hours once it's raised. 

Alternate method: After tossing or rolling out into pizza rounds, fry in a dry non-stick skillet on high for 1-2 minutes on each side or until just starting to brown (and still partially doughy in the middle). Precooked rounds may be refrigerated or frozen. When ready to use, thaw, top with sauce, cheese and toppings, and broil on a cookie sheet or bake on a pizza stone at 450' until cheese is melted and crust is done (about 6-8 minutes). 

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