Food recipes
Crisp Whole Wheat Pizza Crust
Crisp Whole Wheat Pizza Crust Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table water...
Crisp Whole Wheat Pizza Crust
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
Directions:
Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.
Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).
When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.
Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.
Turn out onto a lightly floured surface and knead for 2-3 minutes.
Place in a bowl greased with the remaining tablespoon of oil.
Cover with plastic wrap and place in a warm spot.
Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).
When its doubled, split the dough ball into two pieces on a lightly floured surface.
If you only need one small pie, the other ball can be frozen at this point.
Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.
Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).
Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.
Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.
Bake for 10-12 minutes, until the crust is golden brown.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
Directions:
Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.
Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).
When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.
Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.
Turn out onto a lightly floured surface and knead for 2-3 minutes.
Place in a bowl greased with the remaining tablespoon of oil.
Cover with plastic wrap and place in a warm spot.
Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).
When its doubled, split the dough ball into two pieces on a lightly floured surface.
If you only need one small pie, the other ball can be frozen at this point.
Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.
Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).
Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.
Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.
Bake for 10-12 minutes, until the crust is golden brown.