I seem to collect pizza dough recipes (just like I collect granola bar and pancake recipes). Here is another really awesome and easy dough. I used it for the first time when I made Black Bean Pizza. So quick and easy, and tasty! It's not as dense as some of my other pizza doughs. I'll be using this one a lot!
Homemade Wheat Pizza Dough
Based on Master Pizza Dough recipe from Aimster aka Amy
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.
1 cup whole wheat flour
2-2 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast *see note below
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal
In large bowl, combine 1 cup wheat flour, 1 cup AP flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll to fit desired pan(s). Bake in preheated hot oven (450) for about 10-15 minutes.
Amy’s Notes: Honestly, I think this recipe is so easy, I just mix it with a spoon at first and then switch to using my hands. I only knead until it is smooth --probably about 4 or 5 minutes. Test it after a few minutes to see if you can pull a piece of the dough into a thin, tight membrane that you can see light through. If it breaks before you can get it there, knead some more.
*Note: There are several types of yeast available for baking. Make sure you buy Rapid Rise yeast for this...that’s what makes the rising time so short.
0 comments:
Post a Comment