Whole wheat pizza dough

BEST Whole wheat pizza dough




Equipment: one small bowl, one large bowl, fork for docking dough

Ingredients:

• 1-1/2 c. whole wheat flour
• 2/3 c. fine corn meal
• 1/2 c. unbleached white flour
• 1/4 c. whole wheat vital gluten (can be purchased in health food bulk depts. -Bob's Red Mill also sells it packaged.)
• 1-1/4 c. warm water
• 1 pkg. active dry yeast (not the quick rising kind)
• 1 tsp. honey
• 1 tsp. sea salt
• 3-4 tsp. olive oil

Directions: 

• Put honey into small bowl, add yeast and water. Stir well and allow to sit 5 minutes or until frothy.
• In large bowl, combine flours, vital gluten, cornmeal and salt, stir to combine.
• Dig a depression into center of flours and add the yeast mixture.
• Blend together with hands until it forms a ball (this recipe can also make four small balls for mini-pizzas)
• Brush bowl with the olive oil and roll ball(s) around in it to coat.
• Let sit for about an hour, or until 2x size.
• Punch down on floured board and you're ready to form your crust.

 Crust making instructions:

• On floured board, after punching dough down, starting at the center of dough with fingers of both hands together, push dough from the center to the outer edge, stopping about 1/2 in. from ends. You should feel the dough pull up from the bottom as you get toward the end. Continue this way, turning the dough in a circle as you go.
• Hands facing up, place dough on your knuckles, holding it just inside of the edge, turning and just slightly stretching. 
• Place dough back on board and again pat it out using the same method and just reinforcing the round shape.
• Dock the dough with a fork, making small holes for air to escape.
• That's it!

I bake my pizza at 375, length depends some on the toppings, usually 10-15 minutes for minis, 16-20 minutes for a large. 


XO, Debbie