Thursday, September 01, 2005

Whole Wheat Pizza Crust

1 1/2 teaspoons active dry yeast
1 1/4 cups warm water (105º-110º), divided
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons extra virgin olive oil, optional

Proof yeast in a half cup of the warm water.

Mix all dry ingredients together. Form a well at the center of the dry ingredients and pour in the remaining water and proofed yeast. Mix together and form a ball of dough - adjust with more water or more flour if necessary (should be slightly tacky to the touch).

Knead dough on lightly floured surface approximately 10 minutes. The dough should become smooth and satiny. Place dough in a clean bowl lightly coated with olive oil and cover. Let rise until double in bulk (about 1-1 1/2 hours). Punch down dough and divide into 2 equal balls. Let rest 10 minutes. Shape into crusts. Let dough rest again if it becomes resistent and shrinks. Prick holes in dough with a fork to prevent air pockets from forming. Top with desired ingredients.

Makes 2 12 or 14-inch pizzas.

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