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Light
Wheat Pizza Dough - Yield:
6 servings
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| Ingredients: |
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1 Envelope
active dry yeast
1 1/2 c Lukewarm water
3 1/4 c Unbleached flour (approx.)
1/2 c Whole wheat flour
1/3 c Cornmeal, preferably stone-ground
1 1/2 tsp Salt
2 tbsp Olive oil
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| Directions: |
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In
a large bowl, sprinkle the yeast over the warm water; stir to
combine.
Let stand for 5 minutes.
With a wooden spoon, beat in 1 1/2 cups of the unbleached flour,
the whole-wheat flour, and the cornmeal. Beat vigorously for
1 minute. Cover with plastic wrap. Set the sponge aside in a
warm, draft-free place for 10 minutes.
Stir in the salt and olive oil. Add the remaining unbleached
flour, 1/2 cup at a time until you have soft, kneadable dough.
Turn the dough out onto a lightly floured surface. Knead vigorously
for 8 minutes, using sprinkles of flour to prevent sticking.
You should have a soft, smooth, and elastic dough. Place the
dough in a lightly oiled bowl; turn to coat; cover. Set aside
in a warm, draft-free spot until doubled in bulk, about 1 hour.
Makes enough dough for one large pizza.
[1001 HOME IDEAS; January 1991] Recipe from
RecipeSource.
For more recipes visit www.recipesource.com
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