Sunday, May 06, 2012
Avigail's Whole Wheat Pizza Dough
Here is the recipe I made up for the crust:
Ingredients: 1.5 cups of warm water (110 degrees)
1 tsp white sugar
1 tbs dry active yeast (refrigerate after opening, you can buy it anywhere, and can use it for LOTS)
1 tbs olive oil, plus more for coating
2 tsp kosher salt **I used 1 in my recipe and decided I should have added another**
1 tbs honey **I did not put this in my recipe but decided it would make it better**
1 cup of bread flour
2 cups of whole wheat flour
1. Pour 1.5 cups of warm water (110 degrees) into a large bowl. Add 1 tsp white sugar (this is essential, the yeast feeds on the sugar), and then 1 tbs of dry active yeast.
Let sit for 10 minutes until foamy.
2. After the yeast mixture has "foamed", stir in 1 tbs of olive oil, 2 tsp of kosher salt, 1 tbs honey.
3. In a large food processor, put 1 cup of bread flour and 2 cups of whole wheat flour. While the processor is on, slowly pour in the yeast mixture. Once it is all combined (this will happen quickly and it will be sticky), take it out and knead it for 2 minutes on a floured surface. Coat a large bowl with olive oil, and put the ball of dough in it, rotate it to make sure the whole surface area is greased. Put a paper towl on top, and leave it for one hour.
Above is the pre-risen dough.
4. Once the dough has risen, you can roll it into one or two pies depending on how big your cooking ware is. (I made two small-medium pies). Put your desired toppings, coat the sides with olive oil, and bake at 425 degrees for approximately 20 minutes, or until crust is golden.
Topped with caramelized onions with balsamic and za'atar, sliced tomatoes, and topped with avocados for the last 2 minutes of cooking.