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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Dissolve yeast, sugar in water. Add rest of water, flour, whole wheat
flour. Beat till soupy. Let stand for 10-15 minutes until bubbly and
swollen. Add the salt and olive oil and proceed to stir in the rest of the
flour by the cupful until it stiff, but slightly sticky.
When the dough begins to form a cohesive mass that's thick enough to hold
it's shape, turn it out only a lightly floured surface and let it rest
while you clean and oil the bowl.
Knead the dough, turning it clockwise by quarter turns and sprinkling with
flour on top and underneath before folding it over. Add just enough flour
so the dough doesn't stick and tear. Kneading takes about 5-8 minutes.
When dough is smooth, springy and pliant, return it to the oiled bowl,
cover with a damp cloth and let rise until doubled, about 35-45 minutes.
3 dough options:
1. Form crust, assemble pizza, bake immediately. (Light, risen Crust)
2. Punch dough down, let it rise again.
3. Refrigerate dough for several hours or up to 2 days. In this case,
give it a final punch down after it has chilled for about 40 minutes and
put in a plastic bag. (Thin Crust)
Preheat oven to 475F
Contributor: Lisa Weiss' recipe
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