Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 Whole-Grain Pizza Dough 1 package active dry yeast 1 1/2 cups warm water 2 tbsps. olive oil 2 cups unbleached white flour 1 1/2 cups whole wheat flour 1 tsp. salt Dissolve yeast in the warm water. Stir in olive oil and set aside. Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and stir until blended. Gradually stir in the whole wheat flour, adding only enough to make a soft, workable dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Continue to lightly flour your work surface if the dough becomes sticky while kneading.) Place dough in an oiled bowl, cover with a towel and let rise in a warm place until it’s doubled in bulk, about 35 to 40 minutes. At this point, the dough can be used to make 1 16-inch pizza, 6 pizza pockets or breadsticks. Sneak preview the all-new .com. It's not radically different. Just radically better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Thumbs way up for this dough recipe! I made it last night and it was the best recipe I have ever used. Thanx so much for this recipe!!!! Whitney , jack foxx <canadabuyer72 wrote: > > Whole-Grain Pizza Dough > > 1 package active dry yeast > 1 1/2 cups warm water > 2 tbsps. olive oil > 2 cups unbleached white flour > 1 1/2 cups whole wheat flour > 1 tsp. salt > > Dissolve yeast in the warm water. Stir in olive oil and set aside. > Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and stir until blended. > Gradually stir in the whole wheat flour, adding only enough to make a soft, workable dough. > Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Continue to lightly flour your work surface if the dough becomes sticky while kneading.) > Place dough in an oiled bowl, cover with a towel and let rise in a warm place until it's doubled in bulk, about 35 to 40 minutes. At this point, the dough can be used to make 1 16-inch pizza, 6 pizza pockets or breadsticks. > > > > Sneak preview the all-new .com. It's not radically different. Just radically better. > > Quote Link to comment Share on other sites More sharing options...
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