Monday, August 11, 2008

Whole Wheat Pizza

Makes 2 12-inch pizzas

1 package dry yeast
1/2 teaspoon salt
1 1/2 cups warm water
1 1/4 cups all-purpose flour (plus more for kneading)
2 cups whole-wheat pastry flour
1 tablespoon olive oil (plus more for greasing pan)
1 1/2 teaspoons salt

Dissolve yeast and sugar in warm water. Let stand for 5 minutes. Add flours, oil, and salt to yeast mixture. Stir until well-blended. Turn dough onto a floured surface and knead until elastic and smooth, about 10 minutes. Add additional flour, 1 tablespoon at a time to prevent dough from sticking to your hands.

Place dough in a large bowl coated with olive oil. Cover with a tea towel and place in an area free from drafts for about 45 minutes. After 45 minutes, poke dough with two fingers - if the indentation remains, the dough has risen enough. Punch dough down, cover, and let rest 5 minutes. Divide dough in half, roll or pull each one into a 12-inch circle (or a shape that resembles a circle). Place on a greased pizza pan or baking sheat sprinkled with cornmeal.

Add toppings of your choice.

Bake at 500 F for 15 minutes or until crust is golden brown.

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