September 1, 2011
Doughs and I have a rough relationship. Batters (whether it be for muffins or pancakes or other baked goods), I can do – I mix, I bake, I eat, it’s good times all around. But dough? I have a tough time with dough. Something about the flour and kneading…It’s still very hit or miss with me, although I am slowly getting better.
One day in the near/far future, I would like be a dough master, making pasta and bread from scratch. For now however, I’m setting my sights on a lower goal: pizza dough. I’ve been messing around with a couple recipes – Some are clear misses; dense, floury discs whose recipes will never make it onto this blog. However, some are pretty good (if I may say so myself).
This is one of the recipes I actually like and is quite easy to make, even for a beginner like me. I’ll admit, sometimes I find the texture to be just a smidge too bready for a pizza crust but that’s probably my fault – I don’t roll my crusts very thin as I don’t want to overwork the dough. (Next time, I’ll give it a good pounding and see how much it can take.)
Wheat Pizza Crust
From: Amazing Whole Wheat Pizza Crust at Allrecipes.com
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cups all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.