Saturday, February 14, 2015

Half wheat half white pizza dough

Start at least 4 hours before you need to use the dough.

Into a mixing bowl, add
3 cups of whole wheat flour (I use King Arthur)
3 cups of white bread flour (again, I use King Arthur)
4 T. sugar
1 t. instant yeast
3 1/4 c. ice water (yes, ice water--instant yeast doesn't need warm water to activate)

Mix all these together using the machine of your choice. For this much dough, my stand up mixer stood up to the task. Heh. If you halve the recipe, it can be done in a food processor.

This will be a sticky wet dough. That's what you want.
Let this rest for 10 minutes.

Then add 1 T. kosher salt and 2 T. olive oil (save a little to oil the bowl). Mix well. No need for lots of kneading.

Transfer to a lightly oiled bowl and cover. Let sit at room temperature for at least 3 hours. If you start the day before, it can be kept in the refrigerator and then taken out several hours before you need it so that it can come to room temperature.

As you roll it out, you'll need a generous amount of flour on your counter to work into the dough and to keep it from sticking.

This makes two pizzas or one pizza a generous amount of breadsticks. Bake breadsticks at 450 degrees and pizza at 500 degrees or higher.

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