After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough).
It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!
1 3/4 cups white flour
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt
In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour.
Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer. When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes.
If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above.
Makes enough for 2 large pizzas or 4 small pizzas.
Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/
It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!
1 3/4 cups white flour
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt
In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour.
Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer. When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes.
If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above.
Makes enough for 2 large pizzas or 4 small pizzas.
Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/
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