Whole Grain Pizza Crust
1 Cup Doug's multi-grain
Cup white flour
1 Tbls yeast
1/8 cup olive oil
3/4 cups warm water
a few tablespoons chopped herbs (optional)
cornmeal to spread on the pan to keep crust from sticking
Stir together the
flour, salt, and yeast and herbs in the bowl of an electric mixer. Using the
dough hook, add in the oil and the cold water until the flour is all absorbed. Mix
on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth,
sticky dough. The dough should clear the sides of the bowl but stick to the
bottom of the bowl. Add a touch of water or flour to reach the desired effect.
The finished dough will be springy, elastic, and sticky, not just tacky.
I actually now much
prefer to mix the dough by hand on a granite slab or wooden countertop. I get a
better feel for where the dough is in it's rise that way.
I f you want to make
the dough ahead shape dough into a ball, rub with olive oil and slip into a
plastic bag. Refrigerate until ready to use.
When you are ready
to make pizza (anytime in the next few days), remove the dough from the
refrigerator at least 1 hour before making the pizza.
If cooking in a
regular oven preheat the oven to the highest temperature you can get it up to. For
a really crisp crust, cook the rolled-out crust 5 min before adding the
bring the wood-fired oven to between 850 and 1000 degrees.
If cooking in a
conventional oven, generously dust a
sheet pan with cornmeal and get ready to shape your pizza dough. Uncover or
unwrap the dough, cutting into the number of pies you want, and dust with flour.
Working one at a time, gently press dough into a disk wide enough that you can
bring it up onto your knuckles to thin out - you should be able to pull each
round out to 12-inches or so. If the dough is being fussy and keeps springing
back, let it rest for another 15-20 minutes. Place the pulled-out dough on the
prepared sheet pan, and jerk the pan to make sure the dough will move around on
the cornmeal ball-bearings (you don't want it to stick to the pan).
If cooking in
wood-fired then cornmeal the peel and cook on the oven floor.
Add your toppings
and slide the topped pizza into the oven. Bake until the crust is crisp and nicely colored.
(12-15min in conventional oven?) (Less than 2 minutes in wood-fired oven) Remove from
the oven and finish with more freshly grated parmesan and a small drizzle of
good quality extra-virgin olive oil.
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