Whole Wheat Artisan Pizza Crust

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Ingredients:

  • 2-1/4 cups whole wheat flour
  • 2-1/4 cups unbleached bread flour
  • 1 3/4 teaspoons salt or 2 1/2 teaspoons coarse kosher salt
  • 1 teaspoon yeast
  • 2 tablespoons sugar or 1-1/2 tablespoons honey or agave nectar (optional)
  • 1-3/4 cups plus 1 tablespoon water
  • 2 tablespoons olive oil (optional)

Directions:

  1. Combine all ingredients in a mixing bowl.
  2. If using an electric mixer, use the paddle attachment for 1 minute at lowest speed.
  3. Allow dough to rest for 5 minutes to fully hydrate the flour.
  4. Change to the dough hook and mix on medium low for 2 to 3 minutes, or mix by hand.
  5. Dough should be soft, pliable, tacky (not too sticky).
  6. Spread 1 teaspoon olive oil on work surface, turn out dough, and rub hands with oil.
  7. Pull and stretch dough and fold into center on all four sides, then tuck it into a ball.
  8. Divide the dough into 5 equal pieces (approximately 8 ounces each).
  9. Individual dough balls can be placed in a freezer baggie (mist with spray oil) and refrigerated up to 4 days or frozen for 2 months.
  10. Ninety minutes before baking, remove dough from refrigerator and place on a lightly oiled surface.
  11. With lightly oiled hands, stretch dough into tight balls and allow to rest until ready to bake.

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