| March it was....good memory! Sounds great - I think I know what I'm
having for dinner tomorrow night!
Here it is:
Whole What Pizza Crusts
(Makes five 10-inch pizza crusts)
Sponge
2 cups warm water (105-115 degrees)
2 1/2 Tablespoons dry yeast
3/4 cup whole wheat flour
Dough
1 1/4 cups whole wheat flour
3/4 cup olive oil
2 teaspoons salt
3 1/4 cups (or more) unbleached all-purpose flour
For sponge:
Mix water, yeast and 3/4 cup whole wheat flour in large bowl. Cover
and let stand in warm draft-free area until foamy, about 15 minutes.
For dough:
Stir 1 1/4 cups whole wheat flour into sponge. Add oil, salt and 3
cups all-purpose flour. Stir to combine. Dust work surface with 1/4
cup all purpose flour. Turn dough out onto floured surface and knead
until smooth and elastic, adding more flour if dough is very sticky,
about 5 minutes.
Transfer dough to larger bowl. Cover lightly with towel. Let rise in
warm draf-free area until doubled in volume, about 1 hour. Divide
dough into 5 equal pieces. Roll each piece out on lightly floured
surface to 10-inch round. Transfer to 10-inch pizza pan. Press to
build rim.
(Can be prepared 2 weeks ahead. Wrap pizza crusts individually and
freeze. Thaw as needed at room temperature before using.)
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