WHITE WHOLE WHEAT PIZZA DOUGH

 

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Ingredients

  • 4 1/2 cups King Arthur White Whole Wheat Flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon instant yeast
  • 1/4 cup olive oil
  • 1 3/4 cups water, ice cold
  • a few tablespoons chopped herbs (optional)
  • Semolina flour or cornmeal for dusting

Directions

  • Stir together the flour, salt, and instant yeast in the bowl of an electric mixer.
  • By hand stir in the oil and the cold water until the flour is all absorbed.
  • Add the herbs.
  • Switch to the dough hook and 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 (to me it looks like a tornado).
  • Add a touch of water or flour to reach the desired effect.
  • The finished dough will be springy, elastic, and sticky, not just tacky.
  • Transfer the dough to a floured countertop.
  • Cut the dough into 6 equal pieces and mold each into a ball.
  • Rub each ball with olive oil and slip into plastic sandwich bags.
  • Refrigerator overnight.
  • When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza.
  • Keep them covered so they don't dry out.
  • At the same time place a baking stone on a rack in the lower third of the oven.
  • Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  • Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough.
  • Uncover or unwrap the dough balls and dust them with flour.
  • Working one at a time, gently press a dough round 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).
  • Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

Notes

Borrowed from 101Cookbooks :)

Categories: Bread  Pizza Crust 

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