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2014-01-18 pizza

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/3 cups - Water, lukewarm
  • 2 cups - Whole Wheat Flour
  • 2 cups - Bread or All Purpose Flour, plus add'l for rolling
  • 2 teaspoons - Honey
  • 2 teaspoons - Fine Sea Salt
  • 2 tablespoons - Olive Oil, plus 2 teaspoons to grease bowl
  • 1 envelopes - Active Dry Yeast
  • Directions:

    1. Add flours, honey, yeast and salt to the bowl of a food processor or electric mixer and process to combine. Add water and 2 tablespoons oil and continue to process until dough forms a ball. If dough is sticky, add more flour, 1 tablespoon at a time. If dough is too dry, add water, 1 tablespoon at a time.

    2. Scrape the dough onto a lightly floured surface and knead until you have a smooth, elastic ball, about 5 minutes. (Kneading can also be done using an electric mixer with the bread hook in place.)

    3. Form dough into a smooth ball and place in a large bowl greased with the remaining 2 teaspoons olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Cut risen dough in half. Knead each half briefly and then shape into a ball. Place the two balls on a lightly floured surface and cover loosely with a clean kitchen towel or plastic wrap. Let rest 1 hour at room temperature or in the refrigerator up to 24 hours. If refrigerated, let dough come to room temperature before continuing.

    4. Use a rolling pin to roll out and your hands to stretch each ball into a circle 12-14 inches in diameter. If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

    Brief Description

    Start with a great crust at home.

    Main Ingredient:

    flour

    Category:  Pizza

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 10 min

    Notes

    When rolling out the dough, if it springs back like a rubber band, making rolling difficult, then put the dough in the refrigerator for 5-10 minutes. Chilling relaxes the gluten in the dough, making it stretch more easily.

    Source

    WSJ Off Duty, 1/18/2014, by Gail Monaghan

    Posted By:

    example

    Posted On:

    March 29, 2017

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