Whole Wheat Pizza Dough
- 1 1/4 cups warm water
- 1 package active dry yeast
- 3/4 cup unbleached flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 3/4 cups stone ground whole wheat flour
- Pour water into bowl and sprinkle in the yeast.
- Stir until it has dissolved.
- Add the unbleached flour, salt and oil.
- Mix thoroughly with a spoon.
- Add one and three-fourths cups of the whole wheat flour and mix.
- You will have a soft dough that will begin to pull away from the sides of the bowl.
- From the remaining flour, lightly sprinkle the work surface.
- Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands).
- Knead for at least 10 minutes until the dough becomes soft and elastic.
- Place the ball of dough in a lightly oiled bowl.
- Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap.
- Place the bowl in a warm, draft-free area and allow the dough to double in size.
- Depending on the temperature, it will take one to three hours.
- Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
- When the dough has doubled in bulk, punch it down with your fist.
- Pull the dough together and place it on a floured surface.
- Divide it into four equal parts.
- Roll each one out to form a 10-inch pizza shell.
- Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour.
- Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan).
- Put the pizza in the oven and bake for 10 minutes.
water, active dry yeast, flour, salt, olive oil, stone ground
Taken from cooking.nytimes.com/recipes/7509 (may not work)