Jeannette's Nearly Whole Wheat Pizza Dough
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Time
prep 0:15
total 9:00
Ingredients
| 1 tsp. | salt | | 2 cups | all-purpose flour | | 2 cups | whole wheat flour | | 1 tbsp. | lukewarm water (110°F) | | 2 tbsp. | yeast | | 1/3 cup | honey | | 1/3 cup | olive oil |
0 Recipe Reviews
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Instructions
Blend salt, warm water and honey for one minute. Add yeast and blend two minutes more, until well incorporated. Let stand five minutes.
With mixer, blend olive oil and one cup of flour until smooth. Change to dough hooks and add remaining flour, combine until a wet dough ball forms in bowl.
Dust kneading surface with flour and turn out dough. Knead for about five minutes until dough is the texture of a baby bottom (soft and slightly firm). Will be a little tacky, not messy sticky. Coat a 1 gallon Ziploc baggie with cooking spray (or olive oil), zip up dough and toss it in the fridge all day.
Preparation:
Let dough return to room temperature and punch it down. Roll out and make a pizza! I like it thin and cooked in the BBQ -- Try <A HREF="/recipes/recipe.phtml?recipe_id=18874">Pizza in the BBQ</A>!
Author's Comments
I make this in the morning before work and let it rise slowly in the refrigerator all day. Otherwise you will want 2 hours rising time in a warm room.
Play with the ratio of wheat to white flour, I find I developed a taste for the really wheaty stuff! Make it with all white flour for a decadent dough...
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