Whole wheat pizza dough Recipe

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Whole wheat pizza dough

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Categories:	Bakery, Breads, Pizzas	Rating:	0
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Ingredients:

1 1/4	tsp	Yeast, active, dry
2/3	cup	Warm water, 105f to 115f)
2	tbsp	Olive oil
3/4	tsp	Coarse salt
1/2	cup	Whole wheat flour
1	cup	Flour, all-purpose (actuall
		-y 1 to 1-?cups)
		Vegetable oil, for bowl
		Flour, all-purpose, for dus
		-ting

Procedures:

1	Note: whole wheat gives a grainy texture and nutty flavor to pizza crust.
2	It goes best with pizzas containing a lot of cheese, such as five cheese pizza (see recipe) or herbed chevre, fontina and prosciutto pizza (see recipe).
3	Whole wheat should make up only a portion of the flour in the dough, or it would be much too heavy.
4	This dough benefits from a long, slow rise.
5	Dissolve yeast in 2/3 cup warm water in medium bowl.
6	Let stand 5 minutes.
7	Stir olive oil, salt, whole wheat flour, and 1 cup of the all-purpose flour into yeast mixture to form a rough dough.
8	Turn out onto lightly floured surface; knead about 4 minutes, adding all purpose flour as necessary to make a soft, slightly sticky dough.
9	Lightly oil a large bowl.
10	Place dough in bowl, turning to coat on all sides with oil.
11	Let rise, covered tightly with plastic wrap, in warm, draft-free place until tripled in bulk, 3 to 4 hours.
12	(i let all yeast breads rise in the closed microwave, or put them on the top rack of the off oven, with a bowl of hot water on the oven floor).
13	Punch dough down.
14	Roll out on lightly floured work surface with floured rolling pin to 12-inch circle, or shape into circle as follows.
15	Lightly flour hands, front and back, pick up dough, and place over one closed fist.
16	With other hand, pull dough out as you rotate it around fist to form a circle about 12 inches in diameter, letting weight of dough assist in the stretching.
17	If dough is too sticky, flour hands heavily a couple of times and give dough a light dusting.
18	If dough seems too elastic and uncooperative, let it rest a few minutes and then try shaping it again.
19	Do not allow center to become too thin.
20	Makes dough for one 12-inch pizza