Tuesday, October 26, 2004

Whole Wheat Pizza Dough

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup hot water (120-130 degrees)
2 teaspoons olive oil

1. Combine flours, yeast, salt, and sugar in a food processor. Pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Makes enough dough for one 12-inch pizza.

The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.