taste this

Whole wheat pizza from the Canyon Ranch Cooks cookbook. More from Canyon Ranch here.

I made this Sunday. mmmm. So good. Easy. Light. 

1C warm water
½ t active dry yeast
½ t sugar
½ t salt
¾ t olive oil
1C whole wheat flour
1C all-purpose flour

1.In a small bowl, mix yeast, water, sugar, salt, & olive oil. Let sit for about 10 minutes until frothy.
2.  In the bowl of an electric mixer equipped with a dough hook, combine whole-wheat flour, bread flour. Mix well. Pour yeast mixture into flour mixture and mix on low until flour is distributed and mixture is not sticky [add more flour as needed].  Increase speed to medium and mix until dough is elastic and forms a ball, about 10 minutes. [If you don’t have a dough hook, mix by hand then turn out on a floured board  and knead until dough is smooth and elastic].
3.  Place ball of dough in a bowl lightly coated in olive oil. Cover and let rise until dough is doubled in size, about 1 to 2 hours.
4.  Preheat oven to 400, and place pizza stone in the oven [optional].
5.  Punch down dough. Lightly flour a working surface and knead dough by hand until smooth and elastic, adding flour if necessary. Divide into 3-5 equal portions and roll into balls. With a rolling pin, roll each dough ball (adding flour if board gets sticky) and flatten into 8-inch circles.
6.  Transfer to the pizza stone[removed from oven] or a cookie sheet which has been sprayed with nonstick vegetable coating and dust with cornmeal. Add toppings. Bake for 10 to 15 minutes.

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