After my last post, I had several people ask me about the recipe I use for my pizzas. So, for the curious, here it is. Due credit should be given to the lovely Mennonite ladies from More With Less, from which this recipe is drawn.
Let me reiterate, don’t be scared. It’s not that hard and it really is worth the little bit of time and planning that it takes to make your own dough. I use a Kitchen-Aid mixer to kneed my dough, which saves time and my arms. The dough from the recipe comes out yummy, fluffy and fresh every time- unlike the pies from the place down the street where you have to use a napkin to soak up the little piles of grease. The wheat flour gives the dough a richer and pleasantly nutty taste, which I now miss when eating white-flour dough.
1. Combine in a large bowl: 1 package/tablespoon yeast and 1 cup warm water. (Usually about 30 seconds in the microwave should warm the water sufficiently. Don’t get it to hot or you’ll kill the poor little yeast when you dump them in. The water should be pleasantly warm when you stick your figure in, not burning.)
2. When dissolved, add: 1 tablespoon sugar, 1 1/2 teaspoon salt, 2 tablespoons olive oil, 1 1/4 cups whole wheat flour.
3. Beat until smooth. Add: 2 cups additional flour. You should get a nice stiff dough. I sometimes add a little bit more water or flour at this point if the dough’s not the right consistency. It should be not too sticky, but should want to clump together.
4. Knead until elastic. The recipe says about 5 minutes, but mine always seems to take a little longer, even with the mixer.
5. Place in a greased bowl, cover the top of the bowl with plastic wrap and a towel. Place in a warm spot (like on top of your fridge) and let rise until double, about 45 minutes.
6. Form dough into 2 balls and pat and stretch into 2 greased pizza pans. I usually get some holes in mine during this part, but it’s okay. Just close them back up and you won’t be able to tell they were there when you bake it.
7. Let dough sit for 10 minutes. Add your sauce, cheese and toppings. Bake at 450 degrees for 20 to 25 minutes or until crust is golden brown.