Light Wheat Pizza Dough
Yield
6 servingsPrep
10 minCook
?Ready
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, active dry
|
*
|
| 1 ½ | cups |
water
warm |
|
| 3 ¼ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
cornmeal
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, active dry
|
*
|
| 355 | ml |
water
warm |
|
| 769 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 79 | ml |
cornmeal
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
In a large bowl, sprinkle the yeast over the warm water; stir to combine.
Let stand for 5 minutes.
With a wooden spoon, beat in 1½ cups of the unbleached flour, the whole wheat flour, and the cornmeal.
Beat vigorously for 1 minute.
Cover with plastic wrap.
Set the sponge aside in a warm, draft-free place for 10 minutes.
Stir in the salt and olive oil.
Add the remaining unbleached flour, ½ cup at a time until you have a soft, kneadable dough.
Turn the dough out onto a lightly floured surface.
Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking.
You should have a soft, smooth, and elastic dough.
Place the dough in a lightly oiled bowl; turn to coat; cover.
Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.
Makes enough dough for one large pizza.
