100% whole wheat pizza dough

Categories
None
Yield
1 Servings
MeasureIngredient
2¼ cup Whole wheat flour
¼ cup Gluten flour
1 teaspoon Sugar
1 teaspoon Salt
1 cup Water
2 tablespoons Olive oil
1 pack Active dry yeast
1 teaspoon Cornmeal
2⅔ cup Whole wheat flour
⅓ cup Gluten flour
1½ teaspoon Sugar
1½ teaspoon Salt
1¼ cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1½ teaspoon Cornmeal

FOR 1-POUND LOAF

FOR 1½-POUND LOAF

Incredibly simple when made in a breadmaker, this recipe yields one 12-inch (or if you have a larger machine, a 15-inch) pizza crust.

Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly.

Serve hot.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997

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