Figs pizza dough

Yield: 1 servings

Measure Ingredient
¼ cup Whole-wheat flour
3½ cup All-purpose flour; plus more
2 teaspoons Fresh yeast -; (1/4 oz)
2 teaspoons Coarse salt
2 teaspoons Sugar
2 teaspoons Olive oil

In the bowl of an electric mixer fitted with the dough-hook attachment, place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar.

With the mixer on low speed, gradually add the oil and 1⅓ cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into 4 balls, each about 7 ½ ounces in weight.

Line 2 baking sheets with parchment paper. Place 2 balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.

To roll out the dough, cover your fingers with flour, then place 1 ball on a generously floured work surface. Press down on the center of each ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin, like flatbread. The outer border should be slightly thicker than the center.

Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a pizza peel or another flat, wide surface. Do not worry that the pizza is not round; the shape you want is a cross between an oval and a rectangle, 8 to 10 inches wide. If you get a hole in the dough, simply pinch the edges back together. Repeat with the remaining balls.

Makes four 8- to 10-inch pizzas.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "4 pizzas" Per serving: 1806 Calories (kcal); 14g Total Fat; (7% calories from fat); 49g Protein; 364g Carbohydrate; 0mg Cholesterol; 3770mg Sodium Food Exchanges: 23 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates

Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.

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