Monday, February 1, 2010
Whole Wheat Crust
I think one of the reasons I cannot exclusively stop eating meat is prosciutto. It's divine taste combined with goat cheese and leeks on pizza is a weakness that was first introduced to me by Dani. So she is the inspiration for this post. She once shoved a slice of similar pizza in my mouth as we were driving to a destination unknown at this time. I was driving....she was shoving.
Today was the first time I made my own pizza dough. It's very easy. I wish it was a little airy and buttery...I need to work on that.
Whole Wheat Pizza Dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
I brushed the crust with olive oil, minced garlic, italian seasoning. Layered sliced tomato, shredded mozzarella, leeks, goat cheese crumbles, prosciutto.
I did bake it at 475 for the full 14 minutes.