Whole-Wheat Pizza Crust
I remembered Patricia Wells’s whole-wheat pizza crust and resolved to bring it back into the rotation, topped with whatever I bring home from the Greenmarket and can’t figure out how to…
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose or bread flour
- 1 envelope quick-rising yeast
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon sugar
- 2/3 cup lukewarm water
- 2 teaspoons extra-virgin olive oil
Directions
- Put pizza stone on bottom rack. Preheat to 500 degrees F.
- Combine dry ingredients in food processor and pulse to mix. Combine water and oil in a measuring cup. With motor running, gradually add enough of the warm liquid until the mixture forms a ball. The dough should be soft. If it is dry, add 1-2 tablespoons more liquid and process to form a ball. If it is sticky, add 1 to 2 tablepoons of flour and process to form a ball.
- Knead by hand for 1 minute. Cover with cloth and let rest for 10 minutes. (Or keep in an airtight container for 2-3 days; punch it down as it doubles or triples.) Divide the dough in half. Shape each piece into a ball. On a generously floured work surface, roll each portion of the dough into a 12 inch round.
- Top and bake about 10 minutes.