Tuesday, November 15, 2011

Whole Grain Pizza Crust

I got this recipe from my mother-in-law and if you are trying to go the whole grain route this is pretty good. (Note: this would probably not be good to you if you are not accustom to eating whole grains)

1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flaxseed meal
1 tsp active dry yeast
1 tsp kosher salt

In a large bow, combine 1 cup of bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Add 1 cup warm water (105F to 115F) I just look for it is be a little steamy; stir to combine. Turn out dough onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (2-3 hours). Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into two portions. Cover and let rest 10 minutes. Use as directed in individual pizza recipes.

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