This is an adapted version of 101 Cookbooks adapted version of a Peter Reinhart crust recipe :D I love the ancestry of these things.
Ingredients
- 2 1/2 cups whole wheat flour
- 2 cups white flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil
- 1 3/4 cups water, ice cold
Steps:
- Mix together the flour, salt, and instant yeast in the bowl of an electric mixer.
- Add in the oil and the cold water until the flour is all absorbed.
- With the dough hook, mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough that clears the bowl of the little fragments.
- Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into sandwich bags. Refrigerate overnight.
- When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
- Place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450).
- Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes.
- Place the pulled-out dough on the prepared sheet pan.
- Add your toppings and slide the topped pizza onto the baking stone.
- Bake until the crust is crisp and nicely colored (about 14 minutes with a solid topping load).
Makes six 6-ounce pizza crusts.
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