1 env active dry yeast
1 1/2 cup lukewarm water
3 1/4 cup unbleached flour (approx.)
1/2 cup whole wheat flour
1/3 cup cornmeal, preferably stone ground
1 1/2 tsp salt
2 tbsp olive oil
Directions
In a large bowl, sprinkle the yeast over the warm water; stir to
combine. Let stand for 5 minutes.
With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the
whole wheat flour, and the cornmeal. Beat vigorously for 1 minute.
Cover with plastic wrap. Set the sponge aside in a warm, draft-free
place for 10 minutes.
Stir in the salt and olive oil. Add the remaining unbleached flour,
1/2 cup at a time until you have a soft, kneadable dough.
Turn the dough out onto a lightly floured surface. Knead vigorously
for 8 minutes, using sprinkles of flour to prevent sticking. You
should have a soft, smooth, and elastic dough. Place the dough in a
lightly oiled bowl; turn to coat; cover. Set aside in a warm,
draft-free spot until doubled in bulk, about 1 hour.
Makes enough dough for one large pizza.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
Servings: 6 servings
Light Wheat Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. However, these, old cook books were just very basic hieroglyphic recipes for meal preparation.
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We hope you enjoy this Light Wheat Pizza Dough recipe.
