Easy Homemade Pizza Dough
This pizza dough produces a very nice pizza crust–flavorful, tender, with just the right amount of chewiness.
INGRIDIENT
DIRECTION
Step: 1
Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
Step: 2
Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
Step: 3
Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
Step: 4
Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
Step: 5
To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
Step: 6
Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
NUTRITION FACT
Per Serving: 485 calories; protein 12.4g; carbohydrates 89.3g; fat 8g; sodium 732.2mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.
