This is for Georgia!
Heavier and more flavorful than the standard dough, whole-wheat dough
goes well with more robust pizza or calzone ingredients. Because of its
increased fiber content, it will not, however, rise as high, producing a
denser, chewier crust. If you want both flavor and light-
ness, use half whole-wheat flour and half all-
purpose unbleached flour.
1 tablespoon active dry yeast
3/4 cup plus 2 tablespoons lukewarm water
2-3/4 cups whole-wheat flour plus 1/2 cup for kneading
1 teaspoon salt
1 tablespoon extra-virgin olive oil
I'm not going to go through the motions of mixing, kneading, etc.
After kneading, let dough rise for 1 to 2 hours, covered with plastic
wrap. Punch it down and work it into the
desired shape and thickness (1/4 inch for crusty and 1/2 inch for
softer. Flip it from time to time as you stretch it or roll it out.
Cover and let rise an additional 20 minutes. Bake as directed in
whatever recipe you are using.
This makes enough dough for a 12 inch thin-crust pizza or a 9 inch
thick-crust pizza.
Adapted from Lorenza de' Medici's recipe in
the Williams-Sonoma Kitchen Library Pizza book.
Mange! Bob the Tarheel Baker