Wednesday, March 4, 2009

Whole-Wheat Pizza Dough

This recipe is from Mark Bittman's How to Cook Everything, though I doubled it and used whole-wheat pastry flour instead of white flour. 

Pizza Dough:
6 cups whole-wheat pastry flour
2 cups water plus additional tablespoons as needed
4 tablespoons olive oil
4 tsp. course sea salt or kosher salt
4 tsp. yeast
3 springs rosemary, chopped, or other herbs (optional)

Food processor: Mix together flour, yeast, salt, and herbs in your food processor. Add olive oil, and water a bit at a time until the mixture balls together. Flour a work surface well and knead a couple times before making a nice ball and pinching the end closed to keep the ball from unfurling while it rises. 
"E.T. make dough."

Oil a bowl liberally, place the balled dough inside, cover (preferably with plastic wrap, though I've never had it in the house, and usually use a bag or moist paper towels to cover), and set aside for up to 2 hours, until the dough has doubled in size.

At this point, you can either use the dough (pulling it out and letting it rest for 20 minutes first) or freeze it. For my pizzas, I used 1/3 of this recipe (2 servings for 1, or 1 serving each for 2), using one third right after making the dough and freezing the rest. I have to say, I think the dough was even better after being in the freezer! Part of it was that the dough defrosted and re-rose slowly in the fridge, and therefore had a lot of time to rest, rather than being rushed into the oven. 

I plan on making a mini-loaf of bread out of this dough later tonight to serve with some pasta, and will update as to its success or failure. 

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