Ken's Light Wheat Pizza or Calzone Dough
from a homemade cookbook called "The Helpful Housemate," written by my friend Emily's friend, Kristen
makes 1 lg pizza crust or 4 calzones
1 1/2 C lukewarm water
1 T (or 1 pkg) yeast
1 T honey
1/2 C whole wheat flour
3 1/4 C (divided into 1 1/2 and 1 3/4 C) unbleached white flour
1/3 C cornmeal (plus some for baking sheet)
1 1/2 t salt
2 T olive oil
In a large bowl, dissove yeast and honey in water. Cover and let it stand for 10 minutes or until frothy.
To the yeast mixture, add the whole wheat flour, 1 1/2 C white flour and cornmeal and beat thoroughly. Cover bowl with plastic wrap and let mixture stand for 10 min.
Add salt & olive oil and slowly begin to stir in the rest of the flour until the dough becomes kneadable. Turn it out onto a clean surface and knead for 5 min., until the dough is smooth and elastic. Cover the dough with plastic wrap or a damp towel and let it rise in a warm oven for an hour. (turn on oven to 200, until it gets warm, then turn it off.)
Preheat the oven to 425. Divide the dough into four if you're making calzones. Otherwise, press out onto baking sheet (dusted with cornmeal) and top with whatever you wish. Bake for 20 minutes, or until edges and bottom are crispy.
This dough can be frozen! After rising, punch down the dough and put it into a ziploc, making sure to leave extra room in the bag in case it keeps rising. To use dough, let it thaw and then press it out fro pizza or calzones.
borrowed from Ken Haedrich's Country Baking, Bantam, 1994.
makes 1 lg pizza crust or 4 calzones
1 1/2 C lukewarm water
1 T (or 1 pkg) yeast
1 T honey
1/2 C whole wheat flour
3 1/4 C (divided into 1 1/2 and 1 3/4 C) unbleached white flour
1/3 C cornmeal (plus some for baking sheet)
1 1/2 t salt
2 T olive oil
In a large bowl, dissove yeast and honey in water. Cover and let it stand for 10 minutes or until frothy.
To the yeast mixture, add the whole wheat flour, 1 1/2 C white flour and cornmeal and beat thoroughly. Cover bowl with plastic wrap and let mixture stand for 10 min.
Add salt & olive oil and slowly begin to stir in the rest of the flour until the dough becomes kneadable. Turn it out onto a clean surface and knead for 5 min., until the dough is smooth and elastic. Cover the dough with plastic wrap or a damp towel and let it rise in a warm oven for an hour. (turn on oven to 200, until it gets warm, then turn it off.)
Preheat the oven to 425. Divide the dough into four if you're making calzones. Otherwise, press out onto baking sheet (dusted with cornmeal) and top with whatever you wish. Bake for 20 minutes, or until edges and bottom are crispy.
This dough can be frozen! After rising, punch down the dough and put it into a ziploc, making sure to leave extra room in the bag in case it keeps rising. To use dough, let it thaw and then press it out fro pizza or calzones.
borrowed from Ken Haedrich's Country Baking, Bantam, 1994.
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