Friday, April 27, 2012

Whole Wheat Pizza Dough

For me, the search is over. I have been using this recipe consistently for the past year. It's adapted from Mark Bittman's great food processor APF dough recipe in How to Ck Ev'rything.
He also just did a little demo video and a chat on for the NYT, both of which are hilarious. I love how his instructions in the video are so throw-away. "Just put some olive oil in there. Just, you know, like, some. Glug, glug, glug. And then, whatever. It's pizza. Eat it."

2 t instant or rapid rise yeast
1 1/2 C APF
1 1/2 C whole wheat, spelt or rye flour
2 t kosher or sea salt, plus more for sprinkling
1 to 1 1/4 C water
2 T olive oil, plus a 1 t to brush crust if desired

1) Combine the yeast, flour, and 2 t salt in the container of a food processor. Turn the machine on and add 1 C water and 2 T of oil through the feed tube.

2) Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticy to the touch. If it is dry, add another T or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a T at a time.) Actually count to thirty; it's magic. The dough ball forms almost right on the count of 30. You can ask my two year old. He loves to push down the lever on the processor and count and then he goes "wow! wow! wow!" when the ball dramatically clumps and thumps around  inside the container.) 

3) Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth round dough ball. Grease a bowl with the remaining olvie oil and place the dough in it. Cover with plastic wrap or a damp cloth and let rise in warm, draft-free area until the dough doubles in size, 1 to 2 hours. You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator for up to 6 or 8 hours. His recipe calls for 1 t of yeast and I add a second to accommodate the wheat flour and it still rises in about 2 hours. In the video, he mentions you can make it in the morning, stick it in the fridge and come home from work and make pizza. yessss.

4) Preheat oven to maximum  I think this depends on your preference for crust. I do 450.  I divide the dough into at least two balls, let them rest a few minutes and then roll them out (thinish) with a
rolling pin. Top with your preference of toppings and bake for about 12 minutes until the cheese bubbles.

For the "grown-up" pie tonight, I pressed some garlic and mixed it into a T of olive oil and 1 T of tomato sauce. I sprinkled halved grape tomatoes and dotted it with ricotta. When it came out, I had a little drizzle ready of 1 T of olive oil that I had mixed with two Trader Joe basil cubes.

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