rebecca's pocket

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whole wheat pizza

this tender, delicious crust puts both bland white-flour and cardboard-y whole-wheat crusts in the shade
[preparation time: 20 minutes plus 1 hour to prepare the dough]
yield: makes a one 12-inch pizza--in my house, enough for 2 people

in a cup mix: 1/3 cup warm water
1 tsp dried yeast

let sit until the yeast is dissolved, about 3 minutes

in a bowl, mix:
3/4 cup whole wheat flour
3/4 cup whole wheat pastry flour
1/4 tsp salt
1 TB milk
2 TB olive oil

add the yeast and water. mix and then knead: you want a soft dough. if the dough remains sticky, add whole wheat pastry flour until the dough is soft but not sticky; if the dough is stiff, add water by wetting your hands and kneading until the water is absorbed, then repeating until the dough reaches the desired consistency. knead for 5 minutes.

form into a ball, cover, and put in a warm, draft-free place to rise for 45 minutes. after rising, gently flatten the dough, round, and allow to relax for 5 minutes.

preheat oven to 450 degrees.

grate 10 oz (very cheesy) mozzarella cheese
prepare your favorite toppings

roll out on a floured surface until just larger than your pie pan. sprinkle 1/4 tsp each of cornmeal and coarsely ground pepper on the pizza pan. place the dough on the pan, and fold the edges under until even with the edge.

brush dough with olive oil. spread pizza sauce over the shell. sprinkle cheese evenly and place the toppings evenly across the pizza.

bake for 12 minutes.

rebecca blood
august 2002