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For easy mixing of all pizza dough, I
recommend a heavy duty standing electric mixer. Mix dough with the paddle first
and then switch to the dough hook for kneading.
If you
knead dough by hand I also think it is essential to have a dough scraper. This
utensil will help you pick up the dough from the work surface. |
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Thin and Crispy Pizza
Dough:
3 1/2 C. flour
3/4 C. whole wheat flour
2 t. sugar
2 t. salt
1 2/3 to 2 C. warm water
2 t. olive oil
1 package of yeast
Add yeast, sugar and 1/4 C. of the water to a small bowl and let set for 5
minutes. Mixture should start to bubble.
Add flours, salt to a large bowl. Mix well. Add yeast, remaining water and yeast
mixture and mix well. Dough will be very wet.
Place dough onto a floured board and knead adding up to 1/2 C. additional flour.
Knead for 7 to 10 minutes until smooth and satiny. Place dough into a greased
bowl and let rise 2 hours.
Divide dough into 4 pieces. Roll out very thin, until you can almost see through
it, but not quite.
Add your favorite sauce and toppings.
Bake in a 450°F. oven on a heated pizza stone for 8-10 minutes. The pizza stone
needs to be in the oven heating 1/2 hour before you are ready to bake the pizza.
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