Marilyn's Best Pizza Dough
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Main Dish
,
by
Miranda
on
2:47 PM
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This is my favorite pizza dough. I found it in one of my best cookbooks Feeding the Whole Family. This is a healthy pizza crust but does not have a heavy wheat taste or feel. You can make stromboli or calzones with it too. It's our staple Friday Pizza Night dough.
Marilyn's Best Pizza Dough
2 t. yeast
2 c. lukewarm water
1 T extra virgin olive oil
1 t. sea salt
3 c. whole wheat pastry flour
2 3/4 c unbleached white flour
To make the dough: combine yeast in lukewarm water in a large mixing bowl. Let rest for 10 minutes while yeast comes to life. Gently stir in olive oil. Mix salt and whole wheat pastry flour, and whisk in a little at a time. Beat for a minute or two until mixture is stretchy and elastic. Stir in unbleached flour to make a soft dough. Cover and let rise 1 to 2 hours.
To make the Pizza: deflate, divide, and shape dough into 5 or 6 balls. Each will make an 8 in pizza crust or a few large pizza's, calzones, etc. At this point the dough can be frozen for later use as well. Cover and let rest 15 minutes to relax dough.
Preheat oven to 500. Shape each ball into a flat round by using your fingertips to make little tapping indentions rather than pulling or stretching the dough. Place on a baking sheet liberally with cornmeal or rice flour. Top each pizza with favorite sauce and toppings. Place on lowest rack in your oven. An 8 inch pizza will cook in about 6 minutes.
Or use a pesto base (like my pesto recipe) instead of tomato sauce and make a white pizza using veggies and mozzarella - yum.
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