Tuesday, November 27, 2012
Whole wheat pizza dough
This turned out amazing. And check out how much more fiber is contained in whole wheat flour versus white flour. Impressive.
1 cup whole wheat flour
0.5 cup water
0.5 tbsp rustic Tuscan seasoning
1 tsp salt
Mix all ingredients. Cover and allow to sit at room temperature for 12-16 hours. Pour onto well-floured surface. Form into a ball. Allow to rest for 10 minutes.
Stretch into your chosen pizza shape. Top lightly and bake at 425F on the lower rack for 5 minutes, then the center rack for 7 more minutes. Cool on a cookie rack. Serve!