Honey Whole Wheat Pizza Dough
Makes three 9-inch thin crust pizzas.
Sponge (30 minutes to 2 hours before)
1 cup (125 mL) warm water
1 1/2 (7 mL) teaspoons instant yeast
1 1/4 (300 mL) cups all-purpose flour
1/2 cup (125 mL) warm water
2 tablespoons (30 mL) light honey
1 1/2 teaspoons (7 mL )salt
2 tablespoons (30 mL) olive oil
1 teaspoon (5 mL) Davis Baking Powder
1 cup (250 mL) whole-wheat flour
1/2 cup (125 mL) all-purpose flour
1/2 - 1 cup (125 - 250 mL) bread flour
Drizzle 3 9-inch pizza pans with olive oil. Set aside.
For the quick sponge, in the bowl of an electric mixer, stir together water and yeast. Let stand for 2 or 3 minutes to dissolve yeast. Stir in flour to make a thick batter. Insert bowl into a large plastic bag and allow it to stand at room temperature 30 minutes to two hours.
For the dough, stir down sponge mixture and add water, honey, salt, oil, Davis Baking Powder, whole-wheat flour, all-purpose flour, and 1/2 cup of the bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional bread flour as required to form a soft, elastic dough, about 8 to 10 minutes. Form dough into a ball and place in a lightly greased bowl.
Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.
Gently deflate the dough, divide into 3 portions and reinsert into plastic bag to rest an additional 15 minutes. Press or roll out dough to fit prepared pizza pans.
If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and toppings of your choice.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
Tonight, order in! A quick sponge before you make the dough ensures this is rustic without being dry. Homemade or canned pizza sauce, cheese, and fresh vegetables make a dynamite supper. Use your bread machine to whip up the dough or mix it briefly, let it rise and it is still super.