Saturday, July 08, 2006

Half whole-wheat half white pizza dough

1 1/3 c. lukewarm water
1 packet (1/4 oz.) active dry yeast
1 t. salt
1 1/2 c. whole wheat flour
2 c. unbleached all purpose flour

Put in bread machine on dough cycle according to manufacturer's directions


Put water in large bowl. Sprinkle in yeast, let soften and stir to dissolve. Add salt and stir. Add flours all at once. Stir to mix until flour is incorporated and dough forms a ball.

Turn out on lightly floured bowl and knead 5-8 minutes, or until dough is elastic and not sticky, but soft.

Wash and dry bowl; oil lightly. Return dough to bowl. Cover with clean damp towel. Let rise in warm place (~85 degrees) until doubled in bulk, about 1 hour.

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