This recipe makes two medium pizzas, and you can personalize your crust by choosing your own combination of flours from our suggestions below. If you’ve never worked with live yeast before, give it a try with confidence because with our “sponge” method you will know that it is going to work before it even goes into the oven. To make one pizza, just refrigerate half of the dough for later, but why not make two pizzas and freeze one for dinner another night? Just a thought.
Ingredients:
2 tsp sugar
1 3/4 cup(s) water -- warm to the touch
1 packet active dry yeast -- 1 packet = 2 tsp.
5 1/2 cup(s) flour -- see bottom for combinations
1/4 cup(s) olive oil
1 tbsp salt
Directions
1. Put sugar, water, and yeast in a non metal bowl. Leave it for 5-10 minutes while yeast activates and makes a “sponge”. The water should be warm to the touch but not uncomfortable. If the yeast does not foam up, you either didn’t activate it with enough heat, or you killed it with too much. Don’t give up, just try again with new ingredients!
2. In a mixing bowl combine the yeast “sponge”, 1 c. flour, olive oil and salt. Then add 4 c. flour ½ c. at a time while batter is being mixed.
3. Clear a work surface, sprinkle with ½ c. flour and knead the dough for 6 minutes. Keep spreading flour beneath dough to keep from sticking.
4. Clean your mixing bowl and lightly oil it. Take the dough ball in your hand and rub it on the inside of the bowl. Set it oiled side up into the bottom of the bowl, cover bowl with plastic wrap, and wait for at least 1 hour. (Good time to make your sauce or slice toppings!)
5. Sprinkle two baking sheets. Punch down dough and place on floured work surface again.
6. Roll to shape of baking sheet. Fold dough in fourths, transfer to baking sheet and open it up again. It will rise somewhat in the oven, but if you want maximum thickness, let is rise again for 30 minutes with plastic wrap laying gently on it. Otherwise, you are ready for sauce, cheese, and toppings.
Combination Suggestions: 3 c. ww pastry plus 2 1/2 c. white; 5 1/2 c. ww pastry flour; 4 1/2 c. spelt plus 1 c. flax meal
OTL 2010
