| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pizza |
6 |
Servings |
INGREDIENTS
| 1 |
|
Env active dry yeast |
| 1 1/2 |
c |
Lukewarm water |
| 3 1/4 |
c |
Unbleached flour (approx.) |
| 1/2 |
c |
Whole wheat flour |
| 1/3 |
c |
Cornmeal, preferably stone ground |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
In a large bowl, sprinkle the yeast over the warm water; stir to combine.
Let stand for 5 minutes.
With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole
wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with
plastic wrap. Set the sponge aside in a warm, draft-free place for 10
minutes.
Stir in the salt and olive oil. Add the remaining unbleached flour, 1/2
cup at a time until you have a soft, kneadable dough.
Turn the dough out onto a lightly floured surface. Knead vigorously for 8
minutes, using sprinkles of flour to prevent sticking. You should have a
soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl;
turn to coat; cover. Set aside in a warm, draft-free spot until doubled in
bulk, about 1 hour.
Makes enough dough for one large pizza.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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