Whole wheat pizza dough
based on Honey Whole Wheat Challah
From Gil Marks’ “The World of Jewish Entertaining”
Makes 2 large or 3 medium pizzas
2 (1/4-ounces) packages active dry yeast or 1 1-ounce cake fresh yeast
2 ¼ cups warm water (should feel hot to the touch - I usually boil some water, take about ¾ of a cup and then add some room-temp water)
1/3 to ½ cup honey (this is for the halah, omitted for the pizza, so use less flour... I'm thinking 1/2 tsp brown sugar will do good)
¼ cup vegetable oil
1 Tbsp table salt or 4 ½ tsp kosher salt
3 ¼ cups unbleached whole-wheat flour
About 2 cups unbleached all-purpose flour mixed with 1 ½ cups whole wheat flour
1. Dissolve yeast in ½ cup warm water. Stir in 1 tsp honey & let stand until foamy, 5 to 10 minutes.
2. Stir in the remaining water, oil, salt & whole-wheat flour. With a wooden spoon, beat in enough whole-wheat/all-purpose flour mixture, ½ cup at a time, to make workable dough.
3. Place on a lightly floured surface & knead until smooth and elastic, 10 to 15 minutes. (Lightly oiling your hands before kneading makes whole-wheat dough more manageable.) Knead in raisins if using.
4. Place in a large greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise in warm, draft-free place until almost double in bulk, about 1.5 hours. (I boil a cup of water in the microwave, take that out, and then place the bowl with the dough into the microwave and close the door - it’s warm & humid there and helps the dough rise).
5. Punch down the dough and divide in half or thirds. Shape into rounds, spirals, or crowns and place on greased baking sheets (I cover the sheets with parchment or wax paper). Cover loosely and let rise until double in bulk, about 1 hour.
6. Preheat oven to 375 degrees.
8. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35-45 minutes. Transfer to wire racks & let cool.
From Gil Marks’ “The World of Jewish Entertaining”
Makes 2 large or 3 medium pizzas
2 (1/4-ounces) packages active dry yeast or 1 1-ounce cake fresh yeast
2 ¼ cups warm water (should feel hot to the touch - I usually boil some water, take about ¾ of a cup and then add some room-temp water)
1/3 to ½ cup honey (this is for the halah, omitted for the pizza, so use less flour... I'm thinking 1/2 tsp brown sugar will do good)
¼ cup vegetable oil
1 Tbsp table salt or 4 ½ tsp kosher salt
3 ¼ cups unbleached whole-wheat flour
About 2 cups unbleached all-purpose flour mixed with 1 ½ cups whole wheat flour
1. Dissolve yeast in ½ cup warm water. Stir in 1 tsp honey & let stand until foamy, 5 to 10 minutes.
2. Stir in the remaining water, oil, salt & whole-wheat flour. With a wooden spoon, beat in enough whole-wheat/all-purpose flour mixture, ½ cup at a time, to make workable dough.
3. Place on a lightly floured surface & knead until smooth and elastic, 10 to 15 minutes. (Lightly oiling your hands before kneading makes whole-wheat dough more manageable.) Knead in raisins if using.
4. Place in a large greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise in warm, draft-free place until almost double in bulk, about 1.5 hours. (I boil a cup of water in the microwave, take that out, and then place the bowl with the dough into the microwave and close the door - it’s warm & humid there and helps the dough rise).
5. Punch down the dough and divide in half or thirds. Shape into rounds, spirals, or crowns and place on greased baking sheets (I cover the sheets with parchment or wax paper). Cover loosely and let rise until double in bulk, about 1 hour.
6. Preheat oven to 375 degrees.
8. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35-45 minutes. Transfer to wire racks & let cool.