|Posted: 1/28/2013 4:14:35 PM|
That wasn't me ( I don't think) but here is the one I use. I make mine multigrain because we are trying to add more fiber, but more because we love the extra flavor. You can leave out the flax and sunflowers seeds, or you can add other grains or seeds. If you want to use some or all whole wheat flour, you should add some of the vital what gluten, a tsp/cup, I think, to keep the dough from being too heavy.
Multigrain Pizza Dough
This recipe is adapted from Heather Christoâ€™s Focaccia Bread with Cherries and Goat Cheese recipe. The original recipe, complete with her wonderful step by step photos can be seen on her website at http://www.heatherchristo.com/cooks/2011/07/18/focaccia-bread-with-cherries-and-goat-cheese/
I use one batch to make 3 very thin pizza crusts, each about 12X8. If you want to make fewer, thicker crusts, you may want to blind bake the crust for 5 to 8 minutes before adding sauce and toppings.
1 cup water (105-115 degrees)
1 packet yeast (1/4 oz)
2 2/3 cup flour
1 tsp Kosher salt
1 tsp sugar
5 Tbs Olive oil
2 Tbs fresh rosemary needles (or 1 Tbs dried Rosemary)
3 Tbs Sunflower seeds
3 TBS Flax Seeds
In a small bowl, combine the yeast with the warm water and let it â€œbloomâ€ which means get puffy and frothy with a few bubbles around the edges. This should take 10-15 minutes.
Place rosemary, sunflower seeds, and flax seeds in bowl of small food processor and pulse until broken up.
In the bowl of a standing mixer, fitted with a dough hook, combine the flour, salt, sugar, seeds, and rosemary.
Add the yeast to the mixer, and mix on low to incorporate.
With the mixer running, add in 3 Tbs of olive oil.
Mix on medium-high for a few minutes or until the dough comes together into a smooth ball.
You may have to press dough into bottom of mixer bowl, then fold over and do again in order to get all of the seeds incorporated into the dough.
In a large bowl, grease the dough and the bowl with the remaining 2 Tbs of olive oil.
Cover the bowl with a damp dish cloth and leave it to rise for at least an hour.
When the dough has risen, preheat the oven to 425 degrees.
Prepare a sheetpan with a silpat or with parchment. I use Silpats and fit my dough to the inside of the rectangle.
Stretch the dough into a rectangle.
Cover with toppings and bake for 12 to 15 minutes. Check bottom of crust for doneness. I lift the edge of the pizza with a spatula and make sure it is golden brown before removing from oven.