Figs Pizza Dough

Serving Size : 0
Ingredients

for prepare Figs Pizza Dough

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	whole-wheat flour
3 1/2	cups	all-purpose flour - plus more
2	teaspoons	fresh yeast - (1/4 oz)
2	teaspoons	coarse salt
2	teaspoons	sugar
2	teaspoons	olive oil

In the bowl of an electric mixer fitted with the dough-hook attachment, place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into 4 balls, each about 7 1/2 ounces in weight. Line 2 baking sheets with parchment paper. Place 2 balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours. To roll out the dough, cover your fingers with flour, then place 1 ball on a generously floured work surface. Press down on the center of each ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin, like flatbread. The outer border should be slightly thicker than the center. Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a pizza peel or another flat, wide surface. Do not worry that the pizza is not round; the shape you want is a cross between an oval and a rectangle, 8 to 10 inches wide. If you get a hole in the dough, simply pinch the edges back together. Repeat with the remaining balls. Makes four 8- to 10-inch pizzas. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 pizzas"

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .