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| Figs Pizza Dough Yields: four 8–10-inch pizzas Ingredients ¼ cup whole-wheat flour 3½ cups all-purpose white flour, plus additional for rolling
2 teaspoons (1/4 ounce) fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1–2/3 cups lukewarm water
Directions Place the whole-wheat flour, white flour, fresh yeast, salt and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into four balls, about 7 ½ ounces each, and cover with a damp towel. Let them rise in a warm spot until they have doubled, about 2 hours. To roll the dough out, dab your fingers in flour and then place one ball at a time on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When it has doubled in width, use a floured rolling pin, and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle. Pick it up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Do not worry that the pizza is not round, you are looking for a 10 x 12-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch the edges back together. |
= Excellent