4 tsp vital wheat gluten ( Try- Bob's Red Mill Publix has it)
1 tsp sea salt
3 TBsp olive oil, divided
Instructions
In a large bowl, mix together honey and 1/3 water. Sprinkle in
yeast and allow to proof, undisturbed ( do not stir or move bowl),
for 10 minutes or until yeast is foamy. Note- if yeast does not foam
it is dead and your dough will not rise
While yeast is proofing mix together 2 cups flour, Wheat gluten and
salt in another large bowl.
Once yeast is foamy, add remaining water and 2 tbsp oil to yeast
mixture. Pour in flour mixture and gently fold until combined.
mixture will form a very wet ball. Coat the bottom of another
large bowl with remaining oil ( Transfer dough to bowl, rolling
ball a bit to coat with oil. Cover bowl tightly with plastic wrap
and set aside to room temperature to rise for 1 hour. Dough
will be very soft and sticky.
Lightly dust counter with about 1/4 cup flour. Knead dough
four 1 minute form dough into a ball and place back into bowl.
Cover and set aside for 30 minutes. Transfer dough back to
floured surface adding more flour to prevent dough from
sticking if needed. cut dough in half to form 2 balls. lightly
knead each for 30 seconds and reform into balls. Dough is now
ready to be used. dough can be kept refrigerated for 24 hours
or frozen for up to 1 month.
Originally Submitted
2/10/2010
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