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Whole-wheat crust – makes 6 - 12” crusts
5/20/2010
I cook all my pizzas in preheated cast iron skillets that have been dusted with cornmeal. I love cooking in cast iron because they’re heirlooms. "There is love in the pan" as I like to say. One of my pans was my grandmother’s that is well over 60 years old. My plan for that pan is to pass it on to my children. It’s important to pass on family values!
1 Tbsp honey
1 Tbsp dry active yeast
1 3/4 cup warm water
1/4 cup olive oil
1 tsp sea salt
1 Tbsp dried herbs, chopped (optional)
4 cups white whole-wheat flour (King Arthur)
In a large bowl, dissolve the honey in warm water. Sprinkle in the yeast and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture and mix in the flour until the dough comes together.
Transfer the dough to a floured counter top and knead until it becomes smooth, about 4-5 minutes. If any of the dough sticks to your hands, just rub them together with a little extra flour. The finished dough will be springy, elastic, and sticky, not just tacky. Place dough back in an oiled bowl, cover loosely with a towel, and put in a warm place until doubled in size.
Preheat the oven to 425 degrees F. Transfer the dough to a floured counter top and cut the dough into 6 equal pieces and mold each into a ball.
Gently press the dough ball into a disk and pull the dough out to 12 inches or so. Place the dough on a peel or the back of a sheet pan dusted with cornmeal. Add your toppings (less is more!) and slide the topped pizza onto the preheated baking pan or cast iron skillet. Bake until the crust is crisp and nicely colored. (12-15 minutes)
Tip –
• In your refrigerator place portioned dough balls in zippered snack bags for up to 3-4 days. Remove dough balls from the refrigerator to sit at room temperature for 1 hour before making.
• In your freezer place portioned dough balls in zippered freezer bags for up to 3 months. Transfer them to the refrigerator the day before and from the refrigerator to sit at room temperature for 1 hour before making.
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