Maple Whole-Wheat Pizza Dough
Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
Ingredients
- 1 tbs maple syrup
- ¾ cup water, at 100 to 110ºF
- 1 tbs active dry yeast
- ½ cup whole-wheat flour
- 1 ¾ cups all-purpose flour
- 1 ¼ cup set aside
- ½ tsp salt
- 1 tbs olive oil
- Cornmeal for pan
Instructions
- In a large bowl add the maple syrup, water and yeast. Mix slightly until dissolved and let stand for 5 minutes to let the yeast develop.
- In another bowl combine the whole-wheat flour, all-purpose flour (less ¼ cup) and salt. Sift together with a fork.
- When the yeast is ready add the olive oil and the larger amount of flour, and mix until well blended and dough begins to form.
- Place on clean counter and knead dough, adding the ¼ cup flour a little at a time until combined. The dough should be firm and able to form a ball. Place the dough back in the bowl and let rise for 45 minute
- Roll out dough and place on pizza pan or stone. For a slightly crisper crust, sprinkle the pizza pan or stone slightly with cornmeal. Follow baking directions in specific pizza recipes.