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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Note: This crust accompanies Soppressata Pizza , Butternut Squash Pizza, and Margherita Pizza with Arugula. Prepare toppings first. Healthy bonus: 3.5 grams of fiber per crust, thanks to the whole-wheat flour Ingredients:
1 tbsp molasses |
1 package (1/4 oz) active dry yeast |
2 1/2 tbsp kosher salt |
2 1/2 tbsp olive oil |
1 1/4 cups whole-wheat pastry flour |
2 1/2 cups unbleached all-purpose flour |
vegetable-oil cooking spray |
Directions:
1. In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill. Top according to the recipes above.
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