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April 26, 2009

theHusband and I love to make homemade pizza. After my bread-making success yesterday, pizza dough seemed an excellent follow up.


The dough:


I added some goat cheese (delish!)



Unfortunately, I discovered that tried-and-true recipes shouldn’t be modified. I’ve made this dough a zillion times and it’s always light and crispy. Today, I mixed more and let it rise longer (ala the delicious bread yesterday), and the pizza crust was well, heavy. Back to the tried-and-true next time!


This recipe is from my absolute favorite cookbook, Eat Shrink and Be Merry! I don’t think I’ve tried a recipe from it yet that I don’t love (and I’ve tried a lot!)


Whole-Wheat, Flax and Honey Pizza Dough

· 1 Cup all-purpose flour
· ½ Cup whole wheat flour
· 2 tbsp flax meal
· 1 envelope (8g or 2 ¼ tsp) quick rising yeast
· ½ tsp salt
· 2/3 cup very warm water
· 2 tsp olive oil
· 2 tsp honey
· Nonstick Cooking spray
· Cornmeal

In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.

Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.

When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes. 

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