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Honey Wheat Pizze Dough - Localvore Style |
| How local is this dish? |
Main Ingredients are local |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Grains |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Uses yeast (an approved Marco Polo Exception) and Olive Oil (use a wildcard) |
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Ingredients : |
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2t yeast disolved in 1 cup warm (not hot) water.
3C Whole Wheat Flour
2t salt
4T local Honey
2T Olive Oil |
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| How to Prepare : |
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| Dissolve 2 t. yeast in 1 cup of warm (not hot) water. Set aside for 5-10 minutes. (yeast is Marco Polo approved).
Put 3 cups whole wheat local flour in a separate bowl. Add 2 t. salt and mix. Make a well in middle and pour in yeast plus 3-4 T local honey and 2 T olive oil (wild card) or local butter.
Stir ingredients til combined. Then kneed on counter surface for 5 minutes. Make into a ball. Dough should be slightly tacky, not too sticky.
Lightly oil dough ball, seal bowl with towel or plastic wrap air tight. Let rise in warm place for 2 hours.
Divide dough and press into 2 or 4 pieces (depending on how big you want your pizzas). Either refrigerate and use later (wrapping air tight in plastic wrap) or place the new balls on a dish and allow them to rise another 2 hours. They should be smooth and puffy.
Make pizza! Form the dough into pizza shape, lifting the edges. Put on cookie sheet sprinkled with flour or corn meal to prevent sticking. Add toppings. (Homemade tomato sauce, veggies, corn, pesto, herbs, local cheese and meats, the possibilities are endless!)
If you are using a pizza stone, put in oven and preheat to 500 degrees for one hour. (You'll have to transfer pizza to pizza stone when ready to cook). (I've used a cookie sheet and preheated to 450 for 40 minutes with good results as well).
Cook pizza 10 minutes. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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