3. Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 5 minutes)
4. Add enough of remaining flour, 1 tablespoon (15 ml) at a time to prevent
dough from sticking to hands.
5. Place dough in a bowl coated with cooking spray,
turning dough to coat top.
6. Cover dough with a damp cloth and let rise in a warm place (85°F/30°C),
free from drafts, 1 hour or until doubled in size.
7. Punch dough down and divide in half.
8. On a light floured surface, roll out each half into a 12” (30 cm) circle.
9. Crimp edges of dough with fingers to form a rim.
10. Cover and let rise in a warm place (85°F/30°C), free from drafts
for 30 minutes.
11. Top with your favourite ingredients and follow the directions in the 'How
to Cook Pizza' section. Bake until cheese is bubbling and crust is golden
brown.
Yields: 2 - 12” (30 cm) pizza crusts
Whole Wheat Pizza Dough
1 tbsp. (15 ml)
Sugar
1-1/4 cups (310 ml) Warm water (110°F/45°C)
1 pkg.
Active dry yeast
1-1/4 cups (310 ml) All-purpose flour
2 cups (500 ml)
Whole wheat flour
1 tsp.
Salt
2 tbsp. (30 ml)
Olive oil
1. Dissolve sugar and yeast in water and allow to sit for approximately 5
minutes until foamy.
2. In a separate bowl, combine all-purpose and whole wheat flour
3. Remove 1/4 cup (60 ml) of the flour mixture and put aside.
4. Add salt to the 3 cups (750 ml) of flour
5. Pour the yeast mixture and oil over the flour/salt mixture
6. Stir until mixed then knead, gradually adding remaining flour mixture
6
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