Eat Like You Give A Damn by Michelle Schwegmann & Josh Hooten

Author:Michelle Schwegmann & Josh Hooten
Language: eng
Format: epub
Publisher: Book Publishing Co.
Published: 2015-03-16T16:00:00+00:00

MAKES ENOUGH FOR TWO 12-INCH ROUNDS OR 1 RECTANGULAR JELLY-ROLL PAN

1 cups warm water

2 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

2 cups white whole wheat flour

1 cup unbleached all-purpose flour

1 teaspoon salt

1 tablespoon olive oil

PUT THE WATER, yeast, and sugar in a measuring cup, stir to combine, and set aside for 5 minutes. It should get foamy. If it doesn’t foam, the yeast has expired, and you’ll have to start over with fresh yeast.

Put the whole wheat flour, all-purpose flour, and salt in a large bowl. Stir with a whisk to combine.

Stir the oil into the yeast mixture, then pour the yeast mixture into the flour. Mix with a large wooden spoon until all the flour is incorporated and a dough forms. Knead in the bowl for 1 to 2 minutes, forming a large ball.

Mist a separate large bowl with cooking spray and put the dough in it. Cover with a clean kitchen towel and let rest until doubled, about 1 hour. Punch down the dough and knead in the bowl for 30 seconds. Now, roll it out and make pizza!

Tip: This dough is best when used the same day it’s made, but it will keep in the fridge for a couple of days if it’s well wrapped in plastic or stored in an airtight container. Just be sure to let it come to room temperature before you try to roll it out.

Cornmeal Pizza Crust: Replace cup of the all-purpose flour with cup of yellow cornmeal.

Per serving (based on 8 servings): 184 calories, 6 g protein, 2 g fat (0.3 g sat), 35 g carbohydrates, 296 mg sodium, 11 mg calcium, 4 g fiber

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