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12 Best Foods Cookbook by Dana Jacobi

Using pastry flour, not bread flour, produces a pizza crust that is both crisp and tender.
Makes  6 pizza crusts


    • 1/2 teaspoon sugar
    • 1 (1/4-ounce) package active dry yeast
    • 2½ cups unbleached all-purpose flour
    • 1 cup whole wheat pastry flour
    • 2 teaspoons salt
    • 1 tablespoon extra-virgin olive oil


1. Dissolve the sugar in 1 cup warm water (110°F). Sprinkle on the yeast and set aside until foamy, 10 minutes.

2. Combine 2 cups of the all-purpose flour, the whole wheat flour, and salt in a large bowl. Pour in the yeast mixture and the oil. Mix with a fork to form a shaggy dough. Sprinkle some of the remaining flour on a work surface and turn the dough out onto it. Knead, adding just a little flour as needed, until the dough is smooth and elastic, about 8 minutes.

3. Lightly coat a bowl with cooking spray. Form the dough into a disk, and turn it in the bowl to lightly coat it with the oil. Cover with a dish towel and set in a warm place until the dough has doubled in bulk, 45 to 60 minutes.

4. Punch down the dough and turn it onto a lightly floured work surface. Cut it into 6 pieces. Wrap the pieces in plastic wrap and set aside. Roll out 1 piece of the dough into a circle, 8" in diameter and 1/4" thick. Place it on a foil-covered baking sheet coated with cooking spray and spray the top of the dough. Cover it with a dish towel and roll out the remaining dough, 1 piece at a time. Let the covered dough rise 15 minutes before adding a topping.

Per crust:
274 calories, 3 g fat, 0 g saturated fat, 9 g protein, 53 g carbohydrates, 4 g fiber


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