This recipe yields a versatile, hearty dough crafted from a blend of white and whole wheat flours, activated with warm water and yeast. While titled “Pie,” this mixture is actually the foundation for rustic Mediterranean flatbreads or savory tart bases. The addition of olive oil ensures a tender yet chewy texture, while the whole wheat flour adds a nutty depth and wholesome character. It’s an excellent base for topping with roasted vegetables, cheeses, or fresh herbs. Ideal for casual weeknight dinners or sharing at potlucks, this dough is simple to prepare and offers a satisfying, homemade quality that elevates any meal.
Pie
Description
This recipe yields a versatile, hearty dough crafted from a blend of white and whole wheat flours, activated with warm water and yeast. While titled "Pie," this mixture is actually the foundation for rustic Mediterranean flatbreads or savory tart bases. The addition of olive oil ensures a tender yet chewy texture, while the whole wheat flour adds a nutty depth and wholesome character. It&# 226;ÂÂs an excellent base for topping with roasted vegetables, cheeses, or fresh herbs. Ideal for casual weeknight dinners or sharing at potlucks, this dough is simple to prepare and offers a satisfying, homemade quality that elevates any meal.Ingredients
Directions
-
Dissolve sugar in warm water and sprinkle yeast over the surface.
-
Stir gently until the yeast is fully dissolved.
-
Let the mixture stand for 5 minutes until it foams slightly, confirming the yeast is active.
-
In a large bowl, combine the white flour, whole wheat flour, and salt.
-
Pour the yeast mixture and olive oil into the flour mixture.
-
Mix until a shaggy dough forms, gradually adding more flour if the dough is too sticky.
-
Knead the dough by hand for 10-15 minutes until it becomes smooth and elastic.
-
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat the top with oil.
-
Cover the bowl and let the dough rise in a warm place for 45 minutes to 1.5 hours, or until doubled in size.
-
Punch down the dough to release air bubbles and divide it into 1 or 2 pieces as desired.
-
Shape the dough by hand or with a rolling pin into thin rounds or desired pie crust shapes.
-
Let the shaped dough rest for 30 minutes before adding toppings or baking for a lighter crust.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1565.6kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 4887.6mg204%
- Total Carbohydrate 305.2g102%
- Dietary Fiber 18.9g76%
- Sugars 26.4g
- Protein 41.1g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original text mentions making "two 12 inch pizzas." This dough is versatile and can be used for pizzas, flatbreads, or savory pies.
For a lighter crust, allow the shaped dough to rest for an additional 30 minutes before baking.
Ensure water temperature is around 110ðF (43ðC); water that is too hot will kill the yeast, while water that is too cool will not activate it properly.
Storage: Wrap unused dough tightly in plastic wrap and refrigerate for up to 24 hours before shaping and baking.
Ingredient Note: The last ingredient line in the source ("3 Cups of the flour...") appears to be a procedural instruction mistakenly listed as an ingredient. It has been incorporated into the directions.
