Pie

This recipe delivers a robust, whole wheat dough that strikes the perfect balance between elasticity and heartiness. Ideal for Mediterranean-style flatbreads or savory pies, the combination of white and whole wheat flours creates a tender yet substantial crust. The natural sweetness from the sugar helps activate the yeast, ensuring a reliable rise, while the olive oil adds richness and a subtle flavor depth. This dough is incredibly versatile; it can be shaped into individual personal pizzas, a large family-style pie, or rolled thin for crispy flatbreads. It&# 226;ÂÂs a fantastic base for any number of toppings, making it a wonderful centerpiece for casual dinners or potlucks. Simple to prepare with pantry staples, this dough requires patience for rising but rewards you with a delicious, homemade texture that store-bought alternatives simply cannot match.

Cuisine: Mediterranean

Courses: Desserts

Difficulty: Intermediate

Servings: 3

Calories: 646.1

Dietary: Vegan, Vegetarian

Description

This recipe delivers a robust, whole wheat dough that strikes the perfect balance between elasticity and heartiness. Ideal for Mediterranean-style flatbreads or savory pies, the combination of white and whole wheat flours creates a tender yet substantial crust. The natural sweetness from the sugar helps activate the yeast, ensuring a reliable rise, while the olive oil adds richness and a subtle flavor depth. This dough is incredibly versatile; it can be shaped into individual personal pizzas, a large family-style pie, or rolled thin for crispy flatbreads. It&# 226;ÂÂs a fantastic base for any number of toppings, making it a wonderful centerpiece for casual dinners or potlucks. Simple to prepare with pantry staples, this dough requires patience for rising but rewards you with a delicious, homemade texture that store-bought alternatives simply cannot match.

Ingredients

1 Tbs. sugar
1/4 cups warm water (110 - 115 degrees)
1 Pack (1/4 ounce) dry yeast
1/4 cups white flour
2 Cups whole wheat flour
1 teaspoons Salt
1/4 cups Olive oil

Directions

1
Dissolve sugar in warm water and add yeast.
2
Stir gently until dissolved and let stand until the yeast foams slightly, about 5 minutes.
3
Combine 3 cups of the flour and salt in a large bowl.
4
Pour in the yeast mixture and olive oil.
5
Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky.
6
Continue kneading until the dough is smooth and elastic, about 10-15 minutes by hand.
7
Shape dough into a ball and place in an oiled bowl, turning the dough to coat it with the oil.
8
Let rise until doubled in bulk, 45 minutes to 1-1/2 hours, depending on the yeast and temperature.
9
Punch down the dough and shape into 1 or 2 pieces.
10
Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin crust.
11
For a lighter crust, let the dough sit for a half hour after shaping before adding toppings.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 646.1kcal

% Daily Value *
Total Fat 18.2g28%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 4882.7mg204%
Total Carbohydrate 109.1g37%
Dietary Fiber 12.7g51%
Sugars 4.4g
Protein 18.1g37%

* 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

This recipe yields enough dough for one large (16-inch) pizza or two small (12-inch) pizzas.

Ensure water temperature is between 110-115 degrees F to activate the yeast without killing it.

If the dough feels too dry during kneading, add water one teaspoon at a time. If too sticky, add flour sparingly.

Store leftover dough in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Keywords: dough, whole wheat, yeast, flatbread, pizza crust, savory pie, kneading, rising, homemade, olive oil, flour, vegan, mediterranean, baking, crust, bread, simple, staple, yeast activated, elastic

Read it online: https://www.chefs-mate.com/recipe/pie-48/