Recipe - Pizza Crust (Shulman)

1 teaspoon Active dry yeast
1 One half cup Lukewarm water
One half cup Fine semolina
One half cup Wholewheat flour
1 teaspoon Salt
2 5/8 cup Unbleached white flour; plus
One half cup Unbleached white flour; for
kneading

Dissolve the yeast in the lukewarm water in a large bowl or in the bowl of
your electric mixer and let sit for 5 minutes, until the yeast begins to
bubble slightly. Stir in the semolina.

Kneading by hand: Mix together the wholewheat flour and salt and stir into
the yeast mixture. Fold in the unbleached white flour, cup at a time, until
the dough can be scraped out of the bowl in one piece. Add cup of the
unbleached flour to your kneading surface and knead, adding unbleached
white flour as needed for 10 minutes. The dough will be sticky at first but
will become very elastic.

Using an electric mixer: Combine the wholewheat flour, salt and the
unbleached white flour and add all at once to the bowl. Mix together with
the paddle, then change to the dough hook. Mix at low speed for 2 minutes,
then at medium speed for 8 to 10 minutes. If the dough seems very wet and
sticky, sprinkle in up to cup flour for kneading. Scrape out the dough onto
a lightly floured surface and knead for a minute or so by hand. Shape into
a ball.

Rinse out your bowl, dry, and brush lightly with olive oil. Place the dough
in the bowl, rounded side down first, then rounded side up. Cover with
plastic wrap and a kitchen towel and set in a warm place to rise for 2
hours or until the dough has doubled in size.

Preheat the oven, with a baking stone or baking tiles in it, to 500
degrees. Punch down the dough. Line a lightly oiled 14 or 15inch pizza
pan or roll the dough into a small round that will bake directly on a
stone. The dough should be rolled no thicker than 1/4inch.

If you are baking the pizza directly on a stone, transfer the dough to a
baking peel that has been lightly dusted with semolina or cornmeal. Top
with the garnishes of your choice and either gently slide from the peel
onto the hot baking stone or place pan on the top of the baking stone. Bake
for 15 minutes. Serve hot.

Advance preparation: The dough can be frozen, before or after being rolled
out. If you have rolled out the dough, do not thaw, but top and bake
directly.

Nutrition information for onesixth of crust: 198 calories, about 1.5 grams
fat, 368 milligrams sodium, 6 grams protein, 39 grams carbohydrate, 0
milligrams cholesterol.

From "Provencal Light," by Martha Rose Shulman (Bantam, 1994).

Recipes from "An evening in Provence," February 18, 1998, By ANN BURGER,
Post and Courier Food Editor, 1998Feb18
http://www.charleston.net/pub/entertain/food/hea0218.htm

Notes: The salt was adjusted: 2 tsp. were specified in the original.

Edited by Pat Hanneman (Kitpath) 98mar

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 24,
1998