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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 3 teaspoons dry active yeast
- 1 teaspoon sugar
- 34 cup warm water (105 to 115 degrees)
- 1 12 cups all-purpose flour
- 1 12 cups whole wheat flour
- 1 teaspoon salt
- 12 cup warm water (105 to 115 degrees)
- 2 tablespoons olive oil
Method
- Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
- Turn dough out onto a lightly floured surface, and knead 5 minutes.
- Place in a bowl coated with cooking spray, turning to grease top.
- Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
- Punch dough down, and knead lightly 4 or 5 times.
- Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
- Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned.
- Cool crusts, and freeze in an airtight container up to 6 months.
