Masa de pizza integral

Ingredientes

• 4 1/2 cups whole wheat flour
• 2 tsp sea salt ((finely ground))
• 1/2 tsp dry active yeast
• 1/4 cup olive oil
• 1 3/4 cups cold water* ((if proofing 24 hours, see notes below))

Preparación

1. 1

   --- Directions: ---

2. 2

   knead pizza dough: In the bowl of a stand mixer combine the flour, salt, and yeast. Add in the olive oil and water and knead the dough for 5 minutes over medium-high speed. (The dough will start off sticky and then turn into a soft dough.)

3. 3

   Divide dough into 3 equal, 12 oz balls.

4. 4

   proofing dough: Grease the tops with olive oil and place them into lightly greased storage bags. Twist-Tie the bags and keep them stored in the fridge for up to 5 days.

5. 5

   --- How To Bake Pizza Crust: ---

6. 6

   prepping dough for baking: Remove the pizza dough from the fridge for at least 20 minutes before baking. Meanwhile, preheat the oven to 450°F during this time.

7. 7

   form crust: Place dough onto a cornmeal-dusted surface. Press a border around the edge of the dough to make a crust.

8. 8

   stretch dough: Indent the center with your fingers and stretch the dough out to a 12-inch circle.

9. 9

   brush with olive oil and Italian herbs: Brush olive oil over the crust and edges. Sprinkle pizza seasoning over the top.

10. 10

    top with tomato sauce: Top with 3 Tablespoons of tomato sauce.

11. 11

    top with cheese: Then 2 cups of cheese, and 1 tsp of dried parsley.

12. 12

    Bake for 8 minutes until the edges are browned and the cheese melts.

13. 13

    Slice and cut into 8 wedges.