This dough has become a delicious compromise. It stays relatively soft and chewy like he likes, but the flavor is so good I'm loving it too! Sure I'll still use a regular recipe and make it super thin and crusty. But on a night I only feel like making one large pizza for us to share, this recipe is my new go to one.
Pumpkin Pizza Crust (don't worry you don't taste the pumpkin)
recipe by ::steph chows::
1 cup pumpkin puree
2 1/4 teaspoons yeast(1 packet)
2 tsp barley malt syrup
1 cup warm water
2-1/2 cups whole wheat flour
1 cup bread flour
pinch of sea salt
In a small bowl stir together warm water barley malt and yeast. Let sit until foamy/milky – about 5 minutes.
In a large bowl combine the flours and salt.
Stir pumpkin puree into yeast mixture. Then pour into the center of the flour mixture.
Mix with a spatula, then switch to kneading with your hands.
Lightly oil a clean large bowl and let your dough rise in a wamr place covered with a towel for 2 hours.
Once dough has risen, divide into two balls and roll out and top with your favorite things.
Bake at 400 for about 20 minutes or until done.
How do you like your pizza crust?
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