Last week came the moment I’ve been anxiously anticipating for a while now: my obstetrician told me I’ve started gaining weight a little too quickly. My long walks and yoga are no match for the amount of dessert I’ve been eating and bread I’ve been baking, and I had to sit there feeling foolishly self-indulgent while she advised me to cut back on carbs and focus on lean protein and vegetables. Which I have been—I’ve just been following the fish and broccoli up with ice cream, cookies, or thick slabs of bread and butter.
At least it’s an exciting time of year to start ramping up vegetable consumption. I remembered Patricia Wells’s whole-wheat pizza crust and resolved to bring it back into the rotation, topped with whatever I bring home from the Greenmarket and can’t figure out how to use. This is a thin, delicate crust: it doesn’t do well with pools of tomato sauce and gobs of cheese but is a nice match for sautéed vegetables with just a sprinkling of cheese, or herbs, or tomato rounds, when those come along. Since my usual crust uses 3 or 4 cups of flour to make the same amount of pizza, I don't feel so bad about the cup and a half of flour called for here.
- Yield:two 12-inch pizzas
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose or bread flour
- 1 envelope (2.25 teaspoons) quick-rising yeast
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon sugar
- 2/3 cup lukewarm water
- 2 teaspoons extra-virgin olive oil
Put pizza stone on bottom rack. Preheat to 500°F.
Combine dry ingredients in food processor and pulse to mix. Combine water and oil in a measuring cup. With motor running, gradually add enough of the warm liquid until the mixture forms a ball. The dough should be soft. If it is dry, add 1-2 tablespoons more liquid and process to form a ball. If it is sticky, add 1 to 2 tablepoons of flour and process to form a ball.
Knead by hand for 1 minute. Cover with cloth and let rest for 10 minutes. (Or keep in an airtight container for 2-3 days; punch it down as it doubles or triples.) Divide the dough in half. Shape each piece into a ball. On a generously floured work surface, roll each portion of the dough into a 12 inch round.
Top and bake about 10 minutes.