We proudly present Whole Wheat Pizza Crust made from scratch by UKF Local-68's best all around baker! Fresh vegetables, roasted garlic, and soy-sage make for all around Italian-American delights; pizza, stromboli, calzone, etc... Italian-Americans have fought hard in the streets and northern factories of the United States. Two of the most famous Italian-American anarchists, Sacco and Vanzetti who were unjustly murdered by the Massachusetts state for being anarchists and immigrants, would be proud of these pies.
Whole Wheat Pizza crust:
1 1/4 C lukewarm water
1/2 tablespoon regular baking yeast
1/2 teaspoon organic cane sugar
3 1/4 C whole wheat pastry flour, or flour of your choice
1 tablespoon of extra-virgin olive oil
1/2 tablespoon salt
Combine water, yeast, and sugar. Let sit until frothy. Add 2 cups of flour, oil, and salt and stir well. Add remaining flour and knead for five minutes or so. Place dough in oiled bowl, cover, and let rest for one hour in a warm place. Punch down the dough and divide into two balls for 12" pizzas, or four for smaller pies.
Roll out your dough on a well-floured (we used cornmeal) surface, creating a rim to surround your toppings while baking.
Transfer to a greased baking sheet, add your toppings, and bake for approximately eight to ten minutes at 450F.
Mmm, pizza!
Local-68's creations:
tomato sauce, spinach, mushrooms, roasted garlic*, tomato, soysage, red pepper flakes, oregano.
tomato sauce, vegan mozzarella, onions, tomato, soysage, oregano.
tomato sauce, onion, mushrooms, tomato, spinach, soysage, vegan parmesan, red pepper flakes.
an accidental calzone. tomato sauce, vegan mozzarella, soysage, green peppers, roasted garlic*, tomato.
*To roast garlic, remove as much of the papery skin as possible from without peeling an entire head or two (depending on how much you want) of fresh garlic. Place in the oven at 350F for 30 minutes. Once cool enough to handle, remove the roasted bulbs from the garlic peel. Voila! Delicious roasted garlic.
