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Title: Enriched Pizza Dough
Categories: Pizza, Dough
Yield: 1 Crust

1 1/2 ts Active dry yeast
3/4 c Water; warm
2 c All-purpose flour
1/4 c Soy flour
1 1/2 tb Sesame seeds; ground
1 ts Salt
1 pn Natural sugar
1 tb Olive oil;
- plus more for the bowl

The addition of soy flour and sesame seeds provides extra protein and
calcium in this pizza dough, along with a slightly nutty flavor. The
mixture is slightly coarser than that of Traditional Pizza Dough and
is ideal for some of the more nontraditional toppingss...

Place the yeast in a small bowl. Add 1/4 cup water and stir to
dissolve. Set aside for 5 to 10 minutes.

Food Processor Method:

Combine the flours, sesame seeds, salt, and sugar, pulsing to blend.
With the machine running, add the yeast mixture through the feed
tube, along with the olive oil and as much of the remaining 1/2 cup
water as necessary to make the dough hold together.

Hand Method:

Combine the flours, sesame seeds, salt, and sugar in a large bowl.
Stir in the yeast mixture, olive oil, and remaining 1/2 cup water
until combined.

Turn the dough out onto a lightly floured work surface and knead until
smooth and elastic, about 3 minutes. Transfer to a large oiled bowl.
Spread a small amount of oil on top of the dough, cover with plastic
wrap, and set aside in a warm place to rise until doubled in bulk,
about 1 hour.

Use immediately or store, tightly wrapped in plastic, for up to 8
hours in the refrigerator or for up to 4 weeks in the freezer.

Recipe by Vegan Planet by Robin Robertson

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