Pizza Dough Twists

Few doughs are easier and faster than pizza dough. So, that's what I made the other day for these little pretties that accompanied our Easter pot roast meal.

I made the dough in the morning and popped it into the fridge after it had risen about 30 minutes. Then, I brought it to room temperature before rolling it out and cutting it into 1 inch strips. I twisted the strips and let them rise for about 30 minutes while the pizza stone preheated to 500 degrees for 30 minutes. I covered them in melted butter, salt and [half of them] with a garlic and basil topping. Baked on the preheated stone at 500 degrees for about 10-12 minutes. They turned out beautfully golden and crispy on the outside; soft and chewy (but fully cooked) on the inside. Yum!

Pizza Dough

1/4 cup whole wheat flour

1 1/4 cups all-purpose flour

2 1/4 tsp RapidRise Yeast

3/4 tsp salt

1/4 tsp sugar

1/3 cup hot water

2 tsp olive oil

Combine flours, yeast, salt and sugar in food processor and mix. Combine oil and hot tap water. Gradually add in water and oil while mixing. When it forms a ball, knead for 1 additional minute. Let rise for 10 - 20 minutes, covered with a piece of plastic that has been sprayed with olive oil or cooking spray.