Pizza Dough for 16" diameter

In winter add 2 tbsp. of water.

Author:Inspired by Moosewood Low-Fat, pg. 228
Yield:16-inch pizza


1 cups water, luke warm (105..115 °F)
1 tsp. sugar
1 tsp. salt
1 tsp. olive oil
2/3 cups rolled oats (72 g)
2/3 cups whole wheat flour (104 g)
1 2/3 cups unbleached white flour (320 g)
2 tsp. active dry baker's yeast


  1. Whirl the oats in a blender or food processor until they are the consistency of coarse flour.
  2. Combine the water, oil, salt and sugar in the bread maker tin. Add the oats, whole wheat flour and unbleached flour. Add the yeast.
  3. Use a bread machine to make the dough. Remove the dough from the machine after the first rising, about 40 minutes.
  4. Preheat the oven to 450 °F (220 °C), and prepare a 16" pizza pan with cooking spray.
  5. Punch down the dough, turn it out onto a lightly floured work space, and knead for about 1 minute. Using your hands or a rolling pin, stretch the dough into a large circle.
  6. Place the dough on the pizza pan and continue stretching it until it covers the pan.
  7. Using your fingers, make a slightly thicker edge of crust around the perimeter of the pan.
  8. Very lightly spray or oil the dough and allow it to rise in a warm place for 10 minutes.
  9. Evenly spread the topping of your choice on the dough, top with a grated feta.
  10. Bake for about 15 minutes, until the dough is golden brown and the cheese is melted.