Adapted from Healthy Recipes from the Heart of our Homes
Phyllis & Shirley
Preheat pizza stone to 450 degrees.
In Kitchen Aid or Bosch with dough hook place:
2 1/2 cups whole wheat flour (freshly ground is best)
1 Tbsp SAF Instant Yeast
1 cup hot water
1 Tbsp dried oregano
1 Tbsp basil
1 Tbsp sugar
1/2 Tbsp salt
2 Tbsp oil
Mix until dough has pulled away from side of the bowl. Knead for 5-7 minutes. Roll out on cornmeal and parchment paper. Bake for about 3-5 minutes in oven. Remove from oven and add sauce and toppings. Transfer back to preheated stone in oven. Bake for additional 8 minutes. (I like really thin and crisp crust which is why I typically bake my rolled-out pizza dough for a few minutes before adding sauce and toppings. The original recipe just calls for baking the whole pizza for 8 minutes, no pre-baking of the dough.)
Phyllis & Shirley
Preheat pizza stone to 450 degrees.
In Kitchen Aid or Bosch with dough hook place:
2 1/2 cups whole wheat flour (freshly ground is best)
1 Tbsp SAF Instant Yeast
1 cup hot water
1 Tbsp dried oregano
1 Tbsp basil
1 Tbsp sugar
1/2 Tbsp salt
2 Tbsp oil
Mix until dough has pulled away from side of the bowl. Knead for 5-7 minutes. Roll out on cornmeal and parchment paper. Bake for about 3-5 minutes in oven. Remove from oven and add sauce and toppings. Transfer back to preheated stone in oven. Bake for additional 8 minutes. (I like really thin and crisp crust which is why I typically bake my rolled-out pizza dough for a few minutes before adding sauce and toppings. The original recipe just calls for baking the whole pizza for 8 minutes, no pre-baking of the dough.)
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