Whole wheat pizza II.

Trying out another whole wheat pizza dough, this time using (naturally) white whole wheat flour. It came out nice and Z ate like half a pizza to herself. She only stopped because it was gonzales. This was a nice simple recipe because you just mix all the ingredients together, no premixing yeast and water for 10 minutes before etc. I’d make it again but the text I received the following day (I left the kitchen a floury disaster) said next time you want to make homemade pizza – DON’T. That was the cleaning crew talking not the customer.

Whole Wheat Pizza Dough

Makes 2, 12 inch pizzas.

a little over 2 c. (naturally white) whole wheat flour
1 pkg. dry active yeast (7 g.)
pinch of turbinado sugar, blended into a fine powder
2 t. baking powder
1 t. sea salt
1 T. cold pressed extra virgin olive oil
1 tube of polenta
7 oz. warm water, 110 degrees
choose your own sauce, cheese and toppings

Put all dry ingredients into a medium mixing bowl. Add all wet ingredients and mix well until dough forms but is still wet and sticky to touch but still pulls away from bowl. Put dough in large bowl sprayed with olive oil. Cover with towel in dark warm area and let rise for an hour.

Preheat pizza stone/oven to 500 degress (broil) for 30 minutes on a low rack.

After an hour, punch down dough and kneed on a well floured surface (adding flour as needed to make a nice pizza dough ball that won’t stick to the surface you are rolling it on. Cut into two equal pieces (makes two pizzas) rolling each into a 12 inch pie. Transfer rolled out dough to a peel that has flour and cornmeal on surface (helps it slide off peel onto stone).

Add olive oil, sauce, cheese, toppings and slide onto pizza stone using peel. Cook for a few minutes then start watching it. After 5 minutes it could burn in a matter of second. It’s done when it’s the crispiness that you like.

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