The dough has doubled in size, then you punch it down and kneed it, let sit for 10 minutes before baking it.Topped with the toppings, yum, then put it in the oven for 12 minutes, broil for 2 to brown crust
Whole Wheat Pizza Dough
Source: Culinary in the Desert, Adapted from Eating Well
1 cup all purpose flour
2 1/4 teaspoons instant yeast (One packet)
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a stand mixer, using the dough hook attachment, mix on low speed.
Combine warm water and oil in a measuring cup.
With the motor running on low speed, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour.
Mix until the dough forms a ball, then increase the speed to medium and mix for 1 minute to knead.
Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size.
Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes.
As made, this recipe makes about 1 pound of dough.
Preheat oven to 400 degrees.
Sprinkle a little cornmeal on a clean surface and roll out the dough, use your hands to stretch it out. Place on sprayed pizza pan and spread out to desired thinness and size.Pre-bake dough in oven for 3-4 minutes. Add desired toppings and bake until crust is golden brown and cheese is melted and bubbly, approximately 12 minutes or so.
White Tomato Pizza
Source: inspiration from Dovino's Pizza
Approx. 1/4-1/2 cup part skim ricotta cheese
2 cups 2 %
1/4 tsp. Garlic Powder
1/4 tsp. kosher salt
Parmesan cheese & chopped parsley or basil for serving
Preheat oven to 400 degrees. Pre-bake crust for 4-5 minutes. Spray crust with cooking spray and sprinkle with garlic powder. Top crust with ricotta, mozzarella and tomatoes, sprinkle with salt. Bake for approximately 10 minutes, then watching closely Broil for about 1-2 minutes until crust is golden brown and cheese is bubbly. Serve and top with parmesan cheese & parsley if desired.
Daniel said he'd eat it again, so that is the true test of it's good!