How to Make Wheat Dough:
1. In the bowl of a stand mixer equipped with a dough hook, combine the warm water, yeast, and honey. Cover and let sit for five minutes, or until the top is foamy. Use a large mixing bowl and a wooden spoon or rubber spatula to mix the dough in the next step if you don't have a stand mixer.
2. Add the flour, salt, and olive oil. Beat for three minutes at a low speed. Place the dough on a surface that has been lightly floured. It will feel a little tacky when you touch it. Knead the dough for 5 minutes with hands that have been lightly floured. Although the dough may be too heavy to knead with a mixer, you can certainly use the mixer on low speed if necessary. The dough should still feel a little bit soft after being kneaded. If it slowly bounces back after you poke it, your dough is ready to rise. If not, continue to knead.
1. Use the same large bowl you used for the dough to lightly grease with olive oil or non-stick spray. Turn the dough over in the bowl to coat all sides with oil. Use clean kitchen towels, aluminum foil, or plastic wrap to cover the bowl. The dough should rise for two hours at room temperature, or until it has doubled in size. Place the dough inside the oven, close the door, and turn off the oven. Your dough will rise in a warm environment like this. Close the oven door after about 30 minutes to seal in the rising dough and the air. Take it out of the oven as soon as it has doubled in size.)
2. Set the oven to 475°F (246°C). While you shape the pizza, allow it to heat for at least 15 to 20 minutes. Place the pizza stone in the oven to preheat as well if using one.)
3. Form the dough: Punch the dough down when it is ready to remove any air bubbles. You can make as much flatbread from the dough as you like. Using lightly floured hands or a rolling pin, gently flatten the dough into a disc on a work surface. Stretch and flatten the disc into a 12-inch circle with lightly floured hands after placing it on the pan that has been prepared. To form a lip around the edges, lift the dough's edge up. To create the rim, I simply pinch the edges together.
4. While you are making your pizza toppings, cover the dough lightly with plastic wrap or a clean kitchen towel and allow it to rest for a few minutes.
6. Bake the pizza on top: Olive oil should be lightly brushed all over the pizza crust to prevent the filling from becoming soggy. Push dents into the dough's surface with your fingers to stop it from bubbling.
7. Sprinkle pepperoni, mozzarella, and sauce on top. Italian herbs can add flavor.
8.15 to 16 minutes bake.
9. Serve the hot pizza right away by slicing it. Reheat leftover pizza as desired by storing it in the refrigerator covered tightly. Slices of baked pizza can be frozen for up to a month.
Ingredients For Wheat Dough:
- Warm water (38-43°C) 1 and 1/2 cups
- Active dry or instant yeast 1 Tablespoon
- Honey 1 Tablespoon
- Olive oil, plus extra for pan and brushing dough 2 Tablespoons
- Salt 1 teaspoon
- Whole wheat flour (spoon & leveled) 3 and 1/4 cups
- Flour to sprinkle
For Sauce And Topping:
- Tomatoes, peeled 2-3
- Tomato paste 3 tbsp
- Whole Leek, celery 1
- White pepper 1tsp
- Black pepper 1tsp
- Salt 1tbsp
- Chicken powder 1 tbsp
- Garlic 2-4 cloves
- Oregano 1tsp
- Pesto 1tbsp (if basil is available)
- Pepperoni slices 1 tin
- Mozzarella cheese, finely shredded 4 ounces
0 Comments