Thanks for the help... I'll get it right yet...
All my pies are or will be made with whole wheat dough. The recipe is as follows:
1 heaping tablespoon of yeast
1-1/4 cups lukewarm water
1-1/2 cups whole wheat bread flour
2 cups whole wheat flour
1 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
added the yeast to the lukewarm water and then the honey. Put flour and salt into a food processor and gave a few pulses to mix. When the yeast mixture was frothy, I added the oil and poured the wet ingredients in a stream through the gate of the food processor while it was running at low speed. When the dough formed a ball that was rolling around on top of the blade of the food processor, I took it out and kneaded it on the counter for 10 minutes. Let the dough rise for an hour, punched down and divided the dough into 4 pieces, formed into balls, sprayed with olive oil and put them onto an oiled plate and covered with cling wrap. Refrigerated overnight until ready to make the pizza, then allowed to set out at room temperature for an hour before shaping the pizza crust. I'll end up with 4 seven inch personal pizzas. Once the dough is formed and the toppings added, bake in a preheated 500 degree oven for 7-8 minutes, or until done to your liking.
Next up is Stickman's Classic-style Frutti di Mare Anchovy White Pizza. For this one, I crushed and minced a clove of garlic and stirred it into 2 tbsp of extra virgin olive oil with 2 tbsp of a grated cheese blend of romano, asiago and parmagiana. Brushed onto the dough, covered with shredded mozzarella, and added 2 anchovy filets cut into narrower strips, a heaping tablespoon of capers, 8 takanotsume peppers that had been soaked for 20 minutes in hot water to soften them, and dusted with chopped fresh parsley.
The crust puffed up nicely on this one and had a firm, chewy crust.
All my pies are or will be made with whole wheat dough. The recipe is as follows:
1 heaping tablespoon of yeast
1-1/4 cups lukewarm water
1-1/2 cups whole wheat bread flour
2 cups whole wheat flour
1 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
added the yeast to the lukewarm water and then the honey. Put flour and salt into a food processor and gave a few pulses to mix. When the yeast mixture was frothy, I added the oil and poured the wet ingredients in a stream through the gate of the food processor while it was running at low speed. When the dough formed a ball that was rolling around on top of the blade of the food processor, I took it out and kneaded it on the counter for 10 minutes. Let the dough rise for an hour, punched down and divided the dough into 4 pieces, formed into balls, sprayed with olive oil and put them onto an oiled plate and covered with cling wrap. Refrigerated overnight until ready to make the pizza, then allowed to set out at room temperature for an hour before shaping the pizza crust. I'll end up with 4 seven inch personal pizzas. Once the dough is formed and the toppings added, bake in a preheated 500 degree oven for 7-8 minutes, or until done to your liking.
Next up is Stickman's Classic-style Frutti di Mare Anchovy White Pizza. For this one, I crushed and minced a clove of garlic and stirred it into 2 tbsp of extra virgin olive oil with 2 tbsp of a grated cheese blend of romano, asiago and parmagiana. Brushed onto the dough, covered with shredded mozzarella, and added 2 anchovy filets cut into narrower strips, a heaping tablespoon of capers, 8 takanotsume peppers that had been soaked for 20 minutes in hot water to soften them, and dusted with chopped fresh parsley.
The crust puffed up nicely on this one and had a firm, chewy crust.
(some of us still read the words!!!) xo everyone! HAVE FUN!!!!
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