0 Picture
Ingredients
- 3 3/4 cups (15 ounces) white whole wheat flour
- 1 TBSP plus 1 1/2 TSP instant yeast
- 1 1/2 cups (12 ounces) cool water
- 1 TBSP Honey
- 1 TBSP Olive Oil
- 2 TSP salt
- 1 TBSP dried oregano
- 1 TBSP dried basil
- 1/2 TSP cayenne pepper
Details
Servings 8
Preparation
Step 1
Measure 2 cups of the flour into a medium mixing bowl, and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.
Stir in the olive oil, salt, herbs and cayenne, and then add the remaining 1 3/4 cups flour. Turn the dough out on to a very lightly floured surface and kneed for about 5 min until it is shiny and elastic but still quite soft (I use my Kitchen aid mixer). Resist the temptation to keep adding flour - this should be softer than bread dough. Return the dough to the bowl, cover, and let it rise till double in bulk about 1 1/2 hours.
Turn the dough on to a lighter covered surface and divide in 1/2, lightly form each half into a loose round, cover and let the halves rest for 20 minutes.
Baking Temperature: 425 F
Baking Time: 20 to 22 minutes
Place your baking stone on the
bottom rack of your oven and preheat the oven and stone to 375. Use a well floured rolling pin to roll out 1/2 the dough on a lightly floured surface into a 12" round or a 10 x 12 rectangular. Place the dough on a pizza pan / baking sheet or a piece of parchment paper. Repeat with the 2nd piece of dough.
Roll the edges of the dough up to make a rim. Prick each piece all over with a fork, bake the crusts on the stone for 10 min each. After the 2nd piece comes out, increase the temperature to 425. Top the pizza and put in the oven to bake for 10 - 12 minutes.
Review this recipe