I am very fond of my pizza dough. Everyone who has ever eaten my pizza or calzones agrees. But it’s a serious pain in the ass and very time consuming, so I don’t make it very often. But since my introduction to Artisan Bread in 5 Minutes A Day and the fabulous concept that gluten will align itself, I have been wanting to apply the same methods to my own recipe. And hot dog! It works!
I am sorry to say that the pizza did not survive long enough to take a picture.
- 1 (.25 oz) package active dry yeast
- 1 Tbsp white sugar
- 1/3 cup honey
- 2.5 cups warm water (110 degrees F)
- 2 Tbsps olive oil
- 1 Tbsp salt
- 1 1/2 cup whole wheat flour
- 1/2 cup milled flax
- 4 cups bread flour
- In a large container (like a 5-6 quart tupperware container) dissolve the yeast, sugar, and honey in the water.
- Add the salt, flax, and whole wheat flour. Mix well.
- Add the bread flour. Mix well.
- Cover loosely with the lid and allow to rise for 2-3 hours.
- You can use some of the dough now or refrigerate it for up to two weeks.
- When you’re ready to use the dough, dust the top with flour and cut off however much you want (the recipe as listed makes enough dough for 3 large pizzas).
- Preheat the oven to 550 degrees (or 500 if that’s as high as your oven goes), and go ahead and pop the pizza stone in the oven.
- Roll the dough ball around itself (you’re creating what they call a gluten cloak in the book), tucking the ends underneath itself. Doesn’t matter if it’s perfect, as this won’t be the final shape anyway. (Cook’s note: If you’ve refrigerated the dough, allow it to rest for 20-30 minutes to take the chill off first).
- Flour a pizza peel and stretch and roll your dough into the preferred shape, using a dough scraper to loosen anything that sticks.
- Cover with your preferred toppings.
- Slide the pizza onto the stone (it may take several shakes of the peel).
- Bake for 8-10 minutes initially, adding up to another 9 minutes in 3 minute increments (depends on how thick your crust is as to how long it takes to cook).