Ingredients
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dough
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1 1/2 teaspoons dried yeast
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1 cup lukewarm water (maybe more or less)
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2 tablespoons olive oil, one for dough, one for rising/pizza pan
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2 cups (250 grams) all purpose flour (maybe more or less)
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1 1/4 cup (190 grams) whole wheat flour
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1/2 tablespoon kosher salt
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topping
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1/2-3/4 cup tomato pasatta, or your favorite jarred tomato sauce
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1 cup mozzarella cheese, grated
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1/4 teaspoon salt
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olive oil, to taste
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garnish: fresh basil, chopped or whole
Directions
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1
Done
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Dissolve the yeast into the water, let rest for about 10 minutes, then add the olive oil. |
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2
Done
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Into a large bowl, combine the flour and mix well, I like to use a whisk. |
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3
Done
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In another large bowl, add the 1/2 the flour mixture, and 1/2 the yeast/water. Begin mixing with a spoon, adding more flour and 1 tablespoon water at a time until you have a smooth elastic ball of dough. |
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4
Done
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Adding the flour and liquid over time makes dough easier to work, and gives you more control. You may not use all the flour. If you need more liquid, sprinkle about a teaspoon of plain water over the dough. Or more flour, add a sprinkle at a time. |
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5
Done
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Once you have an elastic dough begin to knead, using the palm of your hand, pushing away from you, turning 90 degrees, and pushing away, keep repeating for 10 minutes. |
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6
Done
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Pat into a round shape, and place in a large bowl that has been greased with olive oil. Cover bowl with plastic wrap, then tea towel, and place in warm location. |
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7
Done
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Let dough rise for about 3 hours until it has double in size. |
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8
Done
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When ready to bake, preheat oven to 450F(230C). A pizza stone works best and should be in oven when you begin to preheat. |
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9
Done
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Stretch dough out to desired shape, either round or rectangular. I usually make mine rectangular because I use a baking sheet pan. |
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10
Done
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Prepare pan with olive oil, spreading a little all over- you can use a pastry brush, or omit oil and use cornmeal, place dough on pan, add desired topping and bake. |
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11
Done
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tomato and mozzarella.Add about 1/2-3/4 cup of tomato passata onto dough, just a thin layer and spread around- I use the back of a spoon. Sprinkle with a tiny bit of salt (1/4 teaspoon), mozzarella cheese and place in oven. |
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12
Done
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Cook for 15-20 minutes until cheese it melted and crust looks completely cooked. |
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13
Done
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Sprinkle with olive oil, maybe some fresh basil and serve immediately. |
