Whole wheat pizza
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
next for the sauce
4 large ripe on the vine tomatos diced
2 cloves of garlic minced
1 tsb each of basil and oregano
1 small onion minced
1/4 cup red wine
1/2 small can tomatoe paste
2 tbsp olive oil
1/4 cup sugar or 2 whole peeled carrots
start in a big pot on medium high head with just the olive oil.
add onions and sautee for 2 min.
add garlic and sautee for 1 min.
next add the tomatoes and tomatoe paste.
once the tomato's start to break down add the rest of the ingredients.
if it gets to thick at any point just add alittle water.
your going to want to let this cook down for a good hour or so.
if you used carrots instead of sugar(to cut the acidity) remove them before you serve it.
no take the raw dough and roll it out onto a baking pan dusted with flour.
add as much sauce as you like then start thinking toppings.
any mixture of fresh veggies and meat will work great.
just remember all meat must be pre cooked before it goes on the pizza.
i use a mix of 1/4 cup of romano cheese with 1 cup of low fat mozzarella.
bake it at 450 for at least 10 min.
nutritional info for this kind of thing is tough because i dont know what your going to top it with, especially when your dealing with so many ingredients at such odd proportions. but i feel that this is the healthiest recipe for pizza i can come up with.