11/14/2024
✨🌾YEASTED PIZZA DOUGH USING FGF FLOUR🌾✨
Makes two 12 inch pizzas
*It helps if your kitchen is above 70°F*
There are many ways to make pizza! This is just one one of them using a hand rolling technique I learned in my early twenties working in a sweet lil pizza shop 💚
Dough:
1 and 1/2 cups (360ml) warm water (between 100-110°F)
1 Tablespoon active dry yeast (I use Red Star Brand)
2 Teaspoons (21g) honey or sugar
2 Tablespoons (30ml) extra virgin olive oil, plus extra for pan and brushing dough
2 teaspoon salt
3 and 1/2 cups (450g) whole wheat flour plus more for dusting
sprinkle of cornmeal for dusting pan
-Mix yeast and honey/sugar in water for 5 minutes, making sure it is foamy/bubbly
-Measure flour and add salt Add olive oil to yeast mixture -Mix until well combined and knead by hand or with a mixer fitted with a dough hook for 5-7 minutes
-Cover with a warm, damp towel and place in the oven with the light on for 90 minutes or until double in size
-Once proofed, punch the dough and turn out onto a lightly dusted with flour surface
-Form two dough balls and keep covered while they continue to rise for about 10 minutes
-Preheat oven to 475° F
-Grab one dough ball and start to roll it out gently, flipping it frequently and never letting it stick to the counter. Pause a few times for a few minutes at a time to allow the dough to soften and become more flexible.
-When the dough is about a 8-9” circle, brush the surface with olive oil and allow to sit while you roll out the other dough ball. -Sprinkle a pan with a light dusting of cornmeal
-Come back to your first dough ball - it should have risen a bit more - slip your hands under it and carefully stretch it out, rotating gently until the circle is 12”, placing it delicately on the pan with cornmeal then repeat with your second dough.
-Top with your favorites and bake for 15–20 minutes, keeping a close eye at the end.
MY TOPPINGS
Red sauce, spinach, mozzarella, diced peperoncini and garlic, capers, halved kalamata olives, pepperoni and oregano
Ricotta base, spinach, mozzarella, peperoncini, garlic, artichoke (chopped), feta, parm, and oregano (always!)