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~-Pour the water into a large mixing bowl, stir in the yeast, and set aside for 5 minutes to dissolve. Now beat in 1 1/2 cups unbleached flour, the whole wheat, and the cornmeal. Beat vigorously with a wooden spoon (or use your KitchenAid) for 1 minute, cover the bowl with plastic wrap, and set aside in a warm spot for 10 minutes. --After 10 minutes, stir in the salt and oil, add the remaining flour 1/2 cup at a time until you have a soft kneadable dough. Turn the dough out onto a floured surface and knead vigorously for about 8 minutes, using sprinkles of flour to prevent sticking. You should have a SOFT, SMOOTH, ELASTIC dough. (Or use your dough hook). --Place in a lightly oiled bowl and turn to coat the surface. Cover with plastic wrap and rise until doubled, about 1 hour. --Dough is ready to use as you desire. You can use half now, place other half, lightly oiled, in a plastic bag, store in fridge or even freeze. TO MAKE PIZZA Preheat oven to 450F. Prepare pan by lightly covering with oil. I dont roll out the dough. Instead, hold the ball of dough, and let it start to sag and stretch, forming a rough shape to correspond with the shape of your pan. Place in the pan and press and stretch it to the desired size. Have it a little thicker along the edge. --While the dough was rising in the bowl I was busy sauteing sliced onions, lots of garlic, a few jalepenos, some tiny eggplants called Bambino, and a small eggplant, sliced, in my wok, in 1 Tablespoon olive oil. The slim oriental eggplant cut in 1" slices would substitute for the Bambino. Summer squash or zuchs would be good, too. You want the vegs to be cooked and tender. Salt lightly. --After youve formed the dough, spread some tomato sauce, about 1/2 cup, on the pizza, staying away from the edge. Distribute sauted vegs, black or green olives, anchovies, and a peeled and seeded thinly sliced Roma-type tomato or 2 over the sauce. Place in middle rack of oven and bake15 minutes. --Remove from oven, sprinkle on a huge handful of shredded basil, grated Romano cheese, and shredded Mozzerella, and place on bottom rack of oven for 10 minutes. Now its ready. --The idea is to use your own choices of toppings. One thing Ive learned is to go light on the amount I load on. The whole thing bakes better, and tastes better when there arent too many tastes and textures all at once. Even if I use a pan, I place the pan on the pizza tile that I keep in my oven for the last 10 minutes. Recipe By : DDMmom From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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