1. Add flours, honey, yeast and salt to the bowl of a food processor or electric mixer and process to combine. Add water and 2 tablespoons oil and continue to process until dough forms a ball. If dough is sticky, add more flour, 1 tablespoon at a time. If dough is too dry, add water, 1 tablespoon at a time.
2. Scrape the dough onto a lightly floured surface and knead until you have a smooth, elastic ball, about 5 minutes. (Kneading can also be done using an electric mixer with the bread hook in place.)
3. Form dough into a smooth ball and place in a large bowl greased with the remaining 2 teaspoons olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Cut risen dough in half. Knead each half briefly and then shape into a ball. Place the two balls on a lightly floured surface and cover loosely with a clean kitchen towel or plastic wrap. Let rest 1 hour at room temperature or in the refrigerator up to 24 hours. If refrigerated, let dough come to room temperature before continuing.
4. Use a rolling pin to roll out and your hands to stretch each ball into a circle 12-14 inches in diameter. If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.
Total Time: 20-25 minutes Makes: one 12-14-inch pizza
Preheat oven to 500 degrees and place rack as low as possible in oven. Lightly oil a 14-16-inch pizza pan or very large baking sheet and lay uncooked crust on top, rolling in edges to form a rim if desired. // In a 10-inch skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat, add 2 large cloves garlic, minced, and cook, stirring, 1 minute. Add 1 ½ cups canned whole peeled tomatoes, crushing them as they go into the pan, then packed ¼ cup torn basil leaves. Boil, stirring frequently, until a thick sauce forms, 5-7 minutes. // Spread a layer of sauce over rolled-out crust, top with packed ¼ cup torn basil leaves and 4 ounces fresh mozzarella, thinly sliced. (You may have leftover sauce.) Drizzle with 3 tablespoons extra-virgin olive oil. Sprinkle with ½ teaspoon oregano and season with salt and freshly ground black pepper. If you like, top with 3 tablespoons freshly grated Parmesan and/or red pepper flakes to taste. // Bake 10 minutes. Use a pizza peel or a large spatula and an oven mitt to transfer pizza from pan directly onto oven rack. Bake 2 minutes more, or until cheese is melted and crust is golden and done to your liking.
1. Onion, Garlic and Rosemary: Combine 2 large red onions sliced into very thin rings, 4 very thinly sliced garlic cloves, ½ cup olive oil, ¼ teaspoon salt, ½ teaspoon red pepper flakes and 3 tablespoons finely minced fresh rosemary leaves, and let marinate at least 1 hour. Top pizza and bake.
2. Vegetarian: Brush dough with olive oil or pesto, then top with slightly overlapping thin slices of eggplant, onion, tomato, mushrooms and mozzarella. Brush lightly with more oil or pesto. Season with salt and freshly ground black pepper. Bake.
3. Marinara: Brush dough lightly with tomato sauce, then sprinkle with rinsed and dried capers, halved and pitted black olives, and chopped anchovies. Season with salt and freshly ground black pepper. Bake.
4. Quattro Stagioni: Brush dough lightly with tomato sauce. Top with strips of prosciutto, sliced mushrooms tossed in olive oil, sliced marinated artichokes and halved and pitted black olives. Season with salt and freshly ground black pepper. Bake.
5. Mixed Peppers and Onions: Lightly sauté 4 bell peppers, sliced—mixed colors if possible—along with 2 sliced onions and 2 cloves sliced garlic in 3 tablespoons olive oil. Season with salt and freshly ground black pepper. Stir in mixed chopped fresh herbs (parsley, basil, oregano, thyme and/or chives) if desired. Spread over pizza dough. Bake. When hot from the oven, garnish with freshly grated Parmesan.
6. Fresh Sausage and Peppers: Follow instructions for Mixed Peppers and Onion
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 16 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 11.7mg||0 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 9.6g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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