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Ingredientes
- 4 c. unbleached white flour Or possibly a mix of white and whole wheat
- 1/4 c. gluten flour
- 1/2 tsp salt
- 1/2 tsp grnd black pepper
- 1/4 c. oil
- 1 pkt yeast or possibly 1 Tbsp. bulk dry yeast
- 1 1/4 c. hot water Pesto sauce optional
Direcciones
- Mix the seasonings and oil with the hot water. Add in the flours and knead till as smooth dough results. Allow to rise for 30 min or possibly longer to relax before spreading in a large Chicago style pan or possibly 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor.
- For Pesto crust, add in 2-4 Tbsp. of pesto with the oil This makes a good dough in a bread machine on the dough setting.
- Drizzle or possibly brush a light coating of extra virgin olive oil over the crust. Add in the tomato sauce and toppings. Bake till just beginning to brown, and then add in the cheese(s). This will tend to make a less drippy sauce.
- Seasoned pepper, grnd chipotle pepper, or possibly crushed red pepper may be added to the dough instead of black pepper for a more spicy flavor.
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