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Ingredientes
- 1 1/2 c. Lukewarm water
- 1 1/4 ounce Pkg
- 3 1/4 c. Unbleached flour -- (about)
- 1/2 c. Whole wheat flour
- 1/3 c. Yellow cornmeal -- Stoneground pref
- 1 1/2 tsp Salt
- 2 Tbsp. Extra virgin olive oil Yeast -- 2 1/4 tsp.
Direcciones
- Pour the water into a large mixing bowl, stir in the yeast, and set aside for 5 min to dissolve. Now beat in 1 1/2 c. unbleached flour, the whole wheat, and the cornmeal. Beat vigorously with a wooden spoon (or possibly use your KitchenAid) for 1 minute, cover the bowl with plastic wrap, and set aside in a hot spot for 10 min. -After 10 min, stir in the salt and oil, add in the remaining flour 1/2 c. at a time till you have a soft kneadable dough. Turn the dough out onto a floured surface and knead vigorously for about 8 min, using sprinkles of flour to prevent sticking. You should have a SOFT, SMOOTH, ELASTIC dough. (Or possibly use your dough hook). -Place in a lightly oiled bowl and turn to coat the surface.
- Cover with plastic wrap and rise till 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 possibly even freeze.
- TO MAKE PIZZA
- Preheat oven to 450F. Prepare pan by lightly covering with oil. I do not 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 Tbsp. extra virgin olive oil. The slim oriental eggplant cut in 1" slices would substitute for the Bambino. Summer squash or possibly zuchs would be good, too. You want the vegs to be cooked and tender. Salt lightly. -After you've formed the dough, spread some tomato sauce, about 1/2 c., on the pizza, staying away from the edge. Distribute sauted vegs, black or possibly green olives, anchovies, and a peeled and seeded thinly sliced Roma-type tomato or possibly 2 over the sauce. Place in middle rack of oven and bake15 min. -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 min.
- Now it's ready. -The idea is to use your own choices of toppings. One thing I've learned is to go light on the amount I load on. The whole thing bakes better, and tastes better when there aren't too many tastes and textures all at once. Even if I use a pan, I place the pan on the pizza tile which I keep in my oven for the last 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 830g | |
| Calories 1682 | |
| Calories from Fat 43 | 3% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3514mg | 146% |
| Potassium 678mg | 19% |
| Total Carbs 353.55g | 94% |
| Dietary Fiber 18.3g | 61% |
| Sugars 1.34g | 1% |
| Protein 50.19g | 80% |
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