Yield: 1 Servings
|¼ cup||Water (+ 1 or 2 tbl. if the mixture looks dry & crumbly after the first 10 minutes of kneading)|
|2 tablespoons||Olive oil|
|3 tablespoons||Whole wheat flour|
|3 cups||Unbleached white flour|
(It sounds like that's what most of us have) Place all ingredients in machine, program for knead & first rise, dough, or manual, and press Start. Remove the dough from the machine and let it rest 10 minutes at room temperature.
Baking instructions: If you have a pizza stone or tiles, place them on the middle rack of the oven. Preheat oven to 450. Sprinkle a wooden pizza paddle or a heavy-duty cookie sheet with cornmeal. Divide dough in 2 pieces. Use your hads or a floured rolling pin to form 1 piece into a flat 10- to 12-inch disk. Add the toppings of your choice, and either slide the pizza onto the hot stone/tiles or slide the cookie sheet into the oven.
Bake 12-15 minutes, depending how thick you made the crust, or until pizza is cooked all the way through. (test the center with the point of a sharp knife.)
TIP: chilled pizza dough is easier to work with -- oil large bowl, place dough in bowl after finished in machine. Cover tightly with plastic wrap and refrigerate from 2 hrs-overnight. Punch dough down & proceed as above.
Variation: add 1 tsp. of a dried herb, e.g. oregano, thyme, basil with the ingredients.
The cookbook has a page full of unusual flavor combinations, including roquefort, bacon & red onions; potatoes, dijon and swiss cheese; tuna, capers, lemon juice, black olives & anchovies. Use your imagination, or pick up a copy of the book! (Note: I find the cookbook's layout difficult to read. Thankfully the recipes are worth the extra effort!) Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings <GourmetGreetings@...> on Mar 25, 1997