Featured at Farm to Fork Fondo - Hudson Valley & Vermont.
This recipe makes four 8-10” personal pizzas.
- 1 envelope active dried yeast
- 1 ½ cups warm water (100° F)
- 2 cups Colavita Fine Italian Flour (or all-purpose or bread flour)
- 2 cups whole wheat flour
- If you don’t want whole wheat dough, just continue using the all-purpose flour.
- 1 teaspoon salt
- Your choice of toppings from your local farmers' market. Be creative with vegetables, fruits & meats
- You can use a food processor or a stand mixer with a paddle attachment to mix your dough. But you can also do it by hand with a sturdy whisk.
- Store unused dough in a sealed container in the refrigerator for 2 days. For longer storage, freeze for up to a week.
- In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in 1 cup of the all-purpose flour. Cover and let stand for 30 minutes.
- Add the remaining ½ cup of warm water and salt. Slowly begin to mix in the remaining flours. When all of the flour is incorporated knead the dough until it is smooth. It may take about 10 minutes.
- Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour.
- After the hour, the dough should have doubled in size. Punch down the dough and divide into 4-5 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes.
- At this point, you can stretch out the dough balls into pizza rounds. Place the dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers.
- Always heat the oven to 500°F for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough. So don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet.
- The dough should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.
More great pizza ideas at Zazasperfectpie.com