4 cup unbleached bread flour ¾ cup whole wheat flour ¼ cup rye flour (or cornmeal or additional whole wheat flour 1 ½ tablespoon honey 1 ½ teaspoon table salt (or 2 1/2 tsp. coarse kosher salt 1 ½ teaspoon instant yeast (also labeled bread-machine or fast-rising yeast) 2 tablespoon olive oil 2 cup water, at room temperature
All-Purpose Pizza Dough
5 cup unbleached bread flour 1 tablespoon sugar or honey 1 ½ teaspoon salt or 2 1/2 tsp. kosher salt 1 teaspoon fast-rising active dry yeast 2 tablespoon olive oil 1 ¾ cup plus 1 Tbsp. water, at room temperature Olive oil or nonstick cooking spray
Cheese Topped:
Prepare as above adding 1/2 cup of shredded mozzarella, Monterey Jack, cheddar, Swiss, Gouda, provolone, or Fontina cheese to each pizza. Or add 1/4 cup of crumbled feta, chevre or blue cheese to each pizza.Nutrition Analysis: 601 calories, 19 g protein, 80 g carb., 22 g total fat (6 g sat. fat), 20 mg cholesterol, 4 g fiber, 4% Vitamin A, 79% Vitamin C, 1011 mg sodium, 22% calcium, 23% iron
Meat Topped:
Add 1/4 cup sliced cooked chicken, turkey, salami, pepperoni, crisp-cooked bacon crumbles, Canadian bacon, ham or any type of cooked sausage to each pizza.Nutrition Analysis: 554 calories, 17 g protein, 79 g carb., 18 g total fat (3 g sat. fat), 16 mg cholesterol, 4 g fiber, 0% Vitamin A, 79% Vitamin C, 826 mg sodium, 3% calcium, 24% iron
Seafood Topped:
Marinate the seafood in Multipurpose Herb Oil (see recipe). Use 1/4 cup cooked shelled clams, scallops, shelled mussels, shrimp, calamari strips or strips of octopus to each pizza.Nutrition analysis: 547 calories, 14 g protein, 79 g carb., 18 g total fat (3 g sat. fat), 34 mg cholesterol, 4 g fiber, 1% Vitamin A, 79% Vitamin C, 911 mg sodium, 3% calcium, 23% iron
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Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze for up to 3 months. Thaw in refrigerator before using.
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If you do not have a baking stone, place a baking sheet upside down in oven.
***Parchment Paper Tips:
Not all parchment paper is safe at 500°F. Be sure to check your package directions.
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At this point, the dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label, and freeze up to 3 months. Thaw in refrigerator before using.
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As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking/baking spray, then prepare the pizza on the pape
Parchment Tip:
Closely watch pizzas that are layered on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.
