Friday, October 1, 2010

Whole Wheat Pizza

Whole Wheat Pineapple and Ham

Whole Wheat Pepperoni Pizza

I used my new favorite whole wheat dough recipe here

This recipe makes 2 medium-largish pizzas.  Serves 6 hungry people.

Prepare dough, let rest for about an hour until double and no longer springs back.

An hour before baking, heat oven to it's very highest temperature.  My gas range goes to 550F.  Give it a good hour and be sure to have a baking stone near the bottom.

Divide dough in half and roll each half onto a piece of parchment paper.  This may take a bit of rolling and resting, no rush, have some red wine.  When ready, circles will be about 12-14 inches in diameter.  Medium thickness.

Prepare toppings.

When circles of dough are ready, brush with a bit of olive oil, Italian seasoning, cheese, toppings, cheese.  Trim off excess parchment paper.  This paper won't burn.  The parchment paper/pizza slides right off the peel and in and out of the oven.

Using a pizza peel, slide first pizza and parchment paper into screaming hot oven and bake for about 8 minutes or so.

When the first pizza is done, pull out onto metal rack (pull parchment out from underneath pizza) and let cool for a minute or two.

Let oven come back to high heat for 10 minutes.  Slide second pizza (on the parchment paper) into the oven and bake for 9 minutes.  Remove when ready and let rest on metal rack for a few minutes.  Slide off rack and slice.


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