Becca used a birthday gift to present 8221 with a Pizza Pi oven from Solo.
You could use about 25% whole wheat.
This made 6 pizzas - one + leftover for six of us (2 kids).
| 450-580 g (4.5 cups) | All-Purpose Flour |
| 14 g (1 Tbs.) | Sugar |
| 9 g (1 tsp.) | Salt |
| 20 g (2 Tbs.) | Instant Yeast |
| 26 g (2 Tbs.) | Olive Oil |
| 430 g (2 cups) | Warm Water |
Preparation
In a bowl, combine flour, sugar, salt, and yeast.
Slowly add water and oil to the mixture, and combine by hand or with a mixer.
Once there are no dry spots or clumps, knead the dough on a floured surface until smooth and until the dough passes the ‘windowpane test.’
Place the dough in a tightly covered container and let it rest for 30 minutes or until the dough has doubled in size.
Separate the dough evenly into 6 balls weighing 200 grams each, and use immediately or store in airtight containers and refrigerate for up to 24 hours.
To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge.
To flatten with a rolling pin, first flour your workspace and your pin. Roll back and forth over your dough, and then turn the oval-shaped dough 90 degrees to flatten in the opposite direction. Repeat until your dough is evenly thin.
Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.
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