Here’s the recipe for Saturday’s dinner (and today’s leftovers): Pizza!

2 tsp yeast
1 3/4 cup warm (100 F) water
3 tbsp olive oil
1 tbsp honey
1/4 cup potato flour
1/4 – 1/2 tsp kosher salt
2 cups whole wheat flour
3 to 4 cups bread flour
cornmeal, for dusting

475 F

Proof the yeast in the warm water. Add olive oil, honey, salt, potato flour, and wheat flour. Mix ingredients together with paddle of mixer, and then let dough slurry rest for ~30 minutes. Switch to dough hook, and add bread flour until you have a nice soft dough.

Place dough in a oiled bowl, cover with plastic wrap and allow to rise in a warm place for ~60 minutes.

Divide dough into two parts. Roll out each ball into a disc ~12 inches in diameter. Cover with plastic wrap and place out of the way while you prepare your toppings (~30 to 45 minute rise).

Pre-heat pizza stone in oven to 475 F for at least 15. Roll out dough to desired size. Get square of parchment square the size of your dough. Sprinkle parchment with cornmeal. Place rolled dough on cornmeal. Top with desired toppings. Use peel or flat cookie sheets without sides to transfer pizza (on parchment!) from counter to pizza stone. Bake ~ 15 minutes.

Slide pizza and parchment onto cookie sheet or other large flat device to remove from oven. Place second pizza in the oven. Allow pizza to rest for a few minutes before cutting.

Eat.

Don’t forget to pull second pizza out of oven.

NOTES:

Most times are approximate, depending upon how far you are into your book when the timer dings.

The parchment paper makes it really easy to move the pizza from counter to stone and back out of the oven; and between the parchment and the cornmeal, I’m now getting nice crisp crust on the bottom.

Alternately, for a thick crust, you can roll out to dough, to the correct size, rise ~30 minutes then carefully top so as not to disturb the dough (The book recommends allowing the made pizza to rise for 30 minutes. This seems foolhardy to me) then bake.

The dough can be refrigerated or frozen in a 6 inch disc before the second rise. But I usually just make two pizzas and then have one for leftovers.