Today is pizza–primarily the process of making the dough. I really like this recipe, and even though it takes quite awhile, it makes dough for three pizzas, so I can freeze two for a much faster result on other days.

But everyone here thinks it’s worth the extra effort.

Pizza

Dough:
1 3/4 cups warm water
2 tsp yeast
1/4 cup potato flour
2 tsp salt
3 tbsp olive oil
1 tbsp honey
2 cups whole wheat flour
2 to 4 cups bread flour
corn meal

Pizza:
Pizza sauce
Shredded Parmesan cheese
Sliced provolone cheese
Shredded Mozzarella cheese
olives
mushrooms organic turkey sausage
red peppers
onion


Proof the yeast in the warm water. Add the honey, olive oil. Add the potato flour, salt, and 2 cups of whole wheat flour. Mix together and allow the dough to rest for 30 minutes.

After 30 minutes, using a dough hook, add the bread flour until you have a soft dough.

Place the dough in an oiled bowl. Cover with plastic wrap, then place in a warm space for about an hour.

After the dough has risen for about an hour, divide it into three pieces. Roll out the dough you are going to use immediately into the desired size. Sprinkle a piece of parchment paper (approximately the size of the dough) with corn meal. Place the dough on the parchment paper, and then allow to rise for another 45 to 90 minutes.

Dough that is going to be frozen should be rolled into discs and placed into the freezer. (Discs thaw faster than balls o’ dough.)

When the dough is almost done rising, place pizza stone (if you have one) into the oven and preheat the oven to 475 F. You should preheat the oven at least 15 minutes.

Add pizza toppings.

Using a cookie sheet or peel, slide the parchment paper and dough from the counter to the pizza stone. Bake 11 to 13 minutes.

Allow the pizza to rest for few minutes. Slice and eat!

Adapted from A Passion for Baking by Marcy Goldman