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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Ingredients:
1 package dry yeast |
1 1/4 cups lukewarm water |
1 1/2 cups whole wheat flour |
2 cups all-purpose flour |
1 tablespoon olive oil |
1 tablespoon honey |
1/2 teaspoon salt |
grated mozzarella cheese |
grated parmesan cheese |
ricotta cheese |
sliced tomatoes |
sliced onions |
sliced mushrooms (chanterelles) |
roasted red bell peppers, peeled, seeded, sliced |
calamata olives, pitted and sliced |
japanese eggplant, sliced thin |
leeks, washed well, outer leaves trimmed, sliced into rings |
broccoli florets |
spinach leaves |
Directions:
1. Proof yeast in a measuring cup with lukewarm water.
2. In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
3. Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
4. On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
5. Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
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