recipe. All whole wheat flour was used in these photos and it was really good! Of course you can use white flour-- FYI in a previous batch using all white flour, I got more bubbles.
Each of the 6 balls of dough from this recipe makes a medium size pizza of 4 slices. I generally serve 1 pizza per person along with a side salad since the dough is thin and the toppings are light. Balsamic vinaigrette is a great choice for the salad.
Mix in a large bowl:
4.5 C (20.25 ounces) bread or all purpose flour (chilled)
1.75 tea salt
1 tea instant yeast
Now add liquids, mix with hands to combine.
1/4 C olive oil
1.75 C water, ice cold
Knead until it can form a ball. Split into 6 pieces and store in the fridge (individually wrapped) for at least overnight.
When ready, pull out of fridge, shape into a disc and let rest at room temp for 30-75 minutes.
Start preheating baking stone in oven, 500 F.
Roll dough out to 1/8 inch thickness with rolling pin on flour-dusted surface.
Spoon tomato/pasta sauce lightly.
Put toppings on. Cook for 5-7 min directly on baking stone.
thin tomato slices
thinly sliced mushrooms
kalamata olive halves
thin sliced red onion
Portobello mushroom (or cremini)
Goat cheese crumbles
Black olives (optional)