*This recipe makes about 1 pound of dough.
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 tsp honey
3/4 cup warm water - 105 to 115 degrees
1 tablespoon olive oil
Combine flours, yeast, salt, and honey in a food processor and pulse to mix. Combine warm water and oil in a measuring cup.
With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water -- if too sticky, add 1 to 2 tablespoons flour.
Process until the dough forms a ball, then process for 1 minute to knead.
Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about One hour, or until doubled in size. It's even better if you put in the fridge overnight. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes.
A note on instant yeast v. active dry yeast – the instant yeast you can add straight to the flour while the active drive you need to add to water first. If you’re doing active dry, and not instant, just dissolve the yeast in 1/4 cup warm water with the honey. Then add it with the remaining 1/2 cup warm water to the mixer with the flour etc.
While the dough is resting, roast some zucchini, squash, onion and red pepper, drizzled with olive oil, at 400 for about 25 minutes. After removing the veggies, if you're using a pizza stone, put the stone in the oven and preheat the stone to 500. The extra high temp will make the bottom crispy and the inside light and airy, like a real pizza oven does.
When the dough has doubled in size, roll out the dough into a round pizza pie, and if you're brave, try tossing it in the air like a real pizza chef. I attempted it and it's not actually as hard as it looks. I'm no pro though, don't get me wrong. Then either remove the pizza stone carefully and spread cornmeal all over it, and lay the pizza dough on the stone, or if you have a big pizza spatula, cover it with corn meal and lay the pizza dough on the spatula.
I made a reheated some frozen homemade basic tomato sauce then, spread it over my rolled out pizza dough.
Top with fresh mozzarella and the roasted veggies.
Stick it in the oven for about 12-14 minutes, or until cheese is melted and bubbly.
This stayed in about a minute longer than I would have liked, hence some darker areas, but it was actually perfectly crispy. Oh pizza night, how I love you.
