I've been trying to find the ulitmate full proof pizza recipe for years now and this comes as close as it gets. Wish I had an oven that was 800 degrees so I could really test it out. For now, 475 degrees F will have to do. I'm a big fan of anything wheat so incorporating a cup without effecting the texture was a huge moment for me! This recipe is actually adapted from Bobby Flay.
Along with pizza, I made a version of 'Surf and Turf' Lamb chops and Crab cakes, sides of fingerling potatoes, brussel sprouts, and creamed broccoli for my guests. Great way start to the Fall season!
Make sure to be on the look out for these vegetables and fruit which will be at their best; cavolo nero, dates, wild mushrooms, apples, pomegranate. How can anyone not love this time of year?!?! And yes football season too, GAME ON. Anyways, enjoy the recipe below!
Dough:
2 1/2 c bread flour (prefered, All purpose is fine)
1 to 1 1/2 cup wheat flour
1 t sugar
1 envelope instant dry yeast
2 t kosher salt
1 1/2 c water, 110 degrees F
2 t olive oil
1. Combine the bread flour, wheat flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and oil and beat until the dough forms into a ball. If the dough is sticky, add additional wheat flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
2. Grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
