Bob's Oven Stone Pizza
Why I Love This Recipe
I've tried half a dozen times to do up a high rising whole wheat bread/pizza but was ever successful. I broke down and did one with all white flour and it was delicious, more so than anything out of a delivery car and maybe as good as in a good Italian restaurant.
Ingredients You'll Need
1 pkg Fleishmans Active yeast 1/4 oz
3 cups Gold Medal All Purpose Flour
1 Tbs honey
1 tsp salt
2 Tbs olive oil
1 cup warm water
1 8 oz can of Hunts Tomato Sauce
Black olives, stems and pieces mushrooms, artichoke hearts, to taste
3 or 4 handfulls of shredded mozzarella cheese
Directions
mix honey into warm water in a big bowl
add yeast and let set 10 minutes
add oil and salt, wisking all together
add 1 cup flour to get everything mixed well
add final 2 cups flour, mix with spoon and then use hands, add either flour or little water to get right adhesion
turn out onto floured surface and kneed for 3 to 5 minutes
let rise double in an oiled bowl for an hour, punch down
let rise double again one or more hours and punch down
preheat oven with pizza stone to 550 degrees
roll out as wide as you can on your pizza peel
put down a havy dusting of corn meal under dough on the peel and roll out again to limits
spoon cover the top of the dough with tomato sauce
add a bed of shreeded mozzarella
add your toppings
slide (or otherwise manhandle) the dough off the peel onto the oven stone
bake for 8 minutes
remove and let cool for 3 minutes
cut and serve on peel
