I believe I just found my ultimate pizza recipe. Inspired by my March 2012 Bon Appetit magazine, I decided to follow their pizza crust recipe. With a few changes, of course.
1 cup white flour
2 cups red (regular) whole wheat flour
4.5 cups hard white wheat flour (I purchased mine from azure standard)
4 tsps salt (it was a bit salty – I think I’ll do 3 next time)
1/2 tsp active dry yeast
Pour all ingredients in Kitchenaid bowl and blend. Add 2 cups of lukewarm water while slowly mixing. switch to dough hook, and add one more cup of warm water. Knead with hook for 3 minutes. Dough will be very wet and sticky.
Cover with plastic wrap and allow to rise until doubled, about 6 hours in a 78-degree kitchen with Houston humidity.
Add a handful of flour, punch down, and divide into 4 balls. Follow the rest of bon appetit’s recipe here.
I topped with mozzarella cheese, a bit of barilla spaghetti sauce, some canned diced tomatoes, frozen spinach, herbs de provence, and sprinkling of grated pecorino romano cheese. I tried it using a baking sheet and a pizza stone, and both turned out great! The second pizza was good too – I just added some sautéed peppers and onions in lieu of the spinach. As for dough balls 3 and 4, I turned one into a loaf of yummy herb bread (baked a 350 for about 35 minutes) and will probably try to make a calzone out of the other for lunch later this week.