I got this great recipe from Beth a couple of years ago. It says for 2 pizzas and it will make two large thin pizzas or one large (cookie sheet size) thick crust pizza (plenty for a large family!).
4 c. white flour
2 c. whole wheat flour
2 Tbs. sugar
2 tsp. salt
1 Tbsp. yeast (about 1 2/3 packets)
Mix all ingredients in large bowl and add 2 c. very warm water, adding about 2 Tbs. of oil to water before mixing. Mix well but don't knead. Make into ball and let rise about 15 minutes in warm place. Divide, spread on greased pans and top with sauce and toppings of choice. Bake 15-20 minutes at 400*.
2 comments:
Lately I've been making this with 100% fresh ground whole wheat flour ( Prairie Gold ) and it is not heavy at all - so if you grind wheat, you might try it! I find store-bought whole wheat to be heavier. Also, I cut back to 1 tsp salt and add 1 tsp garlic powder and 2 tsp dried basil to the dough.
Oh - yummy!! We hope to buy a grain mill attachment for my kitchen aid sometime in January so I can switch over then. BTW, I still want your recipe for your chicken pot pie (I think you used rosemary in the biscuit dough?) that was so good. Every recipe I've tried just doesn't meet up with the one you made several years ago! Thanks, Beth - your recipes are always good!!!
-Faye
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