Since I first posted my pizza dough recipe, I have changed it. It was not really a conscious decision, it was more about making it healthier. Also, I had read Jim Lahey's book and he espoused about the wonders of time in bread making and I tried it.
Minjenah's Pizza Dough
1.5 cups of warm water
1 T honey
1 T yeast
2 cups whole wheat flour
2 cups bread flour
2 T Kosher salt
1/4 cup Olive Oil
Mix the water, honey and yeast in a large bowl. Let the mixture get foamy. Add the next four ingredients in the order that I have listed. Mix to combine. I use a Dough Whisk
, but I am a gadget girl.
Then I leave it overnight. If it is summer, I let it rise in the fridge. In the winter, in a cold oven. Right before I bake it, I do a quick knead (less than a minute) in the bowl that it was proofing in. Then I roll it out, top it and bake it at 550 for about ten minutes.
This can make 2-6 pizzas depending on how thin I roll it out as well as how big the pan is. I use half sheet pans usually and on average I can make four pizzas and one little pizza for the kidlet who only likes cheese and sauce.
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