I made pizza, a lot of pizza the other night. i made so much dough that i ended up freezing four pizza size portions of dough that proved their convenience later in the week with surprise pizza nights and/or lunches.
I found Jim Lahey’s dough recipe in Bonapetit and changed it up a bit to make it a little healthier. Instead of kneading, the dough rises and ferments overnight. (i made the dough the day before i planned on making pizzas.
Pizza Dough (for six pizzas!)
4 cups whole wheat flour
3 1/2 cups all purpose flour (substituing 1/2 cup cake flour for all purpose will give you a fluffier crust)
4 teaspoon salt
1/2 teaspoon dry active yeast
3 cups water
Mix dry ingredients, add water. Combine with hands and shape into a ball. Place in big clean bowl and cover with plastic wrap and let rise about 18-24 hours. The dough will have doubled in size.
Divide dough into 6 portions, forming each into a ball, let rest covered with towel or plastic wrap for an hour. dough is now ready to be formed into a ball and baked at 500 degrees in the oven for 8-10 minutes. (Do not over flour the bottom of your pizza, use cornmeal for a better taste.)
As for toppings, pizza one was homemade tomato sauce, fresh mozzarella cheese, fresh basil, sliced pepperoni and a drizzle of olive oil. pizza two was home made tomato sauce, fresh mozzarella, sliced mushrooms, shaved brussel sprout, artichoke hearts, red pepper flakes and parmesan cheese. i made one later in the week for lunch with artichoke hearts, tomato sauce, mozzarella and black olives that was also very good.