I got this recipe from Debbie King. Anything that goes over well with 10 kids, enough to make an appearance on the table each week, immediately is ok in my book. I modified it a bit, because I seem to be utterly incapable of following a recipe as its written ... We have this pizza at least once a week, usually on Friday Pizza and Movie Night, but it also doubles really, really well and we have it often when company with kids comes over. Involve the whole family, and get ready for a fun, tasty, and healthy night!
by Brea, modified from Debbie King
makes one extra-large pizza, or two medium pizzas
4 c white whole wheat flour
4 t yeast
1 1/2 t gluten*
2 T brown sugar
1 t salt
1 3/4 c warm water
garlic, basil, oregano, parsley, Parmesan cheese, and/or whatever pizza-y flavors you like**
sauce, cheese, and toppings
Preheat oven to its lowest setting, usually 170 or 150. Toss everything in your mixer with your dough hook attachment, and start mixing. When the dough starts to pull in the flour, but there's still some left at the bottom of the bowl, start adding the olive oil one T at a time, until it's all incorporated and slightly sticky, but can still be kneaded with the dough hook without making a huge mess. Knead in the bowl with the hook for a few more minutes, then take off the bowl and drizzle more olive oil on the dough, turning to coat. Cover with a dish towel, and put it in the warm oven for about 20 minutes.
Let it rise, then take it out, turn your oven to 400 (if you have a convection, turn on that function), dump the dough on the counter, knead two or three times, and start rolling it out. When the dough starts to stick, start tossing small handfuls of cornmeal on the dough and counter to keep it from sticking and tearing. Slide it onto your pizza pan, fold the crust at the edges should you be so inclined, and poke the bottom all over with a fork so it doesn't have huge air bubbles when you pre-bake it. Please trust me on this step.
Put it back in your oven at 400 until the crust just starts to change color, and isn't doughy anymore. Take it out, top with anything you like to use***, and put it back in the oven until the cheese is melted and bubbly. (Start out using less cheese than you think you're going to need.) Slice it and enjoy with a cold beer or glass of lemonade, and a fresh-picked green salad!
*If you don't have gluten available like SOME PEOPLE I KNOW WHO LIVE IN OHIO, you can reduce the whole-wheat flour by 1/2 c, and add 1/2 c bread flour.
**I usually add, in an ever-so-precise manner, a few shakes of garlic powder and several shakes of basil. I like to keep it simple.
***Some topping suggestions: green pepper, red peppers, roasted red peppers, banana peppers (are we starting to see a pepper-obsessed trend at Brea's house?), pineapples, pepperoni, portabella mushrooms, sliced grilled chicken, black olives, fresh sliced tomatoes, sun-dried tomatoes, fresh basil, spinach, bell peppers, bacon, ham, anchovies, peanut butter ... whatever you like. That's the great thing about homemade pizza ... it's full of endless possibilities!