Stir with a wooden spoon until the dough is evenly wet with no dry spots. Cover your container and allow to rise on the counter for 2 hours. The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer and it won’t hurt anything. Dough keeps for up to 2 weeks and yields 2 large pizza crusts.
1/2 t coarse kosher salt for the crust
Greek seasoning blend sprinkled for the crust
2 t Parmesan cheese
1/2 c tomato or pizza sauce of your choice
1 1/2 c mozzarella cheese (good pizza cheese)
4 cloves of fresh garlic, minced
or any other toppings of your choice! (fat free to keep this in E territory)
Preheat oven to 450º F with a pizza stone on the middle rack. While oven is heating, lay out a square of parchment paper and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to. Sprinkle on the crust area with Greek seasoning (or your favorite blend). Sprinkle your crust with a few pinches of kosher (this step is important!) or coarse ground salt and add some seasonings of your choice and Parmesan cheese shreds. Slide the paper and the dough onto the pizza stone, and bake for 10 min. You can make a salad or gather and prep toppings at this time. Remove crust and spread sauce. Add any “under cheese” toppings, like fresh garlic or mushrooms, etc Add cheese in one big mound in the center, and then just spread it to the edges. Top as desired. Return the whole deal to the oven for another 10 min until it’s browned and bubbly. Allow to cool slightly, and cut into 16 pieces.
Tagged: Sandwiches Wraps & Pizzas