Peggy’s Adapted “Hearth Bread Pizza” Recipe* One batch will make 3 thin, or 2 thick, 12-inch shells. (I make one 16-inch pizza.) • 1 ¾ (plus 2 tablespoons) cups warm water • 1 tablespoon sugar • 1 packet or tablespoon active dry yeast • (5 ½) cups whole grain sprouted wheat flour • ¼ cup olive oil • 1 tablespoon salt Preparing the dough: Pour the water into a mixing bowl and dissolve in it the sugar and the yeast. When the yeast is active, add your first cup of flour, then the oil and salt. Add another (4) cups of flour, mixing with a large spoon (Too much work. I use my Kitchenaid mixer). until the dough comes away from the sides of the bowl and holds together. Kneading: Sprinkle the last ½ cup of flour onto your kneading surface. Turn out the dough and knead until it begins to feel as if it really belongs together, adding only enough flour to keep it from sticking to the board or you. (Again, I let my Kitchenaid do most of the work). Let it rest while you clean the grease your bowl. Continue kneading the relaxed dough until it feels smooth and springy (I do this step by hand). Rising: (I use the Full Rise option. The recipe offers 3 options). Form the dough into a nice ball, place it in the greased bowl, turning it so the top is lightly greased also. Cover it and put it where it will be warm and cozy. Let this rise until it is doubled. Shaping the Dough: (The recipe offers several ways to do this). I punched down the dough and rolled it out to almost fit my 16” pan. I transferred the dough to my greased pizza pan and used my fingers to stretch it across the remainder of the pan. ©2009-2013 To Your Health Sprouted Flour Co. All Rights Reserved. – Recipe published on February 2013 Newsletter. Preheating
Posted on: Wed, 14 Aug 2013 04:10:14 +0000
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