Whole grain plain pizza

I make pizza at least once a week and this is the first time I have made plain pizza. It will not be the last….. it is so good…….

I made sure the tomato sauce base is exceptional so the pizza tastes even better :-)

I normally mix organic marinara tomato sauce I get from Trader Joe’s and add some tomato paste to it so that the sauce is not too runny, I don’t like wet pizzas.

Anyhow, this one is a definite keeper that I will be making often. If you like pizza this one is a must try.

Enjoy!!

The rising of the dough takes about 1 hour and after rolling it out and placing in it the pizza stones another 30 minutes to rest.

It is pretty straight forward. The only thing you need is a little bit of time for the rising of the dough. I also use whole wheat pastry flour instead of just whole wheat flour and it always works really good.

I used two pizza stones I go from Pampered chef which work really good but you can use any other baking dish you have, that is what I used to do for my pizzas before I got these stones and the pizzas worked really good!!

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Whole grain plain pizza

Miryam's original recipe

Yield: 2 extra large pies

Cook Time: 2 hours

Ingredients:

Dough for two pies

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon unrefined sugar
1 3/4 cups lukewarm water
1/2 teaspoon gluten, you can omit it if you don't have it
4 1/4 cups whole wheat pastry flour
3/4 teaspoon celtic salt
2 teaspoons garlic powder
Dry spices such as oregano, basil and rosemary

Topping

1/2 cup tomato sauce, I normally do a mixture of tomato paste and marinara tomato sauce
4 cups shredded mozzarella cheese, more or less if you like, I normally do more
1 tablespoon oregano

Directions:

In a bowl mix the dough ingredients, and knead to make a smooth crust. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way, with my hands!!)

If the dough is to wet, just add a bit more oat flour.

Place the dough in a lightly oiled bowl. Cover it with plastic wrap, and let rise till very puffy, and doubled in size about 1 hour and 15 minutes.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out each piece to fit the pizza stone of choice or baking dish. Transfer the rolled dough onto the pizza stone and let the dough rest for 30 minutes or so.

Preheat oven to 425F. Place 1/4 cup of tomato sauce over each pie (more or less if you like) followed by the mozzarella. Sprinkle the oregano over the top and bake for 15-20 minutes.