This recipe is a variation on the one that was offered through the LCBO’s Food and Drink magazine, back in the winter of 2008. We make pizza once a week now — I honestly can’t remember the last time we got delivery!
Yield: enough for 2 thin-crust 12-inch pizzas, so by all means, halve the recipe if you like.
2½ tsp (12 mL) instant dry yeast
2 cups (500 mL) bread (hard) flour or all-purpose flour, plus ¼ – ½ cup (60 – 125 mL) extra
1 cup (250 mL) whole wheat flour
¼ cup (60 mL) flax seed or meal (optional)
1 tsp (5 mL) salt
1¼ cups (300 mL) hot water
1 tbsp (15 mL) olive oil, plus extra for pan(s) and bowl
To make dough by hand: stir together in a large mixing bowl the 2 ½ tsp (12 mL) yeast, 1½ cups (375 mL) all-purpose or bread flour, 1 cup (250 mL) whole wheat flour and salt, then make a well in the centre. Set remaining flour aside for use in kneading. Add 1 cup (250 mL) water and olive oil. Stir until all the flour is incorporated into dough. If the dough seems too wet, add a bit of flour and if too dry, add a little more water, 1 tsp (5 mL) at a time. Once you have a ball that is moist but not sticky, turn out on floured surface. Knead 8 to 10 minutes using small amounts of the remaining flour as needed to keep the dough from sticking to your counter or table. Place the dough ball in an oiled bowl and flip over so dough is coated with oil. Cover and let rest for 30 to 60 minutes – while you prep your toppings – this is the first “rise” (the dough will pretty much double in volume).
Alternatively, if you have a heavy-duty mixer, fit it with the dough hook and mix all the ingredients together (including the full three cups of flour) on the lowest setting for approximately 5 – 7 minutes, or until you have achieved the desired consistency. In this case, you won’t have to kneed.
Preheat oven to 475°F (240°C). Pat out dough in oiled pans (or use parchment paper, instead). Spread with sauce or pesto, then sprinkle with your desired toppings. Let rise again, uncovered, for 10 to 20 minutes until dough has almost doubled in thickness.
Place pizza on lowest rack. Bake 5 to 10 minutes. Use a spatula to turn up one corner of the dough to check for browning. When nicely browned, move pizza to top rack for 5 to 8 minutes or until top is golden. Ovens with exposed heating elements brown crust fastest so watch carefully, then adjust baking times for future pizzas to suit your individual oven.
We find that the consistency of the dough changes slightly every time – this will depend on the climate where you are on any given day. So, just learn to identify the right consistency by touch and be prepared to fiddle a little bit. It’s totally worth learning the method!
~ One of Seven