 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 1/2 | cups | wheat flour, wholewheat | 1 3/4 | packages | yeast, instant | 2/3 | tablespoon | salt | 3 | tablespoons | honey | 1/2 | fruit yields | orange juice | 3 | tablespoons | olive oil | 1 1/8 | cups (8 fl oz) | water, warm | 2 1/8 | cups, melted | low fat shredded cheddar cheese, extra-sharp | 3 3/4 | packages (8 oz) | ham (cured) | 1 1/3 | cups, melted | cheese, swiss |
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Steps
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Sequence
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Step
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| | 1 | 1) Combine all of the ingredients except ham and cheese, and allow to rest for 30 minutes; this gives the whole wheat flour a chance to absorb the liquid. | | 2 | Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough. | | 3 | Transfer the dough to a bowl, cover it, and let it rest at room temperature for 30 minutes. Refrigerate overnight, or for about 18 hours; a bit longer is fine. Handy schedule: Make pizza dough at 8 p.m., and refrigerate until 4 p.m. the next day. Shape, let rise for 2 hours, and bake at 6 p.m. | | 4 | Divide dough into 24 pieces. Roll/pat each piece into a 6-inch circle. Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. | | 5 | Prick a couple steam vents in the tops, and bake for 20 minutes at 375 degrees F. |
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