Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 2 1/2 | cups | Whole Wheat Pastry Flour, Bobs Red Mill | 1 | tablespoon | sugar | 1 | teaspoon | salt | 1 | package | yeast, active dry | 3 | tablespoons | olive oil | 1 | cup (8 fl oz) | water | 2 | cups, shredded | mozzarella cheese | 3 | tablespoons | Tomato products, canned, diced | 20 | slices (1-3/8" dia x 1/8" thick) | peperoni |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | combine yeast, sugar, 1 cup of flour, salt in large bow. | 2 | Add warm water and mix together. | 3 | Stir in remaining flour slowly, until the dough is soft but not sticky | 4 | Knead until smooth | 5 | Let dough rest for 30 minutes before working with it. | 6 | Roll dough out (after at least 30 mins) in a rectangular shape, the size of a baking sheet. | 7 | Place douhg on sheet and let the sides to hang off | 8 | Place sauce inside the middle of the dough and add toppings accordingly | 9 | Cut the sides of the dough in 3/4" intervals but do not cut all the way up to the filling. | 10 | Fold each piece over is a Criss Cross pattern (XXXXX) |
|