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Steps
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Sequence
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Step
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| 1 | Mix all dry ingredients, including yeast if using instant dry yeast (if using active dry follow packet instuctions and add to dry ingredients seperately). |
| 2 | Add water (and yeast if proofing was needed !!Remember to subtract the water used from proofing yeast from amount of water used in recipe!!) |
| 3 | Mix in mixer with dough hook for appx 8 minutes or until dough is smooth. |
| 4 | Table the dough and cut into 6 equal portions (about 11 1/2 ounces apiece). |
| 5 | Make into dough balls and put into dough box. |
| 6 | Lightly spray with release (cooking spray - olive oil works great) |
| 7 | Cover and refrigerate for a minimum of 3 hours (best 1 to 3 days... but 3 hours will do. |
| 8 | Stretch dough out to 12" by hand tossing or using a rolling pin <-makes a nice thin crust |
| 9 | Sauce it, layer with veggies and meat, top with 4 ounces Mozzarella and 2 ounces Provolone cheese |
| 10 | Bake until cheese slightly browns and crust rises. Appx 7 minutes on a pizza stone (bottom shelf) at 550 degrees. |
| 11 | Cut and enjoy one of the best Whole grain pizza''s you will ever eat.
Can substitue sugar or honey for sugar substitue. I''m diabetic so short cuts are needed. |
| 12 | ** This recipe can be divided by 3 for a home 5 or 6 quart mixer. |
| 13 | ** Note to Diabetics **
One 12" pizza has 27g carbs (crust only) so you can be very generous with your toppings and still be able to eat a salad and some chicken wings. |
