Servings: Three - 10-14” pizzas
Total Time: 2 Hours
Pizza Dough Ingredients
3 ½ cups of all–purpose flour
½ cup of whole wheat flour
1 Tbsp. kosher or sea salt
3 Tbsp. extra-virgin olive oil
1 ½ cups of warm water (105- 115° F)
2 Tbsp. sugar
2 ¼ tsp. active dry yeast = (one ¼ oz. packet)
Preheat the oven using “TRU CONV” mode, 550° F, placing a pizza stone on a rack in the middle of the oven.
3 medium Roma tomatoes, sliced
2 4 oz. packages of goat cheese
2 garlic cloves crushed (optional)
Kalamata olives, pitted and sliced
Basil leaves, torn
1 Tbsp. extra-virgin olive oil
Pizza Dough Preparation
Combine the water, sugar and yeast. Proof the yeast until foamy, approximately 5 minutes (follow package instructions). Add the olive oil to yeast mixture.
Mix the flours and salt in bowl of a heavy-duty stand mixer fitted with a dough hook.
Add the yeast mixture to the flour mixture and knead on low speed for 10 minutes. Time will remain the same if kneading by hand. Dough will be elastic and slightly sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
On a floured work surface punch dough down and divide into three pieces & shape into balls. Lightly brush the dough balls with olive oil, cover completely with plastic wrap, and let rise another 45 minutes.
Place one of the balls of dough on a lightly floured work surface and flatten out by pressing it from the center out with fingers. Gently grab the near the edge and rotate around stretching as you turn. Transfer dough onto a pizza stone or baking sheet that has been dusted with corn meal.
Assemble pizza with goat cheese, olives, tomatoes and basil or garlic, sprinkle with salt and drizzle with olive oil in a spiral motion from the center of the pizza to the outer edges.
Bake on preheated stone or pan 8-10 minutes or until the edges are golden brown. Move pizza to a cutting board, slice and serve.