Ingredients
- 8 oz water
- 1 1/2 tablespoons of granulated sugar
- 3/4 teaspoon yeast
- 6 oz bread flour
- 4 oz whole-wheat flour
- 1 teaspoon salt
- 1 tablespoons of vegetable oil
- 1/2 cup cornmeal for tossing dough
- 1/2 cup canned crushed tomato plants
- 1 1/2 cups reduced-fat mozzarella
- 1 cup tomato puree
- 2 teaspoon granulated sugar
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon garlic clove powder
- 1/8 teaspoon ground oregano
- 1/8 teaspoon dried tulsi
- 1/8 teaspoon dried marjoram
- pinch of grounf red pepper cayenne
- 2 teaspoon butter, melted
- 1 tablespoons of essential olive oil
- 1 tablespoons of grated Parmesean cheese
- 1/4 teaspoon dried parsley (crushed)
- 1/8 teaspoon garlic clove powder
- 1/8 teaspoon salt
Directions
Dissolve sugar and yeast in water.
Combine flours and salt inside a stand mixer utilizing a paddle or by hands inside a large bowl.
When yeast solution starts to foam, pour it in to the flour combined with the oil. For those who have an electrical mixer, make use of a dough hook to combine until all ingredients get together, after which continue kneading for five minutes. You may also combine the components by hands. Mix a couple of minutes utilizing a heavy spoon. Dough can be really loose at this time, but because the dough rests the entire wheat flour will gradually absorb moisture and also the dough will thicken. Put the dough right into a covered bowl inside your refrigerator for one to two days.
Result in the sauce by mixing the crushed tomato plants with tomato pure inside a blender. Blend on medium speed for thirty seconds. Combine tomato sauce along with other sauce ingredients in a tiny saucepan over medium heat. Once the mixture starts to bubble, reduce heat to low and simmer, covered, for half an hour, stirring from time to time. Remove from heat and awesome, then chill inside a covered container before you help make your pizza.
When you're prepared to make pizza, preheat a convection microwave to 450°F (or conventional oven to 475°F).
Make up the dough right into a ball on the well-floured surface. Sprinkle cornmeal on the clean flat working surface and start to extend the dough making use of your hands or roll it having a moving pin until it'll fit on the 14-inch pizza screen (or perhaps in a pizza pan). Lay the dough to the screen, and stretch it to create a perfect circle towards the fringe of the screen.
Spoon a skinny layer of sauce within the pizza dough departing in regards to a 1-inch margin in the edge. You'll use about 50 % from the sauce.
Sprinkle the shredded cheese evenly within the sauce. Don’t worry if some falls to the fringe of the dough.
Bake pizza for 7 to 9 minutes or until cheese and crust starts to brown.
As the pizza bakes, result in the garlic clove spread by mixing ingredients in a tiny bowl. Make use of your fingers to crush the dried parsley into smaller sized bits before stirring it in.
Once the pizza is completed, take it out of the oven and brush only the crust with garlic clove oil spread. Make use of a pizza wheel to chop pizza into 8 slices.
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