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Doreen's Pizza
a Bread like Focaccia dough, using a variety of
different flours
It will take about 6 hours or so for the dough to rise
TWICE. (Cheese and Sauce not included in print out)

FLOUR INGREDIENTS:
2 heaping Tablespoons Vital Wheat Gluten
2 Cups All Purpose Flour
1/2 Cup Bread Flour
1/2 Cup 00 Flour
1/4 Cup Cornmeal
1/4 Cup Semolina
1 tsp Ground Fennel (optional)
2 1/2 Tablespoons Sugar
1 Tablespoon Salt

LIQUID INGREDIENTS:
2 Eggs, lightly beaten
4 Tablespoons Butter, melted
1/2 Cup WHOLE Milk

YEAST INGREDIENTS:
1 envelope Yeast (or 2 envelopes for a really thick bread
dough)
2 tsp Sugar
2 tsp Honey
metal bowl or glass container that is oven safe
1/4 Cup warm Water
1/2 Cup HOT water

PIZZA SAUCES & CHEESE:
It's better for this recipe to use just a simple Pizza sauce, but
if you want you can use diced up/drained canned Plum
Tomatoes. You'll need about 1 1/2 Cups or more of sauce
PER pizza
You'll want to use about 12 to 16 ounces of Cheese per pizza
.
MISC INGREDIENTS:
Spray Oil, Parchment Paper, pizza, pie or cookie sheets,
rolling pin, extra flour, bread crumbs

DIRECTIONS:
Add yeast, sugar and honey to 1/4 Cup warm/hot water, stir
till mixed in, and let it set for 5 min. Pour in 1/2 Cup Hot
Water, stir and put in warm oven (not turned on though) for
about 5 minutes or more until it more than doubles in size.
In a Kitchen Aid bowl, add the FLOUR INGREDIENTS, mix
together with fork then attach the dough hook, blend in
YEAST INGREDIENTS.
Then add the LIQUID INGREDIENTS and mix for at least 7 to
9 minutes.
The dough will start to form and not stick to the side of the
bowl. If it is too sticky,add a bit more flour. If it is too dry, add
a bit more warm water. Form 2 to 3 pizza balls and transfer to
a bowl that has been sprayed with oil, spray a bit more oil
over the dough, cover with saran wrap and let it rise up till it
doubles (about 2 to 3 hours). Punch down. Let it rise again
till it doubles again. At this point you can then make your
pizza's, or refrigerate dough for no more than 3 days,
allowing it to come to room temperature and rise up a bit
before rolling out.
On a lightly floured surface, smooth out pizza dough balls
with your fingers first, then roll out to about 1/2 in thick.
Transfer to pizza/cookie sheet, or work into a cake or pie pan.
Top with Pizza sauce and cheeses (such as Swiss,
Mozzarella, Provolone etc,)
Bake 375*F for a good 20 minutes or until cheese melts. Let
it rest before slicing.

NOTE: To prevent the dough from sticking, either sprinkle
some Bread crumbs or Corn meal on the pan before
putting the dough onto it, OR, put parchment paper on pan
before putting the dough onto it.

It is also good to partially FREEZE the prepared pizza
before baking, as it will allow time for the dough to
bake before the cheese melts. You can freeze the
prepared Pizza for 30 minutes or so. Partially freezing
the cheese will prevent the cheese from burning while
the crust is still baking.

TIP: Try adding some drained defrosted frozen chopped
spinach to the dough mixture (you may have to add a bit
more flour if it's too sticky). Then simply top with crushed up
whole plum canned tomatoes and some grated Parmesan
cheese and bake in pie pans.
TIP:
Do not refrigerate more than
3 days, always bring back up
to room temperature before
rolling out.
After 3 days, the yeast will
begin to disintegrate and
ferment too much, leaving
your dough with gaping holes
that means your yeast is OLD.
   
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