Ingredients
Ingredients for the dough:
2 cups + 2 Tbl warm water
2 Tbl whole wheat flour
6-7 cups whole wheat flour
1 packet (2 1/2 tea) dry yeast
1 Tbl sea salt
1 tea vital wheat gluten
10 Tbl (1 1/4 sticks )butter
Toppings/Fillings:
Crushed tomatoes ( about 14 oz. per pizza)
1 Lb Scarmozza cheese
1 Lb Provolone cheese
Grated pecorino Romano
Granulated garlic
Oregano
And whatever ’toppings’ (I call them
fillings) you want
Preparation
Mix water, 2 tablespoons whole wheat flour, yeast, & wheat gluten together. Stir & let sit aside for 10 minutes. In a mixing bowl using a dough hook add your yeast mix & your remaining ingredients together. Knead 10 minutes, adding flour or water if necessary to create a dough that is tacky & stretchy in texture. Cover & let rise until doubled in size, about an hour. Punch down your dough & repeat the rise a second time. Separate your dough into 5 equal parts. Roll out each dough, rub with 1 tablespoon of butter, fold your dough & knead slightly, then roll out & butter with 1 more tablespoon of butter. Cover & rise in your refrigerator for an hour. Take your dough out of the refrigerator, heat your oven at 450 degrees, & butter an iron skillet or deep walled pan. Press your dough into your pan, pull the sides up nearly to the edge. Add scarmozza & provolone cheese (about 2 pounds for 5 pizzas), fillings (Italian sausage, green peppers, onions, et cetera), & cover with crushed tomatoes (about 14 oz.). Sprinkle oregano, granulated garlic, & pecorino Romano cheese. Bake for 25 minutes. Remove pan from oven & cool about 3-5 minutes, then slide pizza pie out of your pan using a spatula. Cut & enjoy!
