1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups Thunderbolt or Harvest High Fibre Flour
- In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes. Add the remaining flour and mix it with your hands.
- Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes. Form the dough into a ball and place it in a covered bowl at an ambient temperature of 70°F-85°F. Let it rest about 45 minutes to 1 hour. Push down the dough and make a 12″ to 14″ circle with your hands or a rolling pin, if you prefer. Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.
- Assembly & Baking
- Preheat your oven to 400°F. Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough. Place the pizza into the oven on the lowest rack, reduce your oven temperature to 375°F, and bake about 8 to 10 minutes, or, until the crust has browned and the toppings are bubbly.
Sauce Ingredients & Prep
Combine the following ingredients in a sauce pan and cook into a smooth sauce, on medium heat, stirring regularly. Then, refrigerate or cool to room temperature before applying to the pizza.
2 cans (14.5 oz.) whole peeled tomatoes
1 can (14.5 oz.) pizza sauce
1/4 teaspoon each of dried basil & dried oregano, crushed
1/4 teaspoon dried marjoram, crushed
½ teaspoon garlic salt
1/4 teaspoon Cayenne pepper
Cheese & Toppings:
2-3 cups shredded Mozzarella cheese
Your favorite toppings