200g or 1 1/2 cups white flour (bread flour for a crisper crust, AP for a chewier crust)
75g or 1/2 cup wheat flour (you can use all white if you’d like)
30ml or 2 Tbs olive oil
6g or 1 tsp salt
8g or 2 tsp honey
Dough – Directions
Proof yeast in warm water with honey for 10 minutes. Add olive oil.
Combine flour and salt, then mix in wet ingredients and combine into a loose dough.
Knead on a floured surface for 10 minutes or until the dough passes the windowpane test.
Form into a ball and let rise in a lightly oiled bowl covered with a tea towel for 30 minutes.
Halve the dough and roll out onto a stone/lightly oiled pan. Note: if your pizza dough always springs back and won’t roll out – let it rest for 5 minutes and try again, repeat as needed. The gluten needs time to relax.
Pizza – Ingredients
Pizza Dough, rolled out
Enough olive oil to brush the crust’s face-up side
3 garlic cloves, minced
1 handful of good ricotta cheese (whey squeezed out)
1/2 lb. shredded brick cheese (we used “brick” an italian pizza cheese with a lot of flavor but mozzarella works well, too).
1 handful of chicken (shredded/sliced, baked/grilled)
1 handful of artichoke hearts
Big pinch of oregano, italian, or pizza seasoning
Pizza – Directions
Preheat oven to 500 (F).
Brush out enough olive oil to lightly over the dough.
Spread remaining ingredients evenly starting with garlic, then ricotta, chicken, artichokes, shredded cheese.
Pop pizza in the oven, turn oven down to 400 (F) and bake for 15 minutes.