Tin Foil Soldier

White Whole Wheat Pizza Dough Recipe - 101 Cookbooks

I started out with the recipe from 101 Cookbooks and modified it so I think it is easier to make, and makes a bigger pizza

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt ( I use kosher)
1 teaspoon instant yeast
some tablespoons of oregano, parsley, garlic, pepper, etc
1/4 cup olive oil
1 3/4 cups water, cold

Mix all the dry ingredients, including spices.

Put 1 3/4 cup cold water into a measuring cup. Now fill to the 2 cup line with olive oil.

Mix the wet in with the dry with a wooden spoon, its gonna take a while if you don’t have a bread hook or a stand mixer.
Don't use a regular hand held mixer, it will break the gears, trust me.

Keep at it for a while, and when it just seems like you can’t mix it anymore with the spoon, wet your clean hands and work the rest of the dry flour into the main glob. Keep mixing, folding it over and such until it seems uniform.

Separate into 3 sections, not the 6 that she suggests. lightly coat each ball with olive oil, and put into separate plastic seal-able bags. Refrigerate at least over night, a few days or a week seems to be fine.

When you want to make a pizza, get the dough bag out an hour before you want to use it. I like to sit it on the stove top if someone has been cooking, because it warms it up nicely; sitting it in the server rack on-top of Balthasar, the tinfoilsoldier server, also works well.

Preheat the oven and the pizza stone for about 10 minutes at 325-350 ish.

Right before you start with the dough, up the temp to 400. Flour up a nice big wooden cutting board (cause who has a peal, honestly) and your hands. Grab the now room temperature dough and shape it into a ball again (i like to flatten it out when i get it out of the fridge so it warms up quicker) Do your dough stretchy thing, however you want and make it big so it will fit on your pizza stone. Flour it enough so it doesn’t stick to the cutting board, but not so much that it dries out and rips.

Top with some sauce, I like leftover spaghetti sauce, with the ground beef, then get the block of mozzarella and shred about 8oz to cover the pizza. Add fresh ground pepper, garlic, whatever you like and then make sure the pizza will slide around on the board.

Open the oven and slide your creation from the makeshift peal to the pizza stone. Once again up the temp to 450 and bake about 12-13 minutes.

Pizza!

The best part about this pizza is the hard part (the dough) is done in advance, so get out a bag before you start a night of drinking, and all you have to do is make the pizza for a cheap snack.