Recipe: Homemade Pizza

Crust:

this will make 4 pizzas--I froze the leftover dough 

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

2 cups warm water (105 degrees to 115 degrees)

4 to 4 1/2 cups unbleached all-purpose flour, plus more for dusting

1 cup whole wheat flour

2 teaspoons fine sea salt

Extra-virgin olive oil, for bowl

Directions:

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself.  Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume. Press it with your finger to see if it's done; an indent should remain.

Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.

Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured baking sheet. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.

Toppings:

Top it off with pizza sauce, or pureed tomatoes.

Italian mix cheese.

sliced pieces of Prosciutto

Bake at 350 degrees for 16 min.  (times may vary)

Remove pizza and add avocado and arugula tossed in balsamic vinegar.  

So yummy!

Enjoy!

(recipe via here)