Kitchen gadgets...... people seem to have a love/hate relationship with them. I LOVE my Kitchen Aid Mixer, Magic Bullet, Fagor Pressure Cooker, Stir Crazy Popcorn Maker, Presto Griddle, and Toastmaster Bread Machine.
The "dough cycle" is what keeps me plugging in my bread maker time after time. Since I'm continuously grinding wheat and spelt, homemade pizza dough is a must. I double the recipe and freeze the dough into Ziploc bags. Towards the end of a work week, I will thaw a pack of dough in my fridge and toss veggies, various cheeses, and leftover chicken/lunch meat onto the pizza that will not be used over the weekend.
This recipe has been doubled.....prepare once eat twice!
2 cups warm water
4 TBL Oil
2 TBL Sugar
2 tsp. Salt
2 cups Whole Wheat Flour
3 cups Spelt Flour
3 tsp. Quick Rise Yeast
1 Scoop of Dough Enhancer and Vital Wheat Gluten
Drizzle honey over ingredients
1. Place ingredients into bread maker in the order listed. Select the dough cycle and relax! Since I'm not big into measuring ingredients, I usually keep a close eye on it at first to make sure the consistency looks correct.
2. Divide the dough and freeze one or both servings. If making a pizza, roll 1 section of the dough on a lightly floured surface. Sprinkle the pizza stone with cornmeal and place dough on stone. Prick dough with a fork.
3. Bake at 400 for 10-12 minutes until edges of the crust are golden brown. Remove, add toppings and return to the oven for an additional 15-20 minutes.
1. No need to buy pizza sauce....I drain 1 can of diced tomatoes and blend in my Magic Bullet.
2. Leftover cranberry goat cheese tastes AMAZING on pizza!
3. Garnish a thin crust pizza with radicchio lettuce coated in a light vinaigrette dressing
4. Season with fresh basil and parsley
5. Add barley, kamut, farro, or wheat berries...JK haven't tried this one yet!