Crisp, Chewy Whole Wheat Pizza

Total Time: 1 ½ hours

(Serves 8)
REGULAR WHEAT PIZZA Dough:
(We cook it on a 10x15 stone bar pan)

1 c. warm water
1 T. wheat gluten
2 t. yeast (1t. if you like small crust)

4 t. sugar (2t. for white flour)

1 c. wheat flour (or white flour)

1 t. salt

1 c. wheat flour (or 1 1/4-1 1/2c white flour)   

  

(Serves 12) Thick Crust
EXTRA LARGE PIZZA Dough Ingredients:
(Cook it on an extra large 16" pizza pan/stone or on a jelly roll pan or two 9x13 pans)
1 ½ c. warm water
1 ½ T. wheat gluten (key to chewiness & rise for wheat flour)
1 T. yeast (1/2 T. if you like small crust)
1-2 T. sugar (1T. for white flour)
1 1/2 c. wheat flour (or white flour)
1 ½ t. salt
1 1/2c. wheat flour (or 1 3/4- 2 1/4c white flour)

DOUGH RECIPE x4 
(I freeze the dough balls and put them in the fridge the morning 
I want to use them or on the counter the afternoon I want to use them)
INGREDIENTS:         
6c. water                                                     
6 c. wheat flour  (or white flour)             
6T. wheat gluten
1/2 c. sugar (1/4c for white flour)                     

4T. yeast   
2 T. salt                           
6 c. wheat flour (7-9c white flour)              

SAUCE INGREDIENTS:

1 can tomato sauce (8 serving pizza only needs 2/3 can)

1 t. dried basil or Italian seasoning (or 1/4 c. fresh basil)

TRADITIONAL PIZZA TOPPINGS:

2-3 c. mozzarella cheese (2c. for large pizza, 3c. for extra large)

1 1/2 c. (turkey) pepperoni* or 16 slices of ham (or 2 c cooked lentils)
1 1/2 c. italian sausage 

1 can olives (opt)

1-2 diced tomatoes (opt)
1 can mushrooms (opt)
Parmesan Cheese, sprinkled (opt)
*For Plain Pepperoni pizza, we use 1/2 bag (37 pieces: 18+12+6+1)

REGULAR PIZZA PAN DIRECTIONS:

1. Mix ingredients for pizza dough up to the half of flour in a bowl with beaters.

2. Sit for 5 minutes to let the yeast sponge.

3. Mix in salt, then knead in the last part of flour for 5-7 minutes to develop gluten/chewiness.

4. Let rise, loosely covered, for 40 minutes.
*5. Preheat oven to 425*

6. Roll out dough on a large greased & floured (or cornmeal) pizza pan.

7. Spread on sauce, then sprinkle most of the cheese, then toppings, then rest of the cheese.

8. Cook on bottom rack for 10(regular) or 14 minutes (extra large)
(Bottom rack helps it to get a crispy crust)

*PIZZA STONE PAN DIRECTIONS:
5. Preheat the oven AND the stone/pan on the center rack to 425*
(Cooking on a preheated stone is the key to a crisp crust.
The center rack allows the top part of the pizza to brown quickly so the pizza is chewy,
not dry and over-cooked.)
6. Grease hands and counter and roll out dough (from center to edges) to pan size,
  then transfer to greased parchment paper (or pizza peel)

7. Rise 15 minutes then lift parchment paper and pizza and place on preheated stone/pan.

8. Bake on middle rack for 7-8 minutes (10-12 for extra large pizza)
(until just barely browning- don't overcook or dough will be dry)