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Individual Whole Wheat Pizzas and Dough Recipe

Ingredients:

2 cups warm water (100-110 degrees)

1 tablespoon instant yeast 

1 tablespoon sugar 

3 cups all purpose flour (King Arthur)

2 cups whole wheat flour (King Arthur)

1/2 cup white whole wheat unbleached (King Arthur)

2 tablespoons extra virgin olive oil

Method:

Measure warm water exactly, 2 cups. 

Add the 1 tablespoon of instant yeast to the water with the 1 tablespoon sugar. Allow this to sit while you measure out the flour. 

In a stand mixer bowl, add all the flour, make a well in the center and add the olive oil. 

Note that the mixing and kneading can be done by hand as well. It will take a little longer by hand. 

Place the hook attachment on the stand mixer. 

In the well add the water yeast mixer. 

If mixing by hand, you would use one hand and mix the water and flour together by scrapping the exterior of the bowl and bringing the flour into the center. 

Continue this until a dough is formed. Then lightly flour a clean surface and knead for about 3-5 minutes, until a smooth dough is formed. 

Back to the stand mixer, turn the mixer on medium/low and allow a dough to be formed about 1-2 minutes. 

Once a dough is formed, remove dough from stand mixer and knead for 30 seconds to make sure the dough is smooth. 

In a large bowl add 1 tablespoon of olive oil to coat the bowl. Add the dough and cover with a towel for the dough to rise for 1 hour. 

Preheat the oven to 350 degrees. 

Cut the dough into 4 pieces or 6 smaller ones. 

Roll out the dough to about 1/2 inch thick or your desired thinness. 

Add your toppings and bake in the oven for 14-16 minutes. 

Cut and serve. 

Here is a list of suggested toppings:

Roasted vegetables (red pepper, eggplant, onions, garlic, mushrooms, tomato), arugula, spinach

Cheese (mozzarella, ricotta, Parmesan, goat cheese, feta, Gruyere)

Meats: Proscioutto, ham, chicken, spicy chicken or pork sausage, ground beef

Sauces: diced tomato sauce or bechamel

Herbs: basil, thyme, rosemary, parsley, mint

Avocado Toast with Mushrooms, Peas, and Gruyere

Chopped Spring Salad