Light Wheat Pizza or Cazone Dough Pizza Recipe

INGREDIENTS

INSTRUCTIONS

~-Pour the water into a large mixing bowl, stir in the yeast, and set aside
for 5 minutes to dissolve. Now beat in 1 1/2 cups unbleached flour, the
whole wheat, and the cornmeal. Beat vigorously with a wooden spoon (or use
your KitchenAid) for 1 minute, cover the bowl with plastic wrap, and set
aside in a warm spot for 10 minutes. --After 10 minutes, stir in the salt
and oil, add the remaining flour 1/2 cup at a time until you have a soft
kneadable dough.  Turn the dough out onto a floured surface and knead
vigorously for about 8 minutes, using sprinkles of flour to prevent
sticking.  You should have a SOFT, SMOOTH, ELASTIC dough. (Or use your
dough hook). --Place in a lightly oiled bowl and turn to coat the surface.
Cover with plastic wrap and rise until doubled, about 1 hour. --Dough is
ready to use as you desire.  You can use half now, place other half,
lightly oiled, in a plastic bag, store in fridge or even freeze.
TO MAKE PIZZA
Preheat oven to 450F. Prepare pan by lightly covering with oil.  I don't
roll out the dough. Instead, hold the ball of dough, and let it start to
sag and stretch, forming a rough shape to correspond with the shape of your
pan. Place in the pan and press and stretch it to the desired size. Have it
a little thicker along the edge. --While the dough was rising in the bowl I
was busy sauteing sliced onions, lots of garlic, a few jalepenos, some tiny
eggplants called Bambino, and a small eggplant,  sliced,  in my wok, in 1
Tablespoon olive oil.  The slim oriental eggplant cut in 1" slices would
substitute for the Bambino. Summer squash or zuchs would be good, too. You
want the  vegs to be cooked and tender. Salt lightly. --After you've formed
the dough, spread some tomato sauce, about 1/2 cup, on the pizza, staying
away from the edge. Distribute sauted vegs, black or green olives,
anchovies, and a peeled and seeded thinly sliced Roma-type tomato or 2 over
the sauce.  Place in middle rack of oven and bake15 minutes. --Remove from
oven, sprinkle on a huge handful of shredded basil, grated Romano cheese,
and shredded Mozzerella, and place on bottom rack of oven for 10 minutes.
Now it's ready. --The idea is to use your own choices of toppings. One
thing I've learned is to go light on the amount I load on. The whole thing
bakes better, and tastes better when there aren't too many tastes and
textures all at once.  Even if I use a pan, I place the pan on the pizza
tile that I keep in my oven for the last 10 minutes.
Recipe By     : DDMmom
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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