Mitchel's Pizza Dough

• 1 2/3 cup white starter
• ½ cup whole wheat or rye flour
• 5 ½ cups white bread flour
• 2-3 Tablespoons milk
• 2-3 Tablespoons olive oil
• 1 ½ Tablespoons salt
• 2 ¼ cups water
• 1 teaspoon (½ package) yeast

• Mix (35-40 minutes)
  • Measure all ingredients except salt into mixer bowl.
  • Mix, using dough hook, at lowest speed, for 5 minutes.  Dough should be stickier than a bread machine dough -- it should stick to the bottom of the mixing bowl slightly.
  • Push dough off hook, cover bowl with towel, and let rest for 20 minutes.
  • Add salt.
  • Mix, using dough hook, at lowest speed, for 4 minutes.
  • Mix, using dough hook, at next speed up, for 4 minutes.

• Allow to rise in fridge over night, then at room temperature for about 2 hours, until doubled.
• Put pizza stone in oven and preheat oven for one hour at highest temperature.
• Punch down dough and shape into 3 pizza crusts on a floured pizza peel.
• Add tomato sauce, cheese and other toppings.
• Bake on pizza stone, 15 minutes at highest possible temperature.

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Mike's Pizza Dough

Ingredients (two 12" pizzas)

• 2 ½ cups Dominick’s® High Gluten Flour
• 1 cup water, plus a dash to ensure all flour gets kneaded in
• 1 tsp. olive oil
• 1 Tbsp. sugar
• ½ tsp. salt
• ¼ tsp. Fleishman’s active yeast

Directions

• Use pizza dough setting on bread machine OR use Mitchel's mixer directions (above).
• Place dough ball in bowl coated with olive oil.
• Let rise for 1 ½ hours after removing from bread machine or for 2 ½ hours if using mixer.
• Refrigerate overnight - up to 24 hours.
• Separate into two balls. Flatten and stretch each ball into a 12-13" pizza. Use lots of flour to powder the dough during stretching, to ensure it slides well from the paddle onto the pizza stone.
• Preheat pizza stone in oven for 45 minutes at 600° or as high as the oven goes.
• Allow cheese to warm to room temperature before using.
• Make your tomato sauce thicker than you would for pasta.
• Be very conservative in how much sauce you apply, as it will spread as pizza cooks.
• Assemble pizza on floured pizza paddle, then transfer to stone in oven.
• Cooking time approximately 5-7 minutes.
• Place basil leaves on pizza during just the last 1-2 minutes of cooking
  

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Mike's tomato sauce for pizza

(for 4 pizzas)

• Saute ½ finely chopped onion and 1 clove garlic in olive oil.
• Add one can crushed tomatoes; 6-8 oz. chopped oil cured sun dried tomatoes; oregano; thyme and/or rosemary; one chopped hot chili pepper (no seeds).
• Cook on low heat about one hour until gloppy rather than wet.
• Whirl in blender (low setting) or food processor until smooth.

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Beyond Tomato and Mozzarella: Sample Toppings

• grape halves and gouda, or apples and Humboldt Fog
• farmer cheese, tomato slices and lox (add fish in last minute only)
• cheddar and broccoli
• baked garlic (with or without tomato sauce and cheese)
• zataar, labneh and sliced onion
• feta and broiled eggplant