-
1
Mix water, 2 tablespoons whole wheat
-
2
flour, yeast, & wheat gluten together.
-
3
Stir & let sit aside for 10 minutes.
-
4
In a mixing bowl using a dough hook add
-
5
your yeast mix & your remaining
-
6
ingredients together. Knead 10 minutes, adding flour or water if necessary to create a
-
7
dough that is tacky & stretchy in texture. Cover & let rise until doubled in size,
-
8
about an hour. Punch down your dough & repeat the rise a second time.
-
9
Separate your dough into 5 equal parts. Roll out each dough, rub with 1 tablespoon of
-
10
butter, fold your dough & knead slightly, then roll out & butter with 1 more tablespoon
-
11
of butter. Cover & rise in your refrigerator for an hour.
-
12
Take your dough out of the refrigerator, heat your oven at 450 degrees, & butter an
-
13
iron skillet or deep walled pan. Press your dough into your pan, pull the sides up
-
14
nearly to the edge. Add scarmozza & provolone cheese (about 2 pounds for 5 pizzas),
-
15
fillings (Italian sausage, green peppers, onions, et cetera), & cover with crushed
-
16
tomatoes (about 14 oz.). Sprinkle oregano, granulated garlic, & pecorino Romano cheese.
-
17
Bake for 25 minutes.
-
18
Remove pan from oven & cool about 3-5 minutes, then slide
-
19
pizza pie out of your pan using a spatula. Cut & enjoy!
