Honey Wheat Pizza

was on the menu last night and it was gooood.

It is said to be the California Pizza Kitchen recipe but who knows...

We make medium size pizzas because that's what fits on our pizza stone. This recipe made enough for 5 mediums...(You can freeze what you don't use in individual bags. It makes it easy to take out and make at a later time)

Place pizza stone in oven and preheat at 450F.

Stir together and let rise:

2 tbsp yeast

3 cups warm water + 2 tbsp

and a bit of sugar if you want to feed the yeast.

Then add and mix in mixer (or by hand) for 2 to 3 minutes

6 cups bread flour

3 cups whole wheat flour

1/2 cup + 2 tbsp honey

2 tbsp salt

1/2 cup extra virgin olive oil

I add more flour until the dough is smooth and elastic and pulls away from the sides of the bowl.

Let rise in bowl while you prepare the toppings.

Then divide into 5 pieces. Spread one out into the shape you want and place on pizza peel (wooden paddle) lightly covered with cornmeal. Now top the dough with your choice of sauce and toppings then slide it onto the pizza stone which has been heating in the oven.

Bake for 10 minutes.

Brush crust with a bit of extra virgin olive oil.

Enjoy~~

Some of our favorites:

BBQ chicken: spread your favorite BBQ sauce over the dough, place cooked chicken pieces over and then top with mozza cheese and some smoked gouda. Place thinly sliced red onion on top. Bake. Remove from oven and top with fresh cilantro leaves

Garden tomato: Use marinara sauce. Top with favorite cheeses then top with an assortment of sliced tomatoes from your garden. Remove from oven and top with some fresh basil.

Chicken Alfredo: Use alfredo sauce and top with chicken and fresh tomatoes then mozza and parmesan cheeses.