Ingredients
- 3 cups Whole wheat flour - (I use KAF white whole wheat flour)
- 2 tsp Yeast Instant
- 2 tbsp Honey
- 2 tbsp Extra Virgin Olive oil
- 1¼ tsps Salt
- 2 tbsps Orange Juice - luke warm
- ¾ cup Water - luke warm
Toppings:
- Pizza Sauce (Tomato sauce)
- Red Onions
- Broccoli (I steam them a little beforehand)
- Eggplant (sauteed)
- Mushrooms (I prefer cooked, so I saute them in some oil)
- Corn kernels (fresh or frozen)
- tomatoes Sundried
- Mozzarella cheese Grated
Instructions
- The night before you want to make the pizza, combine all the ingredients in a mixing bowl or the bowl of your stand mixer. Cover and set it aside for 30 minutes, this gives the whole wheat to absorb the liquid.
- Now knead the dough with hand, mixer or bread machine and knead into a soft, smooth dough -- about 4~5 minutes on the stand mixer and a little longer by hand.
- Cover and set aside for 30 minutes. Then refrigerate the dough overnight for at least 18 hours (a little longer is OK).
- Remove from the oven and spread it out onto a baking sheet (18"x13"). If the dough fights back, then let it rest for 10~15 minutes before trying again. This brief rest will help relax the gluten and the dough will spread much easily. Cover the dough and set aside for 2 hours.
- Preheat the oven to 450F. Position the racks in the bottom and the top of the oven.
- Spread the pizza sauce in a thin layer on the crust. Top with the veggies. If you are using raw veggies, then you might want to add them now, so they get a chance to become tender. Since I cooked most of them on the stove top, I added them later.
- Place the baking sheet on the bottom rack of the oven and bake for 8 minutes.
- Now add the cheese and the veggies that don't need that much cooking (or the already cooked veggies) on the crust and return the baking sheet -- now to the top rack of the oven. Bake for 6~8 minutes or until the crust is browned and the cheese has melted.
- Cut into slices and Enjoy!!
Notes
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