- Dough:
- 3 cups lukewarm water
- 1 ½ Tablespoons granulated yeast (1 ½ packets)
- 1 ½ Tablespoons Kosher Salt
- 6 ½ Cups unsifted all purpose white flour
Kale has quickly become my new favorite vegetable. I was always challenged by how to eat this amazing superfood. I am on a mission to create 101 delicious ways to eat more kale. Here it is making an appearance on homemade pizza. The dough in this recipe is very easy and can be used as bread dough or pizza dough.
Method:
In the mixing bowl for a large stand mixer add water (it should be warm to the touch) and yeast. Allow this to sit for a few minutes. Using the dough hook begin to stir slowly and add the flour and salt. This may take a minute. Increase to medium speed for one minute. Dough should be tacky but not sticky, a slightly wet dough is better than a dry dough. You may not need to add all the flour depending on the season.
Remove dough from the bowl and allow to rise on the counter for 1.5 to 2 hours. (If you would like to use the dough the next day do not allow to rise, just place it in a lightly covered plastic container in the fridge.
For a baking sheet sized pizza use about 9oz of the dough. Roll a ball for each pizza and let rest again for about 30 minutes on the counter. Roll out dough to desired shape and place on a sheet of parchment paper on top of pizza peel.
Leftover dough can be baked in the shape of a loaf.
Sauce and toppings variations are endless but some food processed canned tomatoes with a little added seasoning work great, no need to use a cooked sauce.
Top with shredded motzerella cheese.
Bake on a pizza stone in a 450 degree oven until crust is golden brown and cheese is begining to turn a carmel color.
Best to slice fresh pizza right out of the oven.
