Saturday, December 17, 2016


INGREDIENTS

Easy Bread Recipe Dough
In a large, 5 quart container, combine:
3-3½ c. warm water- I use more water for whole wheat version
1 ½ T. kosher or coarse salt
6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly)
1½ T. yeast (2 packets-any type works)
Toppings
½ t. coarse kosher salt for the crust
Greek seasoning blend sprinkled for the crust
2 t. Parmesan cheese
½ cup of tomato or pizza sauce of your choice
1½ cups of part skim mozzarella cheese
4 cloves of fresh garlic, minced
or any other toppings of your choice! (fat free to keep this in E territory)

INSTRUCTIONS

Dough Instructions
Stir with a wooden spoon until the dough is evenly wet with no dry spots.
Cover your container and allow to rise on the counter for 2 hours.
The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
Chill dough for at least three hours or for 3 days for a THM fermented E bread.
Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
To Assemble the Pizza:
Preheat the oven to 450º, with a pizza stone on the middle rack.
While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
Remove crust, and spread sauce.
Add any "under cheese" toppings, like fresh garlic or mushrooms.
Add cheese in one big mound in the center, and then just spread it to the edges.
Top as desired.
Return the whole deal to the oven for another 10 minutes until it's browned and bubbly.
Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.

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