New Wave Pizza
|Warm water||1 Cup (16 tbs) (105 To 115 Degrees F)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs), divided|
|Part skim mozzarella cheese||1⁄2 Pound, thinly sliced|
|Fresh tomatoes/1 cup canned tomatoes, drained and coarsely chopped||1 1⁄2 Pound, seeded and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Basil leaves/1 teaspoon dried basil / oregano||6 , coarsely shredded|
|Freshly ground pepper||To Taste|
|Parmesan cheese||2 Tablespoon|
|Olive oil||2 Teaspoon|
In a medium bowl combine water and yeast; stir until dissolved.
Add 1 cup flour, olive oil and salt; mix well with a wooden spoon.
Mix in 1 cup flour.
On a working surface sprinkle 1 cup flour.
On the floured surface knead dough until smooth and elastic, adding remaining 1/2 cup flour if necessary.
Lightly flour a 2-quart bowl.
In the floured bowl place dough; turn to coat surface.
Cover with plastic wrap.
Let rise for 1 hour or until doubled in bulk.
Knead for 1 minute.
Preheat oven to 500 degrees.
Sprinkle a large pizza pan with cornmeal.
Roll or stretch dough into a thin circle; place in prepared pan.
Layer mozzarella cheese, tomatoes, garlic, basil, salt, pepper, Parmesan cheese and olive oil over dough.
Bake for 10 to 15 minutes or until crust is golden.
Cut into wedges.