Fail Proof Organic Pizza Dough

Pesto Kale Prosciutto Pizza

Talk about things that save your life! Okay...maybe just save MAJOR time in your day. I don't know about you, but there's not enough time in a day-maybe it's just having a baby in my life- I more than ever don't have enough time! I ABSOLUTELY love this pizza dough recipe. I double it, and freeze it. It literally defrosts under cold water for about 15 min? I've made this recipe almost 100 times. It tastes great and is a healthy. This dough saves so much cooking time when you freeze a bunch. I make pizza's a lot, and typically throw a bunch of veggies on it, maybe some chicken or prosciutto and a little bit of cheese-and boom, awesome pizza. Who says pizza has to be bad for you? Not I!

Fail Proof Organic Pizza Dough

 Recipe adapted from The Barefoot Contessa and http://www.realfoodgirlunmodified.com/fail-proof-organic-pizza-dough

Makes: Six 8-in mini pizzasor 3 normal size pizza's (I make the normal size)

Time: 20 minutes

Inactive Prep 3-4 hours

Ingredients:

• 1-1/2 cups warm water (make sure digital thermometer inserted into water reads 100-110 degrees)
• 4- 1/2 or 2 packages dry yeast. I use Bob Red Mill-so I use 4-1/2 tsp.
• 1-1/2 TB organic honey
• 4 TB (real) high quality Olive Oil
• 4 cups Sprouted whole wheat flour, plus more for kneading (can use whole wheat flour too)
• 2 tsp. sea salt

**Use all organic ingredients when possible**

Directions:

1. combine the water, yeast and honey into the bowl of an electric mixer fitted with a dough hook. give the mixture a quick stir with a spoon to ensure the yeast hasn't glopped at the bottom of your mixing bowl.
2. add 3 TB of olive oil to mixture in bowl
3. when yeast is dissolved, add 3 cups of flour and 2 tsp of kosher salt. mix on medium-low speed.
4. if needed , while mixing, add up to 1 additional cup of flour or just enough to make a soft dough
5. knead the dough (with your mixer, not your hands) for about 7-10 min or until smooth, sprinkling it with flour as needed to keep dough from sticking to bowl. when the dough is ready, turn it out onto a floured work surface and knead it by hand for 1 minute. it should be smooth to the touch and elastic. shape dough into a large round ball.
6. coat the inside of a large bowl with the remaining TB of olive oil. place the dough in the bowl and move the ball around to ensure the entire surface is coated with olive oil.
7. cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 min.
8. after the dough has been resting for 30 minutes, turn the dough onto a cutting board and divide it into 6 equal pieces (or 3 pieces if you want a regular size pizza). place them on a sheet pan lined with parchment paper and cover them with a damp towel. let dough rest for 10 min.
9. after the dough has rested a second time, either use immediately, or refrigerate for up to 5 hours, OR place into a zip top bag and freeze for up to 3 months. if you freeze your dough, thaw it in the fridge ad then bring it to room temperature before working with it to make a crust.
10. if you chilled the dough in fridge: let it come to room temperature first-the proceed to step 11.
11. if using immediately: using your hands, press, stretch and manipulate the dough into n 8in circle. you can also use a rolling pin.

Notes:

I like to use a pizza stone. I get it screaming hot, I preheat it in the oven for 450F. Once preheated, wait another 10 minutes to ensure stone is hot.

**Pizza's cook in about 10 min perfectly at 450**

This is what the dough looks like on the tray

I place the dough in ziplock bags and throw in the freezer