Fort Springwater Pizza

Tried and true easy recipe from Eric Klein — Pizza is great with Nettle Pesto on it!

INGREDIENTS

Pizza Dough:

• 1 1/3 cup warm water

• 2 1/4 teaspoons 1 normal sized packet active-dry or fast-acting yeast (we use the fast acting yeast, but they both work, the other takes only a bit longer)

• 1/2 teaspoon granulated sugar

• 1 teaspoon salt

• 3 tablespoons olive oil

• 2 1/2 cups all purpose flour approximate

• 1 1/2 cups whole wheat flour approximate-We use  Organic Farm School Wheat!

Egg wash:

• 1 egg

• Tablespoon water

I usually double this recipe to make around 5 or 6 smaller pizzas, and flour balance is flexible. 

In a mixing bowl, combine water, sugar, oil and yeast. I often use quick rise.

Let sit for 15 mins or until it gets bubbly.

Either by hand or with a mixer and bread hook, begin to incorporate flour. 

Work dough until it is still moist, but forms a cohesive, mostly not sticky blob. Generally this is about 3 cups +/-

Transfer to a cutting board.

Sprinkle flour on your hands, and on the board.

Knead in another half cup of flour, until the dough is elastic, but still moist.

Very lightly oil a bowl large enough to hold twice the size of your dough.

Shape your dough into a ball and drop it into the bowl.

Cover the bowl with a clean towel, and place it in a warm spot to rise.

With quick rise yeast, you can just roll out and bake at this point, but it’s better if you wait.

Once your dough has risen, punch it down.

Move it back to the cutting board, cut it into equal parts, and roll them out. 

Put your toppings on. Check with your local farmers to see what’s available :) Our current favorite toppings are grilled onions and garlic with ham and pineapple.

Vigorously whip up your egg and water, and brush it on the crust around the outside.

Bake at 475 degrees (or a pizza oven!).  

Start checking the crust around 10 minutes in--Take out when it’s a med golden brown