Italian Sausage & Pepperoni Pizza
Overnight for Crust,
12-18mins to bake
3 Cups – Regenerative Whole Wheat Flour (Leveled Off)
1 Tbsp – Wheat Gluten
½ tsp – Himalyan Salt
1 tsp – Among Friends Biodynamic Cane Sugar
1 tsp – Instant Yeast
1 Tbsp – Coconut/Sunflower/Canola Oil
Water – 1 ¼ Cup (Room Temperature)
Paseana or desired brand of Pizza Sauce
Shredded Fontina Cheese
Shredded Mozzarella Cheese
Diced Fresh Mozzarella
Raw Italian Sausage- Cooked and Crumbled
Whole Basil Leaves
In a small bowl add the yeast and water. Stir together until well mixed.
In a separate mixing bowl sift the whole wheat flour into bowl. Add in wheat gluten, salt, cane sugar, and oil.
Combine the yeast mixture and dry ingredients with a spatula until a dough forms and ingredients are well mixed.
Note: Do not mix gluten development
Cut dough in half and place on baking sheet. Lightly oil or spray plastic wrap and cover the dough completely. Refrigerate 4-24 hours.
Bring dough to room temperature and shape into desired crust size.
Note: Be sure to use plenty flour to dust.
With a fork or docking tool, dock holes halfway through all around the dough except for the crust.
Spread pizza sauce with spatula evenly over dough. Add shredded fontina cheese, shredded mozzarella cheese. Add pepperoni, diced/crumbled mozzarella and cooked/crumbled Italian sausage.
Bake @400°F until dough is golden brown or until done.
Top off with fresh whole basil, Enjoy!