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Categories:
flour yeast sugar basil celery salt rosemary onion salt water olive oil Parmesan cheese whole wheat flour egg salt
Viewed: 51 - Published at: 2 years agoIngredients
- 1 12-1 34 cups all-purpose flour
- 2 14 teaspoons dry yeast
- 1 tablespoon sugar
- 1 teaspoon dried basil leaves
- 12 teaspoon celery salt
- 14 teaspoon finely crumbled dried rosemary leaves
- 18 teaspoon onion salt
- 34 cup hot water
- 2 teaspoons olive oil
- 13 cup grated parmesan cheese
- 12 cup whole wheat flour
- 1 egg, beaten with 1 tablespoon water for brushing on dough
- 14 teaspoon coarse salt
Method
- Stir together 3/4 cup white flour, yeast, sugar, basil, celery salt, romsemary leaves and onion salt in a large mixer bowl.
- With mixer on low speed, beat in water, then oil, until blended.
- Raise speed to highand beat for 3 minutes.
- Stir in Parmesan cheese, whole-wheat flour and 1/2 cup more white flour, using a large spoon.
- Working in the bowl, quickly and vigourously, knead in enough more white flour to to yield a firm, smooth dough.
- Cover bowl with plastic wrap and set aside in a very warm spot for 15 minutes.
- Preheat oven to 475 degrees F. Lightly grease a 12-inch-diameter pizza pan.
- Punch down dough.
- Press out dough to an evenly thick layer to the pan edges.
- Brush dough surface with egg-water mixture, using pastry brush or paper towel.
- Sprinkle coarse salt over dough.
- Prick dough surface all over with the tines of a fork.
- Cut dough into 16 wedges, using a pastry wheel or pizza cutter.
- Place in preheated oven and bake for 15 to 18 minutes, or until wedges are lightly browned and crispy.
- Remove from pan and cook on racks 5 minutes.
- Serve immediately.
