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INGREDIENTS: 1 package active dry yeast (2 1/4 teaspoons) 1 1/4 cups warm water 1 1/2 cups whole-wheat flour 2 cups all-purpose flour 1 tablespoon olive oil 1 tablespoon honey or maple syrup 1 teaspoon garlic salt 1/2 teaspoon dried chili flakes 1/4 cup cornmeal Desired pizza toppings INSTRUCTIONS: 1/ Add the yeast to the warm water and set aside. 2/ In a stand mixer or food processor, add both flours, water with yeast, oil, honey or maple syrup, garlic salt and chili flakes. 3/ Mix or slowly process the dough until it forms a ball on the blade. Ensure that it is combined well and the consistency is uniform. 4/ Grease the inside of a large bowl, and place the dough at the bottom. Cover with plastic wrap and set in a warm place such as a windowsill in indirect sunlight. Allow the dough to double in size, approximately 45 minutes to an hour. 5/ Place a pizza stone or metal baking sheet in the oven, and preheat to 450 with it inside. 6/ Get desired ingredients ready for topping, and set aside.
Pizza Party We’re celebrating our 11-year anniversary at Inspire with chili-garlic wheat pizza crust. By: MANDY ASHCRAFT / Photo by: DUSTIN ASHCRAFT The term you’re looking for is “cheese pull,” and to get it closer to your mouth, you’ll need to start off with a perfect crust! It’s our 11-year anniversary at Inspire Coastal Bend Magazine, and we’re celebrating with a pizza party. Join in on the fun! This crust makes one large pizza, and is spiced to perfectly complement your toppings. Tip for getting a good cheese pull: Use cheeses like mozzarella, fontina, swiss, gruyere and provolone.
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7/ Once preheated, sprinkle countertop with cornmeal, and overturn dough onto it. Knead lightly, and press into a large circle. 8/ Remove hot stone or sheet from oven. Carefully lift dough off of the counter and transfer to the stone. 9/ Top with desired ingredients, and bake at 450 for 12 to 15 minutes. 10/ To brown the crust faster or for a deeper color, brush the edges with milk. 11/ Cheese pull!
For more information, visit www.mandyashcraft.com.
