Fresh Mozzarella and Basil Pizza

I am always looking for a new pizza dough recipe. I tweaked this one from Anne Burrell’s recipe in the June FN Magazine.

http://www.foodnetwork.com/recipes/anne-burrell/grilled-pizzettas-with-parmigiano-prosciutto-and-arugula-and-with-taleggio-and-puttanesca-recipe/index.html.

Dough:

1 cup warm water
3 teaspoons dry yeast
1 teaspoon sugar or honey
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
4 tablespoons olive oil

1. Place yeast, sugar or honey and warm water in small bowl and set aside for 10 minutes or until foams.

2. In stand mixer place flours, salt, and form a well with the flour.

Pour oil in center

Attach dough hook and mix on low speed at first and slowly add the yeast mixture.

Knead mixture with dough hook until ball forms.

Place dough in a oiled bowl and cover with plastic wrap.

Let rise for and hour in a warm place.

Divide into 4 portions

Place in ziplock bags and let rise another hour.

Now is a good time to preheat oven with pizza stone in oven at 500 degrees.

After the oven has preheated for an hour. And dough has risen for second time throw extra dough in freezer for another day.

Roll dough out on lightly floured surface.

Place on pizza peel sprinkled with cornmeal to prevent sticking and toss onto baking stone. Bake for 2 minutes.

Pizza Topping Ingredients:

1/4 cup of pizza sauce
1-2 teaspoons of pasta sprinkle or Italian seasoning
4-5 slices (1/8 inch) Fresh Mozzarella (blotted to remove excess moisture)
6 leaves of fresh basil
Fig balsamic (optional)

Directions:

Sprinkle pasta sprinkle evenly on pizza crust.