Dough recipe from Healthy Bread in 5 Minutes a Day
I did try to use this to make whole wheat sandwich bread, but, of course, it didn't rise right for me. The first rise was great. The second rise is the one that usually doesn't seem to work out.
However, when I used it to make this pizza, it was delicious!
5 1/2 c whole wheat flour
2 c AP flour
1.5 T (2 packages) granulated yeast
1 T kosher salt
4 T vital wheat gluten
4 c lukewarm water (about 100 degrees F)
Prosciutto, sliced into small pieces
Artichoke hearts, chopped
Fresh mozzarella, shredded
In a large mixing bowl or storage container, mix together the dry ingredients. Then mix in the wet. Don't overmix, you just want all the dry ingredients to be mixed in. (You can use a stand mixer if you like, or just use a spoon.)
Cover loosely with the lid to the container, plastic wrap or a towel. Allow it to rise for about 2 hours at room temperature. The dough will rise, and then collapse to be flat on top.
Place in the refrigerator, loosely covered for the first 2 days, for up to 14 days.
On baking day, pull off about 1/4 of the dough. Prep all of your ingredients and preheat the grill on low heat. This cooks fairly quickly on the grill, so you need to have everything ready to go. Lightly coat grill in olive or canola oil to prevent sticking. (I just use a paper towel and put on a very light coating.)
On a pizza peel if you have one (I use the back of my large wooden cutting board), sprinkle some corn meal to prevent sticking, and roll out dough to about 1/8" thick.
Slide dough onto grill and leave for about 3-4 minutes. You may need to turn it (not flip) it once to grill evenly.
Take all toppings to the grill, and flip the crust. Layer on your toppings then close the lid. Grill for another 4-5 minutes (again you may have to turn for even grilling) until cheese begins to melt. You may not get it to melt the entire way - you want to be sure you don't burn the crust.
Remove from grill, slice and enjoy!