Mom's Pizza Dough

 In bread mixer combine:

• 2 1/2 c warm water
• 3 Tbsp honey or sugar (I usually use honey)
• 1 Tbsp dough enhancer (optional)
• 1 1/2 c cooked grain (I usually use a combination of kamut, sweet brown rice, spelt and quinoa--cook in the rice cooker just like rice)
• 3 c flour (high gluten preferred but I don't usually use it)
• 2 Tbsp yeast

Mix well. It will be runny. Let it sit for 10-15 min. This is called "sponging" it and it allows the yeast to make it airy. Pulse your mixer to release the air.

Add:

• 4 Tbsp olive oil
• 1 c flour

On top of flour add:

• 2 tsp salt

Mix/knead. Add flour a little at a time while mixer is kneading until the dough pulls away and cleans sides and bottom of mixing bowl. (In the kitchenaid its sometimes easier to scrape the sides with a spatula as you go.) Then knead 10-15 min.  I usually have to keep adding flour because it starts to get runny after kneading for a while.

Separate pizza dough into 1 3/4 lb-2 lb balls. (Or whatever size will work with your pans.)

Rub olive oil on the outside of the ball and let it 'relax' for 5-10 min. (Pizza will roll out easier if you don't knead it after it has relaxed.)

Place on piece of parchment paper. Put toppings on and bake at 450-500 for 5-9 minutes.

The key to not having doughy pizza is to preheat the oven with the baking stone inside for at least 15 min. Then slide your parchment paper (with pizza on top) onto the stone that is in the oven.  (This is where a pizza paddle comes in handy!)