10 ounces 00 flour or all purpose flour
3/4 teaspoon salt
7 ounces warm water (100* – 115*)
1 teaspoon yeast
3 – 4 tablespoons Beet Powder
1 tablespoon extra virgin olive oil
Sprinkle yeast over the warm water. Allow to dissolve until foamy. About five minutes.
In your mixing bowl combine the flour, beet powder and sea salt. Attach the dough hook and mix together. Slowly add your water yeast mixture, and olive oil. Knead on a low speed for about 5 minutes. You want the dough to be smooth and elastic.
Place the dough in a lightly oiled bowl. Cover with plastic wrap and place in a warm place. You may also cover with a towel to keep warm. Allow to rise 1 1/2 to 2 hours until doubled in size.
Punch down the dough and place on a floured work surface. Cut the dough into 2 equal pieces. Cover with kitchen towel and let rest 5 minutes. Shape each piece into a ball with a little bit of surface tension. Place on an oiled sheet pan, loosely cover with plastic and allow to rise for 30 minutes.
To shape for pizza place dough ball on floured work surface. Flatten ball into a disk with your hands. Working form the center of the disk outward, press the dough out with the heels of your hands.Keep the edges thicker then the center. Work the dough until it is about 12 inches round. You can do this with your hands or rolling pin.
Transfer to a bakers peel dusted with corn meal. Place your choice of toppings.
Bake in oven with stone at 450* for 15 to 20 minutes until crust is crispy and toppings are hot and bubbly. If you do not have a stone bake on a pizza pan sprinkled with corn meal.
Cook on hot grill. Using pizza peel slide onto grill grate. Once dough starts cooking and starting to blister start rotating pizza to cook evenly. Once you are happy with color of pizza, transfer to tile and lower temperature close lid to cook the top ingredients.
I loved my pizza just simple with fresh burrata cheese and basil put on after the dough baked. I used Penzeys Sunny Paris seasoning sprinkled after brushing the dough with olive oil. I think another great topping would be a fresh arugula salad drizzled with extra virgin olive oil, crumbled goat cheese & pistachios, placed on top after the dough is baked.