One ¼ oz. packet of active dry yeast
1 tsp. granulated sugar
a little more than 3/4 c. warm water (100-110°)
1 & 3/4 c. hi-gluten flour
1/8 c. whole wheat flour
1 tsp. Kosher salt
1/4 c. olive oil
Mix the yeast, sugar and water together and set aside for 5 minutes.
In a mixing bowl with a dough hook, combine flours and salt and then pour the olive oil on top. Add the water/sugar/yeast mixture and mix until it looks like you can take it out and knead it.
Take the dough ball and knead on a moderately floured surface for about 15 seconds (about 6 kneads).
Split the balls into 3, brush with olive oil, cover and refrigerate up to 2 days. When you want to use them, bring them out to room temp for 10 minutes before you roll them to make your pizza.
12 oz. diced tomatoes
12 oz. tomato puree
1 tbsp. dry red wine
1/2 tsp. cayenne pepper
3 tbsp. pureed fresh garlic
Puree diced tomatoes and combine with other ingredients.
Pizza toppings (portions may vary depending on preference):
1 c. vegan and gluten free cheese
1/4 c. Onion
1/2 c. black olives
1/2 c. green bell pepper
1/4 c. diced tomatoes
1/2 c. mushrooms
1 tsp. oregano
Spread sauce evenly, leaving about 2 cenimeters uncovered around the edge. Sprinkle cheese lightly, add desired toppings evenly, and sprinkle another layer of cheese. Finally add the diced tomatoes and sprinkle of oregano.
Bake in conventional oven on a cookie sheet or directly on the rack at 400 degrees. Let bake for 15 minutes for personal size pizza like seen here.
Let cool and enjoy!!