Homemade Pizza topped with Mushrooms, Basils, and Honey

This pizza is one of the product I prepared yesterday.   To store the proofed dough overnight in refrigerator, for tonight's dinner, I wrapped it tightly in a saranwrap and then in a plastic bag, then in a plastic container of the similar diameter as the dough.

The recipe is for two portions of single size pizza.  

Ingredients are reduction of full recipes by 3 from Nancy Silverton's Mozza cooking book.  Modification is substitution of wheat germ with hemp hearts and Bread Flour wth AP Flour.

Ingredients:  

7.3 oz warm water

0.33 tsp yeast

8.66 oz flour + more for dusting

0.166 oz rye flour, dark or medium 

0.5 tsp organic Hemp Hearts 

0.5 tsp honey

0.33 Tbsp kosher salt 

EVOO

Preferment:

Mix 3 oz of warm water with pinch or 1/8 tsp yeast, 2.3 oz of flour. 

Mix well with spoon and cover with plastic and place in microwave oven with a bowl hot water, if your microwave has internal rack. At 800 Watt power microwave for 17 seconds. Stop and let it rise.

To prepare Dough:

Using paddle head, Mix the rest of the flour, yeast, rye flour, hemp hearts in the mixer.  Premix honey and the rest of the warm water in a small measuring cup.  Add to flour mixture.  Mix for 30 seconds.  Add preferment. 

Mix at low for 2 minutes.  

Add salt.

Mix for 4 minutes, and see if the dough is starting to form - not shaggy.

Change to dough hook, knead until the dough become tacky and dough leaves the side of the bowl.

Spray a bowl lightly with vegalene.

Place the dough in to rise.  Cover.

To store overnight, place the dough over a sprayed saranwrap. Wrap the dough tightly and place in a zip lock bag.  Then place in a plastic container of the same size.   Place in refrigerator.

To Bake Pizza:

Organic Tomato Sauce mix with minced garlic and chopped basil

12 oz Mozzarella cheese block cut into small slices or pieces or shredded

Pre-sautéed mushrooms

Fresh Basil leaves

Pizza paddle 

Some semolina flour...2 Tbsp

Remove the dough from refrigerator and let sit for 30 to an hour depending on your kitchen temperature.

(Read thru once first the following steps). 

Remove all oven racks or move them to the top.  (They are not used.)

Preheat home gas oven to 460'F with baking stone directly at the bottom of the oven.  

Turn the dough out on a well floured work surface.

Dust the pizza paddle with some semolina flour and set aside.

Divide the dough into (approx) 7 oz each

Using flour coated fingers press the dough into disc form, but leave 1 inch outer rim alone.

Then with a floured knuckles (of your hands) place the dough over and flip flop the dough over opposite each to extend the dough slightly.  As this is a 'personal' size approx. 10" size pizza 2 to 3 toss over is sufficient.  Transfer the dough at last toss onto pizza paddle. 

Top with sauce, mozzarella, mushrooms, Basils, except the 1 inch rim of the crust. 

Open the oven door and with a controlled single push slide the dough over to the baking stone.

Set the timer to 8 minutes.

Into 5 minutes, open the oven and brush the outer edge/crust of the pizza with olive oil.  Bake till cheese is slightly brown. 

Remove the pizza with paddle.

Drizzle with wild honey.

Slice with pizza cutter.  Serve