Flaxseed Pizza Dough

We love making our own pizza dough!  Making pizza dough from scratch is actually easier for us - I know this may sound dubious - than loading everyone up into jackets and into the carseats, discussing which toy "friends" are allowed to come with us in the car, driving all the way to town, unloading into the store, fighting the intense whining to get paraffin-based, rainbow-coloured, fruit-shaped corn syrup products and other sundries, waiting in line next to the candy sneakily displayed at child's-eye-level...  You get the idea...

After much messing with other's recipes, old and new, I've finally come up with my own that pleases everyone, I think.  And, I secretly add omega-3s with the addition of flaxseeds!

Confession:  I have yet to discover a way to make good marinara from scratch.  We like Newman's Own sauce and use Hormel turkey pepperoni.  I've tried to make pepperoni from scratch but it turned out weird, and I could never find nitrite-free curing salts.  I also can't find nitrite-free turkey pepps.  We have tried Hormel Naturals beef pepps, but they are so greasy!  I figured that turkey pepps with a big glass of orange juice to cancel out the nitrites (see link) was better than the greasy beef ones. 

Making bread is one of those things that quickly becomes second nature and you don't have to keep looking at the recipe after you've done it a couple of times...  It just becomes part of you and you develop your own ways of doing it.  Hope you find yours!
Happy Pizza-kneading,
Jessica


Jessica's Flaxseed Pizza Dough  

• 2 cups of unbleached flour (more to mix, if needed)
• 1 cup of King Arthur Flours white whole wheat flour (more to mix)
• 1-2 Tablespoons of WildRoots milled golden flaxseed
• 2 1/4 teaspoon instant yeast
• 1 cup 120-130° F water
• 2 Tablespoons canola oil
• Cornmeal (maybe a 1/4 cup)
• dash of salt 

Preheat the oven to 400° F.  Mix one cup of each of the flours into a large bowl with the yeast and flaxseed.  Add a couple of shakes of salt.  (Your family may desire more salt - we go with less when possible.  Adjust to your tastes.)

Put water and oil into a glass container - like a Pyrex measuring cup - and heat the water to the proper temperature, checking with a cooking thermometer.  The water must not go over 130° or the yeast won't work.
 
Add the water to the flour mixture and then add enough flour to make the dough not sticky.

Knead the dough until it changes into an elastically texture - 1 to 2 minutes.  Sprinkle the ball of dough with cornmeal and let it coat all sides.  Rest the dough for about 5 minutes.

Prep a cookie sheet with parchment paper.

Roll out the dough and stretch it to meet all sides of the cookie sheet (or pizza pan!) and be as thin or as thick as you prefer a pizza to be.

Cook for about 5-10 minutes until it appears set but not entirely done.

Get creative with sauces and toppings! 

Cook until veggies are as roasted as you like and TADA!  Homemade pizza quicker than take out and better for you!