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Mix water, 2 tablespoons whole wheat flour, yeast, & wheat gluten together. Stir & let sit aside for 10 minutes. In a mixing bowl using a dough hook add your yeast mix & your remaining ingredients together. Knead 10 minutes, adding flour or water if necessary to create a dough that is tacky & stretchy in texture. Cover & let rise until doubled in size, about an hour. Punch down your dough & repeat the rise a second time. Separate your dough into 5 equal parts. Roll out each dough, rub with 1 tablespoon of butter, fold your dough & knead slightly, then roll out & butter with 1 more tablespoon of butter. Cover & rise in your refrigerator for an hour. Take your dough out of the refrigerator, heat your oven at 450 degrees, & butter an iron skillet or deep walled pan. Press your dough into your pan, pull the sides up nearly to the edge. Add scarmozza & provolone cheese (about 2 pounds for 5 pizzas), fillings (Italian sausage, green peppers, onions, et cetera), & cover with crushed tomatoes (about 14 oz.). Sprinkle oregano, granulated garlic, & pecorino Romano cheese. Bake for 25 minutes. Remove pan from oven & cool about 3-5 minutes, then slide pizza pie out of your pan using a spatula. Cut & enjoy!
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Ultra-fine Italian flour — Neapolitan pizza, fresh pasta, focaccia
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
950F gas pizza oven — Neapolitan pizza in 60 seconds
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Ultra-fine Italian flour — Neapolitan pizza, fresh pasta, focaccia
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
950F gas pizza oven — Neapolitan pizza in 60 seconds