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Cheddar pizza with herbed crust

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Who doesn't enjoy a fresh, warm pizza at home. Picture this, you arrive home as the pizza is coming out of the oven. Bubbly cheddar on a crusty, fragrant crust. Sandwiched in between a simple, tomato sauce.


  • 3-5 c Bread flour
  • 1/2 c Teff flour
  • 1/2 c Wheat bran
  • 1 tsp Yeast
  • 1 TBSP Sugar
  • 2 tsp Salt
  • 1/4 tsp Ascorbic acid
  • 1 tsp Wheat gluten
  • Rosemary
  • Thyme
  • Parsley
  • Small chunks of cheddar cheese
  • 2 TBSP Olive oil


Place tiles on bottom-most oven shelf. Preheat oven to highest temperature for at least 1 hour to get tiles really hot.

Get 2 cups hot tap water and our into a bowl. Add yeast, sugar, 2 cups flour, acid, gluten and salt to the bowl and mix until a soupy mixture is made. Cover and let rise in a warm place for 30 minutes.

Place bowl in mixer stand (if using Kitchen Aid) and add 1 cup flour. Mix using a dough hook. Add olive oil, Rosemary, thyme, parsley, cheddar cheese and another cup of flour. Mix thoroughly. At this point you can stop adding flour for a softer crust or add more flour to make a stronger, crustier dough. Mix another minute or so then cover and place in a warm room to rise for an hour.

Bring the bowl back to the mixer and using the dough hook mix one last time. Add in Teff and wheat germ. Mix thoroughly. Pour onto a parchment lined cookie sheet. Press and stretch to cover the bottom of the pan and make a crust on the edges. Cut off any excess dough that might hang over the edge of the cookie sheet. Spread the dough as thin as you like and a crust is completely optional. Cover and let rise another hour.

Add tomato sauce and grated cheese. Bake until crust is brown and crusty. It may take 12-15 minutes to bake depending on the size and thickness of your crust. Remove from oven, let rest 3 minutes. Pull the parchment with the pizza onto a kitchen counter. Cut the pizza into any size you want. Use the parchment to slide the entire sliced pizza back into the pan.

Serve and enjoy!




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