Badass pizza pie, for a snowy day…

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It is snowing….Again.  Amidst  reassurances from locals, of green Christmases of recent past, the snow has been steadily falling. It’s not that it ISN’T pretty…It’s just so… MUCH. Canada is a land of extremes”  Hot and cold. French and English, spicy and bland….On that note, I decided on the spur of the moment, that pizza would be “De rigeur” today. I had mixed , and frozen a hobby batch of Buckwheat/Flax/Organic WW dough. The piece of dough was thawed overnight, then rolled out a la minute…Here is the recipe….

600G Organic WW flour

300G Organic Buckwheat flour

100G Milled Flaxseed

20g sea salt

5G instant yeast

670G warm water

N.B. I made a fresh tomato sauce, added Havarti , old cheddar, and a little more Mozz. The pepperoni was antibiotic, hormone and Nitrite/Nitrate free…The way it should be, no? A little sweet onion/cucumber salad with Tzatziki type Greek yogurt dressing, and a few caramelized onions, made the pizzapie come alive…

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Blend dries together, add H2O, and  mix for 6-7 minutes in your stand mixer, or about 15 minutes by hand. Proof 1 hour, degass, proof an additional hour, and divide into 400G (14ozs) balls. Freeze for up to 3 weeks, or chill for up to 4 days in cooler. I like to use a stone, I find the the result is a crisp, but chewy crust, with a cool  “weathered/distressed” look to it.. 500F on the stone, rotate after 8 minutes, another 3-4 minutes should do it…Buon apetito!

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I stuffed the edges with a little Mozz…

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Some escaped, and tried to make a run for it…

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The (near) escaped Mozz, was cooked to a chewy glob before it got far…

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MMMMMMMMMMMMM…Come to daddy…

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