Summertime Farmer’s Pizza [1 very large pizza]
2 3/4 cups Bread Flour
1 cup Whole Wheat Flour
2 1/2 teaspoons Active Dry Yeast
3/4 teaspoon Sea Salt
3/4 teaspoon Granulated Sugar
1 1/2 cups Water, warm
3/4 cup Good Pizza Sauce
1 ear Corn, kernals removed from cob
1 Zucchini, sliced into thin medallions
2 Heirloom Tomatoes, cubed [left raw or roasted]
1 cup Arugula, raw
In a medium bowl, whisk together flour, yeast, salt, sugar, and water. Using a wooden spoon, work the mixture together until fully incorporated. Cover the dough with plastic wrap and a towel. Let rise at room temperature for 2 hours [will double in size!].
After 2 hours, remove dough from bowl and place on a nonstick rimmed baking sheet [or oil well if prone to sticking]. Stretch and press the dough out into a flat rectangle.
Place a rack in the upper third of the oven and preheat oven to 500 degrees F.
Top pizza with sauce and toppings [except arugula!!].
Bake for 30-35 minutes or until crust is completely cooked through and a bit charred.
Remove from oven and cover in fresh arugula, eat up!!