The Hodgson Mill Build-a-Better-Pizza Facebook Recipe Contest

Show us your pride, Pizza Pros!

I was invited to the “Build a Better Pizza” using Hodgson Mill whole wheat flour and some of their other premium ingredients.

Now let’s see what the fans say. May the best pie win!

Go to the Mill Facebook Page and VOTE/”Like” my recipe.

The entry with the highest number of likes wins the fabulous Italian Grill, valued at $1,300!

Other great prizes as well. So spread the word and I would love your vote for this pizza!

Ohh but wait Vote for your Favorite Pizza and be entered to win one of 10 Hodgson prize packs.

But why wait, Vote for my pizza to get a entry to win a Prize pack from Asha Butterflys

My Pizza:: Meatball Sub Pizza

Ingredient to make Honey Wheat Pizza Crust

· 1 – 5/16 oz Package of Hogdson Mills Yeast

· ¼ Cup of warm water

· 1 Tablespoon Honey

· 2 ¾ Cups Hogdson Mills Whole Wheat Flour

· 1 Cup Hogdson Mills Organic White Flour

· 1 – 2 Tablespoon Hogdson Mills Cornmeal

· 1 Cup Cool Water

· 1 Tablespoon Olive Oil

· Pinch Salt

Topping Ingredients

· 1 cup of Pizza Sauce

· 1 cup of Small Cooked Meatballs, cut in half

· Sliced Fresh Mozzarella

Directions

1. In a small bowl, dissolve the yeast in the warm water. Add the tablespoon of honey and let sit for 5 minutes, until foamy.

2. Put both the whole wheat flour and white flour in a large bowl, and mix. Place it to the side

3. In the 1 cup of cool water measuring cup, mix in 1 tablespoon of olive oil and the pinch of salt. Then set this a side.

4. Slowly pour the olive oil mixture and the yeast mixture in the bowl with the flour.

5. Mix everything in the bowl with a large wooden spoon or your hand.

6. Knead the dough until all the ingredients are well mixed and the dough can easily be made into a ball.

7. Transfer the dough into an oiled bowl, covered with plastic wrap, and let rise until the dough doubles in size. About 1 hour.

8. Punch down the dough and split the dough into two.

9. Knead ½ of the dough on a lightly cornmeal dusted surface until desired thickness.

10. Make sure you have a little bit extra cornmeal on the bottom of the pizza crust so the pizza does not stick to the surface.

11. I rolled one of the pizza dough’s in to fit on a 15” x 12” rectangle stoneware for the Meatball Sub Pizza

12. I rolled one of the pizza dough’s in to fit on a 15” Large Round Pizza stoneware for the BBQ Pork Pizza

13. I then bake the dough for 6 minutes at 400 degrees, so the pizza is not soggy in the middle.

14. Once the pizza comes out layer the sauce, meat and cheese on the pizza. Then bake for another 20 minutes or until the cheese melts.

15. This helps to transfer the pizza from either a pizza pan or paddle onto a hot pizza stone. I rolled mine out on my pizza paddle and transferred onto two preheated Pampered chef pizza stones – one 13″ and one 15″.

Cooking Time:: 26 minutes