2/3cupwater, 105 to 110 degreesplus a few more teaspoons if needed.
White Pizza Sauce
1/4 cupchopped fresh basil
2tbspchopped fennel fronds
2tbspfresh chopped chives
1tbspfresh lemon juice
1/4tspred pepper flakes
1/4tspeach...salt and pepper
olive oil for brushing on the crust
4large curly kale leaves, torn into bits, discarding the larger stem parts(about 2 leaves per pizza)
1/2large red onion, thinly sliced
8ozs.low moisture mozzarella cheesegrated
3ozsfresh mozzarella cheesetorn into small pieces
Other toppings as desired.
Mix all dry ingredients in the bowl of a stand mixer.
Using the dough hook attachment of the mixer, add the water and mix on speed #2 pushing the flour down with a long handled spatula to incorporate.
Add additional water, 1 or 2 teaspoons at at time until the dough forms into a dry ball.
Knead the dough on #2 speed for 20 minutes.
If mixing the dough by hand, mix the ingredients and knead on a floured surface...20 minutes will make the glutens in the flour form links which makes the dough not spring back as much when rolling it out.
Keep the dough in the mixing bowl and cover with a dish towel, 1 hour to let the dough rise.
Remove the dough from the bowl and place on a floured surface and separate the ball into two equal pieces, then cover again to rise a second time for 30 minutes.
Use a rolling pin to form the crust keeping the working surface floured so the dough doesn't stick. Place the formed pizza dough on a sheet of parchment to prepare for toppings.
White Pizza Sauce
Place the sauce ingredients in a food processor or a bowl if using an immersion blender. Pulse until the ingredients are chopped into small bits and the sauce thickens.
Preheat your oven to 550 degrees with a pizza stone or Dough-Joe blocks, if using. If you don't have either of these, place the dough on parchment paper on a large baking sheet. The baking time will probably take a few more minutes. Once the cheese starts to brown slightly, the pizza should be done.
Lightly brush the crust edges with olive oil then add a layer of the white sauce, keeping the sauce about an inch from the edge of the crust.
Add the grated mozzarella cheese, (3 or 4 ounces), and bits of fresh mozzarella, (1 1/2 ounces). Next, add the torn pieces of kale then finally 1/2 of the red onion slices.
Use a pizza peel sliding it under the parchment paper and slide the pizza on to the stones if using.
Bake for 8 minutes until the cheese begins to brown, remove from the oven and let cool slightly, then slice.
Repeat for a second pizza if you are making two. The second ball of dough can be wrapped tightly in plastic wrap, then in a plastic freezer bag and placed in the freezer for later use.
The pizza dough will take an additional 2 hours to make which is not included in the total recipe time. The nutrition information is approximate for 16 slices from 2 pizzas, or 8 slices per pizza.