Pizza with Sausage, Smoked Mozzarella and Pesto

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Step 5:




Remove the bay leaves and rind, and using a stick blender, blend until smooth.

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Step 6:

Add your warm water and yeast to the mixer bowl to bloom for 1-2 minutes.

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Step 7:



Add 2 cups of flour (one of each whole wheat and white four) and salt. It should be thicker than a batter but not really dough.

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Step 8:

"Wet Knead" the dough for 10 minutes, it may not look like much is going on, but gluten is being developed without putting a lot of strain on your mixer or walking it off of your counter.

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Step 9:

Add white flour 1/4 to 1/2 a cup at a time while kneading until its climbing out of the bowl but is still slightly tacky.

Coat the dough in oil and cover with a warm damn cloth to rise.