Galganov's Easy Recipe for Delicious, Sesame Seed Pizza Dough!

This recipe makes:
1 - 16" (40 cm),  2 - 14" (35 cm)  or  3 - 10" (25 cm)
thin pizza crusts (or make 2 slightly thicker 10" crusts).

Method I:

1. Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water). Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better, a whisk) beat the yeast until it is fully dissolved.
2. To the yeast mixture, add 1 clove crushed or minced garlic, 4 tsp sugar, 1 1/2 tsp salt, a pinch (about 1/16 - 1/8 tsp) of cayenne, 4 tsp olive oil,  1 tsp basil, and 1 tsp oregano and mix vigerously.
3. Stir in 2 Tbsp milled sesame seeds and 1/2 C durum semolina and mix well.
4. Add 1 C flour and mix very well - about 100 strong strokes with the wood spoon until the batter is nice and smooth - until it cascades off the back of the spoon.
5. Add 1/2 cup of flour mixing the dough by hand once it becomes too stiff to mix with the spoon.
6. Add additional flour, 1/4 cup and mix in well, then add 1/8 cup at a time only until the dough no longer sticks to the hands. Knead the dough with a push-and-turn motion until it's silky smooth and begins to feel responsive under your hands - about 5 to 8 minutes (about 5 minutes with a dough hook) dusting it only a bit if it sticks to your hands as you knead.
7. Form the dough into a flattish ball and apply a coat of oil to the surface and return it to the bowl.
8. Cover the bowl and put it in a warm, draft-free place (we use the oven with the light on).
9. Let the dough rise for about 70 minutes.

You may, at this interval, wish to prepare your pizza pan and the toppings for the next step.

Method II:

1. Remove the dough from the bowl to a lightly floured work surface.
   (As an option, spread some cornmeal on the working surface instead of flour - stretch your dough on bit of cornmeal.)
   Flatten out the ball of dough to work out the air bubbles and cover it with a towel. Let the dough rest for 5 minutes.
2. Form the dough to fit your pan.
3. Wet the edge (the perimeter) of the dough with warm water (so seeds will stick) and sprinkle it liberally with whole sesame seeds - as illustrated below.
4. Dress your pizza and bake it, on the lowest shelf in your oven (not the oven floor), at 425^o F (220^o C) until the crust is cooked and the cheese starts to turn golden.

The Background Story
  Sesame Seed Pizza Dough

The limit to your crusts is the limit of your imagination.  This (sesame seed) crust is one of our favourites!

Most of the sesame flavour actually comes from the seeds on the surface of a bread but we like to bolster the sesame content in our pizza.

Why? Sesame oil is rich in antioxidents, phytosterols, and calcium ... and we include milled seed because it's so much easier for the body to extract those wonderful elements.  Of course you get fiber, protien and a variety of minerals (including potassium) from these milled seeds. We use a marble rolling pin to mill (crush) the seeds.

Great taste and great for you! What more can you ask? (Don't forget, though, some people are allergic to sesame - it is a known allergen.)

Essentially, all herbs and spices are optional - we like the flavours they contribute to the pie. This recipe does prefer at least some salt and sugar although these ingredients may be reduced.

Did you know? Basil is exceptionally high in fiber!

Read about pizza baking pans and other utensils!

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