¼ cup flour
¼ cup warm water (110 degrees to 115 degrees)
½ teaspoon quick-rise dry yeast
½ cup warm water (110 degrees to 115 degrees)
½ teaspoon salt
¾ cup whole wheat flour
½ cup flour
¼ cup flour
¾ cup jarred pizza sauce*
½ lb. lean ground beef (I buy 93% lean/7% fat)
2 cups shredded low-moisture part-skim mozzarella cheese
*Look at the nutrition label to see how much sugar is in the pizza sauce. The brand I buy has 3 g of sugar in 1/4 cup. The crust is estimated to have 1.5 g sugar per slice. If my estimations are correct, my pizza had a little less than 3 g sugar per slice. I could have eaten three slices and stayed under 10 g sugar for this meal, but I was full after eating 2 slices.
**The prep time for this pizza is 3 1/2 to 4 hours, because the dough needs time to rise.
Whisk together ¼ cup flour, ¼ cup warm water, and yeast until smooth. Cover with plastic wrap and let stand for 3 hours. Mixture should bubble like pancake batter does when cooking. Gradually stir in ½ cup warm water, salt, whole wheat flour, and ½ cup flour. Sprinkle ¼ cup flour on a clean counter top. Knead all the flour on the counter top into the dough for 3 minutes. Brush oil in the inside of a bowl. Shape dough into a ball. Put ball of dough in the oiled bowl, cover with plastic wrap, and put in a warm place. Let rise for 30 minutes. Preheat oven to 450 degrees. Press dough into a 13-inch pizza pan. Bake crust for 8 minutes. While crust is baking, break ground beef into small pieces while browning it in a small skillet over medium to medium-high heat. When ground beef is no longer pink, drain grease from pan, if there is any. Spread sauce on crust. Top sauce with 1 cup cheese. Top cheese with ground beef. Top ground beef with rest of cheese. Bake for 10 minutes. Cut into 8 slices. Have with a glass of water.