Toga - 'Za

• 3/4 cup bread flour
• 1/2 cup semolina flour
• 1 1/4 cups whole wheat bread flour
• 1/2 tablespoon brown sugar
• 3/4 teaspoon instant yeast
• 1 cup warm water
• 1/3 cup prepared caesar salad dressing
• 1/2 teaspoon sea salt
• 1 -2 tablespoon bread flour (or more)
• 1 1/2 tablespoons olive oil
• 3 cloves roasted garlic
• 1 tablespoon fresh-grated parmesan cheese
• 1/2 teaspoon Worcestershire sauce
• 1 lemon, zest of
• 1/4 teaspoon dried oregano

1. In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
2. Mix together the water and Caesar dressing and add to the flour mixture.
3. Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
4. Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed.
5. The dough should be very sticky and moist, but elastic.
6. Place in a greased bowl, cover and refrigerate 12-24 hours.
7. Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
8. Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
9. Transfer the crust to a piece of parchment paper and slide onto the stone.
10. Bake 5 minutes, then remove the crust and reduce the oven temperature to 500u0b0F.
11. For the topping:
12. In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
13. Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
14. Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.

bread flour, flour, whole wheat bread flour, brown sugar, instant yeast, water, salad dressing, salt, bread flour, olive oil, garlic, parmesan cheese, worcestershire sauce, lemon, oregano

Taken from www.food.com/recipe/toga-za-477721 (may not work)