A flavorful twist on traditional pizza dough, incorporating black beans and a hint of spice for a unique and delicious base.
In a mixing bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until frothy.
Ensure the water is not too hot, as it can kill the yeast.
Mash the cooked black beans until smooth and add them to the yeast mixture.
Using a fork or potato masher works well for mashing the beans.
Gradually mix in the bread flour, salt, and cayenne pepper until a dough forms.
Add the flour slowly to avoid lumps and achieve the right consistency.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
If the dough is sticky, sprinkle a little more flour as you knead.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Roll out the dough on a cornmeal-dusted surface to your desired thickness.
For a crispy crust, roll the dough thinly.
Transfer the rolled dough to a pizza pan and add your favorite toppings.
Preheat the oven while you prepare the toppings for efficiency.
Bake in a preheated oven at 500°F for 8-10 minutes until the crust is golden and crisp.
Keep an eye on the pizza to avoid overcooking.
Remove from the oven, slice, and serve warm.
Let the pizza cool slightly before slicing to make it easier to handle.
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