And this is where the magic happens...
Pizza Dough
Ingredients:
1 TBSP active dry yeast
1 1/4 c warm water
pinch of brown sugar
2 TBSP olive oil
1/4 tsp. pepper
1 tsp. salt
2 c whole wheat flour, plus more as needed
1 c all purpose flour
To do:
- In a large bowl, dissolve yeast and brown sugar in the warm water.
- Add olive oil, salt, and pepper
- Add flour, adding more little by little as needed so that the dough isn't too sticky.
- Remove the dough to a lightly floured surface, kneading for several minutes.
- Place the dough back in the bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 1/2 hours. And like I always tell Jack, this is when the magic happens!
- Once your dough has risen, punch it down, and knead it again for several minutes.
- You now have two options: the Sam or the Nat
- The Sam: Roll the dough out into one THICK pizza crust, about 14-inches (pictured above)
- The Nat: Split the dough in half, and roll out two slightly smaller thin crust pizzas
- After you roll your dough out onto your baking stone, just pinch up the edges of your crust so that the tomato sauce doesn't escape!
- Spread your Pizza Sauce onto your crust, and bake for 14 to 15 minutes BEFORE you add your toppings.
- Add your favorite toppings, and bake the pizza until the cheese melts!
Our current favorites:
- spinach, spinach, spinach (my favorite!)
- pepperoni to make Daddy happy
- several handfuls of mozzarella cheese
Other favorites: sautéed peppers, mushrooms, minced garlic, etc.
Pizza Sauce
Ingredients:
1/2 onion, diced
3 cloves garlic, minced
2 TBSP olive oil/grapeseed oil
1 carrot, grated
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. basil
1 can tomato sauce
3/4 tsp. salt
1/4 tsp. brown sugar
1/4 tsp. pepper
next time, will add:
1/2 green pepper, diced
1 bay leaf
handful of fresh parsley
handful of mushrooms, diced
To do:
- Saute onion and garlic in oil until soft.
- Add carrot, green pepper, mushrooms, and tomato sauce as well as your herbs and spices.
- Simmer for half an hour, and be sure to remove the bay leaf if you threw one in!
Yields: about 2 cups
The verdict: I finally found a sauce and crust that everyone (except our non-pizza eater) LOVES!!
Notes to self:
Make the sauce early in the day or while your dough is rising.
Double and freeze the sauce and/or dough!!!
Recipe adapted from Laurel's Kitchen
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