Growing up, pizza was a treat. My brother was not a fan of tomatoes (still isn't), so pizza was reserved for special occasions. Friday nights are a time to relax, unwind, and have something fun for dinner. I found a recipe for whole wheat pizza crust, and decided that was what's for dinner tonight.
The great thing about pizza is that you can put basically whatever you want on it. I decided on a Margarita pizza tonight (tomatoes, mozzarella, and fresh basil), but be creative! Chicken! Pesto! Buffalo sauce! No tomatoes! Seafood! With pizza made from scratch, the world is your oyster.
Now, when making pizza dough, I find that it helps to have a food processor or a big KitchenAid. But it's a funny thing: we've been eating pizza a lot longer than we've had either food processors or KitchenAids. So if you don't have either, or would prefer kneading the dough by hand, have at it!
Ingredients:
2 tsp active dry yeast
1 cup warm water
1 tsp salt
2 T olive oil
3 cups whole wheat flour
And whatever toppings you want.
Dissolve yeast in water in a small bowl. Once the yeast has foamed up a little (about a minute), mix in the salt and oil.
Place flour in a large mixing bowl. Turn mixer on and slowly pour the yeast mixture in. Eventually, the dough should look like a ball chasing itself around the bowl. If it's too sticky, add some flour, a few teaspoons at a time. If it's too dry and not sticking together well, add some water, a few teaspoons at a time.
Place the ball of dough in a large, greased bowl. Cover and let it sit at room temperature for a couple of hours so the dough can rise.
When you're ready to bake the pizza, preheat the oven to 500, and lightly grease a cookie sheet. Roll the dough out to your desired shape and thickness. Make sure to fold over the edges when you transfer the dough to the cookie sheet in order to make a crust. Arrange any and all toppings the way you would like them. Bake for about 8-10 minutes, or until the crust is golden brown.
Bon appetite!
Tags: vegetarian, dairy free
The great thing about pizza is that you can put basically whatever you want on it. I decided on a Margarita pizza tonight (tomatoes, mozzarella, and fresh basil), but be creative! Chicken! Pesto! Buffalo sauce! No tomatoes! Seafood! With pizza made from scratch, the world is your oyster.
Now, when making pizza dough, I find that it helps to have a food processor or a big KitchenAid. But it's a funny thing: we've been eating pizza a lot longer than we've had either food processors or KitchenAids. So if you don't have either, or would prefer kneading the dough by hand, have at it!
Ingredients:
2 tsp active dry yeast
1 cup warm water
1 tsp salt
2 T olive oil
3 cups whole wheat flour
And whatever toppings you want.
Dissolve yeast in water in a small bowl. Once the yeast has foamed up a little (about a minute), mix in the salt and oil.
Place flour in a large mixing bowl. Turn mixer on and slowly pour the yeast mixture in. Eventually, the dough should look like a ball chasing itself around the bowl. If it's too sticky, add some flour, a few teaspoons at a time. If it's too dry and not sticking together well, add some water, a few teaspoons at a time.
Place the ball of dough in a large, greased bowl. Cover and let it sit at room temperature for a couple of hours so the dough can rise.
When you're ready to bake the pizza, preheat the oven to 500, and lightly grease a cookie sheet. Roll the dough out to your desired shape and thickness. Make sure to fold over the edges when you transfer the dough to the cookie sheet in order to make a crust. Arrange any and all toppings the way you would like them. Bake for about 8-10 minutes, or until the crust is golden brown.
Bon appetite!
Tags: vegetarian, dairy free