When the weather is icky, and we're stuck inside on a Saturday night, it means only one thing.
Extra meat, a few veggies, and extra cheese for him.
Light meat, extra veggies, and light goat cheese for her.
I use this recipe every single time I make pizza dough. It is the best one I've found, and after a little practice, its easy to master a light crispy crust that is both healthy and flavorful. Don't be intimidated by the lengthy instructions. They're merely tips to help you get great results!
BEST WHEAT PIZZA DOUGH
1 pkg. active dry yeast
1 tsp honey
1 cup warm water 105-115 degrees
3 cups flour (1/2 whole wheat)
1 tsp salt
1 tbsp extra virgin olive oil
Making pizza dough is all about the process and quality ingredients.
1) In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. Let it stand for 5-10 minutes.
2) In a large bowl, combine all of the wheat flour (1 1/2 c.) and the salt. Add the oil and yeast mixture and the remaining 3/4 cups of water. Mix together to make a moist dough using a wooden or silicone spatula. Let it stand for 5 more minutes.
3) Slowly add all-purpose flour, about 1/4 cup at a time, stirring with the spatula until you can no longer stir, at which point you'll need to switch to your hands. Turn the dough out onto a lightly floured surface and knead by hand 5-10 minutes slowly adding enough flour so the dough is not sticky to the touch and it should become smooth and pliable.
4) Place the dough in a lightly oiled bowl and cover with a damp cloth and let it rise in a warm spot for 1-2 hours. It will double in size and stretch lightly when it's pulled. Time may vary depending on your elevation and temperature in your home. (My home is cold so a trick I use is to turn my oven on to 200 degrees for 5 minutes, then turn it off, and place my dough bowl in the oven. Cuts my rising time in half!)
5) Without kneading it, divide the dough into 2 balls. Work each ball by gently pulling down the sides and tucking under. Repeat just 4-5 times. Repeat to the other dough ball. Place back on the countertop and cover again with a damp towel and let it rest another 30 minutes.
6) Roll out the dough to 1/4 inch thick, and if you have time, let it rest another 20 minutes or as long as you can afford. Use a fork to poke holes all over the dough to prevent it from puffing up awkwardly, and pre-bake your dough at 500 degrees for 5-6 minutes before removing from the oven, decorating your pizza, and baking again for another 7-10 minutes or until the edges are golden brown.
This weekend became a low key weekend. After a very busy December month, and some retail therapy last weekend, we needed to hang low and accomplish some tasks around the house.
I chose to get elbow deep in flour and yeast by baking some whole wheat pita bread, whole wheat English muffins, and some part wheat pizza crust for dinner.
I may or may not have squeezed in a few episodes of House Hunters while waiting for the doughs to rise. All part of my day's work.
And a good workout was squeezed in too. You know I couldn't forget that.
All went smoothly until dinner was just about served. I managed to get the pizzas out of the oven and just as I tipped the hot pizza stones toward the counter top, my palm met the 500 degree stone edge.
Momma taught me well, and I went straight for cold running water and held it there for a good three minutes before inspecting it. It didn't blister and was only a little tender to the touch. Crisis averted.
Sometimes nights at home are just what the doctor ordered. We're feeling rested and refreshed, ready for another week...
especially if it continues to snow!
How was your weekend?
Did you create anything yummy in the kitchen? Do share!