lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 8, 2010

Whole Wheat Pizza Crust

The lovely Chasity gifted me a Sur la Table gift card (the perfect gift) and I couldn't wait to use it to get a pizza stone. A few years back I got a cheapo pizza stone and it cracked in the oven, but before it did, I loved cooking on it. I decided the pizza on it would be a simple whole wheat crust with tomato sauce and cheese, with pepperoni for C and Miss F. I adapted this recipe from the latest issue of Saveur.
Whole Wheat Pizza Crust
printable recipe

2 teaspoons olive oil
1 ½ teaspoons sugar
1 ½ teaspoons yeast
½ teaspoon kosher salt
1 cup white flour
2 cups whole wheat flour

In a bowl combine oil, sugar, yeast, salt and 1 cup of 115 degree water; let sit until foamy, 10-12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8-10 minutes. Roll the dough into a ball (or divide into two balls if you are making two pizza crusts). Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2-3 hours.

Place pizza stone on a rack in lower third of oven. Heat oven to 500 degrees for 1 hour. Transfer the dough ball onto a floured piece of parchment paper the size of the pizza stone. Working from the center, gently flatten dough with fingertips, leaving edges thicker than the middle. Stretch dough to fit your pizza stone. Cover dough with a tea towl and let rest for 15 minutes. Brush edges with olive oil and season with salt. Spread dough with pizza sauce, leaving a 1” border. Add desired cheese and toppings.

Transfer pizza on paper to stone and bake until golden brown, 10-14 minutes. Remove pizza with a spatula and enjoy.

Adapted from Saveur
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