Monday, May 16, 2011

I'm back, and it's time to make pizza.

I've been absent. No excuses, no good reasons, just been a little bit busy with work, travel, and life. I need to get back to the blogging habit, especially since this may be my last entry from the Country of northern Nevada. This upcoming weekend, I'm moving to the big city, Las Vegas. Yikes! One of the last places I ever thought I'd live, but I'm excited that I'll be in an area with more people that like to the same things in the outdoors that I do... hiking, running, climbing... Can't wait. But in the meantime, here's a little recipe that I make OFTEN, and I like that it is versatile and delicious. Today I added 2 T ground flax seeds, 1/2 tsp whole flax seeds, 1/2 tsp sesame seeds, and 2 T spelt flour and omitted all spices, just because I wanted to, but below is the basic recipe.

Whole Wheat Pizza Dough Crust

  • 1 (1/4 oz) package yeast

  • 1 cup warm water (110-120 degrees F)

  • 1 tsp sugar

  • 1 cup whole wheat flour

  • 1 1/2 cup all-purposed flour

  • 2 tsp olive oil

  • 1 tsp salt

  • 1 tsp honey (optional)

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp oregano (optional)

  • 1/2 tsp thyme (optional)

  1. Combine yeast, water and sugar, stir until dissolved. Let proof, ~10 minutes.

  2. Combine the remaining ingredients in another bowl.

  3. Once yeast mixture is proofed, add to dry ingredients

  4. Mix using dough hook or knead, ~10 minutes, adding more flour as necessary.

  5. Let rest until doubled in size, ~1 hour.

  6. Preheat baking stone in oven at 425 degrees F.

  7. Roll out dough to desired thickness/size/shape. Lightly dust baking stone with cornmeal.

  8. Partially bake crust ~2 minutes, then add sauce (see below), cheese, and toppings.

My Favorite Pizza Sauce

  • 1 (14.5 oz) can diced tomatoes

  • 1 tsp sugar

  • 1 tsp olive oil

  • 1/4 tsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp oregano

  • 1/8 tsp basil

  • 1/8 tsp thyme

  • 1/8 tsp garlic powder or 1-2 cloves minced/smashed garlic

  1. Add tomatoes, including juice, to a medium saucepan. Use immersion blender to blend diced tomatoes.

  2. Stir in the rest of the ingredients.

  3. Bring to a boil.

  4. Reduce heat and simmer 15-20 minutes.

  5. Let cool before topping your pizza crust.

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