Wednesday, March 07, 2007

Whole Wheat Pizza Dough!

Wahooy!! Thankfully, my friend, Jeanette shared this recipe with me. It's a health-nut's pizza dough dream!


1 pkt yeast

1 c. warm H2O

2 TBS. olive oil

1 tsp sugar

1/2 - 3/4t. salt

mix and leave to bubble for 5 mins

then mix in:

1 1/2 c. whole wheat pastry flour

1 c. all purpose white flour

Use another 1/2 c. white flour for kneading dough into a big lump.

Cover with towel and let rise in warm spot (over the heating vent, in a 200 degree preheated oven--just make sure that you turn off the oven before you put the dough in to rise, or you'll cook it--or wherever you normally leave your breads to rise.)

Jeanette's hubbie is a master grill chef, so he grills the dough (pre-topping assembly) on both sides. Then after the dough is just crispy, J puts on the toppings and return them to the grill to melt the cheese.

If you're not as adventurous, then place them in a 425 degree oven and cook till your liking. Just make sure to check for bubbles in the crust and deflate them!


Toppings: of course, one's preferred pizza toppings are a very personal thing! Might i suggest one of my favourites (just make sure everyone else in the house eats it too, or you might find yourself the odd man out because you reek of glorious garlic.) Lately, i've been hooked on Whatever-chu-got Cheese and Garlic pizza: i cook 2 bulbs of garlic (cloves separated and peeled) in about 1/4 c. of olive oil (Trader Joe's has a fabulous Australian OO that has a hint of citrus in it--it's so tasty one could drink it straight from the bottle!) I am Emeril's worst nightmare because i don't use my knob very well--i cook the garlic on med low (and sometimes with some sweet onions thrown in) they come out very yummy and caramelly and nutty--oooooh! But you have to babysit them or they'll get too brown, too fried, and kinda tough. I've found a recipe from the Stinkin' Rose that makes it a little more of a science--2 c. garlic cloves to 1 c. olive oil in saucepan. Cook for 40 min on low heat stove, stirring once at the 20 minute mark. Once they begin to soften, transfer just the cloves to a baking pan and bake in 250 degree oven for 25-30 minute until golden and slightly wrinked.

I've been experimenting with all different kinds of cheeses too and we like a combo of mozz, smoked gouda or smoked provolone, and dollops of ricotta. Sauce is optional, we just use some yummy Aussie olive oil for our sauce, usually. We also have been throwing a few roasted red peppers (roasting directions are in the Real Tamale Pie recipe in this blog) on the pie along with some onions and heaping spoonfuls of garlic. Man, it's a tasty treat!!!