pogostick76 Offline

47 Male from Dover       743
         

Pizza

I use a Breville Smart oven


Source: http://fairfieldgreenfoodguide.com/2012/02/28/homemade-whole-wheat-pizza/

Prep
Read the care and use instructions for your pizza stone carefully before use. Generally, you place the stone on the lower rack of an unheated oven, then heat to 500˚ before cooking your pizza. Bed Bath & Beyond has good options for both the stone and peel. Also check out kitchen stores like Williams-Sonoma.


Pizza Sauce

Makes about 3 cups

3 tbsp olive oil
1 garlic clove
4 tbsp organic tomato paste
1 29 oz. can organic tomato puree (glass is even better)
1 tsp salt
Optional: 1 tsp dried basil or oregano

Heat olive oil in a medium-sized sauce pan over medium heat.
Grate the garlic, using a microplane or zester (if you don’t have either, mince and mash it with your knife) then add to the oil. Sauté the garlic for 1 minute. Add the tomato paste and sauté for another minute before adding the tomato puree, salt and optional herbs. Mix well. Cover and simmer over low heat for 30-45 minutes, stirring occasionally, until thick.

Whole Wheat Pizza Dough

This recipe uses white whole wheat flour (made from winter wheat) that is lighter than regular whole wheat flour and produces a dough more similar in texture to white flour dough, but with all the health benefits of whole wheat. This dough can be refrigerated for a few days or frozen for months.

Makes 1 lb dough, enough for two 13” pizzas or 4 individual pizzas

2 cups white whole wheat flour (King Arthur)
1 package Active-Dry yeast or 1 scant tablespoon from a bulk jar
1 tsp salt
¾ cup very warm water (between 110 and 115 degrees on an instant read thermometer)
1 tsp honey
2 tbsp olive oil

Whole Wheat Pizza Dough

This recipe uses white whole wheat flour (made from winter wheat) that is lighter than regular whole wheat flour and produces a dough more similar in texture to white flour dough, but with all the health benefits of whole wheat. This dough can be refrigerated for a few days or frozen for months.

Makes 1 lb dough, enough for two 13” pizzas or 4 individual pizzas

2 cups white whole wheat flour (King Arthur)
1 package Active-Dry yeast or 1 scant tablespoon from a bulk jar
1 tsp salt
¾ cup very warm water (between 110 and 115 degrees on an instant read thermometer)
1 tsp honey
2 tbsp olive oil

Place the flour, yeast, and salt in the food processor. Pulse to combine.
Combine the water, honey and oil. Turn the food processor on and slowly drizzle the water mixture in.

Continue processing until the mixture starts to come together.

Turn the dough out into a greased bowl. Give it a quick knead to bring it together into a tight ball.

Cover the bowl with plastic wrap and let the dough rest in a warm place for 20 minutes.
Assemble and Bake the Pizza

Place the pizza stone on the bottom rack of an unheated oven and preheat to 500˚.
Lightly flour your work surface. Divide dough in half and roll or press out to about a 13” diameter.

Lightly dust the pizza peel with flour or cornmeal then carefully transfer the dough to the peel. Give the peel a little shimmy-shake to make sure the dough isn’t sticking and can move around for easy transfer from peel to stone.
Top pizza with sauce and desired toppings starting with cheese. Avoid over-saucing or your toppings will slide off.

Carefully slide the pizza from peel to stone, using small jerking motions if necessary. If your pizza won’t slide, grab an edge, tilt the peel, jerk the peel to pull it out from under the pizza, and lay it into place. Don’t worry about an imperfect edge.
Bake for 8-10 minutes or until the cheese has melted and the crust begins to brown. Carefully slide the pizza peel under one edge of the pizza and shimmy the pizza back onto the peel, using small quick jerking motions. You could also use a pair of tongs to gently grab the edge of the pizza and drag it onto the peel.

The final touch is a drizzle of good quality extra virgin olive oil. Check out the selection at Olivette in Darien. Let the pizza cool slightly, then slice and serve.
Seasonal Topping Suggestions:

Broccoli Robe and Sausage
Roasted Butternut Squash and Sage
Prosciutto and Arugula
Kale, Portobello & Black Olive
WonderWoman1
9 years ago Report
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