When Shawn was here a few weekends ago, we had decided to make pizza for dinner. A week before, we were both flipping through the LCBO magazine, and came across pizza toppings, and one of them in particular caught our eye, and we decided to reproduce it! It had a base of tomato sauce, then, mozzarella cheese, Genoa salami (I bought hot, all they had left at the store! this is shocking for anyone who knows about my low tolerance for hot food), wild mushrooms, and parmesan cheese slices. Me being me, I also wanted to make the pizza dough from scratch, and it was delicious! I promise that making yeast dough is not as hard as it may seem. Homemade pizza also seems so much more satisfying to me than ordering pizza, it just tastes better.
Pizza dough (from Eat, Shrink and Be Merry cookbook)
1 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp ground flax
2 1/4 tsp quick rising yeast
1/2 tsp salt
2/3 cup warm water
2 tsp olive oil
2 tsp liquid honey
1 tbsp corn meal
In a medium bowl, combine flour, flax, yeast, and salt. Mix well
In a measuring cup, combine water, olive oil, and honey. Pour mixture over dry ingredients and mix (I used my stand mixer with dough hook, but you can do it by hand). To do it by hand, mix with a wooden spoon to form a ball. Turn dough out onto a lightly floured surface, and kneed for 2 minutes. Spray another bowl, and place dough inside, cover with plastic wrap, and let it sit in a warm place until it doubles in size, about 20 minutes. To prepare the pizza pan, spray with oil, then dust with cornmeal.
When dough has risen, turn out onto a lightly floured surface, and roll into a 12 inch circle. Transfer to the pizza pan. Prick the crust in several places with a fork, and bake in 425F oven for 6 minutes. Remove from the oven, top with your toppings (I highly recommend the combination we had), then bake for another 8 to 10 minutes.
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