Tag Archives: italian

pizza, pizzah!

to prove to you that i am no one-trick, cookie pony…

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as a kid i refused to eat any pizza that wasn’t delivered from PIZZA HUT.  
mmm greasy, meat-lover’s, PAN pizza.

now… not so much. the carnivorous version of my youth would be shocked to see what i’ve become: a veg-head, whole wheat, granola muncher. but trust me, this recipe would please all my past and present personalities. it’s a favorite in my family from my 10 year old meat-man brother (margaret 2.0) to the reformed moi, the veggie-lover.

i topped this one with a mixture of pizza and bbq sauce, mozzarella & italian cheese, sliced cremini mushrooms, half of a black bean burger and some crushed red chili flakes. absolutely DELICIOUS. but of course you can top yours with whatever suits your buds– afterall, isn’t that the beauty of PIZZA?

Honey Wheat Pizza Dough
adapted from Southern Living, October 2004

1 (¼ ounce) envelope active dry yeast
1 teaspoon honey
1 teaspoon sugar
1 cup warm water (105-110° F)
1 cup whole wheat flour
2 cups bread flour
1 tablespoon extra virgin olive oil
1 teaspoon salt
sauce(s) [marinara, barbeque, alfredo, pesto]
pizza toppings

In the bowl of a stand mixer, combine yeast, honey, sugar, and the warm water; let stand for 10 minutes.

Add the whole wheat flour, 1 cup of the bread flour, oil, and salt to bowl and beat at low speed, using dough hook attachment for 1 minute.

Gradually add the rest of the flour until the dough begins to leave the sides of the bowl and pull together. (Note: the dough will take on a “shaggy” appearance as the flour is being added.  When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)

Increase speed to medium and beat for 5 minutes.  Cover bowl of dough with plastic wrap and let stand in a warm place (85° F; I usually use an oven with a pan of boiling water) for 45 minutes or until doubled in bulk.

Punch dough down and let stand another 10 minutes.  At this point, the dough can be wrapped up and refrigerated for up to 1 week.

Preheat oven to 475° F.  If you have a pizza stone, place in oven while preheating.

Turn dough out onto a lightly floured surface; shape dough into a ball.  Roll out into pizza crust and place on a cornmeal-dusted pizza peel or baking sheet (make sure it doesn’t have any sides). 

Spread pizza sauce and sprinkle with toppings.  Slide pizza onto pizza stone and bake for 20-25 minutes (6-7 minutes for mini pizzas).

Yield: one pizza crust/ 4 mini pizzas   

HAPPY NEW YEAR everyone!

this post is an ode to my countdown to italy. yes, in 26 days i will be in ITALIA! siena, italy to be exact. i’m incredibly nervous/excited/delirious about the whole experience. as i will be there for about 5 months studying abroad, i am determined to break the realms of tourism and whole-heartedly embrace the day-to-day civilian life of tuscany.  

do i know italian? no.
am i worried? not as much as my mother. 

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