Saturday, July 30, 2005
Pizza Crust
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Here is a great Pizza dough recipe. I usualy make it in the breadmaker on dough setting. I then roll it out into whatever shape and thickness I want and place it on a cookie sheet coated with a little bit of olive oil and a sprinkling of cornmeal. If you need to know how to mix and kneed by hand, let me know and I will put it in the comments. (By hand takes about 20 min. to do). Makes 2 crusts.
Add, in this order, to your breadmaker bowl:
1 1/4 cups warm water (104 degrees - hot bath temp.)
2 Tbls. extra virgin olive oil
1 Tbls. honey
2 cups whole wheat flour
2 cups bread four
1 1/2 teas salt (place in corner of container)
2 teas. dry active yeast (place in the center in a little indentation of flour - it can't touch the salt to quickly or the salt will kill it.)
Turn on dough setting and go check your blog!
Sometimes I do all whole wheat, but it is definitely more dense. You can substitute the two flours in whatever portion you prefer. Sometimes I throw in some ground flax seed for health.
Allow the pizza dough to raise again on the baking sheet, from 30-60 min, or until desired thickness.
Then add toppings - oh, I love pizza toppings! What to choose? Last night we had . . .
A jar of my favorite red pasta sauce
A big fat handful of fresh basil (put on first so that it doesn't scorch and dry out in oven)
roasted red pepper strips, chopped
4 ounces of crumbled feta cheese
Fresh grated mozzarella cheese
Chopped red onions
A small spoonful of capers
Just throw it on the pizza dough and bake on 425 for 15-20 minutes, until crust is nicely browned and the cheese is melted and starting to brown a wee bit.
Another favorite topping combo is:
Basil pesto (sometimes use Knorr packet found near pasta - its cheap)
small bottle of artichoke hearts (or Kalamata olives - both makes it too salty)
4 oz feta cheese
Fresh grated mozzarella
oil packed (or well rehydrated dried) sun dried tomatoes (place these on first as these too dry out in the baking - oooo new idea! Knead them chopped up into the crust? hmmm, have to try that . . .)
chopped grilled chicken (optional)
Add, in this order, to your breadmaker bowl:
1 1/4 cups warm water (104 degrees - hot bath temp.)
2 Tbls. extra virgin olive oil
1 Tbls. honey
2 cups whole wheat flour
2 cups bread four
1 1/2 teas salt (place in corner of container)
2 teas. dry active yeast (place in the center in a little indentation of flour - it can't touch the salt to quickly or the salt will kill it.)
Turn on dough setting and go check your blog!
Sometimes I do all whole wheat, but it is definitely more dense. You can substitute the two flours in whatever portion you prefer. Sometimes I throw in some ground flax seed for health.
Allow the pizza dough to raise again on the baking sheet, from 30-60 min, or until desired thickness.
Then add toppings - oh, I love pizza toppings! What to choose? Last night we had . . .
A jar of my favorite red pasta sauce
A big fat handful of fresh basil (put on first so that it doesn't scorch and dry out in oven)
roasted red pepper strips, chopped
4 ounces of crumbled feta cheese
Fresh grated mozzarella cheese
Chopped red onions
A small spoonful of capers
Just throw it on the pizza dough and bake on 425 for 15-20 minutes, until crust is nicely browned and the cheese is melted and starting to brown a wee bit.
Another favorite topping combo is:
Basil pesto (sometimes use Knorr packet found near pasta - its cheap)
small bottle of artichoke hearts (or Kalamata olives - both makes it too salty)
4 oz feta cheese
Fresh grated mozzarella
oil packed (or well rehydrated dried) sun dried tomatoes (place these on first as these too dry out in the baking - oooo new idea! Knead them chopped up into the crust? hmmm, have to try that . . .)
chopped grilled chicken (optional)
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