So, after seeing my friend's delicious pictures of her pizza posted all over facebook, I hopped over and borrowed her dough recipe from her blog over at Magnifico! and made myself some pizza and cheese sticks. I really need to restrain myself when it comes to the cheese, and endeavor to get a thinner crust, but it came out quite nicely. Now I need to convince the husband to buy me a pizza stone or two!Pizza Dough
Ingredients
3/4 c warm water
1 t active dry yeast
1 c whole wheat flour
3/4 c bread flour
1/2 t salt
1 T olive oil
1 T honey
dash of oregano
Mix the water and yeast in a small cup - set aside for 5 minutes to proof. In a bowl, blend together the flours, oregano and salt. Stir in oil, honey, and the yeast mixture. A dough should form, sticky but not damp. Turn onto a lightly floured surface and gently knead for a few minutes. Form the dough into a ball and place it seam-side down in a clean bowl. Cover and set in a dry, warm place to rise approximately 1 hour.
Turn back onto floured surface and knead for about 30 seconds. If you want two smaller pizzas, pull the dough in half and form two balls; otherwise just form one. Leave on the board and cover. Allow the dough to rise again for 1 hour and 30 minutes.
After the first 30 minutes, preheat the oven to 500.
Once the dough has risen, gently stretch to the desired shape and thickness. Add sauce and toppings and bake for 10 minutes.
Sauce
Ingredients
4 parts tomato sauce
1 part pesto
Blend the two together and spice to taste.
Toppings
Let yourself go crazy! I used some roasted chicken and five different kinds of cheese.
Ingredients
3/4 c warm water
1 t active dry yeast
1 c whole wheat flour
3/4 c bread flour
1/2 t salt
1 T olive oil
1 T honey
dash of oregano
Mix the water and yeast in a small cup - set aside for 5 minutes to proof. In a bowl, blend together the flours, oregano and salt. Stir in oil, honey, and the yeast mixture. A dough should form, sticky but not damp. Turn onto a lightly floured surface and gently knead for a few minutes. Form the dough into a ball and place it seam-side down in a clean bowl. Cover and set in a dry, warm place to rise approximately 1 hour.
Turn back onto floured surface and knead for about 30 seconds. If you want two smaller pizzas, pull the dough in half and form two balls; otherwise just form one. Leave on the board and cover. Allow the dough to rise again for 1 hour and 30 minutes.
After the first 30 minutes, preheat the oven to 500.
Once the dough has risen, gently stretch to the desired shape and thickness. Add sauce and toppings and bake for 10 minutes.
Sauce
Ingredients
4 parts tomato sauce
1 part pesto
Blend the two together and spice to taste.
Toppings
Let yourself go crazy! I used some roasted chicken and five different kinds of cheese.
I too had trouble getting my crust thin enough until I learned the secret of resting the dough. After the dough is fully risen, flatten or roll it out into a round as best as you can. Then cover it with an inverted bowl or damp kitchen towel and let it rest for 20 minutes. At the end of that time, you'll have a ridiculously easy time stretching the dough out into a thin crust!
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