We made pizza for ourselves last night (as though we didn’t get enough pizza making with friends last week), and enjoyed summer’s bounty with a tomato, eggplant, zucchini pizza, with garlic, basil, onions shredded gouda and alfredo sauce.
We each made our own pizza, to eat half for dinner and half for lunch. We didn’t differ too much in what we put on our pizzas, I just think we have different personal styles.
Of course, the pizza was delicious. We just used our standard pizza dough recipe, and prebaked the crust for about 10 minutes at 425 F before piling on the toppings and baking for another 10 minutes.
Pizza Dough (serves 4):
- 1/2 tbsp yeast (dried baker’s yeast)
- 1 cup of warm water (105-115F)
- 1 tsp salt
- 1 tbsp honey
- 1 tbsp oil
- 3 1/2 cups whole wheat flour
- Warm up yeast to room temperature if it is being stored in the fridge or freezer (~5 minutes)
- Add two tablespoons of warm water to the year to dissolve, for 5 minutes.
- Add the rest of the water, oil, salt, honey and 2 cups (however much flour to get it to a strong dough) of flour to the yeast.
- Mix with a spoon until too difficult to stir.
- Knead the dough with your hands in the bowl for 10 minutes (its going to be very sticky if you are using the type of whole wheat flour I do- do not despair)
- Let the dough sit covered for 2-10 hours to rise.
- Punch down dough when you are getting ready to bake your crust.
- Roll out onto parchment into whatever shape you’d like.
- Bake 425 F until puffed and cooked ~10 minutes.
- Put on toppings.
- Cook for another 10 minutes until the bottom of the crust begins to brown.
- Cool and serve.
So, we will be heading off to our Red Fire Farm distribution today for more wonderful veggies and a bulk order of husk cherries. We have a somewhat full fridge from uneaten veggies from last week (due to our jaunt to Vermont) so we will see how this all goes. We also are (gasp!) out of freezer space, and storage bags….. so this weekend we will be making jam from some frozen fruit and caning some items to make more room for the rest of this amazing season’s fruit (nectarines….mmmm….). We will post this week’s haul tomorrow.