|Pizza and a glass of Rose|
We decided to cook tonight (its been a while, we have both been so busy that when we are actually home for dinner cooking has consisted of heating something up or ordering takeout on the iPad).
Homemade pizza is one of my favorite things to make! 1) I get to us the pizza stone and board (love this home kitchen invention) 2) It's healthy and I can put whatever I want on it 3) its oh so good!
This afternoon my husband suggested Prosciutto and I really wanted brussels sprouts, so that's what we made!
For the crust I adapted this recipe, and it came out so great. In my past few attempts with whole wheat, I have not had much success so I have kept true to my tried and true perfect pizza crust recipe. I have to say, after tonight, I think I am going to stick to whole wheat exclusively. Not only can your body process it better, I think it was better than the its white flour cousin!
|Before it was cooked!|
Honey Whole Wheat Pizza Crust -
- 1 tsp honey
- 1 1/2 cups warm water (turn the water on your sink to hot and let it run for about 1 min, just until its just about too hot to touch with your finger)
- 1 packet of active dry yeast
- 1tsp olive oil
- Pinch of salt
- 2 cups of whole wheat flour
- 1 cup of white bread flour, plus more for keading (you can use all purpose if you don't have bread flour handy)
- Preheat oven to 425 degrees (and if you have a pizza stone place in oven and let heat up for 45 minutes to an hour)
- In a large bowl, dissolve yeast in warm water. Lets stand for 10 minutes (make sure the yeast has activated, you will know when you see it bubbling and popping on the top of the water...if you do not see it bubbling on the top it has not been activated and you need to dump it and start over).
- Stir in the honey, olive oil and salt.
- Mix in the flour until mostly combined (it will look like small flour chunks) and dump it out onto a floured surface
- Knead for 10 minutes. If the dough is sticky, keep adding in flour until it is not sticky to the touch anymore.
- Once its into a ball, put it into a buttered bowl and let rise for 1 hour
- After its risen (aprox doubled in size) punch it down and divide into 2 to 4 balls (depending if you want large/thicker crusts or thin individual crusts.
- Let small balls rise for 30 min or so
- Roll out and spread your favorite toppings.
- Bake for 8 to 12 minutes (until the cheese is bubbly and the crust is golden)
- All purpose tomato sauce (this sauce will not let you down)
- Fresh Motzarella
- Graded Parmesan
- Brussels Sprouts
- Rose (for drinking, not the pizza)
|The puppy REALLY wanted pizza!|
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