As I believe I have mentioned oh, about a hundred times on here, I love making pizza at home. It all started when I found this great recipe for whole wheat crust here. I’ve been making it all the time, usually on the weekends after a long run when I want to eat a big dinner and relax at home.
I made some again tonight (after my 7-mile run and day of grading papers) and I decided to photo-document it for you. You can use this post as a recipe — I have tweaked a couple of things from the original recipe just through practice, so mine differs just a bit from the source I linked.
Here’s what you’ll need:
1 cup whole wheat flour
1 cup regular white flour
1 packet yeast (quick rise or normal – doesn’t matter)
1/2 teaspoon sugar
1 teaspoon salt
3/4 cup hot water (as hot as your tap gets is fine)
1 tablespoon olive oil
a few pinches of your favorite herbs – I am using oregano, basil, red chili flakes, rosemary, and sage
Now, put all the dry ingredients in a bowl
and mix them together. No food processor needed here; just use a dang whisk!
Stir the olive oil into the hot water and pour this over the dry ingredients. Mix it up by hand. Look, you really don’t need a mixer or any type of equipment. Use the hands your momma gave you. The feel of the dough will guide you. It will be sticky at first, but when it is all smooth and elastic, you’ll know you have mixed it well. Depending on the humidity of your weather and the exactitude of your measurements, you may need to add a touch more flour or water. You be the judge.
Isn’t this fun? Remember, smooth and elastic are your goals here.
I like to divide the dough in half, bake one pizza with half the dough, and refrigerate the other half for later. I divide it and then roll each half into a ball. (For calorie counters out there, 1/2 of the dough has about 500 calories.)
Cover the balls with a bit of plastic wrap. You can spray the plastic wrap with non-stick cooking spray to avoid any problems with stickage. Wait 20-40 minutes for the balls to rise.
Heh. “For the balls to rise.” Balls.
Then punch down the dough. If you decided to use only half, wrap up the half you’re not using in the plastic wrap from before and refrigerate it. It can keep for maybe 3-5 days, but in my house it usually gets used in 1-2 days. I like pizza, I am saying.
Take the half you are using tonight and flatten it out by hand. If you like really thin crusts, you can use a rolling pin or wine bottle to help you get it reeeeally good and flat.
I don’t have a pizza stone, so I bake it on a regular old baking tray, covered in foil, and sprayed with just a teeny spray of non-stick stuff. Makes clean-up easy.
What will you top your pizza with? Whatever you please, please.
I’ve got orange bell peppers, fakeroni, olives, artichokes, and cremini mushrooms. Usually I also like some spinach leaves and/or broccoli florets for more green, but today I was just working with what I had available.
Top the pizza. I used a jarred sauce tonight (not great but fine) and the last of my almost-vegan shredded cheese. (This cheese uses a dairy by-product in it and I prefer not to use it, but I had bought this before I found the good vegan cheese at our new Earth Fare — this’ll be the last time I have to use the non-vegan soy cheese.) (And the world rejoiced! If by “rejoiced” I mean “did not care about my cheese situation.”)
Put it in a 500 degree oven for ten minutes. YES, 500 degrees. YES, ten minutes. Trust, people.
During these ten minutes, you could be conscientious and clean up your kitchen a bit, but I recommend prioritizing your time. Pour yourself a glass of wine first.
Oh, hey, look, the pizza is done.
Top it with some fresh basil leaves from your favorite plant.
Dinner is served!
What are your favorite pizza toppings?