Monday, October 31, 2011

Meatfree Monday: Pizza Dough

     What an month! There were five weekends in October, and we were out of town all of those but the wedding weekend. We are so tired and ready for some good food again. My body always feels so gross when I eat out all the time.
     For this meatfree post, I'm sharing a new pizza crust recipe. I really, really love my beer batter pizza dough, but sometimes I can't make it to Trader Joe's to get the beer I like to use for it. I found this recipe to use those times. I wasn't expecting a lot really. The recipe is so plain, but as we were eating it, there is just something special about it. I think it's light and complex. The longer you let it rise, the more complex the flavors become. I will definitely be making it again.  I also must explain, the picture has pepperoni in it. I know it's a meatfree post. But we really have made garden vegetable pizza and lots of other meatfree toppings since this first one, but for some reason I don't have a picture of those. This recipe is really for the dough, top with your choice of toppings.

from one of my new favorite cookbooks: Mark Bittman's
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

 2 cups whole wheat flour
1 cup all purpose flour
1/2 tsp yeast
1 tsp salt
2 Tbl olive oil

  • Combine dry ingredients. Stir in 1-1/2 cups water, The dough should be sticky and wet. 
  • Place in a warm spot, and set 6-12 hours. the longer the better.
  • Heat oven to 500*. Oil a baking sheet and spread on the dough. 
  • Drizzle with 2 Tbl olive oil and add pizza toppings. 
  • Bake 8-12 minutes or until cheese melts and crust is golden.
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