If you find yourself in the mood for a thin crust pizza that only the best pizza parlors seem to be able to provide you, you’re in the right place.
A little background: In the past, I have stayed away from making pizza crust, because mine have turned out too thick and dusted my kitchen in flour. However, I recently have started teaching an after school cooking class at a local high school. This week our project of choice is homemade pizza, therefore I figured I should practice a little before hand, since it has been over a year since my last attempt.
Here is my story…
This dough recipe makes enough for two pizza crusts, so I halved the recipe, although you can freeze or refrigerate one if you cannot use it.
1 cup warm (not boiling water)
1 package active dry yeast (2 1/2 teaspoons)
1 1/2 Cups Whole Wheat Flour (I used 3/4 cup of Rye Flour and 3/4 cup Whole Wheat Flour)
2 Tbsp Canola or Olive Oil
1/2 Tsp Salt
1 1/4 to 1 1/2 cups Unbleached All purpose flour
Drops of Oil to grease your pan
1. Combine dry yeast, warm water and a pinch of sugar in a tall glass. Stir and let sit for 10 minutes, you’ll see a foam develop on top.
2. In Large bowl, combine yeast water and whole wheat flour. Mix well.
3. Add oil, salt, and 1 1/4 cups all-purpose flour. Mix well. If dough is very sticky, add remaining 1/4 cup all-purpose flour. Blend until dough holds its shape.
4. Place dough on a lightly floured surface and cover your hands in flour. Knead until smooth and elastic, about 5 minutes. Knead by pushing down and forward on the dough with the palms of your hands. Fold dough over onto itself. Push down and forward again.
4. Grease large bowl with drops of canola oil. Add dough. Cover with plastic and let sit at room temp to rest and soften, about 30-60 minutes. I set mine on a warm ceramic floor.
5. When dough is soft and supple, remove from bowl. Knead again for 1-3 minutes. Divide evenly into two balls and you’re ready to go.
Pizza Pizza Pizza
Keep in mind that pizza ingredients can be adjusted to whatever you like and have, I tried to keep mine a little healthier by minimizing the use of cheese and meat, although I did use some.
1/2 of a Chorizo Sausage (from Clancey’s Meats)
Sliced Button Mushrooms
Tomato Sauce (I used a 50/50 mixture of homemade and store bought)
Thinly sliced Onions
Olive Oil for Drizzling
So you have a crust prepared…
1. Heat oven to 450 Fahrenheit. Using a rolling pin (or large glass jar), roll out your pizza dough to the desired thickness and place in your pan. Just remember it will rise a little bit.
2. Brown the chorizo and smash/chop it up so it resembles ground sausage (easier to spread out and make less more. This will take about 10 minutes or so.
3. Spread tomato sauce on your crust and top with 3/4 of your chopped onions. Crumble the feta and goat cheese on top of some of the onions, saving some cheese to top the pizza.
4. Spread your chopped and washed lettuce and kale on top of your onions. I put most of the chopped mushrooms under the lettuce, and saved the prettiest slices for the top. (I sliced the gills off horizontally so I could top the pizza with them and used the rest under the lettuce)
5. Spread the Mushroom gills (which look the the big circular mushrooms in the picture) over the top, and sprinkle your chorizo on the top and pizza, along with your remaining cheese.
6. Drizzle some olive oil on top if you want and pop this baby in the oven for about 10-15 minutes or until you get the golden brown crust you’ve always wanted. Here you are, your own beautiful, homemade pizza… Once you’ve mastered this, you’ll never want to buy pizza again!
Musical Guide for Harmonious Cooking (With Links and Everything!!):
Nitin Sawhney- Days of Fire (Courtesy of Nicole)
Make My Day- Waldeck (Courtesy of Jordan)
These are just some starters, but they’re all great, especially Y La Bamba!
Until next time… Nom Nom Nom Nom!!