Pizza Night

February 28, 2009 at 8:50 pm Leave a comment

I hereby decree that every Saturday henceforth shall be called “PIZZA NIGHT!” And we shall make and gorge ourselves on homemade pizzas and be delighted entirely!


So, if you don’ t know how to read ridiculous semi-medieval speak, I’ll let you know that tonight was the first ever Carroll Family Pizza Night (soon to be Bassett Family Pizza Night) Every Sat, we’ll roll up our sleeves, stretch out some dough and create the most delicious pizzas we can!

Tonight we made Margerita Pizzas, the traditional pizza that represents the three colors on the Italian flag with its toppings. The great thing about homemade pizza is that the crust is no longer tasteless and unimportant. The crust is tasty and an integral part of the flavor in my homemade pizzas. Here’s the dough recipe so that if you want to make this at home, you’re more than welcome!

Whole Wheat Pizza Dough
(if you want this dough NOT to be whole wheat, just substitute AP or bread flour!)

.5 oz Fresh Yeast (Or .25 oz active dry yeast)
Pinch Sugar
.5 tsp Salt
10.5 oz Whole Wheat Flour
2 tbsp Olive Oil

This dough is made using the straight dough method. Mix your water and yeast until it dissolves. Mix together the flour, oil, salt and sugar until fully incorporated. Then mix this all together, wet into dry. Knead this for about 10 minutes. Let it rest in a wet, warm place (You should take a shower. Seriously, take a shower and make sure that you don’t turn the fan on. When you get out of the shower, just leave the dough on the toilet or counter until it doubles in size. The yeast LOVE the muggy environment. That’s exactly what a professional proof box is like!) until it doubles in size. Punch it down and stretch it out to your desired size.

Place whatever toppings you like. For Margerita pizzas, you use olive oil, fresh tomatoes, mozzarella ( I get the Organic Valley brand because the company doesn’t torture its cows!) and basil. I didn’t have fresh basil, so I used dried. I also put some freshly cracked black pepper and some Parmesan cheese on top.

Bake this either on a baking stone, in a professional deck oven OR if you’re like me and you’re poor, on the back of a cookie sheet. Crank the temperature in your oven to as high as it’ll go. Put your pizza in and bake about 10 minutes or until the crusts have puffed up and the whole thing is golden brown. When it’s finished, take it out and let it sit for about 5 minutes. THEN cut it up and enjoy. You don’t want to burn the inside of your mouth, do you?



Entry filed under: bread, Random, Recipe, vegetarian. Tags: , , , , , .

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