So, this was pretty good, but it wasn’t the greatest pizza i have ever made, but the photo above does not do it justice.
This is the first time in a long time that i have dared to make a wheat pizza crust for Joe. I am using the dough recipe from the New Best Recipe and substituting 1/3 of the bread flour with white wheat. This recipe yields 2 medium sized pizzas (one pizza is plenty for two hungry Jenkins).
Fortunately, our oven here is small, but just barely wide enough for our pizza stone. Unfortunately, it claims to only reach 500F, but i doubt it makes it that high. Instead of cooking our pizza the usual 7 minutes, I had to keep it in for 12-13 minutes, drying it out. When i cook our leftover (frozen) dough next Friday, i will try spraying the crust with extra oil before baking. If that doesn’t work, the next week i will try spraying the oven walls with water a couple times while cooking. I’ll keep you posted.
- 2 2/3 C bread flour
- 1 1/3 C whole wheat flour
- 3 t yeast
- 3/4 C warm (90 F) water
- 2 t salt
- 2 T olive oil
- 1 C lukewarm water
- sprinkle yeast over 3/4 C warm water and let sit for 5 minutes, or until foamy.
- pulse flour and salt in food processor to fluff and mix.
- add 1 C additional water plus olive oil to the yeast mixture, then slowly pour over flour in the food processor.
- mix until the water is fully incorporated.
- turn the dough out onto a floured counter and knead until only slightly tacky.
- place the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and let it sit for 2 hours, or until doubled in size.
- gently turn the dough out onto a lightly floured counter and cut into three pieces. I typically freeze two. Just make sure that you put them in the fridge the day before you plan to use them.
- At this point, you can either bake it immediately, or (if you have things to do, or don’t time your pizza making well – like me) return the dough to the bowl and let it rise in the fridge for a couple hours. Just pull it out of the fridge at least an hour before you plan to bake it.
- Preheat oven to 550 (or as high as it will go). Lightly coat your hands with evoo and press the dough into a disc. top with sauce, cheese, etc. and bake for 6-10 minutes, depending on your oven temp.
- 1 bulb of garlic
- approx. 1 T evoo
- Preheat oven to 400 F (mine was preheated to 500 F for the pizza).
- Remove the outer skin of a whole bulb of garlic and chop off the top 1/4-1/2″ so that the tops of the cloves are exposed. Spray or sprinkle the top with olive oil so that all the cloves are coated.
- Loosely wrap the bulb with foil and bake for 35 minutes, or until the cloves are soft. When they are done, you should be able to easily squeeze them out of their skin.
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