I didn’t realize how much I missed making my own pizza dough until I stumbled onto a new food site: The Smitten Kitchen.
Smitten Kitchen’s really simple recipe is, just as Deb promises, really simple. I used the updated version because it appealed to me a bit more. I just doubled the ingredients, and used some whole-wheat flour because I like the texture of whole wheat dough.
3/4 cup warm water (may need up to 1 or 2 tablespoons more water)
1/4 cup white wine
1 1/2 teaspoons active dry yeast (about one package)
1 teaspoon honey
2 teaspoons salt
2 tablespoon olive oil
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
Cornmeal for sprinkling
Flour for dusting counter
Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and work it with a spoon and your fingers until it comes together as a dough.
Sprinkle some flour on the counter and knead the dough for a minute or two.
Straight from the Smitten Kitchen: “If you’re like me and always trying to reduce the number of dirty dishes left at the end of the night, wash the bowl you made the dough in, dry it and coat the inside with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.
“[Easiest way to tell if a dough has risen enough? Dip two fingers in flour, press them into the dough, and if the impression stays, it’s good to go. If it pops back, let it go until it doesn’t.]
“Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl.”
I divided the dough into two balls, both of which I wrapped well in plastic wrap and put in a baggie. One of these I put in the refrigerator, and the other I froze. They were in their respective cold places for a week before I actually made the pizzas.
When making the pizza, roll out the dough on a floured surface. This recipe made two 10- to 12-inch thin crust pizzas. Use cornmeal on your pizza paddle or baking pan. I could have sprinkled some on the pizza stone in the oven, too.
Move the dough onto the paddle or baking pan. Top with your desired toppings.
Slide the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.
Bake for about 10 minutes. Let cool a couple of minutes, slice and serve.
Saturday for dinner, I made the kids a plain ole cheese pizza (which Dan also liked), and then made the goat cheese and zucchini pizza with my surplus of summer veggies and fresh farmers goat cheese. My CSA is partnering with a couple of local creameries this summer to deliver cheese, and holy cats — fresh cheese is so, so tasty.
I had made a recipe similar to the latter pizza using ricotta cheese instead of goat cheese (and a store bought pizza dough that was too dough-y for me). I liked the ricotta better; the flavor was much milder. The goat cheese overwhelmed the pizza (in my opinion). You have to use a bit more of the ricotta (say 6 ounces instead of 4).
Otherwise, as with all my favorite recipes, you’ve got a palette for your favorite toppings. I’m curious to see if it will hold up to meat toppings (for my husband and BIL-IL). I don’t see why not!
The nut aversion continues, and it has expanded. Now I don’t like eating any nuts (cashews, almonds, etc.) or nut butters. Soy products turn me off, but don’t upset my stomach the way nuts do. The only protein sources this baby craves are cheese and eggs. Greek yogurt has been another acceptable discovery. The way I crave eggs scares me a little bit. I made egg salad recently (using about five eggs), and I ate nearly all of it in one sitting. On top of whole grain crackers.
Fortunately, I seem to be craving plenty of fresh fruits and vegetables, as well as all the cheese and eggs. High on the list, too, are avocados. On Sunday, I had a lunch of cheese (more farm fresh cheese!) and crackers, plus half an avocado and a tomato. It was heavenly. Between the four of us (well, and Le Bud), we polished off 1/2 a pound of cheddar from the Keswick Creamery.
I’ve also turned to Quorn products to take the place of soy products in my diet. I still eat some soy-based meat substitutes, but they just don’t appeal the way they used to.
These soy and nut aversions feel weird to me, but I am “listening to my body” and avoiding them. I hope it doesn’t mean anything like a baby with nut or soy allergies down the line. I really don’t need life with another baby to be quite that interesting!
Also, Le Bud seems to like ice cream and chocolate just fine. Ultimately, I’m sure we will get along!