Pizza Dough

I did it! I finally created a pizza crust that I am proud of! For a long time now I have been attempting one dough recipe after another, only to be repeatedly disappointed. So I began researching pizza. (And devoting an extensive amount of time and stress in doing so. Homework is nothing compared to the quest for recipe perfection.) I read what felt like millions of different opinions on the right proportions of certain ingredients, and what methods of shaping, and baking, and topping work best. In the end I decided I couldn't trust just one. And thus evolved my first original recipe to debut on this blog! This is my creation.

As you know, I am a believer in the necessity of eating whole grains, limiting our refined carbohydrate intake. Some people comment that if you are going to eat pizza, which is infamously unhealthy, what is the point in trying to make a healthier dough? First of all, not all pizzas are grease bombs. While I can't vouch for any of the fast-food take-out versions, when you make your own you have control over what you are eating and there is significantly less danger. So I wanted to make a crust that had at least some nutritional value. This meant using whole wheat. Whole wheat is dense and sometimes even bitter. Pizza dough must never be dense, but rather light and airy and delicate. The solution? Using half all-purpose (or bread flour) and half WHITE WHOLE WHEAT FLOUR. Now I know this seems like a contradiction. How can whole wheat be white? I too was suspicious of what seemed like yet another marketing ploy to trick us into thinking we were eating something good for us. The name is rather misleading- it is actually 100% whole wheat, just of the albino variety and ground finer. Direct from the manufacturer: "Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color." The result was astounding: you could not tell that you were eating an ounce of whole grain! (And in the case of a pizza crust this is a very good thing!)

I have detailed the steps I took to achieve what I consider the best crust I have ever made. If you are too casual and just toss ingredients together you will not end up with the desired result. This dough only takes about an hour to rise (although could be left longer in the refrigerator if you want to make it ahead of time). During that hour you can be prepping your toppings and preheating your oven and pizza stone. A pizza stone will make a world of difference! They are only about 12$ and will allow you to recreate that brick-oven baked heavenly crust!

All pizza dough recipes appear very similar, but slight variations make all the difference. And while I am sure you will enjoy this crust- it might not be the ultimate taste and texture for you. Baking with yeast is certainly an art, and if you devote a little time on the subject, you develop your own preferences and techniques.

INGREDIENTS
1 cup warm water (110-120 degrees F, over 120 degrees will kill your yeast)
2 tsp. honey
2 tsp. active dry yeast
1 cup bread flour (+ approx. 1/4 cup more for kneading)
1 cup white whole wheat flour
1 tsp. sea salt
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. In a glass or plastic bowl (metal can negatively affect yeast), dissolve honey in warm water. Add yeast and let sit (at least 10 minutes) until yeast is active and bubbly.

2. In a large mixing bowl, whisk together all purpose flour, white whole wheat flour, and salt. Create a well in the center.

3. Once the yeast mixture is ready, pour it into the well in your flour mixture bowl. Add the extra virgin olive oil. Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.

4. Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture. (You can brush a little olive oil onto your fingers for the kneading process.)

5. Place the dough in a greased bowl and cover. Let rise until doubled in size, about an hour. You can test if your dough has risen enough by poking it with a finger. If the imprint stays, then the dough is ready.

6. Deflate the dough into a ball, and let it rest on your counter for at least 10 minutes before you create the crust.

7. Preheat the oven and pizza stone (sprinkle with corn meal or semolina flour before placing in the oven) to 450 degrees F. This will take 15-20 minutes. A scorching hot pizza stone is the key to getting that puffy evenly cooked crust.

8. To shape your crust you will simply use your hands and gravity. DO NOT use a rolling pin- it will press out all of the air that has formed in your dough. Take the ball of dough in your hands and simply begin pulling it around the edges. It should start to stretch easily. Rotate it around your first making sure you are stretching each side evenly, so that you have a round crust. The middle will be fairly thin, and you want to leave the edges thicker so they will puff up.

9. Now you have several options. First is to open the preheated oven and place your crust directly on the stone. Then add your sauce and toppings and close the oven. This allows a fair bit of heat to escape the oven though so it is not ideal. The second option is to place your "rolled" out crust on a sheet of parchment paper (dusted with cornmeal). You can then add the sauce and toppings. Carry the pizza to the oven and place it on the stone (parchment paper stays beneath it). This makes removing the pizza from the oven easy as well-you simply pick up the parchment paper! Last of all, if you own a pizza peel, place your crust on the peel (dusted with cornmeal), add your sauce and toppings, then use the peel to slide it onto the pizza stone. Once it is cooked you will slide it off the stone back onto the peel. If you are cooking multiple pizzas the second and third options are best, as they do not require you to remove the stone from the oven and it will stay hot.

10. Bake your pizza for approximately 10-12 minutes, until the crust is puffy and starting to turn golden brown, and the cheese is melted and bubbling up.

11. Once you have removed your pizza from the oven, let it rest for a few minutes before slicing it. You can slice right on the pizza stone if you wish. And enjoy!

NOTE: Carefully follow any directions for cleaning your stone. Soap should not be used- only hot water.

Makes 1 large pizza.

Simple Balsamic Vinaigrette

I like to serve pizza with greens for a more balanced meal. Since I was focusing most of my attention on creating the perfect pizza, I didn't plan anything special on the side. Last minute I threw together some romaine, chopped carrots and tomatoes, and wondered, "What should I dress this with?" I eyed my balsamic vinegar, perched next to the pizza I had just pulled out of the oven. With a little help from All Recipes, seconds later I was drizzling a dazzling vinaigrette over my greens. It was the perfect accompaniment to our pepperoni and mozzarella feast!

INGREDIENTS
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. organic cane sugar
salt and freshly ground pepper, to taste

DIRECTIONS
1. In a small bowl, whisk together balsamic vinegar, garlic, mustard, and sugar. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper. Stir in minced fresh herbs if desired.

Makes 1 cup of vinaigrette.

(Adapted from All Recipes)

Authentic Enchiladas Verdes

UPDATE: I figured out the mystery behind our screaming hot enchiladas! Serranos are not as spicy as I had thought. In fact, the problem is I didn't use serranos at all. Due to mislabeling at the supermarket I accidentally picked up habaneros! No wonder, huh. Two habaneros, seeds and all, is not a good idea. (They are bright orange (a sign right), and serranos are green.) This means if you buy the correct peppers you can safely use two or more (the original recipe calls for 5, but I can't recommend going that far)!

According to PattiVerde at Allrecipes.com these enchiladas are authentic Mexican cuisine! They are not your typical American version- chicken bits swimming in can of this soup and tub of that cream. They are so much better (and lighter)! My only deviation was to use whole wheat flour tortillas (in Mexico enchiladas are made with corn tortillas). Finding some of the ingredients was a bit tricky: make sure to buy large tomatillos (smaller ones are more bitter), serranos are very spicy (one or less will be enough, especially if you are feeding children), queso fresco has other names, bone-in chicken is important for flavor, and using fresh cilantro is a must. I was able to find all these ingredients at Whole Foods (and they even threw in the peppers for free- this happens there on occasion!) A note on the peppers: we used two full Serrano's and it was almost too hot to handle. You can always start with less and adjust according to taste. Dustin and I loved these enchiladas! They will become "regulars" in our home.

INGREDIENTS
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 tsp. salt
1 lb. fresh tomatillos, husks removed
1 serrano pepper (or more, if you like it super spicy)
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas (I used 10 whole wheat flour tortillas.)
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

DIRECTIONS

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

2. Place tomatillos and serrano chiles in a pot with enough water to cover them. Boil until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chilis, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3. IF YOU WANT TO FRY YOUR TORTILLAS: Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak up some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.

4. Fill or top tortillas (if you are NOT frying them, just heat them in the microwave until soft) with shredded chicken, then extra green sauce. Top with crumbled cheese and chopped onion. Bake in 400 degree preheated oven for 20 minutes until cheese is melted and bubbly. Garnish with fresh chopped cilantro.

Serves 4.

(Adapted from All Recipes)

Broccoli Cheddar Bacon Quiche

When I have lots of time on Sunday mornings I like to cook breakfast. Something beyond the regular bowl of cereal or plain toast. This quiche would work for any meal, but I felt extra healthy incorporating a vegetable so early in the day. The overall result was decadent enough that I had to practically remind myself I was eating broccoli. I served it with a side of vanilla yogurt and strawberries.

INGREDIENTS
1 1/2 cups (fresh or frozen) broccoli florets, chopped
6 strips bacon
1 cup milk
3 large eggs, beaten
2 Tbsp. unsalted butter, melted
1 Tbsp. whole wheat flour
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup shredded cheddar cheese, divided
1 9-inch whole wheat pie shell (optional)

DIRECTIONS
1. Preheat oven to 375 F.

2. Fry bacon in skillet or microwave until crisp. Blot with paper towels to remove excess grease. Let cool then crumble. Set aside.

3. Meanwhile, cook broccoli until tender; drain well.

4. Combine milk, eggs, butter, flour, salt, pepper, bacon crumbles, broccoli, and 3/4 cup cheese in a bowl. Blend together gently. If using a crust, sprinkle half of the remaining cheese over the crust. Pour egg mixture into pie shell or dish. Top with last bit of shredded cheese.

5. Bake in preheated oven for 35-45 minutes, until the quiche is set and the top is golden brown.

Serves 6.

(Adapted from Whole Foods Market)

Smoked Paprika Whipped Sweet Potatoes

Smoked Paprika Whipped Sweet Potatoes

INGREDIENTS
2 lbs. sweet potatoes
1 Tbsp. butter
1/4 cup milk + extra to desired consistency
1/2 tsp. smoked paprika
cayenne pepper, to taste
salt and freshly ground back pepper, to taste

DIRECTIONS
1. Boil, microwave, or bake sweet potatoes until tender. Remove skins and mash or puree. Stir in butter, milk, and smoked paprika. Whip until smooth, adding more milk as necessary. Season to taste with cayenne pepper, salt, and freshly ground black pepper.

Serves 2-4.

(Adapted from Gourmet)

Italian Spaghetti Sauce and Meatballs

Spaghetti has always been my least favorite noodle. I'd always found it a bit boring, but now I realize that my preparation of it is what had been boring. I used to brown up some ground beef, throw it in some jarred marinara sauce, and once again be disappointed at the result- edible, but not unbelievable. So wanting to impress my pasta loving husband, I decided to try something new last night: meatballs smothered in a slow-simmered homemade sauce. It only took a bit more effort in gathering ingredients and time to let the pot sit on the stove. The hardest part was not the preparation, but rather waiting to devour the juicy and not-so-little meatballs until they were done! The result: meatballs so tender and a sauce so flavorful that makes spaghetti suddenly much more desirable.

INGREDIENTS
Meatballs:
1 1/2 lbs. lean ground beef
1 1/2 cups fresh bread crumbs
1 1/2 Tbsp. dried parsley
1 1/2 Tbsp. freshly grated Parmesan
1/2 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1 extra large egg, whisked

Sauce:
1 medium onion, copped
5 cloves garlic, minced
2 Tbsp. olive oil
2 (28 oz.) cans whole peeled (or crushed) tomatoes
1 tsp. salt
1 tsp. sugar
1 bay leaf
1 (6 oz.) can tomato paste
3/4 tsp. dried basil
1/2 tsp. freshly ground black pepper

1 lb. spaghetti noodles
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, black pepper, garlic powder and beaten egg. Mix well and form into meatballs (I usually make about 20). Store, covered, in refrigerator until needed.

2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. (At this point you may want to crush/puree the sauce depending on how smooth of a consistency you want.) Stir in tomato paste, basil, black pepper and meatballs and simmer 30 minutes more, until the meatballs are cooked through.

3. Serve atop spaghetti noodles, with freshly grated Parmesan cheese.

Serves 6.

(Adapted from All Recipes)

Rosemary Chicken Salad Sandwiches

INGREDIENTS
1 lb. chicken breast, cooked and diced
1/3 cup green onions, thinly sliced
1/4 cup smoked almonds, chopped (I used marcona almonds)
1 tsp. fresh rosemary, chopped
3 Tbsp. nonfat Greek yogurt
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
whole wheat bread or pita, for serving

DIRECTIONS
1. Toss to combine chicken, onions, almonds, and rosemary in a medium bowl. Add yogurt, mayonnaise, and Dijon, stirring to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

(Adapted from Cooking Light)

Serves 4.

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