Wednesday, April 28, 2010

Basic Whole Wheat Pizza

NYC is famous for it's wide slices of thin-crust pizza.  I've heard the crust is so fantastic (and this is likely a myth) because of the minerals present in the tap water here.  But I think I believe the myth and ummmm I used water straight from our Upper East Side faucet for this recipe.  And this pizza was pretty baller.  That's not to argue with the fact that nothing beats a slice of New York pie (except maybe a bagel) but there's not nothing to making homemade pizza.  Double negative.  There's something to it.  So keep reading and try it!

Basic Whole Wheat Pizza Crust
(Printable Recipe)
Yields one small, thin-crust pizza.  Double this recipe if you want a thicker, bready crust OR if you want a bigger, thin crust pizza.

1 cup whole wheat flour
1/2 cup bread flour
3/4 teaspoon active dry yeast
1 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil

Combine the dry ingredients, including the yeast.
Add the water and olive oil.
Knead on a lightly floured surface for 2-3 minutes until it comes together.
Oil the original bowl (a little goes a long way) and plop the dough back in there -- making sure to roll it around so that the top is oily too.
Let rise for 1-2 hours until doubled in size.
Preheat the oven to it's hottest setting.
Stretch into a pizza crust.  I really can't offer much advice on this but be patient and not too aggressive.  If you get frustrated let the dough rest for 10 minutes.  You'll relax and so will the gluten.
Once you have a good shape (and you'll see ours is a rectangle because we do not have a pizza stone- hint hint **wishlist**) pop your dough in the oven for 2-3 minutes.  No toppings.  Naked.
Take it out quick and spread the sauce, cheese, and other toppings to your liking.  Always remember if you are topping with veggies they have to be pre-cooked.  This dough only needs about 8-10 more minutes and that is not long enough for your broccoli to cook through.  No way.  Blanche that brocc!
Anyways, cook about 10 more minutes until it's just oozy and perfect.
Let it sit for about 5 minutes after it comes out so you don't burn  your life and get melty cheese everywhere.
Slice and eat up!

I topped my pizza with a simple sauce of canned tomato, salt, pepper, oregano, sugar, onion, garlic similar to the one from the Sourdough Pizza post and fresh mozzarella cheese and a little windowsill cultivated basil.
It was a hard winter on our herb garden.  

- Sarah

1 comment:

  1. I am a loyal reader who always enjoys the unleavened insights found at this normally excellent blog, but must now strenuously object to the following outrage; "nothing beats a slice of New York pie."

    Before New Haven was branded with the dubious distinction has “the home of Yale University”, it enjoyed universal acclaim has the Pizza Capital of the New World. That title only grew with the westward expansion of our nation. Until today, several centuries later, when for reasons of rank provincialism and parochial chauvinism, you pronounced, ex cathedra; the purported superiority of your inferior local brand. Not since Nathan Hale was hung in Manhattan by natives anxious to do the bidding of King George III, has a person or institution from Connecticut suffered such undeserved violence at the hands of New Yorkers.

    By the battle of Yorktown, the front-runners of the City that Never Sleeps, would hastily switch allegiances and join the winning side. So will you after you experience the apizza (pronounced “ah-beets” by true patriots of New Haven) prepared and served at Pepi’s, Sally’s or the unfortunately named (modern is a pejorative), but supremely tasteful, Modern Pizza.

    A road trip up the Merritt Parkway is in order, with a full-throated retraction and sincere conversion to follow.

    Check your calendar Lilly, and I think the whole wheat pizza novelty enjoys a better future than the fictional reign of New York City pizza.