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plumeriandeity in feastsandflicks

Homemade pizza

It's been a long while since I've put up a post, but I've had recipes and pictures to put up for a while now. Just didn't get around to it until now. Anyway, I thought I'd put up my pizza recipe. Not a naan one this time but a proper pizza, homemade crust and all. It all begins with a story...

After I returned from my Deepawali/birthday long weekend, I bought a bunch of bananas. I'd also gotten a banana as prasadam for Deepawali. Unfortunately, I got a sore throat/cold when I got back and I usually don't eat bananas when I feel like that for fear of worsening the symptoms (it's just the way I am). Anyway, I had a lot of bananas that were ripening fast and I knew I would have to throw them out if I didn't start eating them right away. Next best thing: Why not make banana bread? So I did. I found a recipe online for vegan banana bread (I try not to eat too much egg--just am not used to it as much nowadays) and purchased a bag of whole wheat flour. Since I had an ample amount remaining, I decided to make pizza dough. After all, I make my own sauce even for the naan pizzas...so why not just make the entire thing out of scratch?

Vegetable pizza with whole wheat pizza crust.

For dough: (found here at cooks.com)

2.5 cups whole wheat flour
1 packet active dry yeast
1 tsp honey
1 cup warm water

As the recipe link says, I added the yeast and honey to the warm water and let it sit for 10 mins before adding that to the flour. Unfortunately, I think either because I didn't use a big enough bowl or did not add the all-purpose flour as many other whole-wheat pizza dough recipes state, my dough didn't rise as much as I wanted it to. I'm determined to try again and get a better rising dough. I did not take pictures of the dough but I will say that it did rise a sufficient bit and smelled like it was rising. You know, it had that yeast-y smell of bread.

Since the dough hadn't risen as well as it should've, it wasn't as soft and thus, it was difficult shaping it into a nice, smooth circle. I had to use the rolling pin to really flatten it out, which was a bummer. The recipe asks to let it sit for 45 mins but I let it sit for longer but to no avail. I would suggest kneading the dough in a nice big bowl and covering it with a cloth (I used cellophane) and letting it sit a good long while (an hour to hour and a half maybe) to let it rise. Of course, if it looks pretty good by 45 minutes, good for you!

For sauce, mix together the following:

1 small can tomato paste (plain is good; if you get the one with the herbs included, that's fine but I feel it messes with my recipe)
2 tsp oregano
salt to taste
1-2 tsp chili powder (I am very, very liberal with the chili powder and love a kick in the sauce)
Some water for mixing

Toppings: I added spinach, tomato, onion, green bell pepper, broccoli, and of course, fresh mozzarella cheese. 

My end result was this:

                          

I wanted a nice thin crust and it came out very crispy. I think if the dough had risen some more and was softer, I could have really made it nice and thin and gotten it even crispier and tastier. I would also suggest adding some salt to the dough because it had a nothing taste. That's never fun.

Let me know how it goes if you try this out. It definitely was very easy and didn't take me very long. If you get the sauce done beforehand and just store it in the fridge (takes five minute max to get it done), all you have to do is knead the dough and as you let it rise, you can go take a break (a good long one). The rest is cake.

Up next, a stuffed bell pepper recipe!

Comments

enchilada

June 2010

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