Friday, 26 April 2013

 Who doesn't love Pizza!
You can have it hot, room temperature
and even cold!
It's most people's comfort food
Generally I make pizza from scratch
every weekend
Every weekend it changes because the topping and even the dough are made with whatever ingredients I have in the house!
This crunchy crust was no exception.
Having used the corn meal the day before for Polenta
I decided why not add it to the pizza.
So when the dough was ready to stretch instead of white flour, I added coarse cornflour to the clean counter for rolling.
I made sure that both sides were covered liberally to make it crunchy and this is how I experiment in the kitchen!
I was not in the mood to make a tomato sauce so I substituted store bought Hummus!
Something I have in my home weekly. I use it for sandwiches, dips and spreading on the bottom of
This was a great recipe and everyone loved it!
If you love it too. By all means go ahead and try it. If pizza dough from scratch is not your thing yet, buy the dough. It will save you the time.
I entered this pizza in an Ontario Turkey Contest
I would love it if you and your friends could visit the site and vote for my
Turkey Pizza!
I will be having a big surprise in a few weeks!
Watch out for it, members will get first dibs!!
How to make:  No Fat Pizza Dough
This is a crispy dough
2 cup lukewarm water
3 tsp traditional yeast
pinch of sugar
3 cups all purpose flour + extra
1 1/2 cup duram wheat flours
1/2-1tsp salt
course corn flour for rolling; this is what gives it crispy texture
Preheat the oven to it's lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.
Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.
If it does not bubble the yeast is no longer active, discard.
Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.

When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth.  This wil not stick to the dough but plastic wrap will.

Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.
Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough, flattening with your hands into a disk then stretching with your knuckles underneath the dough. Pulling and gently stretching to the size of your  baking sheet or stone.  Adding flour/cornmeal if the dough  becomes too sticky. If it will not yield allow to rest in between stretching.
Allow to rest and rise again for 15-20min on the greased baking sheet/stone.
You can also shape into Panzarotti's!
Spread or fill with desired toppings. I used Garlic Hummus!
Leftover cooked poultry makes this a nutritious and hearty meal!
Top with 1 1/2 cup shredded mozzarella cheese or cheddar and
bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.
Enjoy with love!

 I would appreciate it so much if you could add a vote to this recipe! Thank you in advance

No comments:

Post a Comment