Anybody who adores carbs, and that includes pizzas, breads, rolls, croissants and the like, comes to the conclusion that gobbling up pizzas from the neighborhood pizza parlor is a bad habit that needs to be tossed out.
OK. So what about making a pizza at home, from scratch?
In under 30 minutes? with much less fat and sodium than the one ordered online.
I made a pizza tonight and it took me less time than to actually wait for it to be delivered from the pizza parlor. You can too.
- For the pizza crust:
- 1 1/2 cups of whole wheat flour (organic if possible)
- 1 1/2 cups of all-purpose or bread flour
- 1 Tablespoon of instant dry yeast
- 1 teaspoon of sugar or honey
- 1 1/2 teaspoons of salt
- 2 Tablespoons of olive oil
- 1 cup of lukewarm water (or more, as needed)
MAKE THE CRUST:
- Place the flours in the bowl of a stand-in mixer with a dough hook. Add the salt and mix for 15 seconds.
- Pour 4 ounces of warm water into a measuring jug, add the yeast and sugar and mix with a spoon. Place the jug in the microwave or someplace warm and free of drafts. Let the yeast proof for 5 minutes. When the mixture has doubled in size and bubbled up, remove from the oven and pour into the mixing bowl into the flour mixture. Add the two tablespoons of oil and start mixing slowly, adding more warm water (about another 1/2 cup) until the dough starts to form. Increase the speed of the mixer and if the dough is too dry, add more water, one tablespoon at a time, until the dough holds together well and feels elastic. Stop the mixer, remove the dough and knead it for a few seconds on a work surface sprinkled with a couple of tablespoons of flour if the dough is still sticky.
- Place the dough in a mixing bowl with two tablespoons of olive oil, flipping it around so that it is covered with oil; cover the bowl with a towel, place it in the oven or a warm place and let the dough rise for one hour or longer.
- When the dough has inflated, plop it onto the work area, and punch it down a few times, kneading it briefly to remove all the gases from it (bubbles in the dough). Cut the dough into three equal pieces. If only making one pizza, place the other pieces in a freeze bag to use another time and store in the freezer.
- Take the one piece of dough and flatten it with your fingers. Grease the pizza pan and keep flattening the pizza crust, holding it with your fingers to let it hang and stretch naturally. Eventually, the dough will stretch out and you will be able to fit it into the pizza pan. This will take less than 4 minutes.
- 1 cup of muhammara or red pepper paste in a jar
- 1 white onion, sliced in rings
- 1/2 cup of chopped flat-leaf parsley
- 2 Tablespoons of dried zaatar ( whole leaf) or oregano
- 2 Tablespoons of olive oil
- 8 ounces of part-skim shredded mozzarella
- 4 ounces of smoked ham or coppa or Armenian basturma (if using it, fry for one minute first)
- Slather the cup of muhammara (I used some leftover) or red pepper paste from a jar onto the crust. Sprinkle with the chopped parsley. Place the smoked ham or cooked basturma onto the pepper paste. Sprinkle the shredded cheese, the zaatar or oregano and a couple tablespoons of olive oil all over the pizza.
- Bake in a preheated 550F oven for about 10 minutes. Serve hot.
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