multi grain pizza crust – three more sleeps

I needed a forklift to take my groceries to the car after shopping for everything that I could think of preparing for the girls while they are at the farm. Sara, Meg and Kate will be home over the next two weeks along with their partners and friends. One of the challenges of living in the country is our proximity to a grocery store. If I forget an ingredient, it means an hour of driving. It’s not worth the gas. I had a very long and comprehensive list so hopefully I didn’t miss anything!

Whenever the girls come home, I go into a nesting frenzy. Washing bedding, floors, bathrooms, windows – nothing is safe! I think it helps me pass the time while I wait for them.

Another weird thing during the pre arrival period is how I feed Ralph and I. Our meals become smaller and quicker to prepare. I am too distracted to focus so I stick to comfort food. And nothing is more comforting to me than pizza. I love it!!!

Multi-grain Pizza Crust

Inspired by Alice Waters’ pizza dough recipe

PIZZA DOUGH

to make the sponge

2 teaspoons active dried yeast

1/4 cup warm water

1/4 cup tipo 00 flour

mix together in a small bowl…cover with cling wrap and let rest 30 minutes

Transfer the “sponge” to the bowl of your stand mixer add:

1/2 cup warm water

1 tablespoon milk

2 tablespoons olive oil

1 teaspoon sea salt

1 3/4 cup multi grain bread flour

Turn machine on low until mixture is combined then allow to knead for 10 minutes…dough should be soft and moist

add more flour if necessary but resist the urge to add too much

Place the dough in an oiled bowl, cover with cling wrap and let it rise in a warm place for 2 hours…punch it down and let it rise again for 1 hour

Preheat oven to 500*F – if using a pizza stone make sure it goes into a cold oven so that it heats up slowly

This recipe will make 4 roughly nine-inch pizzas…shape the dough on a lightly greased piece of parchment paper with a rolling-pin… you can them lift the parchment to the baking stone

Add your toppings starting with your pizza sauce…remember this is a thin crust, keep the toppings light…add your cheese…then your treasures

Bake for 15 minutes…the pizza should be browned and bubbling

I used thick slices of red onion and mushrooms, salami with prosciutto, fresh basil and buffalo milk mozzarella.

Three more sleeps…

Thanks for reading.