Tuesday, May 22, 2012

pizza: check!






when i posted my resolutions at the first of the year, my uncle answered my call for a great pizza dough recipe. the one i had used in the past was probably more authentically italian, but it never came out just right. but this one is exactly what i was looking for--great taste and texture, includes whole wheat flour, and is easy
to stretch or roll out. (the most frustrating thing in the past was dough that would just spring back to its original size after i'd rolled it out.)

i've been making pizza every week or two since the beginning of the year. c's favorite is 'green pizza'--with my arugula pesto, black olives and mozzarella.

Newt's Whole Wheat Bread Machine Pizza Dough
water-80 degrees- 1 1/4c + 2 TBS
olive oil- 2 TBS
bread flour- 2c
whole wheat flour- 2c
salt- 2 tsp
brown sugar- 2 TBS
active dry yeast- 1 packet

makes 2 crusts. top and bake on a pizza stone for 10 minutes at 475.

oh, and the one pictured was topped with pesto, pears, walnuts, arugula, and bleu cheese and mozzarella.  yum.

2 comments:

  1. amazing! it looks like it's from our favorite pizza shop in town - just lovely! delicious, too, I'm sure. it may sound odd, but one of our favorite pizzas at said restaurant has a pizza with feta and thin slices of potato if you're ever looking to try something new :)

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  2. Yum! Nice looking pizza and great choice of toppings. Definitely a California flair. Time to break out the bread machine.

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