Monday, March 9, 2009
Homemade Whole Wheat Pizza... one for now and more for the freezer
This is a simple recipe I got at a home-ec class. You can double or triple the recipe to bake one now and freeze the other(s) for another day.
1 pkg yeast
1 c warm water
2 ½ c flour (whole wheat works great)
2 T oil
½ tsp salt
½ tsp sugar
In a medium bowl, dissolve yeast in warm water. Stir in remaining ingredients. Let rest for five minutes before stretching onto a cornmeal-sprinkled pizza pan. Bake at 475 for 5 minutes then top with your favorite sauce, toppings and cheese or if you're like my kids, just sauce and cheese... LOL Bake for another 5-10 minutes or until crust is done and cheese is hot and bubbly.
For frozen pizzas:
Cover your pizza pan with tin foil. Leave the tin foil long enough you'll be able to wrap it up and around the pizza. Sprinkle the foil with cornmeal. Press your crust onto the pan. Bake at 475 for 5 minutes. Add the sauce and toppings. Cover the whole pizza with tin foil. You can add plastic wrap around that if you like for extra protection against freezer burn. Place the pizza flat to freeze. Once frozen you can stand it up on it's side. To cook, do not thaw. Remove from freezer, unwrap, place on your pizza pan and bake at 475 checking after 15 minutes. They come out just as delicious as fresh!
NO YEAST PIZZA CRUST
One day I planned pizza for dinner, and realized I had no yeast. I found a quick pizza dough recipe and altered it (of course, because I’m not capable of keeping a recipe “as is”). I was surprised at how delicious it turned out.
2 c flour
2/3 c milk
2 tsp baking powder
½ tsp salt
¼ c oil
1 T honey
Preheat oven to 475. Combine all ingredients. Stir until mixture leaves the sides of the bowl. Gently knead 10 times to get everything mixed fully. Roll out onto your cornmeal-sprinkled pizza pan. Brush with olive oil (I like to use garlic olive oil). Bake 5 minutes. Top with sauce, toppings and cheese. Bake another 5-10 minutes or until crust is browned and cheese is hot and bubbly.
And WOW! I ground my own wheat for the first time. I swore I was never going to grind wheat... LOL and then as I was making pizza crusts I realized I was out of flour. I went down to my food storage room to get some and I was all out there too! But I had several cans of wheat my (now ex) mother-in-law had given me years ago. When she gave me wheat I was like... um... what do you want me to do with it. So she bought me a wheat grinder for a couple hundred dollars which has stayed in it's box until now. It was really simple to use, so I figured I'll keep grinding wheat until it's gone. Then I don't have to lug cans of wheat if I move again.
It was so simple the kids were doing it too. The instructions cracked me up. There were lots of warnings about not grinding grain with nails in them. Is this normally a problem? I don't know why there would be nails in wheat, first off and second, why would someone want to grind them up in their food if the nails were there? Weird!
Round out your homemade cheese pizza with broccoli and cheese sauce and your kids will love you! Caleb said it was so good that I should be on tv teaching everyone how to make it. He's seven and pizza is his very favorite food.