In our continuing quest for good, vegetarian-friendly grub, the husband and I decided to make ourselves a homemade margherita pizza, with our own flair (queso fresco instead of mozzarella, plus some spinach… I’d say it was a result of culinary innovation, but really it was because we had nothing else in the fridge). I’ve always hated the buttery taste of store-bought pizza doughs, so I searched for a healthy, easy pizza dough recipe, as I’ve been longing to make my own pie base for quite some time now. Leave it to my handy dandy Food Network Magazine to come through in the clutch with a pullout section for what? Pizza. Schwing.
The recipe was so short it fit within the confines of a 3/4-by-2-inch box in the center of a list of 50 pizza recipes, and despite the gashes in my current food supply I had all of the ingredients necessary for not one, nay, but TWO pounds of pizza dough. My stars!
The original recipe calls for all-purpose flour alone, but in an effort to make a healthier dough I incorporated 1 3/4 cups whole wheat flour with 2 cups all-purpose (I could have tipped the scales more in favor of whole wheat, but at the risk of make a super-tough dough I declined this time). In a matter of minutes the dough was ready for kneading, and my wonderful husband decided to take a stab (or a fist) at kneading for the first time (I guess he had a lot of stress to release).
After the dough doubled (which took just about 1 1/2 hours, per the recipe), we separated the mass in half and reserved one pound in the fridge for the next day, leaving one pound to spread thin, thin, thin across a 15-inch round pizza stone (also from Food Network — psh, what are the ODDS?)
We smeared on olive oil and crushed tomatoes; sprinkled a smattering of dried oregano, salt and pepper; and topped it off with crumbled cheese and torn spinach leaves. Into the oven for 15 minutes (barely) and bellissimo! That’s amore.
Seriously, if you’re salivating over these pictures (which you should be, because this pizza was ah-mazing), grab these ingredients out of your cabinets (or cupboards, if you are a gnome and live under a thatched roof) and get to business. It’ll be easier than poaching an egg! (I know, because I did just that this weekend.)
Debrief: This was certainly an inspirational recipe, to say the least, in the sense that it got me thinking about so many different kinds of pizzas I could make with this simple dough. Maybe a breakfast pizza or fruit pizza is in my near future.
Courtesy of Food Network Magazine
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe (unless you want to make a thicker crust, deep-dish or a stuffed pizza… in which case follow the recipes on Food Network).
Extra punches: Really, you can make any pizza your little heart desires using this dough. It’s mild enough that it can be topped with anything from tomato sauce to barbecue sauce to hummus to yogurt. Go crazy! And send me the recipes.