I had a hard time deciding which step came first , the sauce or the crust, as when I'm making everything from scratch I usually start both at about the time. Both steps require about an hour to produce, but no fear, that is almost all resting/simmer time. If you are pressed for time, both can be prepared ahead of time.
Just a quick comment before we get started on this easy to make crust . I've recently changed how I upload my photos to the web album, then onto here. It has an option for a large file size, which limits it to 1600pixels, instead of the 4mb original shot which was around double that. So please , if you see a drop in picture quality let me know. Either by posting a comment or sending me an email, the link to which is on the right hand column , near the bottom. Thank You.
So , now on to bread making . I should note I prefer a crispy crust, so that is what this will produce. I'm working on a couple of other styles, and will be posting them sometime in the, hopefully, near future:) You will need
- A large mixing bowl, and wooden spatula
- 1 cup 12 grain flour - no additives, just the whole grains ( some ground , some whole )
- 2 cups whole wheat flour
- 1/2 cup spelt flour - If you don't have any just add some of either above
- 3 1/2 tsp of yeast
- Olive Oil, Salt & Pepper,
- Basil, and a clove or two of garlic ( You can add almost anything you like here )
- 1 1/2 cups warm water
- Pizza Stone or Baking Sheet
Please keep in mind, all the above ingredients are quite flexible .. I rarely use any thing other than a mug a Teaspoon for measuring, and never follow my original recipe ( Thanks Jean :) anymore.
|Make a well in the middle of your flour. Then add a couple of glugs of olive oil , and a cup of water to start|
You can do things, a couple of different ways here. Usually I let it rest for 30 minutes , twice knocking it back down ( remixing ) with a spatula.
If your going to be cooking this right away, now would be a good time to preheat your oven, and pizza stone. 360F is where I cook mine, I go for the slow and lower method ( partially due to my oven not holding high temps well )
|After it has risen, I give it one last mix, more oil maybe required, and divided the dough ball in two , saving half for the next day. This should make 2 nice 12" pizzas... I say should , as well... see for you self :)|
|Or as in this one ( same batch , next day ) I flopped it onto the hot stone , and rolled it out .. nice and even.|
|Once your crust is cooked , almost all the way ( approx 20 minutes depending on the thickness, I like to check at the 10 & 15 minute marks ) Remove it from the oven.|
If your saving it for another day , place it on a rack to cool for about twenty minutes. I have a large freezer bag that I keep handy for flat breads, and such. Other wise :
I realize a lot of you are thinking.. this is not how to make pizza :) Well your right, but this is my way of making pizza , and I love it. It allows a lot of forgiveness, its super easy , and can be all be prepared ahead of time, and even frozen if that's the way you like to do things. :) Please check back soon , for part 3. Enjoy!
Happy Cooking :)