The Homesteader's Kitchen by Robin Burnside

Author:Robin Burnside
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2010-01-01T16:00:00+00:00

Multigrain Pizza

With a few basic ingredients such as flour, yeast, tomato sauce or pesto, chopped veggies, and a good-quality cheese, fresh pizza is easy to prepare at home. And when made with wholesome organic ingredients and helpful hungry hands, homemade pizza can be put together in short order at a fraction of the cost of take-out. Creativity and personal tastes really come into play when making pizza. I usually like to make pizza in big batches, with different toppings on each one, but sometimes I’ll roll out small individual crusts and let everyone assemble their own masterpiece. Either way, everyone loves a pizza night. Serve with a cup of minestrone soup and a big green salad for a wholesome meal that everyone, not just the kids, will enjoy. This simple dough is very user friendly and can also be made into focaccia or calzones and Grill Bread.

Makes 2 to 3 large or 5 to 6 small pizzas, depending on size and thickness

2 cups warm water

5-1/2 teaspoons baker’s yeast or 2 packages active dry

1/2 cup corn flour

2 cups unbleached white or spelt flour

2 cups whole wheat flour

1/2 cup semolina

1/4 cup extra virgin olive oil

1 teaspoon sea salt

Olive oil, for greasing the bowl

1/3 cup cornmeal, for the pizza pan or pizza stone

In a large bread bowl, combine the water, yeast, and corn flour. Let the mixture sit for several minutes to activate the yeast. This is a good way to check for freshness of your yeast, if it doesn’t bloom and bubble, it won’t work and you’ll need to replenish your supply. Add the remaining ingredients, mix well and knead for 5 to 10 minutes, adding only enough flour to keep dough from sticking. Wipe any stuck dough from the sides of the bowl, oil it generously with olive oil and roll the dough around the bowl to evenly coat. Cover with a damp cloth and keep warm while the dough rises and doubles in size, about 1 hour.

Preheat oven to 500 degrees F, or the highest temperature it will reach.

Punch down the dough, divide into several balls depending on the size pizzas you are making, and let it rest for 5 minutes before rolling. Press each piece into a flat disk, place on a cornmeal-dusted pizza pan, let rest for a couple of minutes; then roll and carefully stretch the dough into a free-form circle between 1/8 to 1/4 inch thick. Spread the top of the dough with your favorite sauce or pesto, leaving a 1/4-inch border around the edge. Cover with cheese and arrange the toppings of choice evenly over the top. Bake for 10 to 15 minutes, or until the crust is golden and the cheese bubbly. Remove hot pizza from oven and let it sit for a minute before cutting to keep the cheese and toppings from oozing off the pieces.

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