I’ve been really into pizza lately. It’s an easy way to use a lot of the vegetables I get from my CSA. Last week, I made two, a cauliflower and a mushroom – inspired from My Bread. These were two of the best pizzas I’ve made, ever. The cooking god’s were with me last week.
The pizza dough recipe makes enough for two pizzas.
Basic pizza Dough:
3 ¾ cups flour (The recipe calls for bread flour – I just use all purpose doing ½ whole wheat and ½ regular.)
2 ½ tsp active or instant dry yeast
¾ tsp salt
1 1/3 cup room temperature water (I had to sprinkle a little bit more on top of mine to get everything to stick.
Whisk all dry ingredients together and then mix in the water for 30-60 seconds – just until everything is combined. Mixing any further will overwork it, the gluten will start to develop and then things will just get complicated.
Let sit for 2 hours – until doubled in size.
After it’s finished it’s first rise, dump it onto a floured surface and divide into two. Shape into two balls and cover with a damp cloth. Let sit for another 30 minutes.
I know that this seems like a long time but let me tell you – I’ve done this the shortcut way (cutting out the last 30 minutes) and the right way. The right way is best. Cutting out the last 30 minutes left me with a very rough crust. It was hard to spread out on the pan and then it was more cardboardy than delicious.
After the thirty minutes, I take one ball, put it in an oiled ziplock and throw that puppy in the freezer. It will keep one day in the fridge. I ended up taking it out of the freezer a few days later because I was short on ideas but not on mushrooms and tomatoes.
On Monday I made cauliflower pizza. I took the easy route by throwing everything in the food processor.
For the cauliflower pizza I used:
½ cauliflower head –
¼ cup parmesean cheese
3 tablespoons of olive oil
½ bread crumbs
¼ cup chopped basil leaves
salt and pepper to taste
3 cloves of garlic
Mix everything in a bowl after grating in the food processor. Incorporate olive oil and spread out evenly over the pie. Take the topping all the way to the edges. They will brown first and the topping slows this down a bit.
Have the oven preheated to 450 – cook for approximately 30 minutes. This will depend on your pan and oven. I checked mine at about 20 minutes and then waited for the crust to brown up a bit.
This recipe varies slightly from original from the book. Less dishes and a few less steps but I am happy to report, after having the real thing at the Grandaisy Bakery this weekend, that there’s was very close in taste. The extra love in mine pushed it ahead just a bit.
I did the same thing with the mushroom pizza on Thursday – which I have pictures of below.
1 small container of shitake mushrooms + 4 baby bellas.
1 small red onion
1 clove of garlic
All chopped and grated in the food processor. Dump in bowl and mix in:
1 cup chopped spinach
Once spreading out the dough to fit your pan – spread topping over dough.
I topped with some grated Parmesan cheese. Cook at 450 for 30 minutes. Check status at 20 minutes.