Is anyone else disappointed by the “My Plate” that replaced the food pyramid?
I was hoping that they would finally get their priorities right with this revamped eating guide, but nope. Pizza still does not have it’s own place as an essential food category in our diets.
Ok, I’m kidding. Kind of. But I could seriously eat pizza every day and be a very content woman.
Buying pizza to keep up with my habit is quite expensive so I typically make my own. This is my go to crust recipe. It’s quick, easy, and totally flexible. This dough will take however much or little time and attention you have and give you a base on which to pile your creation.
Mushrooms and basil? Yes.
Peaches and arugula and basil and feta with a balsamic-honey reduction? Mmmmmmm.
1 package yeast
1 cup very warm tap water
1 T honey
1 T olive oil
2 ½ cups flour (whole wheat, regular, 50-50 combination, whatever your heart desires)
Add the yeast, honey, and water to a large mixing bowl.
Mix the yeast in and wait 5 to 10 minutes for it to become frothy.
Add the olive oil and flour.
Mix well. If you prefer a thinner crust, knead the dough on a floured surface for a while. This will help activate the gluten making a stretchier dough that won’t break as easily. If you’re dying of hunger, skip the kneading.
Cover the dough with a damp dish towel and place somewhere to warm for an hour. If you’re really hungry, let it rise for half an hour. If you’re dying of hunger, let it rise for however long it take for you to prep your toppings.
Lightly flour a cookie sheet or pizza stone and stretch the dough out into whatever shape you desire.
Bake at 425 for 10 minutes, then add your toppings and bake for another 10 minutes or until your cheese has melted and is beginning to brown.
This recipe can be very simple or more involved. If you’re busy, feel free to mix all the ingredients together, let the dough rise for 10 or 15 minutes, and bake. If you have more time, knead the dough for 15 or 20 minutes. This will give you a stretchier dough that can be spread into a thinner crust.