Wednesday, May 11, 2011


This is a delicious pizza crust. Very easy to make and adapts well to using spelt. I often 1 x 1/2 times the recipe to make 2 cookie sheets' worth of pizzas. This week I roasted a head of garlic with some fresh thyme and olive oil along with half a head of garlic. I put that on the crust along with lots of fresh spinach and crumbled feta cheese. This pizza dough recipe comes from Sundays at the Moosewood Restaurant cookbook. I searched online for the recipe, but came up short.

1 pkg dry yeast (1 T)
1 C warm water
1 t salt
2 T olive oil
2 C unbleached flour (or spelt-can substitute 1 C whole wheat)
additional 1 C flour

Mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved. Mix in the salt and olive oil. Stir in 2 C of flour and beat well. Gradually add enough of the additional flour to form a soft dough. When the dough pulls away from the sides of the bowl, turn it onto a lightly floured board. Knead it for about 10 minutes (much less for spelt), until smooth and elastic.
Wash out bowl and oil it with 1 T of olive oil. Place the dough in the bowl, turn it over to coat with oil, and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1 hour.
Just before you're ready to use the dough, preheat the oven to 400.
Punch the dough down and knead it briefly in the bowl. Oil a pizza pan or baking sheet. Press and stretch the dough to cover the pan and form a ridge around the edge.
Put your toppings on and bake for 30 minutes.

**So delicious, I couldn't get a picture in time!

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