Recommend – Artisan Pizza Book

I know this blog is suppose to support my jewelry business. But there is life around us. We all have our ups and downs. I don’t like seeing the same post day after day. I think variety and life situations are interesting too.

I am presently changing my life style, had some health issues but trying to resolve them naturally or another wards correcting my diet. I have been trying to eat healthier.

We had this book on the shelf at our home for sometime, but I didn’t want to deal with 7 cups of whole wheat flour that many of these recipes called for.   That meant dragging out the Kitchen Mill by BlendTec. But yesterday, I buckled down to putting this pizza dough recipe together. Got my my hubby out the door and started working on this dough recipe,,,

I must say it went together a lot easier than I thought it would. Then it needed to rest for 2 hours before placing it in the refrigerator. I was only going to be home another hour, so called hubby to see if he could stop on his lunch hour to put the pizza dough in the refrigerator.  As I would not have been home till much later in the evening. It was amazing. I now can see the reasoning that it is nice to have some dough left over so  you can use it to make pita, or more pizza for lunch time later in the week. I have tried two recipes out of this book thus far. I have not had any trouble with either one of them.

This is the recipe book I used: But now I can see the reasoning behind it. I am finding that since I left dairy, oil, sugar, and sodium behind that it seems it takes me longer to prepare. But that is another story another day .

artisian pizza

 

 

One more suggestion, I would not use the whole wheat flour on grocery shelves. Wheat Flour needs to be stored in the refrigerator or freezer. Rancid flour is not good for you. Either go to store that will freshly ground it for you or invest in the equipment and store whole wheat in #10 cans. It  will last in #10 can with oxygen packet for 30 years. Today I used a can of my wheat berries to produce the wheat flour I needed for this recipe. I used the whole can and did have left overs about 2 1/2 cups not sure as I didn’t not measure. It’s in the freezer in Ziploc bag until I need it again sometime.

This recipe did not call for kneading either. I put 3.5 cups warm water in large bowl and added 1 Tablespoon of yeast. The instructions said to add the next items in:                         1 T of kosher salt,                                                                                                       2 T of Agave Syrup but I used Agave  sweetener,                                                       1/8 cup olive oil,                                                                                                          7 cups of fresh ground whole wheat.

Then you might need to use your wet hands to get all the flour mixed in.

. Then it was time to let it sit for the next 2 hours to rise.  By the time I left for work it was already at the top of my bowl. Not sure what it was like when hubby came and put it in the refrid. I just told him not to punch it down. So it was nice coming home to the pizza crust ready just had to shape it and sprayed a pan and put my rolled out dough on it. I made two mini pizzas this way hubby could dress his the way he liked it and I could put on mine what I wanted.

It was hit, he mentioned the dough tasted better. Whole wheat has more fiber.

Hope this helps someone along the path. till we meet again.

 

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