This creates a good base for the toppings and assures a fully-baked crust in the end. No matter which crust we use, we always pre-bake for 6 minutes at 500° before adding toppings. ![]() We simply pull a large chunk (the size of a small cantaloupe) out of the refrigerator, press the dough out onto a baking stone, and sprinkle some herbs on top. The Whole Grain Artisan Loaf Master Recipe from the book (along with several others) can be used as a delicious stand-in when we already have the dough on hand. However, since purchasing the book Healthy Bread in Five Minutes a Day, we employ a much faster technique for making pizza dough. We alter the recipe a little, adding about 1 teaspoon each of basil and oregano leaves, and a little extra salt. One of our favorite ways to make pizza dough uses this Basic Whole Wheat Pizza Dough recipe. ![]() I mean, there’s no reason you shouldn’t benefit from all the pizza we’ve eaten… right? □ Homemade pizza crust Since we have done a lot of trial and error with pizza crust and sauce recipes, we wanted to share our findings with you. It’s hard not to overeat when you make pizza this good! It saves us money, gives us control over the ingredients, and turns out tasting better than anything we can buy. We used to buy pizza, but these days we’re making our own. Matt’s dad started the tradition a long time ago, and it stuck. “When the moon hits your eye like a big pizza pie… that’s amore.”Įvery Friday night is pizza night at our house.
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