Tag Archives: pizza

Friday Night Homemade Pizza

A tradition in my family growing up was to have pizza on Friday night.  I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.

Growing up, home made pizza was Chef Boyardee from a box.  No matter; Mom doctored up so it was great!.

Here’s my recipe.

For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)

Pizza Dough - Wall Street Journal

PIZZA DOUGH

THE INGREDIENTS:

  • 2 cups all purpose or bread flour
  • 2 cups whole wheat flour
  • 2 teaspoons honey
  • 2 teaspoon sea or Real salt
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 1/3 cups warm water

THE STEPS

Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.

Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.

Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

The toppings:

That’s wide open and just your favorites.

If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.

I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.

Top with Parmesan or Parmesan mix shredded cheese.  I use 4C Homestyle Brand Parmesan or Parmesan/Romano Mix both of which i buy at Wal-Mart.

Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).

Thick sliced Portabella (Babybella) mushrooms and sliced natural olives.

Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart. 

Enjoy and Shabbat Shalom!

tauna

 

 

 

 

Wheat Belly Pizza

My version:

2 1/2 cup almond meal/flour

 

1/4 cup ground flaxseeds

1 teaspoon onion or garlic powder

2 cups shredded mozzarella cheese – divided

1/2 teaspoon sea salt

2 large farm eggs

1/2 cup extra-virgin olive oil

1/2 cup water (may not need this much)

8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage

1 cup pizza sauce

Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

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Wheat Belly 10 day detox book

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Another Month Already!?

Refuge Ministries tonite.  My monthly trip to Mexico with meals for the fabulous youth and leaders at this wonderful christian ministry.

Tonight’s menu is simple:

Pizza – (8)  lamb sausage, ground lamb, and a couple veggie pizzas.  Toppings include mushrooms, jalapenos, eggplant, black olives, onions,  cheddar, parmesan, and mozzarella cheeses,  tomato-based sauce.

Apple Calvados cakes (8 count)

Applesauce (1 gallon)

Sliced cucumbers (12 cukes)

Here’s the pizza dough recipe i use.  My favourite and i’ve tried a lot!

From Wall Street Journal a couple years back.

THE INGREDIENTS:

2 cups all purpose or bread flour

2 cups whole wheat flour

2 teaspoons honey

2 teaspoon sea or Real salt

2 tablespoons olive oil

1 tablespoon active dry yeast

1 1/3 cups warm water

THE STEPS

  1.  Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.
  2. Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.
  3. Form dough into a smooth ball and place in a large bowl greased with olive oil ( spray the bowl with a Misto). Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towl or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.
  4. Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.  (i’ve never had to do that, sometimes it wants to fight, but aggressive rolling will tame it nicely and quickly).