The taste is divine if you like smoked cheese!
The recipe below is for two pizzas, eight slices total. Maybe will feed four people.
Ingredients for the dough
4 cups flour
2 cups warm water
1 pack instant yeast
1 teaspoon salt
Ingredients for the topping
10.5 oz cream of mushroom (condensed soup)
1 Tbsp olive oil
black pepper
salt to taste
1 lb mushrooms
smoked cheese (approximately 0.3 lb)
Directions
Prepare the dough the day before baking the pizza. Mix the flour and salt in a large bowl. Make a well in the middle of the flour, sprinkle the yeast and pour the warm water. Incorporate the flour by hands to a soft ball of dough. Oil the bowl and leave the dough covered with Saran wrap and a towel in a warm place. The next day, divide into two parts and spread on two oiled cookie sheets (press the dough into a thin layer with your hands until the dough covers most of the sheets). Leave the dough at room temperature to rise again for an hour.
For the topping, clean and cut the mushrooms. Soften them in oil for 10 minutes. Keep the cover on to preserve most of the liquid. Remove from the stove and mix with the condensed soup. Spread on the pizza dough. Add pieces of smoked cheese on top and bake for 20 minutes or less at 400°F.
I love pizza and warm, crusty bread. But we have no bakery close by that caters to healthy food choices. Also, no bakery would customize my pizza toppings the way I want them.
Therefore, for the past two months I have been making my own bread and pizza every weekend. I went through several recipe variations from online sources and simplified until I settled on a short and cheap routine. I do not even have a Dutch oven, which seems to be a prerequisite for all recipes on Internet! I use two cookie sheets instead.
The recipe is for one thin pizza that may or may not feed three people and two small loaves of bread. If you would like to feed more people, scale accordingly or bake bread more frequently.
I have time to cook only on weekends. Therefore, I prepare the dough on Friday evening, let it rise overnight and bake on Saturday. When I retire, I can bake twice a week. Why? Because the bread and pizza baked at home are superior to any products from the supermarket. They are also cheaper, especially if you buy the ingredients on sale.
As
you can see on the picture above, even the "healthy" 100% whole wheat bread
is prepared with sugar and honey, plus a ton of "preservatives".
So, roll up the sleeves and open your own personal bakery. Happy baking!
Ingredients for the dough
6 cups of flour (I use any ratio of white to wheat flour, depending on what I have)*
3 cups warm water
1 packet yeast
1 tsp salt
2-3 Tbsp olive oil
*I recently switched to a different brand of flour and it seems that a ratio of 6.5-7 cups of flour to 3 cups of water is better for some flour brands. You will establish if you need more flour if the dough cannot be handled at all due to its moisture. To resolve the problem, simply add another 0.5-1 cup of flour.
For the pizza topping
crushed tomatoes (a can of 28 oz)
any seasonings you like; I use lots of hot red pepper flakes, crushed garlic, salt
any cheese(s) you like, in any quantity
Directions for the dough prep
In a huge bowl, mix the flours and salt. Make a well in the middle and in it, mix the yeast and water. After dissolving the yeast in the water, incorporate all ingredients with your hands. It takes only 2 to 3 minutes. The dough is messy and sticky, and this is normal! Pour some olive oil around the dough ball, roll the ball in the oil and smear the oil on the walls of the bowl. Cover with Saran wrap. I use two pieces of the wrap since the dough size triples overnight. On top, I add a kitchen towel.
The bowl goes on top of the refrigerator and stays there overnight. On the next day, two hours before the pizza is to be served, divide the dough into three equal size balls. Spray two cookie sheets with PAM (this is very important). On one of the cookie sheets, shape one of the balls into a thin layer and spread olive oil on top (the oil will help you press down the dough into a thin layer). The layer should occupy the entire cookie sheet. On the second cookie sheet, shape the two remaining balls into two rolls to form two loaves of bread. Cover the loaves with Saran wrap again and leave on the kitchen counter for another 30 - 40 minutes. To bake, preheat the oven to 400°F.
Pizza sauce prep
Warm up the crushed tomatoes in a pot, add crushed garlic and spices to taste. Let it simmer for maximum of five minutes under a cover. I use a can of 28 oz tomatoes for two pizzas; one half of the amount is used one week, and the second half is frozen in a jar for the next week’s pizza.
Baking directions
Before baking the pizza, spread the tomato sauce and arrange the cheese on top of the dough. Cut diagonal slits on the loaves with a sharp knife (see picture below).
Bake the bread and pizza together. I have two shelves in the oven. On the top shelve, I bake the two loaves, on the middle shelf (under the bread) I bake the pizza. The pizza is done in 15-20 minutes. The loaves take longer (approximately 25-30 minutes). One can leave the loaves in the oven after turning off the heat for another 10 minutes (this allows for a better crust to form).
I love fried dough and pizza. I realize that these are not healthy food choices; therefore, I have tried to prepare homemade versions that do not include excess fat, fructose, and white flour.
Recently, I experimented with a new dough recipe with whole wheat flour. It is suitable for both pizza and fried dough. I encourage you to try it, and bake your own healthy versions of pizza at home.
PIZZA/FRIED DOUGH RECIPE
You need:
4 ½ cups whole wheat flour, 1 packet dry yeast, 2 ½ cups warm water, 1 tsp sugar, 1 tsp salt, some olive oil, cooking oil (to fry), tomato sauce (from a can), cheese and herbs by choice.
Instructions:
Mix the yeast with 1 cup of the water and the sugar. While the yeast are re-hydrating, place the flour and salt in a large bowl and form a well in the dry mixture. Pour the yeast mixture and the rest of the water into the well, mix the dough by hand. The dough will be very soft. Sprinkle it with some olive oil on top, cover with Saran wrap and a towel. Leave the dough to rise in a warm place for four to six hours.
After the dough rises, to prepare pizza, divide the dough into two balls, add more flour if needed, knead each ball separately and spread thinly over two oiled cookie sheets. Add tomato sauce, cheese, and herbs. I usually make the
topping with feta cheese and tomato sauce from a can. To the tomato sauce, I
add minced garlic, basil, winter savory, salt and hot pepper flakes. Alternatively, one can prepare cheese sticks by brushing the surface of the dough with some butter (or Smart Balance) and spreading grated cheese and minced garlic. Bake at 425°F for 15 minutes.
To prepare fried dough, you may decrease the amount of ingredients (flour and water) by half, unless you are feeding a crowd. Once the dough has been left to rise for a few hours, divide the dough into balls of two inches in diameter. Heat cooking oil in a small, but deep saucepan (mine is 6 inches in diameter). The oil should be at least 3/4 inches deep. Stretch each ball thinly into a circle and fry (turn on each side). Take out and drain the excess oil on a paper towel. Traditionally, fried dough is served with powdered sugar. However, at home I usually offer low sugar jams or unsweetened applesauce with cinnamon. I do not have a “sweet tooth”, so I eat my fried dough with feta cheese or a yogurt-cream cheese spread.
