Recipe adaptation from Barbara Kingsolver’s book “Animal, Vegetable, Miracle” Friday Night Pizza(Makes two 12 inch thick crust pizzas-easy and yummy)3 tsp. yeast1 ½ Cups warm water3 Tblsp. Olive oil1 tsp. salt3 ½ Cups all purpose flour1 Cup whole wheat flourTo make crust, dissolve the yeast into the warm water and let set 5 min. Add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture (or use a mixer with a dough hook). Let dough rise for 40 minutes. While the dough is rising, prepare topping ingredients. Once the dough has raised divide in half and roll out two round 12 inch pizza crusts on a clean, floured countertop using your fingers to roll the perimeter into an outer crust as thick as you like. Using spatulas slide the crusts onto pans or baking stones lightly dusted with corn meal. Spread toppings.16 oz. fresh mozzarella thinly sliced2 cups fresh tomatoes Oregano rosemary and olive oilOil the crust with the olive oil or use a tomato sauce on the crust first then the cheese. Scatter the rest of your toppings finishing with the herbs. Bake at 425 degrees for about 20 minutes until crust is browned on the edge. Favorite combos for summer are:Mozzarella, fresh tomato slices, and fresh basil drizzled with olive oil. Mozzarella, chopped tomatoes, caramelized onions and peppers, mushrooms. Chopped tomatoes, crumbled feta, chopped spinach or chard and olives. Good winter combos:Farmer cheese, chicken, olives, and mushrooms.Tomatoes sauce, mozzarella, dried peppers, mushrooms and anchovies. Updated December 31, 2009You can make this dough ahead of time and keep it in a zip bag in the fridge for at least a week. It doesn't last any longer than that at my house. If the dough rises in the bag too much just give it a few gentle squeezes.
Thank you, we'll give it a try this weekend.
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