Friday, February 13, 2015

the BEST pizza ever!

We found this recipe for pizza crust    (and the original recipe for the artisan bread) at Gwen's Nest blog.  Gwen goes into the benefits of long, cold fermentation and carbs and gluten.

 Our dough is much slacker, especially the longer it sits in the fridge, and wetter and we like a thinner crust that you see pictured at Gwen's Nest.   The photos of ours below are from before we worked into making it thinner and wetter.  Sorry!   Maybe one reason ours is thinner is we let the dough sit a lot longer in fridge before using, but we like it like that!   Even though it's thin, it's more soft and chewy than crispy.  Yum!!!

Our basic dough will make 2 - 15" thin crust pizzas:
 
Flour mix of:  approx.  ½ cup barley, 1 ½ cups oat, 4 cups +/- white spelt

1 T. salt

1 ½ tablespoons yeast

2 ½ cups warm water
Mix it up (it will be a wet dough - no kneading required!!!) and let it sit covered until it rises and starts to fall again.  Then put into a container and keep well covered in the fridge for at least a few days up to about 7 to 10 days or so.  It can get a dark gray liquid sitting on top of the dough like a sourdough starter does.  I just pour it off if necessary.    

Cooking instructions:  (details at links at the beginning of post)
450 degree oven - heat with baking stone.  Spread the dough on parchment paper and use a pizza peel to slide onto stone.  Bake for approx. 10 minutes.  Top the pizza and return to oven for about 10 more minutes.  Broil briefly if necessary.  
....one time we let it go so long (maybe 2 weeks?)  and it smelled very much like sourdough, even while baking, but the finished product didn't taste sour at all!  Not that we'd have minded, but our guests might have!  



We've topped it with ALL KINDS of things:  BBQ sauce, brisket (or chicken) and cheddar, sun-dried tomato pesto with mozzarella, cremini mushrooms cooked ahead in butter, olives, sauteed onion and red peppers, pepperoni or homemade Italian sausage....we've used homemade Arugula pesto, Basic pesto and regular tomato paste sauce recipe from Elana's Almond Flour cookbook.   It's our favorite dinner to have when company is coming because it's easy to have things ready ahead of time and the right guests like to help out and make the pizza!   Add a salad and dessert and there you have it!   It's so easy to heat up leftover in the toaster oven briefly and it's almost as good as fresh!   

We try to always have a batch in the fridge ready to go.  It also helps to save the space for the permanent container!  =)   One day soon we will try making some bread sticks like we've seen Julia Child make. 

 The dough is very soft/lax, and as long as your hands are wet, they won't stick too badly.

We like to top the crust with fresh Parmesan cheese, some times we only sprinkle the edges, instead of the whole thing.

 Yum...

7 comments:

decentralist.wordpress.com said...

4 +/- spelt? what unit, cups?

McKee Family said...

Yes, 4 +/- cups! Sorry!

Brittany P said...

That looks delicious!! I like making pizza crust in a similar way---very moist/wet sourdough. :) Yum!

I was already wanting pizza, but now I think I'll definitely need to make some this week! :) Thanks for sharing your recipe!

Sherri Maines said...

I've read how sourdough people just sub in sourdough starter in place of the yeast. And I have worked with a cold refrigerated sourdough mix, so I know what to expect with it. Do you think it would work just sub'ing starter for the yeast? Have an idea of what proportion? Also, are the oats just plain oats or the flour?

Sherri Maines said...

Never mind about the oat question..just saw "flour" in front of all of it!

Adrienne said...

We have never tried using sourdough in this recipe, so sorry- I have no idea! But we'd love to hear about it if you do! =)

Adrienne said...

I just found these lins---may be helpful to you!
http://gwens-nest.com/easy-bread-faq/#gluten%20free
http://www.artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule#more-1396