now and later… pizza

IMG_7407I have been thinking more and more about our food budget and how to accurately share how I do it.  When making some pizza dough today I thought about this post.  I often make things for supper tonight, and freeze some for a later date.  Easy access if you will.  Pizza dough is one of these.  After some trial and error, I have come up with a recipe I believe to be perfection.  I have posted once before about pizza dough, but that one was merely a beginners trial.  This is the real thing I assure you.

This makes 2 large pizzas.  I double this for my now and laters….  But depending on the size of your crew this may work.

2 cups whole wheat flour (try to get something that uses the whole plant… not an easy task but doable!)

2.5 cups all-purpose flour

1 tablespoon yeast

1 3/4 cup of warm water

2 tablespoons oil

1/3 cup of coarse ground cornmeal.  Believe it.  I use coarse ground yellow grits sometimes and it is superb.

2 cloves of crushed garlic

Mix all the ingredients together and knead for about seven minutes.  The fresh garlic gives the dough a very sticky texture so keep things lightly floured, including your hands!  Split in half and freeze one of the slices in an air tight bag or jar.  Turn the other half into an oiled bowl and let double in size.  If you desire mini pizzas, cut in half and form two smaller balls.  Let them rest a few minutes and start to stretch them out.  Put them on the back of a cookie sheet that has been sprinkled with cornmeal or if you have one, a pizza peel.  Place your toppings like a so and slide into a preheated oven of 425 onto your baking stone.  If you have no baking stone, just use your cookie sheet (right side up of course).  Bake until crispy done and wallah.

Some of my favorite toppings perhaps you have not thought of.

fried potato rounds and goat cheese with chives

kimchi!  WOah.  who would have guessed.  It’s salty crunch is just what pizza loves.

eggplant and peppers

my new favorite – daikon pesto… delicious i assure you.  pesto- the most versatile thing in the world.

One thought on “now and later… pizza

  1. Thank you for sharing this recipe. I am always looking for a good one, but nothing seems quite right. I’m excited to give it a try and see if it does the trick.

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