So with that in my head, I embark upon one of my favorite recipes. Whole Wheat Pizza. Specifically, topped with local salame, beautiful fresh mozzarella, and crimini mushrooms. Oh, yeah, and homemade sauce.
Here is what you need for a perfect Whole Wheat crust:
1 1/2 cups warm water
1 Tbs. dry active yeast
1 tsp. sugar
1 Tbs. olive oil
1 tsp. salt (I use Kosher)
2 cups whole wheat flour
1 cup all-purpose flour
Pour your water into a large bowl, add the yeast and sugar, and let science happen! Seriously, if you've never watched yeast activate, it's actually quite entertaining. Basically, you need to let it sit for a few minutes until it all gets foamy. After that, add your olive oil and salt. Mix well.
At this point, start adding your flour, slowly. Start with the Whole Wheat, using a spatula to mix, and then add your AP at the end, until it gets just slightly sticky. At this point, ditch the spatula and use your hands to knead it gently into a nice ball. Drizzle a bit more olive oil over the dough, cover it all up and set it aside for a good 30min.
While your dough is rising, make the sauce!
12 oz. canned tomatoes (Fresh is fine, but takes longer to cook down)
2 oz. tomato pastea good pinch of kosher salt
a few cracks of fresh ground pepper
1 sprig fresh rosemary, chopped2 Tbs. fresh oregano, chopped
1/2 yellow onion
3 cloves garlic
2 Tbs. olive oil
Sauce, well, it's pretty self-explanatory. Start with your olive oil, throw your minced garlic and sliced onion into the pan, add your tomatoes and paste, your herbs and seasonings, and just let it all cook down. Now, I didn't break all my tomatoes down, so mine looked like this:
From here on out, it's just cake. As mentioned above, I used a local salame, fresh mozzarella, and mushrooms. I finished it off with a handful of chopped rosemary.
Cook this guy at 400F until the cheese is bubbling and the crust is golden. You will get this in return:
Ok, I've got to get to eating this now. It's a sleepy Friday, and our "Mighty Boosh" DVD is waiting.