[mackysmama]

Let me start by saying that I am not an instinctual cook. My family gets by and I make good meals but it just doesn't come naturally to me. So, please assume I know nothing!

I would like to learn how to make pizza from scratch. I would really like to make a whole wheat crust. I have NEVER made anything with yeast before. And, once the crust is made, what kind of sauce do I use? Can I freeze the crust to bring out at a later time? Can I freeze a whole pizza? Do I need special pizza equipment?

Thanks mamas!

 

[VikingKvinna]

I don't have a recipe for the crust handy, but I'm sure someone else will chime in with that. in the meantime, some answers to your other questions:

You can just use your favorite pasta sauce. If the kind you buy (or make) is chunky, whiz it in the blender to smooth it out. Or not.

I usually add some extra oregano (fresh if I have it), basil and garlic to the sauce.

You can freeze both crust and pizza, at any stage -- the dough unrolled/unshaped (in a ziptop bag works fine, take it out to thaw and let it rise for a bit before shaping); the crust (topped or not) when it's shaped but unbaked (although this takes up more room in your freezer, obvy) or the pizza slices themselves after they are cooked (so you can nuke 'em if you use the nuker, or pop into a hot oven to reheat).

As to special equipment, a pizza pan or stone is nice, as is a pizza peel -- the long handled thing that pizza folks use to slide it into the hot oven -- if you want to get very fancy. But you can get away with just shaping the dough onto a cookie sheet.

HTH! You know what they say about pizza and sex, though...even when they're not very good, they're still pretty good.

 

[fek&fuzz]

I use parchment paper in between the pizza and the stone. I prepare it on the paper. That way it slides off the peel onto the stone easily. My Whole Foods sells fresh pizza dough for about $1.50 so I pick it up there sometimes.

As far as topping, I never use red sauce. Some of my favorite toppings are:

- bbq sauce, chicken cooked in bbq sauce, thinly sliced red onions, some spinach and little fontina cheese.

- pesto, shrimp, spicy chicken sausage, baby spinach or arugula, a little grated Parmesan, some grated aged gouda, and some crushed red pepper. You can see a picture of it here: PIZZA.

 

[tigerseye]

The recipe I use is ...

- 2 1/2 cups whole wheat flour (you can ease yourself into this by using part unbleached all-purp. flour and part whole wheat flour - just gradually increase the amt. of whole wheat flour over time and decrease the all-purp.)
- 1 T. yeast
- 1 tsp. sea salt
- 1 tsp. Rapadura (or whatever sugar you choose)
- 2 T. olive oil
- 3/4 cup warm water

Mix together until the dough is smooth and elastic. Set aside and let rise 30 minutes.

Punch down dough and roll out on your choice of pizza pan (I use a baking stone). Top with 8 ounces of tomato sauce, sprinkle with fresh basil (or you can use dried or dried Italian seasoning), and top with mozzarella cheese and anything else you wish. Bake at 425* for approx. 20-22 minutes. (I don't preheat my oven first. It takes about 22 to 26 minutes in my oven that way.)

 

[krisnic]

Is there a difference between regular salt and sea salt? I want to try that, but don't have sea salt.

 

[mackysmama]

Thanks mamas. It sounds a bit intimidating. I think I'll call around to WF and some resturants to see if they sell pre-made dough. That sounds like a good intro. for me. Maybe after I get the hang of that, I'll try to make my own.

 

[tigerseye]

Quote:

Originally Posted by krisnic Is there a difference between regular salt and sea salt? I want to try that, but don't have sea salt.

You can use regular salt. I'm just in the habit of typing sea salt since that's what I use.

 

[tigerseye]

Quote:

Originally Posted by mackysmama It sounds a bit intimidating.

It's not difficult at all so don't be intimidated! I promise it's very, very easy!!!

 

[mackysmama]

Hmmm...well, I called around and I can get a 16 inch whole wheat dough for $4.50. That seems like kind of a lot, huh? Especially since I have all the ingredients typically in my pantry except for the yeast. I might just have to work through my intimidation.

Thanks mamas!!

 

[paniscus]

I will usually make a double batch of dough and put one batch in the freezer for later.

For a red sauce I roast 2-3 roma tomatoes and a clove of garlic and then twirl them in the food processor until smooth.