Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, May 22
Whole Wheat "Cracker" Pizza
Last night, made 2 pies with my thinnest crusts EVER (mostly by necessity as the number of diners went from 2 to 4 - more toppings can be put on larger crust acreage :raz: ), so technically they were crackers rather than pies. I rolled and rolled and stretched and coerced a rather small ball of dough (about 3") out to a 12" pizza. Yes, it was thin, but no holes! Woohoo!
The dough was previously made and frozen, using only whole wheat flour and some gluten (and yeast, of course). It was seasoned with salt, pepper, and Penzeys "shallot pepper" blend which I use quite a bit of in my cooking.
I divided the dough into one big and one tiny ball so that I could give the normal people in the house a pepperoni specimen, and myself something weirder. Both doughs are always spritzed down with olive oil immediately prior to putting on toppings to protect against sogginess.
Pepperoni has on it: quick cooked marinara from canned tomatoes, oregano, olive oil, preserved basil; the pepperoni; mozz cheese; cracked pepper.
Here's the pepperoni before going in (that's mozz made that morning by a local cheese shop):
....and then after being flash-carbonized (6 minutes flat) in the oven (preheated at 500 for 40 minutes with 3 sq ft of 1/2" thick tile lining the oven plus a pizza stone):
....and the obligatory "under the hood" shot:
....and finally, my weirdo pizza. Topped with sauteed and chopped beet greens, yellow wax hot peppers, a bit of pistou, goat cheese, and an egg:
Second view of same pizza....
Overall both turned out well, as I had finally remembered to knead some salt & flavors into the dough to give it more flavor than just "healthy brown cracker stuff". I do not yet know if it is possible to produce a really outstanding pizza crust made from all whole grain, but I can certainly make one that is edible.
Time posted: 17:47 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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