Ashley MartiPizza

traditions

Ashley MartiPizza
3.9+flour.JPG

As the kids have gotten older it has been important for us to develop some of our own traditions. Some traditions have been carried on from when I was a child. Some from when Jake was a child. And the majority, have been new traditions.

Like on Christmas Eve we all open a new pair of pajamas to wear to bed that night. Now on Fridays we do pizza movie night together. Jake, Lola and I gather around the kitchen and "decorate" as Lola says the pizza's.

After we have all eaten too much pizza we sit down together and watch a movie. As of lately, Jake and I have been finding old movies from when we were younger and introducing the "classics" to Lola.

The majority of my cooking is based on the selection that I receive from our CSA.

 Lately we have been getting a lot of leek, which I love.

Friday's pizza: sausage and leek with a corn flour crust.

3.9+pizza.JPG

Throughout my cooking and baking I am always trying to find new ways to incorporate other grains, flours, beans into our diet. It can't be all white flour, white rice, white sugar all of the time....right?

Below is my go to pizza dough recipe that I have adapted from: smitten kitchen

* I use 1 cup of all-purpose flour and then 1/2 cup of another flour. Here I used corn flour, which was excellent. You can always use, whole wheat, barley or rye.

  • 1 1/2 cups flour (*see note above)
  • 1 teaspoon salt
  • 3/4 teaspoon dry yeast
  • 1/2 cup lukewarm water (you might need a little extra if your dough feels too dry, especially when using whole wheat flour)
  • 1 tablespoon olive oil

In mixing bowl, combine dry ingredients. Add water and olive oil and mix until dough forms into a ball (I normally use my kitchen aid for this). *This is where you might need to adjust the amount of lukewarm water. You want the dough to be soft, not overly sticky (add more flour) or to tough to knead (add more water).

Dump mixture onto a lightly floured surface and knead into a ball. Knead only for a minute. Lightly oil your mixing bowl and place dough back in bowl. Move the dough around so all sides are covered with oil. Cover with plastic wrap and let it rise for 1-2. hours.

Place dough back on floured surface and using your hand press out the air bubbles in the dough. Fold dough back into ball and cover with plastic wrap for 20 minutes.

Using a pizza stone or baking sheet, sprinkle with cornmeal.

Preheat your oven to the max temperature, mine goes to 500 degrees F.

Roll out your dough and "decorate" with toppings.

We prefer a light sauce. I usually chop up a can of diced tomatoes and use that for our sauce.

Bake for 10-12 minutes.

This recipe makes 1 medium size pizza. I always make 2-3 pizza's as the dough is so fast to put together.

Note: this also makes great calzone dough (which freeze nicely)

Follow my blog with Bloglovin Related Posts Plugin for WordPress, Blogger... Google+