Thursday, January 15, 2009

Monterey Isaeff's Wheat Pizza Crusts

1\4 Cup Luke warm water
1 envelope dry active yeast
1 tsp sugar 4 cups whole wheat flour
½ tsp salt
1 ¾ cup cold water
1 Tblsp Olive Oil
Cornmeal for sprinkling on baking sheet

In a bowl, combine warm water, yeast, and sugar stir until it dissolves.
In a food processor combine flour and salt and pulse a few times to mix.
Add yeast, cold water, and oil. Pulse (on and off) until the liquid is incorporated but not all mixed in.
Plop dough onto floured surface and knead for several minutes until it becomes smooth. (not cracking or separating as you work the dough).
Let dough rest for a few minutes. Roll dough into a ball and rub lightly with oil. Put dough ball in a bowl and cover with plastic wrap (like a shower cap), toss a kitchen towel over the top and let rise at room temperature for 1 hour.
Roll onto a lightly floured cutting board and punch the dough down, then divide into 4 even balls.
Cover and let rise again 30 minutes. Heat oven to 500 degrees –If you are using a pizza stone, you can put that in the oven to preheat.
Form balls into skins, sprinkle cornmeal onto stone, then place one skin on pizza stone, add toppings and bake about 10 minutes.
Repeat until done.

We usually do two plain cheese and two strange variety pizzas for fun. I have two metal pizza pans that I turn over to cook on and I rotate them, as one comes out I put the next one on that pan.

Pizza Sauce
2 Tblsp Olive Oil
2 -Cloves garlic crushed
1- 28 oz can tomato puree
1-tsp Marjoram
1-tsp Basil
1-tsp oregano
Salt and pepper to taste

Heat olive oil over medium heat in sauce pan until hot.
Add garlic until it’s fragrant but don’t let it brown.
Add tomato puree and remaining ingredients and bring slowly up to a boil. Lower heat and let simmer for 30 minutes or so.

Should be the perfect amount for the pizza crust recipe above.

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