Last week, I decided that it was a great time to start exploring all the fun gadgets and small appliances that Adam and I were lucky enough to receive for our wedding. I coined it “gadget week” and started with the mandoline, then the rice cooker, the fancy schmancy blender, the immersion blender, and tonight…the piece de recistance: The Kitchen Aid stand mixer. We registered for the standard enamel 5 qt. stand mixer with the top that lifts up to allow access to the bowl and paddle. Much to my surprise, my mom was generous enough to get us the KitchenAid Professional 5 qt. deluxe super duper mixer with the lever that raises the bowl to the paddle. Just look how pretty it is:
- 1 teaspoon white sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Then, after I allowed it to do all its rising, Adam and I rolled them out and put our choice of toppings inside. I chose Canadian bacon, mozzarella, red peppers, mushrooms, and spinach. Adam chose the same but left out the “fungus and peppers” as he called it. They got rolled up, sealed, and scored on the top and baked at 425* until they were done on the outside. They looked fairly boring at first (Adam’s on the left, mine on the right):
But upon slicing into them, we found some spiraled treasure:
- 1 case PB&J Larabars
- agave nectar
- organic cocoa powder
- Bob’s Red Mill almond flour
- Bob’s Red Mill high fiber oat bran
I had something in mind when I picked these items, besides the fact that I wanted to taste them. I wanted to use this (from Adam’s mom):
- Post about the contest on your blog and link back to this post. (http://www.imadedinner.net/2010/01/24/holy-moly-stromboli-giveaway-post) Then, leave another comment telling me you’ve done so.
- Tweet about this contest by saying “I want to go shopping @iherb with @imadedinner! http://tinyurl.com/iherb” then leave me another comment telling me you’ve done so.
- Visit iHerb.com and tell me the ONE item you’re dying to try! Then (you guessed it) leave another comment to let me know you’ve done so.
Only comments will be counted as entries, so if you just comment, that’s one entry. You will need to comment that you’ve posted, tweeted, or visited as well. Good luck! Winner will be announced next Sunday, January 31! You may have noticed that it looks a little different around here… what do you think? Can you read the posts ok? Let me know if you’re having trouble…
Have a great Sunday night, and a pleasant Monday!