There are some days when nothing but pizza will do. Sometimes, the pizza needs to be standard Chicago-style deep dish, full of lots of gooey cheese and loaded with sausage and spinach. Those days are usually full of misbehaving students, bad traffic, and fights with a stapler. Today wasn’t one of THOSE days.
Today was the kind of day where two eighth grade boys so desperately want to earn incentive “bucks” that they offered to help me out after school. These two “tough guys” sat and checked in 6th grade projects, hung up a bulletin board, and almost forgot that they’re supposed to be “cool.”
Today was a day where, even though it was pouring rain, I went to four different stores to get supplies for my love’s birthday tomorrow, and am embarking on a super-secret challenging baking project to give him the birthday cake (or pie? or cupcakes? or torte?) he deserves.
Today was a gourmet pizza kind of day. It was a super-thin-crust, topped with vegetables and fancy cheese baked in a super-hot oven pizza kind of day.
I made a super simple quick-rise pizza dough with organic whole wheat flour that I’m calling 10-10-10 Dough.
* 2 1/2 c. whole wheat flour
* 1 packet yeast
* 1 c. warm water
* 2 Tbsp. olive oil
* 3/4 tsp. salt
Combine yeast, water, and salt in the bowl of a mixer. Allow to bloom about 10 minutes. Add flour and oil, and mix well with a dough hook, allowing it to knead for about 10 minutes. Remove it from the bowl and allow it to rest for (you guessed it) 10 minutes. Cut in half and stretch each piece into a thin crust atop a pan with cornmeal. Top with desired toppings and bake at 425* for about 10 minutes.
I cut it into 4 slices and thoroughly enjoyed each and every one. I think I’ve come to the conclusion that goat cheese is among my favorite foods. I showed a lot of restraint by not eating the whole container of Chavrie in one sitting!
I’m off to bake… wish me luck!