Ever since I started making pizza dough, we try to have pizza a couple times a month--and this pizza was exceptional! It has a olive oil and garlic base (rather than sauce), and toppings include smoked tofu, grilled eggplant, gently sauteed chanterelles, and basil. This pizza was better, even, than it looks OR sounds, and was the perfect meal for the night before we go out of town.
And I know that there are a million pizza dough recipes out there, but this is the one I trust, and have come back to over and over. It has a nice texture (because of the bran), and makes enough for at least two pizzas. I usually refrigerate half of it, and it keeps for use later in the week. I have also frozen leftover dough, and thawed it quite successfully. It is super-dough, to me. Here is the recipe (same proportions as in Richard Bertinet's Dough, different ingredients).
- 1 3/4 c all-purpose flour
- 1 3/4 c white whole wheat flour (may need more if dough is too sticky)
- 1/4 c wheat bran
- 12 oz warm water
- 2 T olive oil
- 2 t salt
- 2 t instant-rise or bread-machine yeast
- 1 T basil
- 1 T oregano (and/or any other spices you want to use)
- (optional) small handful of flax seeds