Comments on: Ready for a fast, cheap, local pizza?

By: Whole Wheat Pizza Crust / Margarita Pizza « Recipes from the Peapod

Whole Wheat Pizza Crust / Margarita Pizza « Recipes from the Peapod — Tue, 04 Mar 2008 19:56:35 +0000

[...] Tags: bocconcini, pizza, pizza crust, tomatoes, vegetarian pizza, whole wheat | When I saw Will’s recipe for whole wheat pizza, I was instantly intrigued. I’d recently bought some whole wheat in [...]

By: Will

Will — Sun, 02 Mar 2008 08:34:47 +0000

Alder, I tried your dad’s recipe when I made pizza last week and it worked quite well. I used the longer rising time to mix simple pizza sauce (a 6oz can of tomato paste, 1.5 cups water, 0.5 cups oil, oregano, thyme, etc. mixed) and let the spices flavor it.

I actually dumped the dough directly on the pizza stone to rise, so when it was time to cook I just punched it down and spread it out. Not having to move the dough eliminated most of the stretched parts I’d had trouble with before.

By: Alder

Alder — Mon, 18 Feb 2008 20:22:23 +0000

I think my dad varies the amount of yeast to match his rising time– if he has 5 hours, 1 tsp is fine, if he only has 2 hours he adds some more.

When you try out your pizza stone, I recommend lots of cornmeal to prevent sticking (I think my dad dusts the little wooden paddle thing he uses to get the pizza in and out pretty thoroughly). Also, a couple of small pizzas are a lot more manageable than one large one!

By: Will

Will — Sun, 17 Feb 2008 20:42:34 +0000

I’m planning to make pizza this week, so if I have time I’ll try out your dad’s recipe and see if letting it rise longer helps me with the rolling.

We do have a pizza stone and I generally just leave it in the oven to regulate the temperature better. I haven’t yet baked a pizza directly on top of it but I’m planning to try that too. I just hope I can get the pizza out without it falling apart!

By: Alder

Alder — Sun, 17 Feb 2008 20:35:12 +0000

Wow! That is a fast pizza dough recipe! My dad’s recipe is pretty much the same, but involves less yeast (just 1 tsp, no sugar) and a much longer rising time, which I think may make it more malleable. If you ever have 3 or 4 (or more) hours for rising time, you might try it.

Also, do you have a pizza stone? My parents got one recently and they *love* it. It distributes the heat very evenly and keeps the crust from getting soggy.

By: Will

Will — Sat, 16 Feb 2008 01:36:31 +0000

That would be cool. A learning-to-make-pizza night would be fun. I’d be just as interested in learning how to roll dough as learning to toss so either one would be great. I don’t think I’ll be in town before Rob and Angel’s wedding, though.

By: Dana

Dana — Fri, 15 Feb 2008 18:33:29 +0000

If you ever want to learn to toss the pizza dough, I could see if my brother could teach you next time you’re in town. He’s had lots of experience at this point. Actually, though, the pizza restaurant he worked at in the mountains forbade dough tossing, claiming it was their signature style to have only rolled dough, so maybe he could teach you those tricks, too. He’s back to tossing at the Mellow Mushroom now. I don’t think he’s particularly thrilled.

By: Will

Will — Tue, 12 Feb 2008 23:32:21 +0000

Pretty well. Our “sushi kit” lasted us three big meals. I think we lost our touch, because the third time, none of our rolls looked as good as they had the previous times. They still tasted great, though! Sweet potato and slightly sweet omelettes are our favorite ingredients.

By: Linnea

Linnea — Tue, 12 Feb 2008 18:30:38 +0000

That looks really yummy… I think I’ll have to try that this weekend. How has your sushi been going? I’ve recently discovered that the sushi I like most doesn’t have seaweed at all, it’s “wrapped” with avocado.