Wednesday, October 14, 2009

Pizza Dough of Lurve

You know how we all sort of hope in our hearts that that certain someone will come along that will make us think, You complete me. Well, this pizza crust is that certain someone.

  1. No kneading. And if you've been reading this blog for more than 5 minutes, you already know how much I LOVE kneading. Cliff's note version: Kneading, you do NOT complete me.

  2. It takes a total of about 15 minutes to have this crust ready to pop in the oven. And as someone who typically comes home from work hungry enough to start devouring couches and small babies, this is important (especially to couches and small babies).

  3. It's really really good. Granted, the first time I made it, it BLEW MY EFFING MIND with how fluffy and delish it was, and it hasn't quite managed to live up to that state of orgiastic amazingness since. But even so: I've made it four times already. And every time I've enjoyed it. (I think the key to getting it fluffy may be -1- getting the water temperature correct, and -2- adding extra flour (the first time I added quite a bit more flour just because the dough was so tacky, and that's when it came out the best). I think I just parenthesized excessively, so let's toss in one extra end-parenthesis to make sure we close them all out.)

  4. After we made sweet love it -1- didn't fall asleep immediately, and -2- didn't go turn on the tv. It actually SNUGGLED. (Sike!)

As for variations on toppings: my standard go-to toppings are either pizza sauce or pesto sauce plus chopped kalamata olives and lightly-cooked sliced mushrooms and green peppers:

I also experimented with a mexican pizza (based on THIS Everybody Likes Sandwiches recipe as well), and for that, I first cooked the pizza for 10 minutes and then topped it with 1 small can of refried beans and some of the cheezy sauce from Veganomicon (which I actually think I could've just as easily left out since it didn't do much for it), popped it back in the oven for 15 more minutes, removed, and added salsa, sliced olives, and chipotle sour cream. This was AWESOME as well, and surprisingly filling (normally I eat half a pizza, but I could only eat three slices):

So yeah: TRY IT OUT I DARE YOU. Just don't get your current significant others pissed off at me when you DO fall deeply in love.

The Easiest Pizza Dough in the World

  • 1 packet of yeast

  • 1 c. warm water

  • 2-1/2 c. flour

  • 1 t. agave nectar (or 2 t. sugar; I recommend the agave though cuz MAN does it make the crust taste lovely)

  • 1 t. salt

  • 2 T. olive oil

  • 2 T. fresh rosemary, chopped (optional)

  • cornmeal

Preheat oven to 400. In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, agave (or sugar), rosemary (if using), and olive oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes.

Either sprinkle cornmeal onto a walled baking sheet and press dough into it until thin
Sprinkle flour on your counter and roll out the pizza dough. Sprinkle cornmeal on a pizza stone and toss the dough on top. Spread olive oil over top (optional), and add all your toppings.

Bake for 20-25 minutes until pizza crust is golden and toppings are heated through.

(from Everybody Likes Sandwiches)


Anonymous said...

I love the way you write! LOL!!

I've been to a lot of food blogs...but your's is really funny!


Lindy Loo said...

Awww thanks! *Tear*