The Nirvana is in the first bite... a dough recipe.

I was chanting as I was typing... dough, dough, dough.... dough.


I have done a lot of side by sides, experiments with different flours, and liquids. This is what I have so far for my dough recipe. It is completely subjective.

Pizza Dough

a personal meditation

• 3 cups unbleached all purpose Flour or a combination of Whole Wheat and all purpose. Exact quantities depend on humidity and protein content of flour.  Right now I use 1/2 cup Hard Red Winter Wheat from a local grain CSA.
• 1/4-1/2-1 tsp of dry active Yeast. In my experience 1/4- 1/2 tsp is all that is needed if the flour is completely unbleached all purpose. Currently I use 3/4 tsp because of my particular w.w. flour, other wise it will rise very, very slowly. 1 tsp if you are not fermenting and needs a quick rise... Those handy little flieschmann packets are too much!
• 2 tsp corse Salt.
• 1 1/4 cup of cold water water (warm (not hot) if you don't want to ferment and are making the same day)*.
• parchment paper rounds for desired number of pies.

In a mixer add, yeast, salt, water... No need to bloom. With a paddle attachment stir and add in flour slowly. I add my w.w. flour first and then the rest about a 1/2 cup at a time. Once you have a nice soupy mixture, change attachments and use dough hook until flour is combined and a dough is formed. Don't worry if you do not use all the flour. It changes day by day. Turn dough out of bowl and knead by hand adding in more flour until the dough is tacky and no longer sticky. Form into a round.  


If freezing for another day (I have found it freezes well for up to a little more than a week) put into a greased ziplock bag and squeeze the air out. If using the next day or two (longer ferment the better) put dough into a greased bowl turning once so that there is a little oil on the top of the mound. Cover with plastic wrap and put into the fridge over night. I like two days for this process. 


The day of use, remove from the fridge and let the yeast wake up, and leave out in a warm draft free area until the dough has risen to twice its size and gently punch down. Punching down as I learnt through trial and error is not forming a fist and clobbering the unsuspecting dough. It is using finger tips and gently indenting the dough and letting it naturally deflate. Let the dough rest again for at least another 20 minutes before forming into rounds. That is when I get the rest of my Pizza making apparatus, parchment paper rounds and toppings ready.


To form, evenly cut into desired amount of pies that you want. Form little balls and cover with plastic wrap, and working one at a time and on a floured surface, lightly press into a circular shape.  I like using my hands the best, stretching a pulling. Throwing would be great but you need a high ceiling and patience, especially if you keep dropping it. The trick is centrical force. I am not adapt at this method so I don't do it. You can always use a rolling pin to form into nice circles.  Start at the centre of your formed round and roll out on a 45 degree angle, pick dough up and turn 45 degrees and roll again. Repeat until you have desired thickness and size. Whatever forming method you use, you can get four medium sized pizzas or about 10-12 mini ones out of this recipe. Put each round onto a piece of parchment paper.


Dress with desired toppings.


To bake, preheat your oven to as hot as it will allow. I have a wimpy electric oven that on a good day will go to 550 F. I use pizza stones that I preheat at the same time as the oven. WARNING: This is not the best carbon foot print method... I preheat my oven for an hour or longer. The stones absorb and hold the heat which is great for a faster hotter bake but because of the thermal mass takes longer to get up to temperature. Put a Pizza pie into the oven on the parchment, bake for a few minutes until it is nicely firm and the parchment paper can be removed quickly with a pull. Like a tablecloth magic trick. Finishing baking until sufficiently golden brown and gooey, remove and put on a wire rack. Don't let it cool too much, you want it to be still hot and stringy. The nirvana is in the first bite. I think and I could be wrong by putting it on a cooling rack first the bottom doesn't get soggy. Cut and serve.


It really is simple. I have probably said too much and confused the heck out of a lot of people, but try it and practice it. Some people are about toppings, some about crust. I am about the crust first and use very simple toppings. My sauce is nothing more than crushed raw tomatoes (canned in the winter and fresh in the summer) pureed with salt and pepper and marinated with whole raw garlic.


One final tip, dough does not stick to wet hands, a good thing to know when removing it from the hook and cutting into pieces.


* the dough can be used the same day as it is made, just make sure you give it a good hour or more head start.

C is for Cookie and D is for December pt 2

Part 2, rolling, cutting and baking. Sounds nice doesn't it? After dinner cookies maybe? Maybe? 


The Men in Gingerbread Men never materialized, instead I used some funky fun animal cutters that I got at IKEA.  While I was fighting with the dough and repeating under my breath through gritted teeth, "just let it go"  the cutters made great toys and led to uses other than cutting. Apparently they were air bound?! 


This was a great exercise in patience and I had to enlist my ceramics motto "just let it go". As a potter many vessels never come to fruition. Each is peril prone from conception to end. The clay is too wet, too dry, it gets dropped from wheel to kiln, and kiln to shelf, so if a piece breaks it is good to have a relaxed attitude. Firstly my dough was too cold (my fridge sometimes mysteriously gets turned down... little hands, maybe?) then once it warmed up it was too dry and cracked as I rolled. Once I managed to get cuts made they stuck to the floured parchment paper. In a hurried state to keep the little ones interested I forgot to re-cool the dough before I moved my pristinely cut animals. Lastly freshly baked, a porcupine and snail hit the floor.


Next we have to decorate them. My husband and I are still fighting about Ziplock bags vs Piping bags. Once that is resolved our forestry fellows will be gussied up.


photos by me.

Pizza & Guests

I have already named my notional Pizza restaurant Harth*- Depending on who you ask Harth could mean Heart or Hearth, both of which are at the very core of our lives. The word hearth in Latin is focus and such expressions as "hearth and home" link heart and hearth suggesting that "home is where the heart is". To me the Harth is the place where a family cooks and communicates, where decisions are made, relationships forged, disputes resolved and where the heart beats. It is the place where love gathers in the form of a simple meal to an extravagant feast, where family and friends collect for all types of occasions. 

My dream is pure fantasy of course as I don't have the facilities to embark on such a massive enterprise... but maybe some day (wistful sigh).... For now I am content to cook for my family and friends (another wistful sigh).

Pizza Night starts with many hours of prep, it is not the most speedy family dinner but for every hour spent on preparation several more come back in appreciation. I have started to develop some techniques to reduce the workload. I let my fridge do the work when it comes to maturing my dough.I pre-make the dough and give it a long ferment. This builds flavour and develops texture. A day before I make a raw tomato sauce and again let the fridge do the work. I let the tomatoes marinate with garlic that I can remove just before saucing- the oven will cook the sauce as the Pizza is baked. Most other things can be done the day of and don't require lengthy preps.

• at least two days before dough is made.
• one day before sauce is made.
• and if I am inclined onions caramelized. 

day of

• 8:30 am Dough is set out to wake up. I have two different ones that I m trying.
• 11 am Take the babies to play group to get "their wiggles out".
• 12.42 pm Get home, check dough. The re-calibrated dough is rising faster than the first dough. Both have the same amount of yeast but different quantities of whole wheat flour.
• 1 pm Feed babies, clean the kitchen.
• 1:45 pm Onions in the oven to caramelize- no more standing over the stove keeping a watchful eye. Speaking of eye(s), give mine a rest. I have seen some pretty sweet onion goggles, I may have to invest in a pair. I am crying.
• 3:25 pm Check the doughs- the re-calibrated dough is in the lead (I think of them as racing, very slowly).
• 4:25 pm Onions done, husband takes over making the Hummus. Dips, dressings and bread cut.
• 5 pm Clean kitchen.
• 6 pm First guest arrives and then all hell breaks loose and suddenly  what I thought was so organized spirals out of control into full on madness. The mulled wine and extra bottles of red wine may have helped with that.

1cup w.w. flour1/4 cup w.w. flour

The rest of the night was making pizzas, reconnecting with friends, laughing, sharing stories and learning new things.

Photos by me.

*Disclaimer: My husband and spell checker thought it was best that I clarify that the word Harth is not a real word. Though others have used it in both Hearth and Heart's stead it is not in the english oxford dictionary. I liked it and it aptly describes what I want to say as it combines both concepts of Hearth  and Heart- besides language is constantly in flux and some times rules are meant to be broken or pushed.

Little Helper

Tomorrow is the big night ,when we invite friends and family over for chow, the "kids" get to sit on the floor in the living room and we all eat Pizza.

Why am I talking about this now, when it is only Thursday? Well because last night Billie and I made our dough. She agrees with me "a long ferment is best". 

A use for whole wheat flour.

As mentioned before, my husband and I inherited (about 10lbs) various whole wheat flours from a friend who joined our areas first grain CSA. So when my husband suggested that we have lasagne for dinner last night I quickly volunteered to make the pasta sheets. I learnt a couple of things about the CSA's flour from my Pizza dough making a few nights ago. The flour's texture is both soft and bristly from the finely milled endosperm and the tough bran casing. I suspected these qualities could work to my advantage and make a porous noodle that would grab the sauce. Also, as noted the Pizza dough did not rise so well and pasta dough doesn't need any rising, just a short resting time. We used the fresh sheets to make a Sugar Pie Squash lasagne with ricotta and basil.

And what to do with my excess pasta dough? Makes more sheets and turn them into noodles. I discovered early on that my pasta machine did not do a very good job at cutting noodles into fine ribbons so we problem solved this by simply folding the sheets and cutting them roughly to form uneven and roughly shaped noodles. Thus next day's lunch was Tagliatelle* with a tomato garlic

sauce.

* a rustic porous noodle made with whole grain flours in the Emilia-Romagna region of Italy. Mine resembled torn rags.


Mum and daughter making fresh pasta

Experiments

The big event is Pizza night Friday nights. Pizza is and always should be with a capital P. I am constantly trying to out geek myself and last week I think I did it, so this week there is a lot of pressure on me.

I have spent the last five years becoming more and more obsessed with this culinary treat, one that most people don't think of as a gourmet food, true there has been a revival of late with fancy obscure toppings but what about the grass roots? Simple, classic, and clean flavour? Crust, Sauce, Cheese with minimal adornment. For that reason we do two types, the classic margarita and a fennel salami, but this blog is about the crust - this is the vehicle.

Pizza has an immediacy to it, the first bite, hot from the oven. It has a slight crunch, not crisp like a cracker but nearly. The texture should give slightly but have some chew. The flavour should be subtle with a slight tang and there should be air. My first recipe for pizza dough was simply yeast, salt, water and flour. It still is, but because I learned to crawl before I could walk, I can now run.

Experiment after experiment I have finally come up with a base recipe that works for me, so now I can play with it. One of our friends joined the first grain CSA in our area and share some of the product with us. I am trying two separate batches with two different whole wheat grains- a Hard Red Winter and a Hard Red Spring Wheat. Tomorrow night will be the Winter slowly fermenting in the refrigerator and next week the Spring safely stored in the freezer.

 photos by me

The dough was a minor disaster- but not major enough that it couldn't be fix by time. I allowed another day of resting and rising and it made an adequate crust. I now have some experience and can make adjustments  next time.