Wednesday, February 10, 2010

Pizza Dough

I made pizza dough for the first time today. The recipe can be found at the bottom of this post. I didn't have a food processor, so I used a bowl and my hands. I hope the pizza turns out well. I'm making it for lunch tomorrow. I think I'll make two: one with, sauteed onions, mushrooms, garlic and fresh basil, and the other with pepperoni and banana peppers.

I recently watched Julie & Julia. It's hasn't really inspired me to cook, I cook often, but it has made me hungry for new dishes. It is a good movie though.

I made chicken and dumplings the other day. I had a recipe, but neither the desire or ingredients to follow it. Technically, I wouldn't know how to make the same dish again. My babe liked it and I thought it was pretty good too. However, I used frozen dumplings that he bought at the store. They were cut into strips. I've only know dumplings as balls. *ha* 'balls' *chuckle*

In the past, I said I'd never make chicken and dumplings. Then I forgot and my manfriend tricked me by buying frozen dumplings. Although my first experience of making chx & dumplings was aweful, I've gotten over it and want to make it right (with tasty balls).

Here's the recipe for the pizza dough:
Whole-Wheat Pizza Dough

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately
Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition Information:
- Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
- Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

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