Tuesday, September 15, 2009

Food Matters

I have received requests for the pizza dough and pizza sauce recipes that I used here. Your wish is my command.

Whole Wheat Pizza Dough

2 pkgs. active dry yeast
2 cups warm water
6 cups whole wheat flour
1 1/2 tsp. salt
2 tsp. sugar
4 tsp. olive oil

Combine all ingredients into a soft dough. Knead until smooth. Let rise 45-60 minutes.

Punch down and form into a crust on a pan coated with non-stick spray. Prick the bottom of crust with a fork.

Top with your favorite toppings. Bake at 400* for about 30-40 minutes.

This makes 2 large rectangular pizzas with a thicker crust.

It can easily be reduced.

Pizza Sauce

1 large can of tomato paste

In a bowl, mix the tomato paste with garlic, sugar, and seasonings to suit your taste. Add enough water until the paste is spreadable.

I use basil and a bit of rosemary for my seasoning. Obviously the amounts should suit your palette. I like a sweet yet spicy sauce, so I go heavy on the herbs and add a bit of sugar. Taste as you go to ensure the correct ratio. I would also recommend using a better quality paste. The flavor tends to be less like a tin can.

Don't add too much water. If the consistency is too thin it will make your crust soggy.

And nothing ruins pizza faster than a soggy crust.


On a non-pizza note, I have had a lot of interest in sharing crockpot recipes. Especially with my friends that reside in Facebook Land. I think I will begin a weekly post about Crockpot Magic and use the recipes that people are sending me. It helps me with the weekly menu and it's more fodder for Blog Land. I'll give credit where credit is due. Feel free to join in.

More the merrier.