Wednesday, August 17, 2011

My go-to

So, whenever I go grocery shopping, I ask Bob what he wants to eat. Every time, the answer includes Mexican (pretty broad), pizza and/or sloppy joe wraps. After my excitement about the awesome crock pot yogurt recipe, the last batch I made bombed. It's really runny. I've been pushing the smoothies (my kids are suckers). But, one recipe I can't remember ever f'ing up is the whole wheat pizza dough from my Weight Watcher's cookbook. Love it. I have done various combinations of wheat and regular flour from what I have on hand, and it has never failed me.

8 Servings - 117 cals each, 2 points (if you're into that)

2 tsp dry active yeast
1/4 c lukewarm water
1/4 flour

Pizza Dough
1/2 cup skim milk
1 1/3 cup flour
1/2 cup whole wheat flour
1/4 tsp salt

1. To prep sponge, in a large bowl sprinkle yeast over water. When yeast looks wet, add flour & stir hard. Cover with a damp towel and let stand with room temp for about 40 minutes. (This is a major "about" for me- I get side tracked, a lot)
2. To make dough, stir milk into sponge. In medium bowl, combine flour, ww flour and salt (seriously, I just dump this stuff in the large bowl). Add to sponge and blend.
3. Turn dough. I just use the dough hook on my Kitchen-Aide, but the recipe says knead it with your hands for 10-12 minutes.
4. Put back in bowl, cover with damp cloth and let sit til doubled in volume 45-60 minutes. (Again, I have left this for hours and it's been fine).
5. Roll out dough to 15 in circle and cook at 500 (did I mention preheat the oven??) for 10 minutes. I have stretched it to a bigger rectangle when there seems to be more dough (if it more than doubled it while I was off doing other stuff)

So yeah, cover it with what you like. (I like it with ricotta and zucchini /mozzarella and crushed red pepper, but then I wind up eating it all by myself and portion control is already an issue for me!)

Bob just found out I even have a blog. He's not such a good listener...