Thursday, May 26, 2011

Soaked Whole Wheat Pizza Crust

The other good thing about spring is that the oregano and chives are up (I already harvested and dried about half of the oregano I plan to store for the winter!) These are both very easy to grow, and come back year after year (so much so that you have to be careful where you plant them, or they'll take over). They are also a favorite with bees and butterflies (my herb garden is right outside my kitchen door, so I got to watch them working all summer). And of course when you have oregano and chives, it's definitely time to make pizza! Here's my favorite healthy pizza crust recipe:

Soaked Whole Wheat Pizza Crust
3 cups whole wheat flour
1 cup water
1/4 cup plain yogurt, buttermilk, or whey
Mix together, then let stand overnight (or at least 8 hours). Two hours before eating, knead in:
1/4 cup cornmeal (masa harina is best)
2 Tbsp olive oil
2 tsp salt
1 Tbsp yeast
(I do all of the mixing with my Kitchen Aid stand mixer with the dough hook)
Let double (about an hour and a half) then roll out into 2 12-inch discs (or one cookie-sheet size pizza). Preheat oven to 450 degrees. Add toppings and bake for 12-15 minutes.


  1. Yup, it calls for 2 Tbsp olive oil. I suppose you could try leaving it out if you wanted . . .