Sunday, September 01, 2002


as promised

many whole-wheat pizza crusts are dull and heavy. ugh! this one's fairly light. i use king arthur's white whole wheat flour for less of that bitter aftertaste you sometimes find in regular whole wheat products. remember, i give all my bread recipes by weight, so use a scale:

11 oz. white whole wheat flour (about 2-1/4 cups)
5.5 oz. high-protein bread flour (about 1-1/8 cups)
9.25 oz. water (about 1 cup, 2 tablespoons)
1 teaspoon salt
1 tablespoon sugar
1.25 oz. extra-virgin olive oil (1/4 cup)
1 teaspoon SAF yeast

make this in the same manner as my regular pizza crust, long rise time and all. . .yesterday it rose for me in about 4-1/2 hours. i made my red tomato pizza sauce with wine, and topped the pies with 3-1/2 oz. fresh mozzarella and lots of fresh basil leaves, torn.

you could make 4 7-inch personal pies from this dough, but i always end up making just 2 12-inch pies; mr. right likes that size!

as for the brownies -- right texture, still lacking in chocolate flavor. based on the texture, this recipe might be one worth tinkering with. . .maybe by doubling the amount of cocoa and butter? anyway, mr. right and i tried about 2 brownies each, and then just threw the rest away. . .why waste calories on inferior brownies??

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