Tuesdays are our Sundays. Before heading to the Wednesday Farmer's Market, we gather all our remaining produce, line them up and decide how best to use them up and make room for fresher fare. Quiche is a favorite vessel of mine, but pizza has been dominating the Tuesday evening scene as of late.
Those lovely heirloom tomatoes rarely make it past Sunday in our house, so our pizzas tend to to feature greens like kale and chard and goat cheese or burrata over tomato sauce. If you're not using a tomato sauce, be sure to use plenty of olive oil or moist cheeses (ricotta, for example) to keep your crust from drying out. Other favorites? Caramelized onions, shaved potatoes, asparagus- bacon! It's all delicious.
Crust.
In a medium bowl, stir for a moment:
1 1/4 cups warm water
1 3/4 tsps active dry or rapid-rise yeast
1 tsp honey
In a larger bowl, whisk together:
3 cups all purpose flour
1/2 cup semolina flour (or another 1/2 cup AP flour)
2 tsps salt
1) Once you've stirred the yeast and sugar in the water, let these sit for 5 minutes.
2) Once the yeast mixture is clouded, pour it over the dry ingredients. Stir this until a loose dough forms. Let this sit, covered, for 10 minutes.
3) Remove the dough from the bowl and knead for 4-5 minutes.
4) Divide the dough into 2 sections and place them in a warm, draft-free space for 1 1/2 hours. I like placing them on a lightly floured counter and inverting a bowl over the dough.
5) Preheat your oven (or BBQ), with a baking stone in it if you have one to 500 degrees. Dust two cookie sheets with semolina, rice flour or cornmeal.
6) Shape your dough by pressing it out lightly with your fingertips on your lightly floured surface. Once thinned out a bit, pick up your dough with the back of your hands and allow your straightened knuckles to gently stretch the dough.
7) Place onto cookie sheets while you prepare your toppings.
8) Top your pizza with anything you can forage in your garden, fridge or pantry. Bake at 450 until dark, golden and bubbly.
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