Sourdough Spelt Pizza

My new go-to recipe for pizza dough, the flavor and texture are both amazing. I don’t know why I can’t get my bread to turn out like this, but this dough turns into a soft, stretchy, bubbly piece of art that yields the prefect crispy, chewy crust. Seriously, I used to not be a crust eater, now I am…unless it is burnt.

One thing that helps a lot is having a freshly fed starter to work with. This means, the night before, feed your starter and it will be ready to use in the morning. I use 1/2 cup starter and feed it 1 cup spelt flour, and 1 cup water. See how incredibly bubbly it is!

If you don’t have sourdough starter you can still do this recipe with just adding a pinch of yeast (less than ¼ teaspoon) when you mix the dough, then still let it rise all day. It will develop good flavor and improve digestibility, however, sourdough is even better on both accounts.

1 cup water
2 cups freshly fed sour dough starter
1/3 cup honey
1 tablespoon salt
3 tablespoon extra virgin olive oil
3 cups spelt flour
2 cup white flour

Combine all ingredients in mixing bowl, reserving 1 cup white flour. Knead 5 minutes, while kneading, add more white flour to achieve a smooth dough that sticks to itself more than to the bowl. Transfer to an oiled bowl and cover. Let dough rise for 6-8 hours on counter. Heat oven with pizza stone for 30 minutes at the highest heat (mine is 550 convection if you have it). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.

This post is part of Whole Foods for the Holiday's, Real Food Wednesday's and Pennywise Platter Thursday.

New Method for Homemade Mayo

You have got to try this. I am so excited to find a faster more consistent way to make mayonnaise. My friend Sonya was getting frustrated with her mayonnaise making endeavors when she decided to try a new method by using her kitchen aid mixer. She did it twice and had excellent results which she promptly shared with me and I am so glad she did!

After I tried it and was totally wow-ed, I edited my original post here.

I have been making homemade mayonnaise for a year and when I run out and don't have time to make up more, I use that despicable stuff from the store and it tastes horrible to me now. It seems like this happens frequently where I will ban something for it's ingredients, even though I like how it tastes, then after an extended hiatus, I can't stand the stuff anymore.

This post was shared on GNOWFGLINS Tuesday Twister.

Nourishing Pizza Dough

I have edited my favorite pizza dough recipe to include the soaking method for a more nourishing whole grain meal. No more work really, just some forethought to get it going the day before. The flavor is slightly more sour and the flavors have more depth.

To learn more about soaking, Lindsay has a great post on Passionate Homemaking of the how's and why's.

Coconut Rice

11.7.09 I revised this recipe to involve a traditional soaking method that breaks down anti-nutrients found in whole grains, yielding a nutrient superior end result.

We have this bowl of delish for breakfast weekly. It reheats well and makes a great snack or even dessert (think rice pudding without so much pudding). I am a HUGE coconut fan and it happens to be really good for you too. In the summer I use coconut oil almost exclusively. I have been missing it, but am not going to wish hot weather on us yet. Coconut oil liquefies at 75 degrees making it pourable and easy to use. When it is below 75 degrees it solidifies and taking the time to melt before using takes too much forethought some days. I buy it in a 5 gallon bucket from Nourishing Traditions, it is great food storage since it lasts for years. Coconut oil is great for your skin, inside and out. Try using it as a natural moisturizer.

Any rice, nuts, fruit and sweetener would work here, but I am partial to this particular combination. Blueberries and walnuts are both super foods, how great to start the day like that? Frozen blueberries warmed through are my choice over fresh because they add a little sauce to the mix. The kids like the berries straight from the freezer to act as little ice cubes, they always prefer their food cold.

6 cups water

3 tablespoons kefir (lemon juice or apple cider vinegar)
1 teaspoon salt
3 cups brown basmati rice
1 can coconut milk
2 cups blueberries
3/4 cup soaked and dehydrated walnuts, coarsely chopped
½ cup shredded unsweetened coconut
1/2 cup pure maple syrup

Soak rice in 3 cups water plus 3 tablespoons kefir overnight (6 to 12 hours). Strain and rinse rice. Bring 3 cups water to a boil, add salt and stir in rice. Pressure for 6 minutes on high, natural release or simmer 20 minutes. Stir in coconut milk. Serve up in bowls and top with blueberries, shredded coconut, and maple syrup to taste.

Clean Your Plate Recipe Challenge July; Coconut Milk

Muliti Grain Crust and Pear Walnut Pizza

Pizza night is a treat night in our house. It's the one night that vegetables are optional as long as lunch vegetables have been consumed. What is ironic is that the kid's favorite topping is spinach. Though I can't fit 2 whole servings on one little pizza, I feel warm and fuzzy that at our worst we are better than most.

I am a variety girl, so our pizza toppings are constantly evolving. Pear Walnut is one of my long time favorites, adapted from my sister in law, Reachel's remake of a California Pizza Kitchen selection. This crust is the perfect balance of sweet, chewy, crispness. Letting the dough rise after mixing is optional. I usually use the time to prepare my toppings and preheat the oven. A pizza stone is a must, it draws moisture out so you can avoid the inevitable infliction; soggy bottoms.

Also check out my Sourdough Spelt Pizza

Multi Grain Pizza Dough
1 1/2 cup water
1 cupsour dough starter
2 cup spelt flour
1 cup amaranth flour

1/3 cup honey
1 tablespoon Real salt
3 tablespoon extra virgin olive oil
2 tablespoon yeast
2 cup white flour

Combine water, sourdough starter and whole grain flours. Mix and let sponge (rest) covered at least 12, but no more than 24 hours at room temperature (can sponge longer in fridge). After the soaking period, Place all ingredients except white flour in mixing bowl, yeast on top. Turn on mixer. Add white flour until dough pulls away from sides and center post. Knead 8 minutes. Preheat oven to 550 degrees (convection is best) Let dough rest 30 minutes in an oiled bowl covered with plastic wrap (optional). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.

Pear Walnut Topping
1 tablespoon extra virgin olive oil
2 firm pears, sliced
½ red onion, sliced thin
2 tablespoon sucanat
½ teaspoon salt
½ cup walnuts
3 cups mozzarella cheese
1 cup feta cheese

Saute pears on medium high heat in a large pan until browned, add onions, sucanat and sugar, cook. Turn off heat and mix in walnuts. Let cool slightly before arranging on dough, top with cheeses.

Links; Whole Foods for the Holidays