(Yet Another) Perfect Pizza Crust

As I mentioned this morning on (never home)maker, baby! Stephen has been making our dinners for the past month. And he's become quite a cook. Especially with garlic knots and pizzas. After all, it was Stephen who invented the Garbanzo Garlic Knots.

File this pizza crust recipe away under your MUST MAKE ASAP heading. I know we've declared it many times, but we mean it more than ever: This crust is PERFECT. You'll make it over and over again.


PERFECT PIZZA CRUST

What you'll need . . .

• 1 cup chickpea/carrot puree (see below)
• 2 teaspoons yeast
• 1 cup warm water
• 1 cup bread flour
• 2-1/2 cups whole wheat flour
• pinch of salt

To make the puree, drain and rinse 1 can of chickpeas and 1 can of unsalted carrots (of course, you can steam your own carrots if you have time). Blend in a food processor until smooth. You will have enough puree to make this recipe twice. If you plan to make it soon -- refrigerate the leftovers. If not, freeze.


Method . . .

1. In a small bowl, combine warm water and yeast. Let sit until frothy, about 5 minutes.
2. In a large bowl, combine the flours and salt.
3. Whisk the yeast mixture and 1 cup of the puree together. Then add these wet ingredients to the flours.
4. Mix with a spatula, then switch to kneading with your hands.
5. Lightly oil another large bowl and let your dough rise in it -- covered with plastic wrap -- for 2 to 3 hours.
6. Once dough has risen, divide into two balls. Each is large enough to make a large pizza.

To bake:

1. Preheat a pizza stone at 425 degrees F.
2. Flatten out your dough into a round. Once stone is preheated, bake on one side for 4 to 5 minutes.
3. Then remove from oven, flip over and start building your pizza on the baked side.
4. Once topped with toppings, bake for another 12 minutes. Until browned and bubbly.

Toppings suggestions:

Mix of mozzarella/cheddar cheeses
Fresh tomato slices
Green onions
Minced garlic
Fresh basil, oregano, etc.


Today on (never home)maker, baby! -- we're celebrating our entry into the third trimester . . . at least we THINK. 27 weeks!

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