While ordering pizza is easy, making it isn’t particularly difficult. Making your own allows you to get the crust as thin or thick as you like. You can add a little whole wheat flour, or even sourdough starter. You can also put whatever you’ve got in the fridge or cupboard on the pie.
Tonight’s pizza was relatively unadorned: Canned pasta sauce, mozzarella cheese, and kalamata olives. I made the dough in the morning. I used a Mark Bittman recipe that came together in the food processor. I added a little Yeast Mode for flavor more than leavening. In retrospect, I probably should have used more all-purpose flour rather than bread flour. The resulting dough was quiet glutenous. After a while it covered the bottom of the half sheet pan. I added the toppings and baked for about 15 minutes. An easy dinner.
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My favorite pizza dough is a focaccia bread recipe from “Great Whole Grain Breads” by Beatrice Ojakangas (I just used that recipe to make focaccia last night actually). It’s a stir-and-pour yeast bread, so it’s quick and easy, and the starchy parts are rolled oats and whole wheat flour — you just mix up the ingredients, spread it on the pan, let it rise for 30 minutes, and bake for 20 minutes. It isn’t a super-thick or super-thin crust when it’s used for pizza, but somewhere in between. I’ve also adapted it to make a pretty yummy cinnamon breakfast bread, by adding a little sugar to the dough and topping with cinnamon-sugar instead of either pizza toppings or the olive oil and herbs I use for focaccia.