Homemade Pizza

mod, I have an excellent one that I will bli neder post when the rest of the non-pesach recipes come out.

*kapusta*

will do, ’72, ASAP! (that’ll prob be tomorrow.)

Thanks

2 cups flour

1 pkg. Rapid Rise yeast

3/4 tsp salt

Combine these ingredients.

Add:

3/4 c boiling hot water

2 spoons olive oil ( I don’t measure exactly)

Mix with spoon until dough turns away from side of bowl.

Knead with hands until becomes dough.(Be careful it will be hot due to the hot water.)

Cover tightly with plastic tablecloth and let rise for 15 minutes.

This makes about 5-6 mini pizzas. I usually count 2 pizzas per person, so double, triple, quadruple the dough…accordingly.

maybe this should be a different thread – but does anybody have a ‘good – tried – true’ recipe for whole wheat challah – using only whole wheat flour and no sugar?

seeallsides: I actually have a relative that makes such challos. I’ll try contacting her and letting you know.

Make sure to grate the cheese yourself. Its much better (& cheaper) than the store bought stuff.

ames, chefs use it all the time. I’ve never tried it though.

*kapusta*

72, this would interest you. In baking, its possible to use white whole wheat flour, but that tends to leave an aftertaste unless its only half the amount of flour. Arrowhead Mills sells a product called organic pastry flour, its whole wheat and a much finer grain, and it comes out wonderful in baking. (cant really tell any difference unless you’re REALLY looking for it.)

very classic baking tip: cut down on the caloric content in your home baked products by using a fruit puree (like applesauce) instead of oil/butter. there is NO way to tell the difference.

*kapusta*

SAS, I dont see why not.

*kapusta*

Now here’s a real yummy recipe for PIZZA KNISH:

Pizza Knish Dough

a. 3 cups flour

c. 1 tsp salt

d. 1 cup seltzer or water

Combine first three ingredients until crumbly. Add in salt or water until dough forms into a ball. Put into the fridge for an hour. Roll out into a rectangle and fill across the middle with pizza sauce and cheese. Wrap up dough. You may add cheese on top. Bake at 350 until golden brown.

’72, have you (a.k.a. your wife) tried any of the recipe’s?

Jewess, thats funny, I find it to be much greasier than muenster, and less salty.

72, whos recipe is going first?

*kapusta*

ames, kugels, chulent is available upon request, chicken… most of the regulars… and some babaganoush, matbucha… kohlrabi (very similar to cabbage)… for the more interesting stuff.

*kapusta*

kapusta: why pareve cholent?

AOB, my fathers recipe, it was so good, we decided to institute it on shabbos.

72, lol! so you wanna come?

*kapusta*

ames: ok, no problem!

that’s good 🙂

This is adapted from a recipe on allrecipes.com for dessert pie crust. I have found that it works well for pizza too in this modified version; however, better double the recipe if you’re cooking for a large family.

3 cups whole-wheat flour

1 teaspoon salt

3 teaspoons baking powder

6 tablespoons cold water

1 tablespoon sugar

3/4 cup softened butter

1/4 cup soymilk (you can use milk but I personally prefer soymilk)

Mix flour, salt, baking powder, and sugar in a large bowl. Transfer 1/2 cup of this flour mixture to a smaller bowl, and gradually mix in the water. Cut the butter into the rest of the flour mixture until it achieves a coarse, meal-like consistency. Stir in soymilk, then transfer the flour/water mixture back to the bowl and knead together until it forms a dough. Chill in the refrigerator for at least 1 hour before starting to work with it.