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a few of the jr-72s made homemade whole wheat (sugar-free) pizza for dinner tonight. it came out very tasty, however the dough rose a bit too much. who has a good recipe that they can share with the CR that will provide a thin crispy crust?
YWN Coffee Room » Kosher Cooking! » Milchig (Dairy) Recipes
Homemade Pizza
(76 posts)-
Posted 10 months ago #
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consider yourself lucky, I'm about falling on my face now, (I walked all over town the past few days) and I just went to dig this up from the recesses of the kapusta kitchen (no easy feat!)
DOUGH: (not to be confused with the lottery thread ;) )
1 pkg. active dry yeast
1 tsp. sugar
2 T. vegetable oil (if you're into olive oil, a good one would add flavor*)
1 C. warm water
1 tsp. salt
2.5 C. all-purpose OR whole wheat flour (a mix would also work)Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously (20 strokes). Let rest 5 minutes. Makes 2 11" round pizzas. (approximately, I made this a long, long time ago.)
TIPS: I find for pizza, muenster/pizza cheese works better than mozzarella or american.
add parsley for color and mushrooms, onions, tomatoes, olives, peppers for a variation and get creative, almost all veggies work on pizza!
*a good olive oil would be complemented by chopped garlic/onion and some (dried) herbs in the sauce.
let me know how it comes out!
Posted 10 months ago # -
thank you. I will try this one next time. btw for oil, we usually use grape seed oil.
Posted 10 months ago # -
In case your interested, I have another recipe for pizza dough that comes out great too. Or else, you can buy pizza pie dough in many pizza stores.
please post it. YW Moderator-72
Posted 10 months ago # -
will do, '72, ASAP! (that'll prob be tomorrow.)
Thanks
Posted 10 months ago # -
does anybody add milk to the dough? I heard from a pizza man years ago that adding milk makes the dough taste better.
Posted 10 months ago # -
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.
Posted 10 months ago # -
You can usually substitute the water for milk. Go ask your wife.
Posted 10 months ago # -
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?
Posted 10 months ago # -
Mrs. YW Moderator-72 has such a recipe and I will post it tonight or tomorrow (she is not home now).
Posted 10 months ago # -
seeallsides: I actually have a relative that makes such challos. I'll try contacting her and letting you know.
Posted 10 months ago # -
grapeseed oil is high in antioxidants
but
it is a polyunsaturated oil which are known to increase the risk of heart disease.
canola oil and olive oil are monounsaturated oils which are thought to be much safer for the hearti would speak to mrs moderator
Posted 10 months ago # -
Make sure to grate the cheese yourself. Its much better (& cheaper) than the store bought stuff.
Posted 10 months ago # -
I also prefer Muenster chesse then Mozzerella cheese as well. It is the cheese of choice in all my dairy receipes. Definetely grate yourself or use a food processer. It is much cheaper then the already shredded packages. I sometimes buy a big block of chesse, shredd it, and place in small ziploc bags, and freeze. Hope this tip helps.
Posted 10 months ago # -
thanks for the tips and education. keep the ideas coming. I will hopefully have the whole wheat challah recipe tomorrow.
Posted 10 months ago # -
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.
Posted 10 months ago # -
kapusta - can you use it for challah?
Posted 10 months ago # -
Here comes my recipe!
Pizza Dough
a. 1 package dry yeast
b. 1 cup water
c. 1 tsp sugar
d. 1 T oil (any flavor should do)
e. 3 to 4 cups flour
f. 1 tsp saltMix first three ingredients. Let stand until yeast activates. Then add three remaining ingredients. Mix and knead well. Roll out to form pizza dough.
Posted 10 months ago # -
Now here's a real yummy recipe for PIZZA KNISH:
Pizza Knish Dough
a. 3 cups flour
b. 1 ½ stick margarine
c. 1 tsp salt
d. 1 cup seltzer or waterCombine 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.
Posted 10 months ago # -
whole Wheat Challah Recipe:
5 pounds Whole Wheat Flour
5 cups luke warm water
4 eggs
1 cup xylitol (sugar substitute)
1 cup grape seed oil
9 and 1/2 teaspoons of dry yeast
2 tablespoons of salt1) put the 5 cups of luke warm water in the large mixing bowl
2) add the xylitol (sugar)
3) add the yeast
mix until it disolves4) add the eggs
5) add the oil
6) add the salt
mix until it is all blended7) add the flour to the mixture slowly
let sit for a few minutes to soak
mix the ingredients together (by hand). knead the dough thoroughly. note: if the dough is sticky drizzle additional oil around the mixture (as needed). keep kneading until it is no longer sticky.
Place the bowl with the mixture in a large plastic garbage bag and let rise for 2 hours.
after separating the challah and making the brocha
take sections of the dough and braid it. place the braided dough into oiled tins.
option: you can egg the challah and add poppy or sesame seeds)
bake at 250 degrees for about 1 hour. raise tempature to 325 degrees to finish baking ~20 minutes. check with a toothpick to ensure the inside is baked completely.
Posted 10 months ago # -
'72, have you (a.k.a. your wife) tried any of the recipe's?
Posted 10 months ago # -
Mozzarella is a better cheese than Munster. It's similar, but has less fat in it. It tastes better too, in my opinion.
Posted 10 months ago # -
thank you for the whole wheat recipe - I really appreciate it
Posted 10 months ago # -
I will print them both and ask my wife which one to try first. I think we are gearing up for Thursday.
seeallsides - let us know how you like it.
Posted 10 months ago # -
neither. the starter on our oven broke :o(
Mrs. YW Moderator-72 is now by a friend baking Challahs for Shabbos.perhaps next week...
Posted 10 months ago # -
ames - yes and yes and she is amazing
kapusta - ummmm... yes to your question also.
Posted 10 months ago # -
cabbage kugel? chulent with meat and cabbage and beans? drumsticks wrapped in cabbage? thanks for the invite... I, ummm think we're busy...
Posted 10 months ago # -
kapusta: why pareve cholent?
Posted 10 months ago # -
too late ames. you should have been in Monsey a few days ago. fresh steaks waiting to be tossed on the grill
for those going: Huh? go read the main page...
Posted 10 months ago #
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