April 30, 2009 1:46 am at 1:46 am #589723
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?April 30, 2009 1:49 am at 1:49 am #647117
mod, I have an excellent one that I will bli neder post when the rest of the non-pesach recipes come out.April 30, 2009 4:41 am at 4:41 am #647118
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!April 30, 2009 1:14 pm at 1:14 pm #647119
thank you. I will try this one next time. btw for oil, we usually use grape seed oil.April 30, 2009 1:29 pm at 1:29 pm #647120
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-72April 30, 2009 3:08 pm at 3:08 pm #647121
will do, ’72, ASAP! (that’ll prob be tomorrow.)
ThanksApril 30, 2009 4:24 pm at 4:24 pm #647122
does anybody add milk to the dough? I heard from a pizza man years ago that adding milk makes the dough taste better.April 30, 2009 4:26 pm at 4:26 pm #647123
2 cups flour
1 pkg. Rapid Rise yeast
3/4 tsp salt
Combine these ingredients.
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.April 30, 2009 4:28 pm at 4:28 pm #647124
You can usually substitute the water for milk. Go ask your wife.April 30, 2009 4:56 pm at 4:56 pm #647125
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?April 30, 2009 5:04 pm at 5:04 pm #647126
Mrs. YW Moderator-72 has such a recipe and I will post it tonight or tomorrow (she is not home now).April 30, 2009 5:11 pm at 5:11 pm #647127
seeallsides: I actually have a relative that makes such challos. I’ll try contacting her and letting you know.April 30, 2009 5:22 pm at 5:22 pm #647128
grapeseed oil is high in antioxidants
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 heart
i would speak to mrs moderatorApril 30, 2009 5:23 pm at 5:23 pm #647129
Make sure to grate the cheese yourself. Its much better (& cheaper) than the store bought stuff.April 30, 2009 5:41 pm at 5:41 pm #647130
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.April 30, 2009 11:03 pm at 11:03 pm #647131May 1, 2009 1:50 am at 1:50 am #647132
thanks for the tips and education. keep the ideas coming. I will hopefully have the whole wheat challah recipe tomorrow.May 1, 2009 2:22 am at 2:22 am #647133
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.May 1, 2009 12:59 pm at 12:59 pm #647134
kapusta – can you use it for challah?May 1, 2009 1:04 pm at 1:04 pm #647135May 1, 2009 2:21 pm at 2:21 pm #647136
Here comes my recipe!
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 salt
Mix first three ingredients. Let stand until yeast activates. Then add three remaining ingredients. Mix and knead well. Roll out to form pizza dough.May 1, 2009 2:24 pm at 2:24 pm #647137
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.May 1, 2009 2:47 pm at 2:47 pm #647138
whole Wheat Challah Recipe:
5 pounds Whole Wheat Flour
5 cups luke warm water
1 cup xylitol (sugar substitute)
1 cup grape seed oil
9 and 1/2 teaspoons of dry yeast
2 tablespoons of salt
1) 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 disolves
4) add the eggs
5) add the oil
6) add the salt
mix until it is all blended
7) 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.May 4, 2009 7:13 pm at 7:13 pm #647139
’72, have you (a.k.a. your wife) tried any of the recipe’s?May 4, 2009 9:17 pm at 9:17 pm #647140
Mozzarella is a better cheese than Munster. It’s similar, but has less fat in it. It tastes better too, in my opinion.May 4, 2009 9:33 pm at 9:33 pm #647141
Jewess, thats funny, I find it to be much greasier than muenster, and less salty.
72, whos recipe is going first?May 4, 2009 10:52 pm at 10:52 pm #647142
thank you for the whole wheat recipe – I really appreciate itMay 4, 2009 11:04 pm at 11:04 pm #647143
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.May 8, 2009 2:07 am at 2:07 am #647144May 8, 2009 2:11 am at 2:11 am #647145
neither. the starter on our oven broke :o(
Mrs. YW Moderator-72 is now by a friend baking Challahs for Shabbos.
perhaps next week…May 8, 2009 2:13 am at 2:13 am #647146May 8, 2009 2:17 am at 2:17 am #647147
ames – yes and yes and she is amazing
kapusta – ummmm… yes to your question also.May 8, 2009 2:18 am at 2:18 am #647148
72, you’re invited with all 72’s to the kapustas this week, good food included.May 8, 2009 2:31 am at 2:31 am #647149
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.May 8, 2009 2:36 am at 2:36 am #647150May 8, 2009 2:41 am at 2:41 am #647151
cabbage kugel? chulent with meat and cabbage and beans? drumsticks wrapped in cabbage? thanks for the invite… I, ummm think we’re busy…May 8, 2009 2:44 am at 2:44 am #647153
who said cabbage kugel? potato kugel, lukshen kugel. chulent is pareve but excellent (!!!) and normal roasted or breaded chicken… not terrible…May 8, 2009 2:46 am at 2:46 am #647154
an open bookParticipant
kapusta: why pareve cholent?May 8, 2009 2:56 am at 2:56 am #647155
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…May 8, 2009 2:58 am at 2:58 am #647156
AOB, my fathers recipe, it was so good, we decided to institute it on shabbos.
72, lol! so you wanna come?May 8, 2009 2:59 am at 2:59 am #647157
ames: sure come to my backyard! 😉May 8, 2009 6:54 am at 6:54 am #647158
ames: ok, no problem!May 10, 2009 7:30 pm at 7:30 pm #647159
the oven has been fixed… hopefully this week we will try one of the pizza recipesMay 10, 2009 7:31 pm at 7:31 pm #647160
an open bookParticipant
that’s good 🙂May 10, 2009 8:57 pm at 8:57 pm #647161May 11, 2009 9:03 am at 9:03 am #647162
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.May 17, 2009 11:21 pm at 11:21 pm #647163May 18, 2009 12:57 am at 12:57 am #647164
there’s been another delay. Mrs. 72 told me that I can’t try any of the new recipes before I finish what we made previously and is still in the freezer.
I tried to moderate her comment using both the ***EDIT*** and ***DELETE*** functions but… neither worked. 😮 (what a shock that was)
maybe… I will be able to try one of the recipes this week or maybe for Shavous,May 18, 2009 1:17 am at 1:17 am #647165
72, should i venture a guess as to who wears the pants in your house?May 18, 2009 1:32 am at 1:32 am #647166
moish01. I do. right after Mrs.72 tells me which pair…
- You must be logged in to reply to this topic.