Pizza is only as good as its crust. Start with this no-fail recipe for dough that produces a wonderfully thin and crispy crust. If available, use organic bread flour—it has higher protein content than all-purpose flour, which contributes to better fermentation, structure, and elasticity of your pizza dough.
1 1/4 cups (310 mL) lukewarm water
2 1/4 tsp (12 mL) active dry yeast
2 tsp (10 mL) honey
2 cups (500 mL) organic bread flour or all-purpose flour, plus extra for dusting
1 1/2 cups (350 mL) organic whole wheat flour
3 Tbsp (45 mL) organic cornmeal (optional)
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) extra-virgin olive oil, plus more for greasing
In small bowl, stir together water, yeast, and honey. Let stand for 5 minutes, or until mixture looks foamy. In large bowl, stir together flours, cornmeal (if using), and salt. Add yeast mixture and olive oil to flour mixture and mix until dough starts to come together. Some of the loose flour will come together during kneading.
Transfer dough to generously floured work surface and knead until smooth and elastic, about 5 minutes. Add additional warm water, 1 Tbsp (15 mL) at a time, if dough remains too crumbly during kneading. Place dough in large greased bowl and turn to coat. Cover bowl with clean kitchen towel and set aside in warm, draft-free location for 1 1/2 hours, or until dough is about double in size.
If time is on your side, consider letting dough cold ferment in the refrigerator for 18 to 24 hours before using. This will allow it to develop more flavour, as well as reduce the size of gas bubbles in the dough for a thinner, crisper crust. Take dough out of refrigerator at least 1 hour before stretching so it’s more relaxed.
Punch dough down to deflate it, cut into 2 equal-sized pieces and roll into balls. One piece of dough is about 14 oz (400 g) and will make one 12 to 14 in (30 to 35 cm) pizza. Cover the dough you are using with clean kitchen towel and let rest 15 minutes before rolling. The less you handle the dough the better. Tightly wrap what you’re not using immediately in parchment paper and refrigerate for up to 2 days or freeze for up to 2 months. Bring dough back to room temperature before rolling or stretching.
For each pizza, preheat oven to 500 F (260 C). If using a pizza stone, place it on rack in the upper-middle position (about 5 in/12 cm from the top) of oven as it preheats. If using a baking sheet, lightly coat it with oil.
Roll or stretch dough into 12 to 14 in (30 to 35 cm) round no more than 1/4 in (6 mm) thick. Don’t be put off by imperfect crust shapes; homemade pizza should be rustic. Brush edges of dough with a small amount of oil and then assemble toppings.
Makes 8 slices.
Each slice (without toppings) contains: 241 calories; 7 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 44 g total carbohydrates (1 g sugars, 4 g fibre); 148 mg sodium
source: "A World of Pizza", alive #376, February 2014
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.