blizzard pizza

the top three activities that i love to partake in during and after a blizzard are sledding, making homemade pizza, and cross country skiing, in that order. luckily, i have been partaking in those three activities a lot lately! few things compare to the adrenalin rush of barreling down a snow and ice covered incline, at very high speeds, in a cheap and rickety plastic sled! the outcome is always unpredictable. at my daughter's forth birthday party yesterday i watched several young children throw themselves, confidently and not so confidently, down the local sledding hill. it was the most fantastic time ever! no casualties either! this is the top benefit of a blizzard.

making homemade pizza is equally important to the sledding benefits of a blizzard, although this activity happens while the blizzard is in full swing. when the wind is blowing at 30 mph, the snow is blowing sideways in a blinding whirlwind, this is when i start the dough. an unbeatable crust is the utmost important part of the pizza for me. i love crust! i have spent a lot of time fiddling with recipes, to create a crust to my liking. the dough recipe that i have finalized is simple to throw together, and is flavored with fresh herbs and olive oil. you don't have to wait for a blizzard to make pizza. with a little forethought, you can whip this dough up in the morning, and it will be ready and waiting for you after your workday. 


Pizza dough:

1/2 cup warm water
2 1/4 tsp yeast
combine the two together and let stand for about 5 minutes

for the rest of the dough, combine in a food processor:
2 cups whole wheat flour
2 cups gluten flour
1 1/2 tsp salt
2 Tbls olive oil
1 tsp fresh chopped rosemary
1 tsp fresh chopped oregano

Add the above ingredients, the water and yeast mixture and 1 cup of room temperature water to the food processor. Process until the mixture forms a ball. Process an additional 30 seconds. Roll the dough out onto a table, and knead by hand a few turns. Place the dough in an olive oil greased bowl. Cover and let double in size.

Once the dough has doubled in size, it's ready to use. You can also cover it and put it in the fridge to use the next day. Because of the gluten flour, this dough is marvelously elastic, and you'll be able to practice your pizza throwing skills right at home. If your not comfortable with airborne dough in your home, roll the dough out on a lightly floured surface. I love a thin and crisp crust, so I go as thin as possible without ripping the dough. You can also go with a thicker crust or something in between. Once the dough is rolled, top with you favorite toppings*, and place in a 450 degree oven until the cheese is melted and the top is starting to brown. I want to emphasize the easiness of this pizza. It has almost become a Friday ritual with my four year old daughter, and when her friends are joining us for dinner, they get in on the experience as well. Hope you enjoy!! Belly up!


* our favorite toppings are very simple. try roasted tomatoes, spinach sauteed with garlic, and feta cheese. another favorite is spicy sausage with roasted mushrooms. we went out on a limb with caramelized onions, mushrooms, chevre, and plenty of fresh herbs- which had great results. addie, my daughter, is a huge fan of multiple cheeses!