GMT stands for Garlic, Mushroom and Tomato.... Pizza. Saturday, at the AD7BP QTH, has become pizza night. We have been making all of our bread for many, many years, but had not made the jump to pizza. I have no clue as to why. So, about a year ago, we went out and bought a pizza stone. A pizza stone is a great thing to have, it ensures that crust is nice and crisp from edge to edge of your pie. I am thinking maybe the reason we never made pizza on a regular basis is because the few pizza's we did make had a soggy, doughy center. Nothing is worse.
The dough is a simple dough. Being health conscious, we are making it with half white flour and half whole wheat flour. I like the extra chewiness and flavor the whole wheat provides, but I do like white flour pizza crust too.
Speaking of healthy, we only do vegetable toppings to cut down on the fat and chemicals associated with cured meats. The recipe that makes enough dough for two people is as follows:
1 ½ cups of flour. Half whole wheat and half unbleached white flour
3/4 tsp dry yeast
½ tsp salt
2/3 cup of water warmed 30 seconds in the microwave on high.
Mix the ingredients and knead for 10 minutes with 1/3 cup extra white flour. Try to keep the dough on the wetter side. Leave in a cooler environment for 4 hours to slowly rise. The slower rise enhances the flavor of the dough.
2 tsp olive oil
8 oz of crushed tomatoes
1 heaping tsp of dried basil
1 head of garlic, Thats right I said head of garlic
The trick to using an entire head of garlic is to treat the garlic gently. Do not smash, or cook on high heat. The rougher you treat garlic, the more pungent and sharp it becomes. Husk the garlic and thinly slice. Heat oil on medium heat and add garlic. When the garlic starts to cook, turn down the heat to warm and cook slowly, stirring until it is translucent. Add crushed tomatoes, (Crushed make a great pizza sauce compared to using regular tomato sauce) Add dried basil and cook on low for 10 minutes.
Heat oven to 450 degrees with pizza stone already in the oven. Spread the dough on parchment paper and top with sauce, tomatoes and mushrooms. Slide the parchment onto the stone and check pizza at 15 minutes, and bake up to 20 depending on your preference as to how brown you like your cheese.
The following two books arrived this last week. Father Dominic's books got my hands back in the dough many years ago with his PBS television show: “Breaking Bread with Father Dominic”
The second book, “Artisan Pizza in Five Minutes a Day” is the third in the series of Artisan Bread in Five minutes a day books that have revolutionized home baking. Take a look at the following video. How much easier can real bread at home be? http://www.youtube.com/watch?v=vcG4PpG1LcQ