Skip to main content

Sourdough Wheat Pizza


Almost two months into this stay at home pandemic order and I am finally coming into a new routine.  One I am starting to love more than at first.  Being at home has allowed for more experimental cooking.  Cooking that requires more than weeknight dinners allow in modern America.  Cooking our grandmothers or great grandmothers did when all they did was stay at home, raise kids, and cook time consuming pastas, stews, roasts, and breads.  Maybe not pizza breads, but I would like to think there were homemakers making pizzas like Cast Iron Whole Wheat & Herb Sourdough Pizza with homemade Thick and Rich Homemade Pizza Sauce.

Modifications Made:
Dough: Fresh herbs are hard to find, hard to keep in the fridge, and hard to incorporate before they spoil.  Therefore, dry herbs are always substituted unless fresh is absolutley required, such as in pesto.  For the pizza dough, garlic and onion powder and a little dry marjoram was used.  Not wanting too crispy of a dough, the dough was under cooked the first time by four minutes.  Yes, half the time was cut and while I was worried about soggy dough, the pasta sauce was reduced to offset the moisture.

Sauce: Oregano was replaced with marjoram, garlic was doubled, red pepper was omitted, and the sauce was allowed to cook until very, very thick.  Close to an hours time.  Wanted a very thick sauce to help reduce soggy crusts.

Scaled for Likability: Great
Perfect is the killer of great things.  But practice make for better greats.  Here this is the third homemade pizza in less than a month.  All three were different dough ingredients, with different preparation instructions, and different cooking methods.  All three yielded different crusts.  I honestly believe this was the best crust because it followed the more traditional preparation method, the slow rise and proof.

Being warm already outside, the dough would not allow for three hours rise time, however, the dough was more than doubled in volume before crusts were rolled.  Following the instructions as written produced two crusts, one for the 10" cast iron griddle and the other for the 8" aluminum baking pan.  Had the 12" cast iron skillet been warmed ahead of time with the griddle, the second crust would have been baked in it hopefully having resulted in a softer crust.  Crusts were not exactly crunchy nor where they chewy  What they were were slightly dry.  Next time, a garlic butter sauce will be wiped across the crusts before baking.  One can never have too  much garlic butter sauce when it comes to pizzas.  Also, this was the first time a plain cheese pizza was not cooked to compare to the previous versions.  With that said, this was by far the best dough yet and the next time it is made, the whole wheat flour will be replaced with straight white all purpose flour.  Now to conquer a more robust sour dough crust!

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa