Dough.

I have had some major snafus with pizza dough in the last couple of years. I’m not quite sure what the problem has been, but I remember days when pizza-making was super easy. I could just whip up some dough, let it rise, and easily roll it out, slathering on the toppings with a really, really happy face. The last couple of times have been angry face extravaganzas. Rolling, watching the dough jump, no, leap! back into place, waiting for a few minutes (like they always say! be patient!) and then rolling again. During those few minutes, a lot of words like this – #&%*$^%^ – were said.

Of course, eventually I’d get something resembling a pizza, nevermind the wayward shape. And then it would come time to bake it, and I’d run into more problems. Dough sticking to the wrong surface, despite the hefty slathering of cornmeal on the surface. Toppings falling off. My pizza stone being a thorn in my side (I have never successfully used one, but maybe mine is just sucky.) – the problems are ongoing. I do end up with a pizza – I haven’t resorted to rolling them over and making calzones (though I should, actually), and I haven’t quite ruined dinner because of it. But still….it could definitely be better.

That explains why you haven’t seen a pizza recipe over here since May of 2010 (I still remember that pizza, too. Some kinda tasty). Damn, that’s over 2 years! Without pizza! How in the world have we gotten by without pizza?! I actually have no idea.

But that changes as of today. How fitting for November 1st, no?

By now, I’m sure we’ve all heard of Jim Lahey’s no-knead dough, right? He makes bread in Dutch ovens, for crying out loud. P.S, why have I not tried this??!! I have seen his pizza recipe all over the Internets, for months. I get a slice (pun intended) of hope, then I remember how my past adventures in pizza dough turned out, and I close the page. A few months ago, I even clipped a recipe from Bon Appetit, and every time I see it in my stack, I have skipped by it.

But then a couple of weeks ago, I happened to have bacon and corn in the fridge, and I happened to remember a recipe from Joy the Baker that I pinned a few weeks ago, and I decided that this was the moment.


(LOOK HOW PRETTY!!!!!!)

And now, there is no turning back, folks. The pizza dough was easy-peasy to make, it rose nicely, though it was dry as all get-out, and my smoke detector didn’t even go off when the oven hit 500 F. It was meant to be. Meanwhile, I have a few extra doses of homemade pizza sauce and another pizza’s worth of dough in the freezer, and I swear it’s asking me to put more bacon and this time, some brussels sprouts on top.

Watch out!

pps: thanks for all the lovely comments on the last post. I’m glad I’m here, too. But more importantly, I’m glad YOU are. xo – hw

Corn, Bacon, and Arugula Pizza
Adapted from Joy the Baker, dough makes 2 pizzas

time commitment: 3 hours (2 hours of rising dough, inactive)

printable version (with pizza dough recipe)

ingredients
1/2 recipe of Jim Lahey’s no-knead dough (recipe below)
3/4 c pizza sauce (store-bought or homemade. I used a wayward variation of this recipe)
1 1/4 c shredded mozzarella cheese
2 slices cooked bacon, chopped
1 c cooked/roasted corn
1/2 red onion, sliced thinly
arugula and red pepper flakes for topping

instructions
Follow recipe for pizza dough below. Meanwhile, place a rack in the upper third of the oven and preheat oven to 500 degrees F right before you start pressing your dough into the pan.

Top pizza with sauce (all the way to the edges) cheese, and toppings.

Bake for 18 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula.  Serve immediately.

 

 

Jim Lahey’s No-Knead Pizza Dough
Adapted from Joy the Baker & Bon Appetit, March 2012; makes dough for 2 pizzas

time commitment: 2 hours, 15 minutes (2 hours rising dough, inactive)

printable version (pizza dough only)

ingredients
3 c bread flour
3/4 c spelt flour
2 1/2 t (1 packet) active dry yeast
3/4 t salt
3/4 t honey
1 1/2 c warm water
extra virgin olive oil for the pan

instructions
In a medium bowl, whisk together flour, yeast, salt, and honey.  Add warm water all at once.  Work the mixture together until all is incorporated, using either a wooden spoon or your hands.  The dough will be slightly shaggy and much drier than what you’re used to with pizza dough.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  [Note: If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer.  Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.]

Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin and may tear in places are you are spreading it, but don’t worry – just patch it up.

Juicing It

Last week is a week I hope not to repeat any time soon. Not because I had a lot of work to do, and not because traffic was rough most mornings, and certainly not because I was sick or anything of the sort. Last week sucked because Chris and I did a 3-day juice detox.

Exactly.

Sure, vacation was great and all, but somewhere along the way we became pretty disgusted with ourselves and all of the greasy, processed, yummy food we were eating. Our pants were a lot tighter (remember? I said bring your fat pants on a Deep South trip) and our tummies much gassier than usual, which, for me, is saying a lot. Too much detail? Never! Anyhoo, let’s just call it the straw that broke the camel’s back, and leave it at that. A 3-day diet of nothing but juice seemed like the perfect punishment answer.

To be honest though, it wasn’t the most horrible event to ever happen in my life. And we did choose to do it (and pay a ginormous amount to do it, also). The juices were tasty, at least most of them (I actually miss the almond drink at night), and we certainly weren’t starving since we were drinking water and/or juice almost constantly. But damn, I missed eating. I missed chewing. I missed the variety of tasting something different every day if I chose to. The worst part about it all? We had a lovely weekend beforehand including extra-amazing pulled pork, coleslaw, and baked beans, and I couldn’t even eat the leftovers since we had to go vegan for two days before the juicing started.

Let’s chalk that up to poor planning on our part. We ran out of weekends in September and October, and we had to have a “shredded meat + zombie show marathon” party before the season 2 premiere of The Walking Dead this past Sunday, so there really was no way around it whatsoever. I want to say it was worth it, but all day Sunday I thought about my friends Elizabeth and Kevin and just knew they were tearing into the leftovers we’d forced on them. If they didn’t live all the way on the other side of the bridge I would have stolen it all back come Wednesday, so clearly it’s best that we just got the leftovers out of our sight, right?!

Of course, now that we’ve advanced to solid foods (yay grown ups!), we are trying our best to keep things on the lighter side. Juicing was not only a great way to get rid of a lot of toxin buildup, but it was also a good kickstart to some better eating around these parts. Don’t get me wrong – we’ll still be eating butter, heavy cream, cheese, and our fair share of red meat around here, but hopefully just a little bit less than we have the past few months.

The tacos you see here were eaten the night before and the night after three endless days of nothing but juice our wonderful, exhilarating detox. They were inspired by Joy the Baker’s recent post, primarily because I had everything on hand but the sweet potatoes. Her recipe also included a crunchy component, a cabbage slaw, which is certainly a great idea. I was in no mood to have extra food lying around, so I skipped it. But seriously, crunch is always welcome in a taco, so feel free to add something similar if you’re feeling the need.

As for me, I gotta say – these tacos were great, easy to throw together, and perfect for pre- and post-detox requirements, but this week, I’m ready to have something with actual meat in it. Hallelujah.

ps – if you live in the Bay Area and wanna give the juice detox a try, use Juice to You. They use organic, local veggies and reusable glass jars – super duper green! Outside of the Bay Area? Try BluePrintCleanse, the national company that ships it to ya like nobody’s business.

 

Black Bean & Sweet Potato Tacos
inspired by  Joy the Baker; makes 8 hefty tacos

time commitment: ~45 minutes (most inactive)

printable version

ingredients
1 sweet potato, peeled and diced
2 T + 1 t olive oil
salt and pepper
1 t chipotle chile powder
1/2 t ground cumin
1/2 onion, diced
1 garlic clove, minced
1 can black beans, rinsed and drained
8 corn tortillas, warmed in the oven
1 T cilantro, plus more for garnishing
lime juice, for garnish

instructions 
Preheat the oven to 375 F. Toss the sweet potato with 2 T olive oil, salt and pepper, chipotle chile powder, and cumin onto a baking sheet and bake for ~30 minutes, or until sweet potatoes are soft. Remove from oven and set aside.

Heat remaining teaspoon of olive oil in a medium skillet and toss in the onion. Saute on medium for about 5 minutes, until soft, and toss in the garlic for another minute. Then add the black beans and cook until heated throughout. Meanwhile, get the tortillas heated up in the oven. Once the black beans are heated, mix in a tablespoon of cilantro and then dump the beans and sweet potatoes into a bowl together.

Finish off with cilantro and lime juice, then scoop into corn tortillas.