{"id":4306,"date":"2013-02-04T17:20:19","date_gmt":"2013-02-04T23:20:19","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=4306"},"modified":"2018-10-25T12:38:55","modified_gmt":"2018-10-25T17:38:55","slug":"pepperoni-pizza-with-soaked-whole-wheat-crust","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2013\/02\/04\/pepperoni-pizza-with-soaked-whole-wheat-crust\/","title":{"rendered":"Pepperoni pizza with soaked whole wheat crust"},"content":{"rendered":"

\"Pepperoni<\/a>Pepperoni pizza has always been a favorite food, but we don’t eat it very often since we switched to a healthier diet.\u00a0 For Super Bowl Sunday, I thought I would make some pizza for a treat and wanted it to be as nutritious as possible.\u00a0 We don’t make bread very often, so don’t keep sourdough starter on hand.\u00a0 I decided to make the pizza dough with a variation of Nourishing Traditions<\/em><\/a> soaked Yeasted Buttermilk Bread.\u00a0 Here’s how I made our Super Bowl pizza:<\/p>\n

Ingredients<\/strong><\/em><\/p>\n

Dough
\n<\/strong><\/em><\/p>\n

2 cups organic whole wheat flour
\n1\/2 to 3\/4 cup kefir or buttermilk
\n2 tablespoons warm water
\n1\/4 cup unbleached organic white flour
\n2 tablespoons butter, melted or softened
\n1 package dry yeast, preferably not quick acting
\n1 teaspoon honey
\n1\/2 teaspoon salt
\n1\/4 teaspoon baking soda
\ncornmeal (for dusting the bread peel<\/a> and baking pan)<\/p>\n

Pizza sauce<\/strong><\/em><\/p>\n

8 ounces of organic tomato sauce (I used Muir Glen canned organic)
\n1 teaspoon organic oregano (Frontier)
\n1 teaspoon organic Italian herb mix (Frontier)<\/p>\n

Combine tomato sauce and herbs.\u00a0 I just mix the herbs in the can, but you can use a small bowl.<\/p>\n

Toppings<\/strong><\/em><\/p>\n

Pepperoni (I used Applegate uncured pepperoni)
\nShredded cheeses (I used mozzarella, provolone, and cheddar)
\nOther optional toppings<\/p>\n

Making the pizza dough<\/strong><\/em><\/p>\n

Combine the whole wheat flour, 1\/2 cup of kefir or buttermilk (I used homemade raw milk kefir), and butter in a food processor or bread machine.\u00a0 I use a bread machine on the dough setting.\u00a0 I let the machine run until the dough had formed a ball.\u00a0 If necessary for the dough to form a ball, drizzle in a little more kefir as the machine mixes.\u00a0 When the dough forms a ball, turn off the machine and place the dough in a bowl, cover with a towel, and place in a warm place for 12 to 24 hours.<\/p>\n

\"Pepperoni<\/a>When it’s almost time to make the pizza, combine the warm water, yeast, and honey in a small bowl and leave for about 5 minutes until bubbly.\u00a0 Add salt and baking soda and mix well.\u00a0 Put the soaked dough back in the bread machine. Add the yeast mixture and 1\/4 cup of white flour.\u00a0 As before, set the bread machine on the dough setting and combine until well mixed.\u00a0 Place the ball of dough on a lightly floured surface and roll out to the shape of the pan.\u00a0 I used a round cast iron griddle to bake the pizza so I rolled out the dough to about a 12 to 13 inch circle.\u00a0 Transfer the dough to a bread peel lightly sprinkled with corn meal.\u00a0 I used the bread peel to assemble the pizza because I wanted to preheat the iron griddle.\u00a0 If you are using a pizza pan or cookie sheet, just put the rolled out dough into the pan and press up the sides to form a rim.\u00a0 If using a griddle, shape about a 1\/2 inch high rim around the edge of the dough.<\/p>\n

Assemble the pizza<\/strong><\/em><\/p>\n

Top the dough with the tomato sauce, pepperoni, and cheeses. After assembling the pizza, set the oven to 425 degrees Fahrenheit.\u00a0 Cover the assembled pizza with a towel and let rest for about 10 minutes while the oven heats.\u00a0 If you’re using a cast iron pan, put the pan in the over to heat while the oven preheats.<\/p>\n

Bake the pizza<\/strong><\/em><\/p>\n

\"Pepperoni<\/a>After the resting period, remove the iron pan from the oven, sprinkle with a little cornmeal, and transfer the pizza from the peel to the hot pan. Bake for 15 to 20 minutes until the cheese is melted and slightly browned.<\/p>\n

Enjoy!\u00a0 The pizza was delicious and tasted exactly like a pepperoni pizza should!\u00a0 The soaked crust is not as chewy as more typical pizza crust, but it works very well to hold the slices, and it tastes great!<\/p>\n

This was the first time I’d made soaked pizza crust so I didn’t get too fancy with the toppings, but next time I plan to add more of my favorite toppings, like green pepper, onion, and olives.<\/p>\n

As always, use local and organic whenever possible, and, if you have the equipment, freshly ground flour is the most nutritious.<\/p>\n

This post was shared on Real Food Wednesday<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Pepperoni pizza has always been a favorite food, but we don’t eat it very often since we switched to a healthier diet.\u00a0 For Super Bowl Sunday, I thought I would make some pizza for a treat and wanted it to …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":4309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[172,19,23],"tags":[110,61,174,40,32],"class_list":["post-4306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition","category-real-food","category-recipes","tag-butter","tag-healthy-foods","tag-nutrition-2","tag-organic","tag-recipes-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2013\/02\/Pepperoni-pizza-slice.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-17s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=4306"}],"version-history":[{"count":18,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4306\/revisions"}],"predecessor-version":[{"id":6906,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/4306\/revisions\/6906"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/4309"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=4306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=4306"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=4306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}