Loaded Veggie Pizza

Project Description

Share a little about the ingredients and techniques used to create this dish/item. DOUGH: I used half organic sprouted whole wheat flour and half organic unbleached white flour. I prefer the flavor of a 2:1 ratio (using more whole wheat flour than white). Since I decided to adopt the techniques from this class I decided to use a 1:1 (half/half) ratio. There was definitely a noticeable difference in the flavor and bite of the dough using the new techniques! With that said, the dough wasn't as fluffy due to the density of the whole wheat flour (as well as the lower protein content - about 10% vs the usually ideal 11-12%) - but it still tasted great. I plan to continue tweaking the ratio until I feel it's just right for my preference. SAUCE: I used my own homemade sauce recipe (it's very similar to Peter's). TOPPINGS: Spinach, basil, black olives, red/orange/yellow/green bell peppers, red onions CHEESE: Inspired by Peter's use of cheddar I decided to use a small amount of a four cheese blend (Monterey Jack, cheddar, queso quesadilla and Asadero), as well as fresh Parmesan and low-moisture mozzarella cheese - DELICIOUS! NOTES:I prefer to add the toppings before adding the cheese - as it helps keep the toppings on the pizza. Given how often I make pizza and bread I'm surprised I don't have a pizza stone or baking steel. However, I improvised by leaving a baking sheet in the oven and just transferred the pizza from my parchment lined work surface to the hot tray in the oven. This worked quite well - but I will strongly consider investing in a baking steel very soon. What are you most proud of? Thankfully I've always been quite talented when it comes to cooking and baking. However, I'm proud to say that with the new techniques from this class I feel like a stronger baker! What advice would you give someone starting this project? Read through the recipe at least twice! I would also recommend prepping of the ingredients/toppings in advance - perhaps during the five minute segments when you're waiting for the gluten to bind and during the stretch and fold process. You can prepare the sauce (which oftentimes tastes better the next day) as well as chop some veggies (or if you're using meats - you can prepare those).

Q&A with Serena Michelle

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