Friday, May 6, 2016
How I cut Carbs - Pizza Night
But switching to thin crust (the Chicago Style pizzas are yummy but it's the calorie equivalent of eating a pan of lasagna). we save on fat AND calories. Cooking it in the cast iron makes for a thin, crispy crust without being tough and if you use some sourdough starter in place of yeast, you'll have a nice yeast free version. This used up a bit of leftover bell pepper and veggie breakfast sausage made out of spices and grains.
Cast Iron Pizza Crust (for one crust)
1 and 1/4 cup all purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
1 teaspoon honey
1/2 cup plus 1 teaspoon warm water (about 120 degrees)
1 Tablespoon olive oil (I used>Artisano's butter flavored oil)
1/3 cup cornmeal
Whisk active dry yeast in the warm water and let it sit until the yeast is active, which takes about 10 minutes
Note:To make yeast free version: replace yeast with 1/2 cup sourdough starter and reduce water to 1/4 cup, adding more flour if needed if dough is "wet"
Turn out the board dusted with a little flour and knead until the dough is smooth and pliable, about 4 minutes. Place the dough in an lightly oiled bowl, turning once to coat, and let it sit, covered in a warm place for 1 and 1⁄2 hours (until double in size). If using wild yeast sourdough starter, you may have to double the rise time. Roll or pat out (this is a really easy dough to form) to be slightly larger than your seasoned and lightly oiled cast iron pan (mine is 12 inches) and transfer to the pan, building up the edge slightly.