I love using focaccia bread for pizza crust and recently I have been loving Tyler Florence’s Fabulous Focaccia recipe. The recipe below is pretty much Tyler Florence’s except my slight change of using whole wheat and unbleached flour together (the directions are pretty much from his recipe, so following the directions directly from Tyler Florence works too, maybe even better).
ingredients:
2 tsp active dry yeast
1 cup warm water
2 tbsp sugar
3 cups whole wheat flour
1 cup unbleached flour
1 tbsp coarse salt
1/4 cup olive oil
In a mixer, proof the yeast by adding together the warm water and sugar. Stir gently until it dissolves. Let stand until foams appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tbsps of water and add it to the mixture. Pour in 1/4 cup olive oil. Once well mixed, increase the speed to medium. Mix until dough is smooth. If dough is too wet, add more flour; if too dry, add a bit of water.
Turn dough out onto a clean surface and gently knead it a few times. Form dough into a round ball and place in an oiled bowl. Cover with a damp towel and place it in a warm place. Allow the dough to rise (when it is doubled in size) for about 1 hour.
Once dough has doubled in size, place on a clean surface. Roll out dough to desired pizza size and desired crust thickness. We are a fan of thin crust, so we roll it out until dough is about 1/4” to 1/2” thick. Place desired toppings to create your pizza. When we make pizza, we usually have the oven at the highest heat setting possible and depending the toppings, the pizza will bake anywhere from 10-18 minutes.
The pizza we made for our fall-ebration was an Acorn Squash and Gorgonzola Pizza taken from here. It is really yum, but we like more spice to we used a chili garlic oil right on top of the crust before we put on the cheese (and we even drizzled just a smidge on top before we ate it)
You will just love this pizza! Anyone else feeling a wee bit hungry?!
p.s. i usually triple the recipe and separate the dough into 6 balls and freeze them, so i have dough ready when i want fresh pizza.
I am! Actually more than a wee bit 😉 After reading the recipe and seeing the picture, I cannot not wait to try it. Sounds so yummy and so easy at the same time. Thanks for sharing!
I recently discovered a love for gorgonzola on pizza (particularly with figs! I know, I wouldn't have thought of it either). Thanks for posting this recipe, I'm looking forward to trying it out!
Mom jeans are cool if you find the right pair. I've always preferred wide leg jeans and pants, and I've given away all my skinny jeans (I can't do that cotton and spandex blend), but this vintage pair makes me rethink the tapered silhouette. I was fortunate enough to scoop this up on a recent thrifting hunt. They are probably 80s, by Jones New York, and they are so soft and worn in all the right spots. They are high waisted; I like rises about 10"-12" high. The best part is that they hit right above my ankle that I don't need to hem or cut the length. I'm only 5 foot tall, so I rarely find things that are perfectly my length. Thankfully, I have my sewing skills when I need to hem something or I don't mind the raw cut (like on these pants). These jeans were obviously very loved by how worn they are. It's the kind of pair that makes you wonder about the life that it has already lived. Basically, they're pretty perfect.
I can tell vintage denim right away just browsing through the aisles of denim. Old school denim sticks out. It has the right amount of wear, the color, and the weave of the fabric makes it easy to spot (to me). Most of the time, I just come upon hanger after hanger of that cotton mixed with spandex stuff. It's very rare I come across a good pair of jeans, so if I need vintage denim my go-to shops are Fair Season and Passport Vintage (take note if you don't have the patience for thrifting). The jean fairies must have had favor on me because I found another pair of vintage mom jeans the next day. This other pair has a cool button front and "Made in USA" label. It's a bit darker and not as worn (more stiff), but with a lot of love, it will get there.
This pair of jeans taught me something... love your jeans because one day they may just have another life with someone else, and they will definitely appreciate all the love it's been given.
on me: jeans, vintage (similar here and here). top, vintage (vintage here, new there). sandals, innika choo. basket, wovenfolk. earrings, annie costello brown (can't see them with my hair down).
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I am! Actually more than a wee bit 😉 After reading the recipe and seeing the picture, I cannot not wait to try it. Sounds so yummy and so easy at the same time. Thanks for sharing!
I recently discovered a love for gorgonzola on pizza (particularly with figs! I know, I wouldn't have thought of it either).
Thanks for posting this recipe, I'm looking forward to trying it out!
you are totally making me hungry hun!! this looks delish!!
Yummy to the maximus yummiest!!!!
This looks delicious, just one questions though. At what point do you freeze the dough? before you let it rise?
It looks soooooo delicious, I'm going to have to try this recipe for myself. Thanks for posting!
-Ceci.
I made (and loved) the recipe! Thansk for sharing!
http://selfishlyhappy.blogspot.com/2011/05/recipe-pizza-crust.html