Pizza & Family

What a day! After getting home late last night from organizing our church clothes giveaway, we all returned early this morning. Our church decided to get together to giveaway free clothes and household goods. We didn't want to do a garage sale, just give away free stuff. We had a wonderful response! I remembered today how much I miss being with a non-profit. All through my undergad career, I worked for this great organization called Jumpstart that worked with low-income preschoolers. Being solely in academia the past three years now has made me forget just how much I love giving, and how fortunate I am. I met the sweetest couple today with three kids that just moved to Norman, trying to start over, trying to make the best life for their kids that they can. Along with food, we opened up our food pantry. When I asked the woman if they could use some food, she began to sob. I told Dave later, we may be poor college students, and may not have a lot, but we have more than a lot of people, and have the opportunity of upward mobility when I'm done with my Ph.D and Dave finishes his Landscape Arch. exams and is licensed.

So after a morning of work, we came home, cleaned house, and I made home-made pizza. One of our favorite things to do is make our own pizza. We seldom ever order in or go out for pizza b/c we've grown to like mine so much.


My recipe is for combined flour crust.

Pizza dough Recipe:

1 Tbsp. dry-active yeast
3/4 c. plus 2 Tbsp. lukewarm water
1 C. whole wheat flour
1 3/4 c. all purpose-flour (plus about 1/3-1/2 c. for working and dusting board)
1 tsp. salt
1 Tbsp. EVOO

In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a baker's peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.

Rest of the evening has been/will be spent with me writing while the family watches the Rockets/Jazz game before we all fall asleep.