I thought my kitchen was limited before, but you should see it now! I thought I would make muffins today - no muffin tins. Wanted to make a simple apple crisp - no baking pan. What was I thinking when I told my house sit host it was okay to take all those things out when she packed up?
I did make a little apple crisp in my All Clad saute pan.
Then I revisited Pam at Sidewalk Shoes and saw her wonderful pizza dough recipe, so that is my plan because I do have a baking sheet.
But even with the pizza dough, necessity is the mother of invention. I only had a little bit of all purpose flour left. Then I remembered the bag of King Arthur whole wheat flour that I bought to take back to Canada with me. So I made this recipe with half all purpose and half whole wheat. It was perfect.
My toppings came from the pantry, again. Don't you love soups, salads and pizzas? You just use what is at hand. I had a bit of left over ricotta in the freezer, some dried wild mushrooms, some olives, some pimento, roasted garlic, thin slices of fresh lemon, some feta and thyme and oregano in the garden. Don't you love it! It is almost Christmas and I can go to the garden for herbs. That is all there is in the garden but this wouldn't happen at home.
I wonder what else I can make with this batch of pizza dough? Any ideas? I made these breadsticks - dipped in garlic butter and rolled in sesame seeds and sea salt.
This is the recipe from Pam at Sidewalk Shoes.
The concept is simple. You mix your dough in a big bucket or container. Stir it up with a big wooden spoon. Then let it sit on your counter top for about 2 hours as it rises. Once it has risen and then deflated slightly, you store it in the fridge, loosely covered. When you are ready to bake, bring it out, cut off a lump, roll or shape, rise (if needed) and bake. That's it. It's genius, really.
Olive Oil Dough
From Artisan Bread in Five Minutes a Day
(makes about 4 pizzas)
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container (or bowl).
Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a food processor.
Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and then flattens on top.
Store in the fridge, keep it covered, but not air tight, and use within 12 days.
On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of the dough with some flour and pull off a one pound chunk (using a serrated knife or kitchen shears), this is about grapefruit size. Put the rest of the dough back in the fridge to be used another day. Using floured hands quickly shape into a ball and then roll out, just like you roll any other pizza dough. Using flour when needed to keep it from sticking. There is no need for it to rest, you can proceed directly with your pizza recipe!