Cooking Classes


Saturday Blog Showcase - Pizza Dough from Sidewalk Shoes

I have joined Saturday Blog Showcase.  One week it will be hosted on Thibeault's Table  and the next week Lori on All That Splatters will be the host.  We will be cooking a recipe from someone else's blog and showing you how we did it.  All That Splatters is hosting this week.

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!


  1. J'adore la pizza.
    je note ta recette.
    A bientôt.

  2. I love how resourceful you were - and you came up with such a gourmet pizza!! Amazing!

    Happy Saturday Blog Showcase to you!! :D

  3. What fun everyone will have this winter ..some of us can't keep up but will try!

  4. Wonderful! I made pizza Thurs night. This is a good idea, thank you!

  5. Hi Sarah
    I'm so impressed how you can make tasty and great recipes with only the ingredients you have on hand! Fabuleux!
    I love your pizza, it looks light and crispy. Thanks for the recipe.

  6. Necessity is the mother of invention! You did a great job of improvising, Sarah! This is the third time this morning that someone has mentioned PIZZA to me. I think we need to have some very soon. Yum on yours & the crisp, as well.

    In response to your comment regarding ham for Christmas in the USA.....I think it may be because our Thanksgiving is so close to Christmas, that most of us are still sick of eating turkey! LOL Your Thanksgiving occurs a few weeks earlier than ours.
    I find that the ham is much more versatile, too. The leftovers work for breakfast with eggs or sandwiches for lunch.

  7. That is a tasty looking pizza. I'll have to try it out next week.

  8. Roll out bits of the crust into circles, fill with whatever's handy and bake! I believe the Italians call them calzones; I call them lunch! My kids love it when I make pizza, but with so many people to feed, it gets tiresome. Especially since I don't adore pizza!

  9. Calzones! Of course. Why didn't I think of that. Thanks.

  10. I just got that artisan bread baking in 5 minutes book for Christmas. I've been meaning to try the pizza dough recipe. I'm glad you reminded me, and told me it's worth it! Can't wait to make it :)

  11. Gorgeous Pizza. I'm impressed.

    I like that you can still pull herbs from the garden. Even though it is winter here I'm still able to pick thyme, rosemary and sage from my garden.

  12. Well, I'm in Tennessee, not Calgary!

  13. I'm so glad you liked it! This dough makes a wonderful foccacia too.

  14. Calzoni are great! I should make some. Anyway, your pizza and breadsticks look delicious!! I'll be looking forward to your Saturday posts from now on!

  15. Beautiful pizza and breadsticks!

    Since you're using homegrown ingredients in your pizza, would you like to enter this post in our Grow Your Own roundup this month? Full details at


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