Skats Hearty Whole Wheat Crust Food

S'KAT'S HEARTY WHOLE WHEAT CRUST

Steps:

• Stir yeast and sugar into warm water and let proof until foamy.
• Mix flours and salt in separate bowl.
• Create a well in the center: add yeast mixture and mix until dough begins pulling away from side of bowl.
• Add oil.
• If dough sticks to side of bowl, add more flour, one tablespoon at a time, until dough leaves side of bowl but is still soft.
• Place dough in oiled bowl, turning once to coat.
• Cover and let rest in warm, draft-free area until doubled in size, about 1 1/2 hours.
• Remove from bowl and punch down.
• Mix together the olive oil, garlic, parmesan and herbs.
• Using your hands, work this into the dough.
• Cover and let rise until doubled in size again.
• When ready, remove from bowl and shape crust.
• Add desired toppings, and bake in a preheated 425-degree oven for about 20 minutes.

S'KAT'S EASY CORNMEAL CRUST

Steps:

• Add yeast and sugar to warm water, and let proof until foamy, about 5 minutes.
• Add 2 cups of flour, salt, cornmeal and olive oil.
• Mix well.
• Gradually add remaining flour and mix until dough becomes smooth and elastic.
• Place dough in an oiled bowl, turning once to coat.
• Cover and place in warm, draft-free area until doubled in size, about 1 1/2 hours.
• Remove dough and punch down.
• Mix the olive oil, parmesan, garlic and fresh herbs.
• Using hands, work thoroughly into dough.
• Re-oil bowl, cover and let rise again until doubled.
• Remove dough, shape into crust, add desired toppings, and bake in a preheated 500-degree oven for 15 minutes.
• Reduce heat to 350-degrees and bake 15-20 minutes longer, until crust is evenly browned.
• Note: this tends to make a thick-crusted pizza.

S'KAT'S EASY PIZZA DOUGH

Steps:

• Stir together the water, yeast and the sugar.
• Let rest until the yeast foams, about 3 minutes.
• Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
• Add the yeast mixture and olive oil and stir together to form a sticky dough.
• Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
• The longer you knead, the more texture your dough will have.
• Turn the dough into a lightly oiled bowl.
• Cover with a dry towel and place in a warm, draft free area.
• (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour.
• When dough has doubled in bulk, punch back down.
• At this point, add any of the optional ingredients at end of recipe, or as desired.
• Let the dough rise again, until almost doubled, about 30 minutes.
• Or, if there were no extra additions, shape and add toppings.
• Bake at 500°F for about 8 minutes.
• Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.

HEARTY WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve the salt in the water.
• Add the honey and canola oil, mix well to completely dissolve.
• Add the eggs and mix well.
• Add 1-2 cups of the bread flour, mix until good and sloppy.
• Add the yeast, and mix well.
• Add the remainder of the bread flour, mixing well.
• Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
• Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
• Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
• Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
• Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
• Punch down dough and remove from bowl to floured surface.
• Knead briefly to incorporate oil.
• Form into two loaves, or into 24 dinner rolls or bread sticks.
• Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
• Preheat oven to 375°F.
• Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
• Cool on racks.
• Freezes well.