Homemade Soaked Pizza Crust. And an expensive desire.

Yesterday morning, I spent some time scrounging through my archives.  Even though I've only been blogging our journey for the last six months, it's incredible how things have changed.

My baby is twelve times bigger than she was.

...And we soak all our flours. 

Okay, that's about all that has changed, I guess.  Not very incredible at all.
We've briefly talked about soaking grains previously, but if you are looking for some good information on it, you can visit:

Here.

Or here.

Or here.

That being said, we have had to find some new recipes to make our old favorites!  Not only are we now soaking our everyday bread, but also our desserts, crackers, crusts, and more!  Needless to say, I was very excited to find this pizza crust recipe over at Passionate Homemaking.  And I was even more excited when it didn't taste like cardboard, as my previous pizza crusts have.  Sometimes, recipes are just a flop.  As in, no good.  As in, I would rather eat dirt.  As in, nevermind.  You get the idea.

But this pizza crust recipe wasn't a flop.  In fact, it was downright delicious.  So, let's give it a go.  Shall we?

Homemade Soaked Pizza Crust
*This recipe makes 3-4 pizza crusts, depending on the size you make them.  It freezes well, so if you have extra, instead of baking it - just freeze it until you need it!

You will need:
 - 8 to 10 cups whole wheat flour (freshly ground is best!)
 - 3 cups warm water
 - 3 tablespoons acid medium (kefir, lemon juice, whey, apple cider vinegar)
 - 1/4 cup honey
 - 1 tablespoon salt

Additionally:
 - 2 tablespoons yeast (see Step 2)
 - 1 teaspoon honey (see Step 2)
 - 1/2 cup warm water (see Step 2)

Step One: Mix the flour, water, honey, and acid medium together.  Let this sit out on the counter for 12-24 hours (well covered as to prevent it from drying out!).  This will help break down the phytates present in the wheat.  Not only does this makes it easier to digest, but it also makes nutrients more accessible for your body to absorb. Win-win, baby.

(I know this step can seem daunting, but all it takes is a little planning! It only takes five minutes to mix up the ingredients - I swear!  Don't fear the soaking!  Be the soaking!  Love the soaking!)

Step Two:  After the soaking period, proof your yeast by combing an additional 1/2 cup of warm water, 2 tablespoons yeast, and 1 teaspoon of honey.  After the yeast has proofed (gotten all frothy and active!) add this to your soaked flour. 

Step Three:  Add in just enough dry flour to make the dough managable.  Then, knead for 5-10 minutes, until it's nice and...kneaded.

Step Four:  Using a floured roller (and a floured surface!) gently roll the dough into your desired shape.  Allow the crust to rise in a warm place for a few minutes (until it gets nice and poofy!) This will help the crust be thick and light.  For a thinner crust, skip the rising stage.

Step Five:  Bake at 500 degrees for roughly 15 minutes, or until nice and golden.  I don't have a pizza stone, but a plain 'ol oiled pan did just fine.

Step Six:  Top with your favorite ingredients!  Including (but not linited to): sausage, cheese, peppers, tomatoes, eggplant, onions, chives, potatoes, shredded chicken, bean sprouts, avacado, mushrooms, peanut butter, jelly, french toast..

Okay.  Maybe not those last few. Perhaps I've gotten carried away again.

Step Seven:  After you've got your toppings perfectly placed, return the pizza to the oven until the toppings are nice and warm and melted.  Mmm.

Please forgive the fact that I didn't take any "making of" shots on this recipe.  I have the following excuses:

1.  My camera batteries were charging.
2.  I had a baby on my hip half the time I was making it.  Therefore, no free hands.  Or hips.
3.  It could have tasted like cardboard.  In which case, I would not want to share the recipe.  In which case, taking pictures would have been a waste of time.
4.  My kitchen looked like a bomb went off, leaving dishes, crumbs, coffee cups, and toys.  Surely not a setting for fine photography.
5.  I am trying to convince my husband to get me buy a ridiculously expensive, extravaggent, in no-way-needed camera that I really want.  A Nikon D90.  Sigh.  And by someone not taking "during" pictures, I was "stickin'-it-to-the-man".
6.  I don't think #5 worked at all.  He stills says it's expensive, extravaggent, and in no-way-needed.  He's right.  Sigh.

Here's the man now.

Eatin' his pizza.  Talking to Alex on the phone.  Ignoring the fact that I am taking his picture.  You may also notice that he got a haircut this week.  And he is growing his beard back.  I win!

 

 

 

 

This is the conversation I had with myself, to him, while he was on the phone:

Hey Honey!  You know, it's my birthday next Friday.  You know what I would LOVE?  It's black and it takes pictures and it's realllly expensive. 

Do you think that hint was too obvious?  Maybe I'll try and be more subtle.

Honey, my life won't be fulfilled until I have a Nikon D90.

There, that was better.  I think he'll go for it now.  Subtle and sweet, I am.

May your weekend find you in all kinds of picture taking, flour soaking, crust making adventures my friends!

Cheers!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Homemade Soaked Pizza Crust

• 8-10 cups whole wheat flour ((freshly ground is best!))
• 3 cups warm water
• 3 tbsp acid medium ((kefir, lemon juice, whey, apple cider vinegar))
• ¼ cup honey
• 1 tbsp salt

Additionally (see Step 2):

• 1 tbsp yeast
• 1 tsp honey
• ½ cup warm water

1. Mix the flour, water, honey, and acid medium together.  Let this sit out on the counter for 12-24 hours (well covered as to prevent it from drying out!).  This will help break down the phytates present in the wheat.  Not only does this makes it easier to digest, but it also makes nutrients more accessible for your body to absorb. Win-win, baby.

   (I know this step can seem daunting, but all it takes is a little planning! It only takes five minutes to mix up the ingredients – I swear!  Don't fear the soaking!  Be the soaking!  Love the soaking!)

2. After the soaking period, proof your yeast by combing an additional 1/2 cup of warm water, 2 tablespoons yeast, and 1 teaspoon of honey.  After the yeast has proofed (gotten all frothy and active!) add this to your soaked flour. 

3. Add in just enough dry flour to make the dough managable.  Then, knead for 5-10 minutes, until it's nice and…kneaded.

4. Using a floured roller (and a floured surface!) gently roll the dough into your desired shape.  Allow the crust to rise in a warm place for a few minutes (until it gets nice and poofy!) This will help the crust be thick and light.  For a thinner crust, skip the rising stage.

5. Bake at 500 degrees for roughly 15 minutes, or until nice and golden.  I don't have a pizza stone, but a plain ‘ol oiled pan did just fine.

6. Top with your favorite ingredients!  Including (but not linited to): sausage, cheese, peppers, tomatoes, eggplant, onions, chives, potatoes, shredded chicken, bean sprouts, avacado, mushrooms, peanut butter, jelly, french toast..

   Okay.  Maybe not those last few. Perhaps I've gotten carried away again.

7. After you've got your toppings perfectly placed, return the pizza to the oven until the toppings are nice and warm and melted.  Mmm.