So, I recently joined "Culinary
Capers," which is a fun Facebook group that challenges its members with a
new ingredient each week. This week's ingredient was artichokes. I
decided to go with canned, and I chose to make The Way the Cookie
Crumbles' spinach artichoke pizza.
I'm into TWtCC lately. This girl has got some tricks up her sleeve, I tell you what. I tried out her pizza crust recipe, using her special technique for adapting any bread recipe to whole wheat. {I mean, she didn't make it up, but she was kind enough to share it.}
The
basic gist of this technique is that you make a "pre-dough" the night
before, using whole wheat flour, water, and a little salt. Letting the
moistened whole wheat flour ball sit overnight softens the whole wheat
fibers. When you incorporate the whole wheat pre-dough into the
remaining ingredients of your desired bread recipe, you get a dough that
is remarkably soft and pliable for whole wheat. Neato!
 |
| Pre-dough. |
 |
| Going in. |
 |
| Coming out. |
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| Crust porn. |
This was good!
What I liked most about this recipe:
1. It calls for fresh spinach instead of frozen.
2. The crust is hand-formed. {Bridget recommends not using a rolling pin.}
3. Béchamel. {Need I say more?}
4 comments:
That looks incredibly good!
Mom
Uh, yeah. This one is definitely a keeper.
Betsey, your pizza looks fantastic! I'm so glad you're sold on the whole wheat method - I haven't eaten 100% white bread in years. Why would I when I can make whole wheat bread that's every bit as good?
Oh yes! I was surprised at how soft the dough was after rising, and then the excellent flavor. I had stopped making WW pizza dough because of the weird taste, but now I'm back in business. : )
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