One of the unexpected benefits of the cleanse was weeknight dinner with friends. Meeting up around a table on a Wednesday night to chat with friends and family made hump day seem less ho-hum and more like a Friday night.
Forewarning, you have to be careful to not forget that itsa school night and stay up too late! But all in all, it’s well worth the time. Our group meals were simple ones, and not “dinner party menus,” and so not too burdensome for a weeknight host. Now our little sorta detox group is off the cleanse, but we agreed that we missed our little family dinners. And so, last night we had a easy peasy pizza night. I made the dough ahead of time and had bunches of topping available. Friends brought (really) hot peppers from their garden, red sauce, wine, and beer. I had a quick salad on the side, but the meal was not complicated. I also threw together Heidi Swanson’s whole wheat skillet chocolate chip cookie, a super easy and strangely impressive dessert.
Whole Wheat Pizza Dough ~ I doubled this and it was the perfect amount for 9 hungry adults, one ball of dough for the freezer, and enough leftovers for three people to have lunch today.
source: wolfe gang puck
1 package of yeast (or 2 1/4 teaspoons)
1/4 cup very warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch sea salt
- In your pyrex measuring cup beat the yeast in the warm water with a fork until disolved, then do the same with the honey. Let rest for 5 minutes, until foamy. If it doesn’t get foamy, it didn’t work. Start over. Water too hot- killed it, water too cold, didn’t activate it. Neither, dud yeast that’s probably old.
- Put the 3 3/4 cups whole wheat flour into a food processor fitted with metal blade or standing mixer with dough hook. Mix in the 1 cup cool water with the 1 tablespoon olive oil and generous pinch of salt. Mix in the foamy yeast mixture slowly until the dough forms a ball.
- Transfer the dough to an oiled bowl and over with plastic wrap. Allow the dough to rise until doubled in size. I ran home at lunch to make my dough and then let it sit until I got home four hours later, pretty low maintenance. Flip dough out of bowl and divide the dough into 4 equal portions and knead them into balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
- Roll and stretch each ball of dough (tossing totally uneccessary, but fun) into a 7-to-8-inch circle. Sprinkle some corn meal on you pizza stone or baking sheet and lay the dough on top. (This will keep it from sticking and gives it a different layer of texture.) Build your pizza as desired and bake at 400. How long you bake it is pretty much up to you. I like mine a little crispier, so it was about 15 minutes. Just keep an eye and nose on it.