Wednesday, May 8, 2013
no-knead whole wheat pizza with bacon and corn
Here we go, y'all! Another pizza for your face. And this one's a winner.
Remember this pasta and how I love, love, love it? And the no-knead pizza dough from Monday that I adore? You know I had to put these two ideas together. Ohhhhh man.
I swapped out the flour to make a whole wheat version, but it's still the easiest dough ever. Comes together in a flash... and then you wait... but this time, only 2 hours!!!
So delicious, and hands down the best wheat pizza dough I've ever had.
We top the dough with a simple tomato puree, mozzarella, corn, and bacon. We bake it. We sprinkle it with shaved Parmesan and fresh basil. Are you trackin' with me? Best. meal. ever.
No-Knead Whole Wheat Pizza with Bacon and Corn (dough from Joy the Baker)
makes 2 10-12 inch pizzas
2 3/4 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 cup warm water
In a medium bowl, whisk together flour, yeast, salt, and sugar. Stir in water with a spoon until it's incorporated (you might have to use your hands to bring it together, but no need to knead!).
Cover the bowl with plastic wrap and place in a warm, draft-free place to rise for 2 hours.
After dough has doubled in size, punch it down and dump it onto a lightly floured work surface. Divide dough in half. (*If you're making the dough ahead, wrap it in plastic wrap, place in a ziplock bag, and put in the freezer. When you're ready to use it, defrost the dough in the fridge overnight and allow to come to room temperature before using.)
And that's it! Here how I topped and baked mine:
Bacon and Corn Pizza
3/4 cup tomato puree (I use Pomi)
4 slices cooked bacon, chopped
1/2 cup corn kernels
1 cup shredded mozzarella cheese
olive oil, for brushing
torn fresh basil leaves and shaved Parmesan, for garnish
Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.
On two pieces of lightly floured parchment paper, press out each pizza dough ball to 10-12 inches in diameter (one pizza on each piece of paper). Evenly spoon the tomato puree over each crust, then top with bacon, corn, and cheese. Brush the crust lightly with olive oil (I used a garlic-infused olive oil... it was divine).
Carefully(!) remove the preheated pizza stone from the oven and slide one of the pizzas on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is browned and bubbly. Repeat with other pizza.
When pizza is done, remove from the oven and sprinkle with shaved Parmesan and torn basil leaves. Allow to cool for at least 5 minutes before slicing and dominating.