Yeast bread I have heard is not offerable to Radha and Krishna, so it is not a favorite for me to make. Still, on occasion we make and offer to Guru and Gauranga. Also, I generally do not buy anything canned or frozen or factory-made. Such things are known to inevitably be contaminated and old from sitting on a shelf. When we bhoga shop we try to buy everything fresh. One exception would be a can of olives for when we decide to offer pizza. I guess because they are hard to get uncanned(!) And to me, pizza just isn't the same without olives.
Anyway, in this recipe, ghee is used instead of olive oil because ghee withstands higher temperatures from cooking and baking. Still, you can add some olive oil at the end of baking. If you love it like I do. Just be sure you are getting the real thing rather than something that is labeled and looks like the real thing but isn't, as this article explains: Is Your Olive Oil Fake?
Anyway, in this recipe, ghee is used instead of olive oil because ghee withstands higher temperatures from cooking and baking. Still, you can add some olive oil at the end of baking. If you love it like I do. Just be sure you are getting the real thing rather than something that is labeled and looks like the real thing but isn't, as this article explains: Is Your Olive Oil Fake?
That said, here's a recipe I've been following for the past few bakes. Still needs a few tweaks, but not bad. Lots of recipes and further instructions for making pizza are on the web, so I only added a few tips that I learned after much trial and error at making that "perfect pizza". The most exciting of late is to use my twin cast iron skillets instead of going out and purchasing the much talked about "pizza stone". That will be explained more below.
Makes 3 pizzas.
INGREDIENTS:
FOR THE CRUST:
FOR THE CRUST:
A couple of cast iron skillets work great for baking pizza. You can leave them in the oven while it is being preheated (or keep warm on the stove top). Then take them out when ready to assemble pizzas. Spread a little ghee on each skillet. Next:
Do not begin assembling the second pizza until the first one is done! Or else it'll get soggy from the toppings and begin to stick to the cutting board.
If the dough is too soft, it'll be hard to transfer to a skillet. In that case, roll it out, fold into quarters and quickly transfer to the skillet and unfold the dough. Then proceed with the toppings.
Repeat the above assembly instructions twice more.
Offer with a big salad and some kind of light beverage!
VARIATIONS:
One day I threw in some warmed up yogurt whey for making the dough and could swear the dough was puffier, chewier. I need to try this again to confirm.
FOR A NIGHTSHADE FREE VERSION:
Try dandelion pesto made from ground dandelion (or fresh basil leaves) and walnuts with hing, lemon juice, salt and pepper.
Makes 3 pizzas.
INGREDIENTS:
FOR THE CRUST:
- 3 cups whole wheat flour
- 1 T sugar
- 1 package of yeast
- 1 1/2 t salt
- 2 T ghee
- warm water
FOR THE SAUCE
- About 5 large tomatoes or 10 smaller Roma tomatoes, blended (4 1/4 cups), preferably with skins and seeds removed
- 1-2 T ghee
- 1/2 t asafoetida
- 1/2 t freshly ground black pepper
- 2 T sugar
- Salt
FOR THE TOPPING
- 4 cups of Rennetless mozzarella cheese or cheese of your choice, grated
- About 2 cups of bell pepper, chopped
- Scant 3 cans (2.25 oz ea) of black olives
- Italian seasoning, at least basil and oregano flakes
FOR THE CRUST:
- Sprinkle yeast into a small bowl of warm water and a little sugaṛ. Set in a stove top or other warm place for the yeast to activate
- Stir remaining dry ingredients together
- Whisk in the ghee
- Add the yeast and slowly add warm water while making a dough
- Knead the dough until smooth.
- Place in a gheesed bowl, cover with a damp cloth and leave in a warmed oven for 40-45 minutes for dough to rise
FOR THE SAUCE
- Chaunce the asafoetida and black pepper in the ghee
- Add the blended tomato
- Stir in sugar
- Bring to high boil
- Lower heat to a simmer
- Simmer until tomato sauce thickens
- Add salt
FINAL ASSEMBLY:
Preheat oven to 500 degrees for at least 15 minutesA couple of cast iron skillets work great for baking pizza. You can leave them in the oven while it is being preheated (or keep warm on the stove top). Then take them out when ready to assemble pizzas. Spread a little ghee on each skillet. Next:
- Sprinkle sooji or flour onto a large cutting board
- With a little ghee on hands to prevent sticking, punch down and roll out 1/3 of the pizza dough onto a large cutting board. Shape the dough to the size of the cast iron skillet
- Spread on top of the dough a thin layer of the tomato sauce
- Sprinkle on generously the basil and oregano or favorite Italian seasonings
- Sprinkle on a couple handfuls of cheese. Not too heavily. Just enough to cover well.
- Sprinkle on a handful or two of chopped bell pepper
- Sprinkle on a handful or two of olives
Next, using a large spatula, slide the pizza onto the hot skillet and immediately put it in the oven
Bake at 500 degrees for about 8-10 minutes or when cheese is bubbling and starting to brown. It helps to have a lighted oven with a window!Do not begin assembling the second pizza until the first one is done! Or else it'll get soggy from the toppings and begin to stick to the cutting board.
If the dough is too soft, it'll be hard to transfer to a skillet. In that case, roll it out, fold into quarters and quickly transfer to the skillet and unfold the dough. Then proceed with the toppings.
Repeat the above assembly instructions twice more.
Offer with a big salad and some kind of light beverage!
VARIATIONS:
One day I threw in some warmed up yogurt whey for making the dough and could swear the dough was puffier, chewier. I need to try this again to confirm.
FOR A NIGHTSHADE FREE VERSION:
Try dandelion pesto made from ground dandelion (or fresh basil leaves) and walnuts with hing, lemon juice, salt and pepper.
