Homemade Slow-Rise Crust!

Last week a friend of mine was giving a cooking demonstration on pizza……… Well of course I got some of the homemade dough he made! He gave me a ball of regular dough, and some whole wheat. Tonight I made the regular.

He said he’d let it slow rise all week, and it had a very nice subtle sour flavor. I topped the pie with some more subtly pungent flavors in addition to the standard Mozzarella and marinara; I added Thai Basil (from the garden!), and diced garlic. Oh and cherry tomatoes also from the garden 🙂 along with EVOO and a sprinkling of Parmesan cheese.

I am still without a pizza stone, so this was cooked on a baking sheet. I’M SORRY, I’M ONLY HUMAN (just go with it). So the dough could have been a little crispier and fluffier… Overall though the dough had a wonderful flavor!

The topping were perfection on Earth. The flavors all worked together and enhances the slight sour tinge in the dough. Even on the cookie sheet (I’m sorry pizza gods, the pizza stones are literally in the mail), the dough had good consistency. Sure it could have been better, but I was very impressed with it. The pizza earned a solid 7 slice rating, and no leftovers remain!

 

Last but not least, the pizza was paired with a yellow squash, quinoa and kale salad, with lemon-tahini dressing. This is a fantastic recipe variation inspired from The Oh She Glows Cookbook. It happens to be vegan, and it’s a great recipe! In addition to the mentioned ingredients, we added in almonds, cranberries, red onion, and cilantro. This salad is so tasty and filling!