Thursday, December 17, 2009

Saying thanks to my goats today

All spring, summer and fall we've been milking our 2 goats.  I made yogurt, ice cream, chevre, ricotta and mozzerella.  I froze most of the cheese and dreamed of using it in the winter when I had more time to make things like homemade pizza or goat cheese cheesecakes.  I haven't yet tried the cheesecake but we finally had homemade pizza this week and it was wonderful.  I haven't mastered making a round crust but kind of like the more rustic look of an irregular shaped pizza anyway.  This was made using 1/2 white flour and 1/2 whole wheat.

Pizza crust

I got this recipe from the Recipe Zaar

3/4 tablespoon yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
4 cups flour (we prefer half white, half wheat)

In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.

Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.

Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.

Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).

Makes enough for two 12 inch pizzas or one 16 inch pizza.
Top with meats, cheese and other toppings.

To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.

Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

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