Have you ever tried to make your own pizza at home?
I know the convenience of ordering one is so…, well, convenient but there is something wonderful about making your own at home. Sometimes it’s nice to slow down and get creative in the kitchen and enjoy the art of pizza making. It does feel like that at times -like art. The crust is the blank canvas and the toppings are the picture -you, the artist get to decide where and how much of each you would like. You could lay the toppings out in an orderly fashion or make a design with it or simply scatter them on willy-nilly and see where they land. You could load it up with as many as your heart desires or keep it simple. Everyone in the family can join together and have fun making their own individual pizza, even the littles. My friend Katie at KitchenStewardship.com offers this course to help you help your little ones or big ones in the kitchen if that is something you find a little frustrating at times. She takes the reigns for a little while and uses terminology that is easy for kids to remember when working in the kitchen.
This is an example of what your littles can learn:
I like making pizza on a Friday night when there’s nothing scheduled that evening and we can just have some family time. I also find that when you get together as a family to prepare a meal not only is it great bonding time but also a time that when the pressure is off – the picky eaters may just try some foods they may not have tried before! I also find that when making your own at home you eat less slices as it’s so filling.
If you don’t have little ones you could host a “pizza night” at your home instead of or in addition to a paint night for a friendly get together. It’s so much fun when you can gather together with loved ones and get creative. What’s better than food to bring people together?
One rule of thumb is to remember that wherever rosemary, or mint is used you could sub in lavender or vice versa. It depends though, for example I would use lavender in the pizza recipe because I could use rosemary but not mint and likewise I could use lavender in my lavender lemonade because I could use mint there but most likely not rosemary. Use your best judgement.
To start the dough we start with the yeast mixture to allow it time to dissolve:
Tiffany's Lavender Pizza Dough
- 2 cups lukewarm water
- 2 tablespoons dry-active yeast
- 2 tablespoons olive oil
- 2 1/2 cups all-purpose flour
- 2 1/2 cups whole wheat flour
- 1 tsp salt
- 1 tsp garlic powder
- Herbal additions fresh or dried of each or a combination of your choosing: 1 tbsp each of basil, oregano, rosemary and of course lavender!
Optional suggested toppings:
Red onions, figs, blue plums, mushrooms, goat cheese or a nutty vegan cheese, walnuts and a balsamic reduction more fresh herbs on top
- Add together the first three ingredients. Stir and let sit until the yeast has dissolved in the water. (about 5 minutes)
- In a separate large bowl add the rest of the ingredients, stir to combine and make a well in the centre.
- Once the yeast mixture is ready, using the handle of a wooden spoon, gently and slowly add the yeast mixture to the flour mixture and stir as you add the liquid. Once the mixture holds together, with clean hands on a clean floured board, turn the mixture out and knead until it becomes an even dough consistency. (soft and smooth not sticky)
- Divide the dough into 2 or 4 boules. Place on a lightly floured board, cover with a cloth and keep in a warm place to rest and allow the dough to double in size.
- Once the dough is ready (about an hour) roll out on a floured surface to desired size, brush with olive oil if desired, add toppings and bake in 400 degree oven for 15-20 minutes.
- Make ahead of time and you can freeze any unused boules for up to 6 months in a deep freeze.
- Most of all ENJOY life in the pink! [/recipe directions]
It’s best to use a pizza stone to bake pizza but if you don’t have one then flouring or using cornmeal on the bottom of the baking sheet will help it from sticking.
It’s best to have a warm house when making pizza dough or any breads that use yeast to allow it to rise. (about 21-23 Celcius or 70-74 Fahrenheit)