Pizza crust/bread

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    • #10131
      Dr Robyn

      This is the video of the pizza crust recipe that I’ve turned into a crusty bread recipe. Just ignore the whole part about toppings and I use WAY less oil:

      This is how I have tweaked the recipe:

      1 1/2 cups flour (I usually do at least half whole wheat)
      1/4 tsp yeast
      3/4 tsp salt (I only use this if I’m not using a brine for liquid)
      3/4 cup liquid – this is going to vary depending on how much whole wheat flour you use. Add liquid until you have a wet dough. It should be much wetter than Russ’ bread dough

      Combine, cover and let rise until doubled in size (overnight is easiest).

      If you are using a well seasoned cast iron pan you may not need to add any oil. My pan is relatively new so I use about a teaspoon of avocado oil (because of it’s high smoke point).

      Turn the dough into the pan and kinda spread it (if your dough is really wet, add a bit of flour first. I usually don’t have to.)

      Cover and let sit for a couple of hours.

      Then I bake it as per her instructions. 3 minutes on Med/hi on the stove top (this will also warm your pan so you don’t risk cracking it). Then 12-15 minutes in a well pre-heated oven set as high as it will go.

      This takes a bit of forethought since you need to start it the day before you want to eat it and because of the oil it is a now and then not every day. But Russ really enjoys it and I hope you do to!

      Liquids we like: Olive brine, roasted red pepper brine, jalapeno brine. To be fair, Russ loved it when I just made it with water and a bit of garlic powder. 🙂

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