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Cooking away the CSA, week 4: Pizza dough can be the kitchen sink of CSA eating


Avocado, pepper and olive pizza with hummus instead of sauce on a dough made with local CSA wheat.

Avocado, pepper and olive pizza with hummus instead of sauce on a dough made with local CSA wheat. by Sarah Henning

Last week in our CSA, we received whole-wheat flour, pea greens, spinach, salad greens, chives and green onions.

You might look at that list and think it looks like one giant salad after another. And you might be right. We did use the salad greens for its intended purpose, while the spinach and pea greens went into smoothies.

But when I saw our pickup choices, one of the first things I thought was, “pizza.”

The local heritage winter wheat is just perfect for cutting with some regular old white/bread flour to make a heartier pizza crust. Add in the benefit of throwing leftover CSA goodies willy-nilly on top (green onions, spinach and chives were perfect for this) and you’ve got yourself a really useful medium for polishing off some of your CSA ingredients.

Later in the summer, pizza dough is even more helpful when we’re up to our ears in peppers, eggplant, zucchini and basil. If you think it’ll go well together, you can put it on top of your pizza. The whole dinner is super easy, especially if you make your dough ahead of time, freeze it and actually remember to pull out the frozen dough before you leave for work in the morning. (Sometimes I forget, and it makes me crazy sad.)

If you’ve never made homemade pizza before, you’re really missing out. It’s totally customizable, delicious, easy and incredibly cheap.

We have two favorite pizza crust recipes. Both are fabulous and have turned out well for us. So, pick whichever one you like and go for it!

And, if like us you get your hands on some local wheat through your CSA or the Farmers’ Market, try cutting it in. You don’t want to make a whole pie out of it (that would be a bit too dense) but try cutting it with half regular flour or two-thirds regular flour.

Note: You can use the first recipe with a pizza stone or a cookie sheet, while the second one, we only used with a cookie sheet.

Mark Bittman’s Pizza Dough (Adapted from www.markbittman.com)

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

2 tablespoons extra virgin olive oil

Combine the flour, yeast and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, one to two hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

When the dough is ready, form it into a ball and divide it into two or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Roll out, top and bake at 500 degrees until cooked through. We usually make two pies plus a little one for the kiddo with this recipe, baking each pizza for about 10 minutes. Note: To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

Chloe Coscarelli’s Pizza Dough (Adapted from www.chefchloe.com)

1 1/4-ounce package active dry yeast

1 cup warm water (110 degrees)

2 1/2 cups all-purpose flour (or half all-purpose flour and half whole-wheat flour), plus extra for rolling

1 tablespoon olive oil, plus extra for brushing

1 teaspoon salt

1 tablespoon sugar or maple syrup

In a small bowl, dissolve yeast in warm water. Let stand until bubbles form, about 10 minutes.

In a large bowl, combine flour, oil, salt, sugar and the yeast mixture. Using lightly floured hands or an electric mixer fitted with a dough hook, mix until a stiff dough has formed. If the dough is too sticky, sprinkle extra flour 1 teaspoon at a time as needed. Place the dough in a large, well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume (about 1 to 1 1/2 hours). Place dough on a lightly floured work surface, shape into a disc, and knead for five minutes. Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use. Thaw to room temperature before using.

When ready to use: Preheat oven to 375 degrees. Brush a large rimmed baking sheet (approximately 9-by-13 inches) with oil.

Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spread sauce and toppings on oiled dough. Bake for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden.

Note: If crust is thick, you may need to leave it in for 30 minutes or more.

What’d we get at our CSA pickup this week? Red lettuce, spinach, pesto, garlic chives, green onions and carrots.

From our CSA this week: red lettuce, spinach, pesto, garlic chives, green onions and carrots.

From our CSA this week: red lettuce, spinach, pesto, garlic chives, green onions and carrots. by Sarah Henning


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