Whole wheat pizza dough starts as a yeasted sponge sweetened with rice syrup, left to rise until lively, then built up with olive oil, sea salt, and pastry flour worked in a half cup at a time.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In medium bowl, mix sponge ingredients with whisk.
Cover with plastic wrap and rise for 20-30 minutes in warm place.
Add water, salt and oil to sponge. Mix together with wooden spoon. Add flour in 1/2 cup increments.
Remove dough from bowl, form into ball and knead on floured work surface. Dough should be soft and pliable. Knead for about 8-10 minutes .
Place dough in lightly-oiled bowl, cover with plastic and place in warm spot until doubled in size about 40 minutes . Punch down, shape dough and .
Preheat oven to 475°F. Place pizza stone in oven to heat up at least 30-40 minutes before .
Transfer pizza to peel before adding sauce and toppings.
on pizza stone from 8-10 minutes , turning once at half-way point.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
