Brown Pelicans & Soaked Flour Pizza Crust

Notes from Beach Week:

As an extreme contrast to the Blue Angels flying over, a flock of four Brown Pelicans flew past me when I visited Battery Payne in Fort Pickens at the end of Santa Rosa Island.

Every time I see pelicans flying I hear the John William’s theme to Jurassic Park. Gee, that movie premiered when #1 Son was in 5th Grade!

Soaked Flour Pizza Crust

It’s tomato season! Make a homemade pizza tonight, but you’ll need to substitute sprouted grain flour & skip step 1.

Ingredients:

3 cups very warm Water

8-10 cups Whole Wheat Flour

2 Tablespoons Whey, Kefir or Cultured Buttermilk

1/4 cup Local Honey

2 Tablespoons Active Dry Yeast

1/2 cup Water 110F – you don’t want to kill your yeast!

1 teaspoon Local Honey





1 Tablespoon Sea Salt

1/4 cup Olive Oil

1/2 teaspoon Garlic Powder

1/4 – 1 cup Parmesan

1 Tablespoon Dried Italian Seasoning (optional)

Instructions:

1. Soaking: Combine 8 cups of flour, 3 cups of water, whey or substitute, & 1/4 cup honey (adding the honey at this step helps keep the dough moist). Cover; Leave on counter for 12 – 24 hours.
2. After soaking, activate the yeast in the remaining 1/2 cup of water & 1 teaspoon of honey.
3. Combine activated yeast, salt & soaked flour mixture. You may need to add more flour to make a moist but firm dough.
4. Knead for 10 minutes.
5. Let rise 15 minutes.
6. Divide into four sections for four 15-inch crusts.
7. Pre-heat oven to 500 degrees (if you are baking right away).
8. Press dough onto baking sheet or pizza pan. You can use a rolling pin, but fingers are actually better for pressing.
9. “Dock” the crust – in others words, prick it with a fork to prevent it from bubbling up. I also dock around the entire perimeter to make a defined edge appear.
10. Bake for 10-15 minutes.
11. Top you hot crust with any of the following:

    canned Tomato Sauce poured into a coffee filter to drain the excess water, Pepperoni, Fresh Mozzarella, Italian Sausage, Bell Pepper slices, Italian Seasoning, Parmesan Cheese, sliced Roma Tomatoes, fresh Basil Leaves, Olive Oil to drizzle overall

12. Return to the oven long enough for the cheese to melt, slice & serve.

OR PRE-BAKE

1. Pre-heat oven to 400 degrees.
2. Bake 10 minutes.
3. Cool completely.
4. Seal in large freezer bag until ready to use.
5. Thaw crust on baking sheet.
6. Follow the above directions for topping the pizza.


Freezing the dough will result in thinner crusts.

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