https://www.nomeatathlete.com/best-homemade-pizza-recipe/ Plant Based Diet for Athletes Sun, 08 May 2022 16:32:59 +0000 hourly 1 https://wordpress.org/?v=6.9.1 https://www.nomeatathlete.com/best-homemade-pizza-recipe/#comment-2001 Thu, 30 Jul 2009 17:10:42 +0000 https://www.nomeatathlete.com/?p=3539#comment-2001 we had this pizza last night…LOVED IT!

]]> https://www.nomeatathlete.com/best-homemade-pizza-recipe/#comment-2000 Fri, 24 Jul 2009 18:25:59 +0000 https://www.nomeatathlete.com/?p=3539#comment-2000 As Laura pointed, heirloom tomatoes come in a variety of colors, the Cherokee Purple is a nice flavored one, yellow-red German Stripers have a nice sweet flavor, the Tangerine tomatoes on my counter look nice but I don’t detect a distinct flavor for them … I could go on, but I would suggest hitting a good farmer’s market to really see and taste the variety out there … s/b an explosion of tomatoes starting this weekend. Never been, but the mushroom lady at my Arlington farmer’s market says that on Sunday morning under the Jones Fall Xway in B-more there is a great farmer’s market. BTW, she has some really cool shrooms you can experiment with — the snowball ones tastes like crab.
On to pizza dough, for years I’ve been grilling and baking pizzas w/good results by using the reserve of your recipe for the dough. That is, about ~75% to 25% whole wheat to white ratio. You can up the WW amount if you use some wheat gluten — a vital part of rising dough. And very coincidentally, I had a very odd dream this morning about me explaining to a pro-chef in my kitchen that I was out of white flour but had the wheat gluten … he wasn’t buying that it made a good crust. Hmmm, haven’t grilled pizzas this summer yet, I guess it’s time.
And oh yeah, go to food co-op, natural food store etc., and get a bag of some good baking yeast — I don’t like using the little packets.

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