Adrienne Gajownik


8-hour pizza dough

These days I spend more time planning ahead to make sure we have a healthy, homemade dinner on the table since I have a 9-to-5. Pizza night is simple. I'll make a salad of sorts and serve that alongside the pie. If I didn't plan ahead, my plan B is to use garlic naan from Whole Foods.

I've been using local whole wheat flour and cornmeal from Faucette Farms to make this pizza dough. For local readers, you can find it at the mobile farmer's market, Lomo Market.

I've made this pizza dough with several variations, but this is always my favorite. The cornmeal gives it a nice flavor and crunch that I like. Before I head out the door to work, I'll whip this up, and dinner practically makes itself.

8-hour pizza dough
From Mark Bittman's The Food Matters Cookbook
1/2 c cornmeal
1/2 c all purpose flour 
2 c whole wheat pastry flour
1/2 tsp yeast
1/2 tsp sea salt
1 tsp oregano
1.5 c water

Mix the dry ingredients together in a large mixing bowl, then whisk in the water. Cover with a cloth or plastic wrap and put in a warm spot (I put mine on top of the fridge). Let sit for 8-12 hours. 

When you get home from work, put on some music (maybe Lee Fields), grab an apron, and preheat the oven to 450 degrees. Lightly oil a baking sheet and spread the dough out on it. Cover with a cloth while you're prepping your toppings. Don't let it sit out longer than an hour.

Add tomato sauce or pesto and top with your favorite ingredients. Lately we've been making ours with tomato sauce, summer squash, mozzarella, heirloom tomatoes, and basil. Bake 10-12 minutes and remove from the oven. Enjoy!