The working life---the dawn of a new era

Or so it seems to two college graduates. And so it is with trepidation and excitement that we venture into this world, armed with a handful of recipes and an old spatula. Two women from both ends of the world, bonded by years of friendship and a newly discovered passion for cooking and baking. Care to join us?

Monday, May 10, 2010

Experiment #3: Pizza (with homemade dough)

The pizza itself was really easy to make, just choose a sauce and toppings. I used pesto sauce (from Trader Joe's) and varying toppings (I made 3 pizzas, all with different combinations of the following: stir-fried chicken, avocados, onions, mushrooms, bell peppers, olives).

For the pizza dough, I used this recipe (although, as you can see, my dough did not turn out as delicious looking as this website's). Instead of 4 1/2 cups of flour, I used 50% whole wheat flour and 50% all purpose flour. And instead of the instant yeast, I used active dry yeast, but only 75% of a teaspoon (approximate) according to this.

The pizza dough takes the longest time--after letting it rest overnight, bring it out 2 hours before baking and knead it a bit to form mini pizza-sized dough. Let rest.

When the dough is ready, spread the pizza sauce of your choice onto it (I don't like crust, so I tried to put pizza sauce as close to the edge as possible) and add whatever toppings you like--don't forget the cheese!


  1. What's the difference between active dry yeast and instant yeast?

    Your pizza sounds healthier. And it looks DELICIOUS -particularly the 1st one with all those olives! YUM!!! =)

  2. Apparently, active dry yeast has a higher concentration of yeast, so you're supposed to put 25% less. You can also put active dry yeast directly, no need to add water to activate the yeast (for instant yeast).

    Thanks! It was pretty good! The crust was ok, not amazing, but not too bad!

  3. those photos are makin me hungryyy! Xp