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January 28, 2011

Whey better than just pizza crust

Sorry for the poor picture snapped with my phone but I'm too exited to share this crust recipe with you and I didn't have time to take a nicer photo.

If you have leftover tomato sauce from last night's spaghetti dinner, and especially if it's a home made one, and no one in your family wants to eat pasta two days in a row (happens in mine all the time), then make this easy crust dough and use the sauce to make pizza.
You will need, however, a rather unusual ingredient--whey. I get mine from straining plain yogurt: place a strainer over a glass bowl, line it with paper towel, pour 1 cup (1/2 container) of plain yogurt, cover with a small plate and place a weigh over (the remaining yogurt in the container will do), strain the whey for few hours; or if you have a cheesecloth, put yogurt in the it and hang it over a bowl to collect the whey (this method is faster). You can use the yogurt as you use greek style thick yogurt and now you can use the whey, too.

For the dough you will need:

1 cup whey
1 cup whole wheat flour
1 cup barley flour*
1 cup all purpose flour {plus some more for dusting}
1/4 cup vegetable oil
1 Tablespoon white sugar
1 teaspoon baking soda
Pinch of salt

1. In a glass bowl mix together whey, sugar, salt, oil and baking soda.
2. In another bowl, mix together whole wheat and barley flour and stir in the whey mixture, stirring with a wooden spoon until all combines to make the "sponge".
3. On a clean and dry surface, spill one cup of all purpose flour, add the "sponge" and knead the dough with your hands until all the flour is done.
4. Cover the dough with a clean kitchen towel and let rest while you prepare the topping.

Topping must include your leftover sauce and cheese (I used 8 oz ball of fresh mozzarella) and the rest is up to you. I added Kalamata olives and fresh basil.

5. After the topping is all ready (chopped), heat the oven to 425 °F
6. Divide the dough into two pieces, dust the surface with flour and roll out the crusts 1/4 inch thick, poke some holes for air to escape.
7. Place the crusts in the preheated oven for 5 minutes. Remove and add the topping. Drizzle with olive oil and bake pizza at 425°F for 20 minutes.

I will have to repeat it again and maybe describe the process with better pictorial.
*The use of barley flour is not necessary. I used it because I had it on hand. You can sub it with another cup of whole wheat.

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