Skip to main content

Whole Wheat Pizza with 3 Cheeses

Lately i think i have had extra sugar in my diet that i decided to counter the effects or purge myself off it by having more whole wheat and grains in my diet. Not easy especially if you live with two teenage boys who are carnivorous. My brain tells me to go ahead, i have been "sinning"lately especially after that 2 month trip out of New York.
When you live in someone else's house, you cannot choose your food. Even if you can afford to buy your own, i feel embarrass at the least to buy and cook my own food, it's like telling your host "your food sucks" in a sort of cerebral kind of way. So i try to avoid that.
Just before i left, i already told my mother to tell my Aunt in Sacramento that just in case i drop by, they should not fuss over what i would eat because i have my own special diet etc etc..
Still, it didn't stop them to invite me to pizza dinners which i kindly obliged twice and politely just excused myself the third time. Yes, i do eat a bite of these store bought pizzas every once in a while, but you will not believe how much flavorful homemade whole wheat pizzas are compared to these cookie cutter pizzas.

I have pretty much exhausted my pantry tricks for anything healthier to eat since i arrived here in New York, i thought it would be easier but not. 7 years of shunning away from processed foods fats, sugars etc., sometimes the food that i have been eating just makes me want to gag, the very thought of having a carrot shake even if you add mangoes to them or strawberries, uuugh. I am a cancer survivor trying to survive doubly hard in a place where public transportation is a major bust. If i ran out of cilantro or parsley, i have to shell out $16.00 for a cab ride to get to the nearest grocery. In Fairview, P30.00 (barely a dollar!!!) only and i can get to the nearest supermarket, buy myself some fresh mushrooms or basil, pick whichever you like, Rustan's or SM. Or, and i know you all do this back home, ask someone to get these stuff for us, si Manong or Manang, or when someone is going out, pasabay ng gulay sa driver. Life is so much easier back home.

Spring and Summer is a relief, you can plant your own organic veggies, munch on the freshly picked tomatoes and add the greens to anything. I am lucky that i can cook and bake at the same time. Though dairy is also not allowed, i do love cheese so this is a huge treat for me, have the cheese but not that white flour crust at the bottom. Compromise. I think this is the reason why i am still alive today, hope to G-d i am doing the right thing.

The recipe i used is simple, i just used more seeds and the bran i got from this Amish store which is so cheap, this actually gives the dough a nuttier flavor, crispier too! Mix all the ingredients, rest the dough at least 2 hours before shaping them into rounds, relax again after rounding and you will not have a hard time flattening them. I did not bother to dock the dough because i want them to puff up to create the layers when i use the crust for pizzas.

300 grams of all purpose flour
100 grams of whole wheat
50 grams of cracked wheat
50 grams of bran
20 grams of sesame seeds
10 grams of flax seeds
10 grams salt
10 grams yeast
10 grams olive oil
10 grams of sugar plus about 65% water. I did use a sponge to add to the mix though just to give it that more artisan flavor. With a sponge, i was able to use my Kitchen Aid. Half of the dough was frozen for future pizza crust cravings.

My sponge/starter which i continually feed every time i use it.

I have no idea what the Indians call this round wooden sort of mold for their chapati or paratha i guess but i love it.

Once you have flatten the dough, you can either bake or grill them, i normally bake the Pita or Pizza crusts but this time i decided to just grill them because i want a heartier flavor, more authentic rustic owing to the ingredients that i just used.

The grilled crust now being topped, just a simple veggie tomato sauce and three of my favorite cheeses, smoked provolone, gorgonzola and mozarella, plus onions and garlic. Nothing else.

My favorite part, is the edge crust, it is crispy, nutty and yes, very healthy indeed. I get to eat pizza and not feel guilty about it. Next post is whole wheat sesame pandesal. Promise.

Tentative baking hands on session will be this coming September, G-d willing.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…