For Christmas Zach got me a few cookbooks one of which was Nancy Harmon Jenkins’ “The New Mediterranean Diet Cookbook”. I was hoping this cookbook would have a lot of dishes that appealed to me and were healthy. So far we have cooked from it quite a bit. We have tried the fish recipes which use citrus as a seasoning and for someone who pretty much cannot stand fish I liked them! Jenkins talks a lot about changing ones diet to include a majority of whole grains, veg, fruits, beans, and olive oil. She suggests eating eggs, poultry, and fish weekly and meat monthly. This would be a huge shift in our diet if we limited meat,poultry, and eggs to weekly or monthly and I imagine it would be a shift for a lot of Americans. What this cookbook has taught me so far is that there is probably not one diet/cuisine that is the end all be all in healthy living. Eating intuitively will work better for me than following any one system. For example beans just plain do not work for me as a protein source and I should stop trying to make them work.
I was excited to see the cookbook includes a pizza dough recipe. Y’all the BEST pizza I have ever had was in Nice, France. Nothing has beaten that pizza and it is the pizza I compare everything else to. It is my standard. What made it so good? I honestly do not know. The ingredients were fresh, the sauce was heavenly, and the crust was seriously thin. Since going gluten free pizza has been something that has never quite been recreated into something that was good. It was always just OK. This goes for restaurants, mixes, and homemade pizzas. Though Jenkins’ cookbook is not gluten free I heavily adapted her recipe to try it out.
Her recipe suggests letting the dough rise overnight and in my experience time is a great thing for gluten free flours. Because I started this dough in the afternoon then let it rest I decided against making a pizza at 9 p.m. and opted for making it for lunch the following day. I can totally tell the flours sat for a long time. I might even suggest not letting them sit that long, it tastes yeasty. I recommend making the dough in the morning and by the time you are ready for dinner it should be done.
Pizza Dough: Heavily adapted from “The New Mediterranean Diet Cookbook” by Nancy Harmon Jenkins
1/2 tsp yeast
1 cup hot water
1/4 cup arrowroot
1/2 cup sorghum
1/2 cup buckwheat flour
1/2 cup potato flour
1 tsp sea salt, dissolved in 1/2 cup water
In a your stand mixer bowl add the yeast and water. Allow to proof.
Add 3/4 cup sorghum and 1/4 cup arrowroot and stir to blend.
Cover and let rest of at a minimum of 30 minutes.
Set up your stand mixer with the dough hook.
Add the remaining sorghum, buckwheat, and potato flour. Blend the flours in the stand mixer. (can do this by hand)
Add the salt water until the dough looks soft and well blended. Continue using the dough hook “kneading” the dough for another 10 minutes.
Either using the same bowl or another, lightly oil the bowl with the olive oil. Return the dough to the bowl, cover, and let rest in a cool place for about 8 hours.
Once the dough has rested place your pizza stone (if using) in the oven and preheat to 550F. Jenkins’ really recommends letting the stone get as hot as possible.
Turn dough out on a board lightly sprinkled with cornmeal and divide in half.
Using one half of the dough knead and shape into a disc. Top as desired.
Once the oven has reached the desired temperature slide the disc onto the pizza stone and bake for 7-10 minutes.
Thoughts: This is by far the best GF pizza dough I have ever made. I don’t think it matches my Nice standard but it is totally better than other GF pizza doughs. I don’t know if my quest for the perfect pizza dough will end here and that’s ok. Trying is certainly delicious!