My First Yeast Bread (whole wheat pizza dough)

Normally a dinner party is not the prime opportunity to try a brand new recipe, especially if it involves a finicky, unpredictable living organism. I tend to prefer less stringent, more forgiving modes of cooking to baking, but I like a challenge. And there is always Trader Joe's fabulous pizza dough if mine had failed -- which it almost did! How's that to bring you to the edge of your seat?

My sister's happenstance job with Philly's Center for Student Missions is what brought her and, ultimately, me to this city. I love the work she does and I love her. So I was excited when she asked if I would cook dinner for the Spring staff -- the sweet CSM apprentices, Emily and Nicole (who have eaten with me before), and the sweet new Spring host, Adrienne. They were the unknowing test group for this science project of mine.

The first valuable lesson I learned about baking with yeast: make sure the yeast has not died of old age. Kelsey generously donated a packet of yeast she used to make bread last fall. I added it to warm water and waited for it to 'swell.' When it did not, I googled 'what does yeast look like when it blooms?' Mine was clearly not blooming or swelling, so I read the packet. The yeast had expired six months ago. Gives new meaning to the term 'quick and the dead.' Har har har.

Now I was faced with a dilemma. I had exactly 2.5 hours until dinner. (When I inquired about 'yeast for baking' at the corner store, the kind Hispanic clerk pointed me to the bacon. Maybe it's my accent?) So I needed at least 20 minutes to go to another market and and at least 1.5 hours for the dough to rise. Whole Foods for yeast or TJ's for dough? I think you know how this ends. I would not be defeated.

I hopped on my trusty steed and flew to Whole Foods, bypassing the beautiful produce section and gaining my prize. Back home, I threw the spry young yeast into warm water. Imagine my delight when this happened:

I stood in awe for a moment, then added olive oil, stirred all that into the whole wheat flour/sea salt and, with my remaining kinetic energy, I kneaded that baby into a beautiful little dough ball. Then I set it atop the warm oven and said a silent prayer that the yeast would uphold its end of the deal.

This is my favorite part about yeast bread. During the downtime while the dough rises, you can finish other dinner party preparations like washing the dishes, setting the table and trimming your bangs. And fervently check the dough ball way too often.

Miracle of miracles:

Whew. Now comes the part I'm more comfortable with. Stretch and spread that lovely elastic dough onto a pizza stone or baking sheet -- beware the air-bake variety is not conducive to crispy crust. Then add toppings. One of mine had the basic all-time-fave combo of roma tomatoes (marinated in balsamic vinegar and garlic), spinach and feta. For a delightfully understated sauce, I stirred some chopped garlic into this:

For the second pie, I caramelized an onion and quickly pan-fried thinly sliced potato. Layer those with mozzarella and a healthy sprinkle of sea salt and black pepper. Oh, baby.

This yeast experiment yielded a tasty, crispy, chewy crust. I want more of it. And I dare say that is enough motivation to tackle yeast again. This is but a gateway! Baking possibilities are endless! Suddenly I'm seeing bread recipes everywhere with more confidence that I could do it too. Kels, let's do it.

After expelling all my culinary creative (and physical) energy into those pies, this is what I offered our guests for dessert...and was met with approval, I might add.

Whole Wheat Pizza Dough
Adapted slightly from Erica Lea's recipe on Tasty Kitchen

1/2 c. warm water (straight from the tap is fine)
1 packet of instant yeast (2 1/4 t.)
Pinch of sugar (optional)
1 1/4 c. water at room temperature
2 T. olive oil, plus more for greasing the bowl
1 1/2 t. sea salt

Place 1/2 c. warm water in a small bowl. Add the yeast and stir, then sprinkle in a small amount of white sugar to activate it more quickly. Once the yeast begins to blossom, add the room temperature water and olive oil and stir.

Combine the flour and salt in a large bowl (or the bowl of a stand mixer, if you are blessed in that way). Slowly add the liquid ingredients and mix until a cohesive dough forms. Let rest for five minutes.

Turn the dough ball out onto a clean work space and knead until it becomes smooth and elastic, about three minutes.

Oil a medium-sized bowl and roll the dough ball around it until coated. Cover with a kitchen towel or plastic wrap and place in a warm spot. (I preheated the oven, then turned it off and stored the bowl on the stove above to help it rise faster.) Allow it to rise for 1 1/2 to 2 hours, or until it doubles in size.

Make pizza! This recipe makes enough for three medium/large thin-crust pies.




With love.