Pizza + popcorn + movie = happy family in a snuggle pile on the couch.
It just doesn't get much better than that on a regular school & work kind of week. In the summer we might go camping or traveling and abandon our routine for more adventurous pursuits. But for the rest of the year when we are caught in the grind of school and work this is our small haven of family time.
And it all starts with the pizza.
|Foster family classic: ham and bacon zalala|
|This is a 'mom special' with gluten free crust and 'weird veggies'|
|Another veggie lovers!|
Perfect Pizza Dough
|Water, honey, yeast|
makes one pie
1 cup hot water
2 tsp honey
2 tsp active dry yeast
2 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
2 tsp flax seed meal
2 1/2 cups freshly milled whole wheat flour
method: (note on oven temp:
|allow the yeast to activate|
|Cover and wait ten mintues|
this will bake in a 425 degree oven. that's hot! but only for 15 minutes... so time your preheat just right so as not to heat up your kitchen and waste your resources. ) Add the first three ingredients (water, honey, yeast) in a large bowl and whisk together. Cover and let this rise for 10 minutes. The perfect amount of time to prep your toppings. Once your yeast is properly activated add the olive oil, salt, garlic powder, flax seed meal and whisk. Add the flour a cup or so at a time in three additions. Whip the first cup of flour well to activate the gluten in the flour. This makes for a spongier crust with more tear than crumble. Form into a ball that has enough body to it that it doesn't fill in a light finger depression.This means you're good.
Drizzle a little olive oil over the ball and twist and flip it so that the entire ball is coated and set this aside to rest while you prep your pans. (a note on pans: I have used many different kinds. Invariably the best results are with a Lodge cast iron pan. Fabulous crusty, crisp bottom and an evenly chewy top... no complaints here. Go get some love.) I have had the yummiest crusts with a generous layer of olive oil sprinkled with some corn meal.
Once your pan is set to receive the dough dampen your hands with water (This is a fabulous secret. Use it well.) and then form a flattened circle in your hands and lay this in the center of the pan. gradually, pressing from the inside to the outside, smoosh your dough into the pan. Try to keep it as even and flat as possible. Then simply add your favorite toppings and cook for 15 minutes in a 425 degree oven.
|"... a light finger depression"|
|Lodge Cast Iron Pans|
Stove Top Popcorn
there is never enough. ever.
2 Tbsp high heat oil
2/3 cup pop corn kernels
method: In your stove top popper (or even just a dutch oven or stew pot with a lid) pour in your oil and add only three of your kernels. Put the burner onto low-med heat and wait for the three first to pop. This is your signal that the pan is at the proper heat. Immediately pour in the rest of the 2/3 cup of kernels. Stir constantly and wait for the cacophony of many splendid pops. As soon as they slow to about 3 seconds between pops remove the pan from the heat. turn off the burner. Keep stirring until no more pops. Dump it into a huge bowl. Sprinkle with salt, drizzle with butter, grate some Parmesan cheese over it... or my personal favorite a few swift grinds of black pepper! Leave everything out... cause you will want more.
So yeah.... ITS FRIDAY NIGHT!!! WHOOHOO!