Happy new pizza

While my pizza prowess is nowhere near that of sp (whose pizza dinner parties are legendary, at least in my mind), I must say that I was proud of this one.

The dough is based on the recipe for olive oil dough from Artisan Bread in Five Minutes a Day. This time, I made it mostly with whole wheat flour (say 1 part AP to 3 parts whole wheat), plus a little bit of vital wheat gluten. (I also use a bit less yeast than that recipe calls for.) This dough is amazing, given how little effort it requires: you mix the ingredients together (no kneading) and then let it proof for 2 hours. Then it goes in the fridge, ready to be used any time in the next 12 days. When it's time to bake, you take the dough out of the fridge and it's ready to go -- it doesn't even need to warm up.

It bakes at 550F for about 8 minutes -- the crust ends up with nice puffy edges and a chewy and crisp base. (It rises quite a lot, so you need to roll it out really thin. Yes, I said roll -- I admit it, I use a rolling pin.)

This pizza was topped with kalamatas, caramelized onions, baby spinach, garlic and Follow Your Heart mozzarella.

I am hoping the new year is like this pizza -- delicious, and with kalamatas as far as the eye can see.