Ingredients

• 1 kg. flour
• 500 ml milk
• 200 ml yogurt
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. yeast
• 2 eggs
• 1/4 c. vegetable oil

Preparation

Put the flour into a huge bowl and add the salt.

Set aside. Heat the milk until lukewarm. In a separate container, add the yeast and sugar, and pour in half of the lukewarm milk. Let sit for five minutes for the yeast to rise.

In a separate bowl, mix the yogurt, eggs, and vegetable oil.

Make a well in the middle of the flour, and add the yeast mix, followed by the rest of the milk, followed by the yogurt mixture. Mix thoroughly (electric mixer works).

Once everything is consistent, move it to a large bowl (or even a big clean bag). Let sit for at least five hours, or (better) overnight in the fridge.

When you take it out, it’s ready to work with. You’ll have to punch it down, and it will take dry flour to work with it because it’s sticky. It works for pizza dough, panzerotti, calzones, crazy bread, doughnuts, etc.

xwater

Ingredients

• 1 head of cauliflower
• 1 egg
• A dollop of goat cheese
• 1/2 cup grated parm (or more)
• Salt, pepper, and any other seasoning or herb you want in the dough
• Garlic or garlic powder
• Fresh mozzarella
• Sliced tomatoes (or tomato sauce)
• Basil
• More parm, to sprinkle on top (or whatever toppings instead of these last four)

Preparation

First, grind up the cauliflower in your food processor. Don’t have a food processor? That’s fine, you can use a box grater, though it will take more time.

Next, cook the cauliflower—you can heat it up in your microwave for 5 minutes, or cook it (for that same amount of time) with a little bit of water in a pot or pan. After it cools (you can put it in the fridge to speed along this process) place it into a piece of cheesecloth and wring every last drop of water out of it. This is important!

Now you have a nice ball of dry cauliflower “flour,” which you will mix with one egg, a dollop of goat cheese, a half a cup or so of grated parm, and any seasoning you want. Honestly, once you have the egg and cauliflower in there, you don’t have to be exact in what type or how much cheese to add.

Once that’s done, form it into a pizza crust and bake at 425ºF for about 10 minutes (until it starts to get golden). Do this on a parchment paper-lined baking sheet, and WITHOUT any toppings.

Remove your dough from the oven and add your toppings (we recommend putting a little garlic powder on the dough before you start topping it—cauliflower has a pretty bland taste, so don’t be afraid to season). Then return it to the oven to cook for another 10 minutes, until the cheese is melted.

Gothamist

Ingredients

• 1 1/4 cups Water
• 3 tablespoons Olive oil
• 320 g whole wheat flour
• 1/3 cup Gluten flour
• 1 1/2 teaspoons Sugar
• 1 1/2 teaspoons Salt
• 4 teaspoons Active dry yeast
• cornmeal for sprinkling bottom of pan

Preparation

Add the ingredients to the bread machine in the order listed. Run on the dough cycle and 1.5 loaf size.

At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal.

With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings. Bake the pizza on the bottom rack of a preheated 400?F oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly.

Serve hot.