Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Sundried Tomato Herb Pizza Crust azz up your pizza crust with sundried tomato and herbs. If you are making your own crust, this is a small detail that goes a long way. Prep time: 30 min; Total time: 4 hours Ingredients * 3/4 c. warm water * 1/2 c. sundried tomatoes * 1/4 c. fresh herbs (or more) * 2 tbsp sugar, sucanat, or honey * 1 tbsp salt * 2 tbsp. extra virgin olive oil * 2 c. whole wheat or spelt flour * 1 tsp. active dry yeast or instant yeast * Olive oil, for the pizza crust * Flour or organic corn meal, for dusting the pizza peel Begin by heating the water. Soak the sundried tomatoes for 10 to 20 minutes. Reserve the soak water, and place the tomatoes in a food processor. Add the herbs to the food processor and mix until tomatoes and herbs are in small pieces. Make sure the sundried tomato soak water is 105-115 F and add your yeast. Wait about 10 min until the yeast " blooms. " Then add sugar, tomatoes, herbs, salt, and extra virgin olive oil. Mix. Add the flour. Knead the dough for about 15 min. Then set the dough aside to let it rise (you can do this in a room temperature or warm place for a few hours, or you can let it rise in the fridge overnight.) When the dough is done rising, punch it down and divide it into two, three, or four pieces, depending on how large you want your pizzas to be (two pieces makes two large pizzas, four pieces makes personal sized pizzas). Take one piece and roll it out on a floured surface until it is a flat circle. Brush the edges with olive oil. Heat your pizza stone to 450 F for 15 min. Then assemble your pizza on top of the crust, and place the pizza on top of the stone. Bake the pizza at 450 F for 12-15 min. Tips For herbs, I used rosemary, basil, and oregano. You can toss the pizza dough in the air if you want. If you are a klutz like me, it is not necessary. If the dough rises in a warm place, the pizza crust will have big bubbles. If the dough rises in the fridge, the pizza crust will have tiny bubbles. Penny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Can Potato flour be substitued for the splet or does potato have to be mixed with another flour for this crust to come out right Thanks Marylou Hornak Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 I see no reason why you couldn't use potato flour or whatever you wanted. Penny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 Potato flour doesn't have gluten in it. Potato flour would not work unless gluten is added. Katie Penny <unicorn37757 wrote: I see no reason why you couldn't use potato flour or whatever you wanted. Penny Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 I make pizza from a mix of whatever I have including potatoe flour, rice flour, sweet rice flours, brown rice flours, and they are not as easy to handle but make up really good pizza for those who need to be gluten free... jana Church Worry is the senseless process of cluttering up tomorrow's opportunities with leftover problems from today. - " Katie M " <cozycate Monday, January 07, 2008 3:14 PM Re: Re: Sundried Tomato Herb Pizza Crust Potato flour doesn't have gluten in it. Potato flour would not work unless gluten is added. Katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 What holds it all together? I would really like to know how to make a gluten free pizza crust. Katie " J. Church " <j.church wrote: I make pizza from a mix of whatever I have including potatoe flour, rice flour, sweet rice flours, brown rice flours, and they are not as easy to handle but make up really good pizza for those who need to be gluten free... jana Church Worry is the senseless process of cluttering up tomorrow's opportunities with leftover problems from today. - " Katie M " <cozycate Monday, January 07, 2008 3:14 PM Re: Re: Sundried Tomato Herb Pizza Crust Potato flour doesn't have gluten in it. Potato flour would not work unless gluten is added. Katie Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 Spelt flour is a type of wheat flour so it has gluten. If you use potato, it will change the recipe because potato does not have gluten. If you are just looking to substitute the spelt, you can use wheat flour or other gluten flour, such as barley, triticale, kamut, etc. and the recipe should gave a good result. If you are looking to remove the gluten then you are changing the result and may need further modifications in the recipe to make it viable. Jo-Ann , " marylouhornak " <marylouhornak wrote: > > > Can Potato flour be substitued for the splet or does potato have to be > mixed with another flour for this crust to come out right Thanks > Marylou Hornak > Quote Link to comment Share on other sites More sharing options...
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