WE'VE MOVED

Hello!

Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!

Sincerely,
Syl

Monday, October 14, 2013

Thanksgiving Leftover Pizza

There's no rest for the full stomach! After Thanksgiving, I packed some of the leftovers from my aunt's dinner for the next day's lunch. What's a great way to use up all those leftover turkey meat and vegetable medleys? Pizza!
The small, tiny science part of me wanted to test the flours that the kind folks at Robin Hood sent us. So I took out some containers, labeled them, and mixed it with yeast, salt, and water.
Pizza Dough
(Makes about 1 large pizza)

250 grams of All-Purpose flour, Tastes Like White flour, or Omega-3 & Fibre flour
1/2 gram of yeast
8 grams of salt
175 grams of water
  1. Sift the flour, yeast, and salt together. Add water.
  2. Mix until dough forms. Knead it three to five times until combined and set in container.
  3. Cover with plastic wrap, towel, or lid and let it sit in room temperature (away from cool breezes, open windows, or air conditioning).
  4. Leave overnight for at least 18 hours.
  5. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Turn corners side down and mold gently into a ball.
  6. Let dough rest, covered with plastic wrap or a damp kitchen towel for about an hour.
  7. Carefully stretch dough into pizza shape (because it doesn't have to be a perfect circle) and place on parchment paper over a baking pan.
Look at the dough go! I woke up the next morning to a "pop" because the dough pushed the lids off! You'll notice that nothing happened with the Gluten Free dough, as it shouldn't because I didn't add xanthan gum (my bad).
Note the colours of the different pizza doughs. The All-Purpose one produced the largest amount of dough and it was also the most damp and sticky pizza dough to work with. Tastes Like White followed, the dough also being very pliable. The Omega-3 & Fibre dough produced a whole-wheat-looking colour and was drier and firmer. The texture was easier to shape if you used a rolling pin.
Just take out all the leftover food from the fridge. Pour some tomato sauce over the dough, some freshly sliced pieces of mozzarella, and pile on the turkey, broccoli, cauliflower, and peppers.

Bake for 15-20 minutes at 260°C (500°F) or until you notice the crust and toppings start to brown. The cheese should be fully melted and bubbling a little.
The Omega-3 & Fibre crust was easy to spot, darker in colour and firmer in texture. It almost tasted like whole wheat pizza crust to me.
The original All-Purpose flour and Tastes Like White performed similarly. Both were light and chewy and the salt in the dough came through. So depending on what you're looking for in nutritional value, you can easily substitute the two.

We hope you all had a lovely Thanksgiving dinner and next day lunch!
Disclaimer: The new Robin Hood Nutri Flour Blend varieties were sent to us for review. All opinions are our own.

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