WONDERFUL WINTER VEGETABLES with Chef Paige Vandegrift

Ingredients

• 1 cup warm water (100-110 degrees)
• 1 package (2 1/4 t.) active dry yeast
• 2½ to 3 cup unbleached all-purpose flour
• 2 tbls olive oil
• 1 tsp salt

Instructions

Combine the water, yeast, and 1½ cups of the flour in a large bowl. Whisk until smooth. Add the oil, salt and another cup of the flour. Stir with a wooden spoon to form a soft dough that holds its shape. Scrape the dough out onto a lightly floured surface and sprinkle with a bit more flour. Knead the dough, adding just enough flour to keep the dough from sticking, until the dough is smooth and springs back when pressed lightly with a finger, about 5 minutes. Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap. Let rise until doubled in bulk, about 1 hour. Punch down the dough and turn it onto a lightly floured surface. Divide the dough into two pieces (for 12”-pizzas) and roll into balls. Cover with a towel and let rest for 10 to 20 minutes. The dough is now ready to be shaped, topped and cooked or frozen.

Note: If you prefer a whole wheat crust, instead of unbleached all-purpose flour, use 1 ½ cup bread flour and 1 to 1 ½ cups whole wheat flour (the new “white” whole wheat flour is a good choice).

Wine recommendation by Jayni: Central Coast and 2008 Cake Bread Shiraz, South Australia.

Added Tuesday, Jan. 26, 2010