Wednesday, May 18, 2011

Pizza Doh!

What does Pizza Doh! have to do with Science and Philosophy?

Scientilosophers like to eat Pizza!

I've been involved in Pizza for more than 30 years.  Recently I have had a need to boost the nutritional content of my Pizza Doh!  My "Classic" recipe uses unbleached, unbromated, white (bran removed), Wheat flour.  It has superior nutrition, but is limited to Wheat nutrition.  I needed to add micro-nutrients, and a better amino acid mix.  So, my first modification was Pine Nuts.  I roast 2 ounces of Pine Nuts, then grind them thoroughly, and add them to the Pizza Doh!  This improved the situation, but I was still looking for something better.  Then I found Quinoa.  BAM!  Perfect amino acid mix, plus extra Lysine, Uber-Bonus!  Just what I needed...

Now, this is the second revision of my "Classic" Pizza Doh!

1 1/2 cups of Vitalized Spring Water
2 Teaspoons of Sea Salt
2 Teaspoons of granulated white sugar
2 Teaspoons of Bread Machine Yeast
4 Tablespoons of EVOO (Extra Virgin Olive Oil)
2 Ounces of raw Pine Nuts
1 Cup of Quinoa Flour
3 1/4 Cups of Unbleached, Unbromated, White, Wheat Flour

I roast the Pine Nuts @ 350F. for 10 minutes, let cool for another 10 minutes.  While waiting combine the Water, Sugar, Salt, Yeast, and Olive Oil then whisk thoroughly.  When ready to mix, dump the Flours and ground Pine Nuts into the bowl and mix with a Doh! hook for another 10 minutes.  Let the Doh! rise before making Bread or Pizza.  Quick proof in a proofing box, or a turned off oven with the light on, proof for a couple hours.  I usually oil the Doh! and store it covered in the fridge for up to a week to let it "cold proof", or slow rise.  Slow rise develops the flavor of the Doh!  Its refrigerator SourDoh!  Make it Thin Crust, Pan Style, Sfincione, whateverz...


  1. Hey Mike!
    Me and Casey and I are going to try your doh! tonight! What temperature do you cook your pizza's at?