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Pizza Crust

Source of Recipe

Linda K. Leone.-8/7/2001


Recipe Introduction

If you have a micro-brewery in your area, see if you can obtain the filtered, residual barley malt solids and hulls filtered from the brewing process before the hops are added. If you brew your own save the barley.

List of Ingredients

1 yeast cake
1 C water
1 T sugar
1 T olive oil
1/2 tsp salt
2 1/2 + C flour
1 C ground barley solids (in a processor)
1/2 C barley flour


Recipe

Knead 15 minutes. Adding flour if necessary. Will be sticky like masking tape. Let rise 1/2 hour.
Roll out, add toppings and bake at 425 degrees F. for 25 -30 minutes (approximately).



Var; Sourdough.
2 C sourdough starter
4 tsp salt
2 C barley by product, not ground
1 1/2 tsp yeast
6 T oil2 tsp soda
4-5 C flour

Var; Whey.
Make a sponge of:
1/4 C Whey liquid saved from making cottage cheese
2 T yeast
1 C barley by product, not ground
Let rise 1/2 hour.
Add;
1/2 C whey liquid
1 T water
2 T olive oil
1/2 tsp salt
1 3/4 C flour+

Var; Hops
Replace the yeast with hops (starter) yeast.
Hops yeast for bread;
1 double handful of hops
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour
meal
(This means the blossom of the hop vine when it is just fully opened with the pollen still in it).
Tie the hops in cheese cloth; peel the potatoes; boil in the water till the potatoes are soft.
Throw away the hops; mash the potatoes in the water; add in the sugar and flour; set in a hot place till it foams. If you still have a cake of yeast from last making, add it in after soaking. This hurries the fermentation; but given time the mix will work without yeast starter.
When it has worked till good and light, thicken with cornmeal so you can spread it on a board and cut it into cakes about twice as big as the store cake. Set them in a cold place to dry. Soften one in hot water and use it in bread just like any other yeast. Keep the cakes cold and dry till needed.