Kefir pizza
Source of Recipe
Dominic N. Anfiteatro
Recipe Introduction
Can you smell the pizza!. I hope it's inspiring and not too much of a
tease :-)
Recipe Link: http://users.chariot.net.au/~dna/images/pizza.jpg
The dough was prepared like so :
Ingredients [produces about four 8" pizzas]
* 1 cup of 4 to 5 day room temp ripened kefir
* 4 cups of whole meal spelt flour
* 3 Tbs of linseed pounded in a mortar and pestle with 2 Tbs of kefir
grains to form a thick gel paste [food processor will do, but less
satisfactory]
* 1/4 cup of extra virgin olive oil
* 1 cup of chopped parsley
* 1 Tbs each of caraway and fennel seed coarsely ground
* 1 tsp of sea salt
* 3 cups of warm water
Method
Mix all ingredients well then knead to form a sticky dough
consistency. Stretch a portion of the sticky dough over the surface
of each pizza tray or an "iron skillets" [remove by unscrewing any
wooden handle], to form app 3/4" [1-1/2 cm] layers in each tray or
pan. Cover the trays or pans with cling wrap or with a damp towel and
place in a warm spot until the dough almost doubles in volume [about
12 hours @ app. 30 C ]. I have found that leaving the dough in a car
sitting in the sun, with all windows shut, is excellent to rise
dough!
Add your favorite topping over the surface of the risen dough, such
as slices of fresh tomato, mozzarella or congetella cheese, kefir-
leban, fresh or dry herbs such as oregano, basil and parsley. Evenly
sprinkle the surface with a little sea salt and about 1 to 2 Tbs of
olive oil over, and then bake for 15 to 20 minutes in preheated oven
set to 230 C [450 F].
The ingredients above can also be used to prepare a delightful kefir
bread, with an extra crispy crust... thanks to the combination of
kefir grains pounded to the hilt with linseed!
Enjoy and Be-well,
Dom
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