Silver Creek is a unique community. Starting at the bottom, at the landmark Bell’s Gas Station, you climb up the hill passing horse farms, barns, cabins and other eclectic buildings that make Silver Creek, the windiest place in Park City, what it is today. Getting to, what you might think is the top of the world, you find the home of Linda and Larry Elbert, and the heart of Mindful Cuisine. When they moved to Park City in 2015, they found the perfect place that, when remodeled, would create a space where they can both enjoy and share their kitchen classroom. Linda and Larry welcomed us into their teaching kitchen and gave us some insight into Mindful Cuisine, the cooking classes they offer and a few tips and recipes to share. Read the full article in the current issue of Dishing Park City, on stands now. Enjoy the recipe for the perfect pizza crust below.
This pizza crust is made in stages. There are short times when you will be actively working with the dough- mixing, stretching, shaping and cooking; however, there is also a significant amount of passive time when the dough is resting, fermenting and rising. It is this long period of time that develops flavor and texture. If you maintain a sourdough starter, you will be familiar with this process in baking bread. Read through the recipe and make a schedule to ensure success. There are choices in how fast or slow you want to complete this process, so make it work into your schedule.
Ingredients
- Preferment:
- 1 tablespoon sourdough starter
- 1/2 cup cool water (about 60 F)
- 3/4 cup whole wheat flour
- Dough:
- 1 cup lukewarm water
- 2 3/4 cups bread flour
- 2 teaspoons sea salt, finely ground
Instructions
- For the preferment:
- The preferment needs 8-12 hours to develop.
- Mix the starter, water and whole wheat flour together in a big bowl.
- Cover with plastic or a plate, and let sit for 8-12 hours, or overnight.
- For the dough:
- Add all the dough ingredients to the preferment and mix well.
- It will be stiff, but keep mixing until all is combined.
- Cover the bowl and let sit for 30 minutes.
- Knead the dough a few times, then stretch and fold the dough.
- Let sit for 1/2 hour.
- Knead a few more times, then stretch and fold.
- Cover and let sit another 1/2 hour.
- Do this two more times at 15-30 minute intervals.
- For the bulk rise:
- If you are going to make pizza in 3-4 hours, shape the dough into balls and let the dough rise, covered, in the bowl on the counter.
- If you are waiting 12-48 hours, place the dough in the refrigerator, removing 30-45 minutes before you want to bake your pizza.
- Shape the dough into balls, and, after the bulk rise, flour the counter and dump out the dough.
- Cut off the dough into four equal parts.
- Put a little flour on your hands so the dough doesn't stick to you.
- Make balls about three inches in diameter and set, seam side down, on a plate or sheet pan.
- Let the dough rest, covered while you prepare the pizza toppings of your choice.
- For the pizza:
- Get your pizza cooking vessel very hot- 600-800 F for an outdoor barbecue or oven with a pizza stone, or, in your oven, place an oven rack at the top with a pizza stone and turn it up as high as it goes (preheating for about 45 minutes will get it as hot as possible).
- Put a tablespoon of flour on the counter.
- Stretch the dough to eight inches in diameter and place on the floured counter.
- Sprinkle more flour on the dough and gently stretch the dough with the back of your hands to 10-12 inches in diameter.
- Lift the outside edge and squeeze to form a lip.
- Add your toppings.
- Heat your pizza for about 3-5 minutes, waiting for the crust to brown, the toppings to cook and the cheese to melt.
- Remove and enjoy.
