Pizza Dough: Playing with Flax

I have a new bag of flax meal that I’ve been tinkering with… it’s my way of boosting my omega-3 fatty acid levels by mixing it into breakfast cereal, smoothies, and such. I’ve learned that a little goes a long way. Flax has a generous amount of fiber that can roar through your system, plowing past anything in its path, so use an amount based on preferential tolerance.

Recently I discovered that flax is a natural in pizza crust and other yeast breads. Its inherent nuttiness and pale tobacco color are a perfect complement to a crust enriched with a touch of whole wheat.  Used in my current go-to pizza dough, a combination of all-purpose and whole wheat flours laced with flax meal yielded a toasted-yeast flavor and a resilient texture that rolls out like a dream.

Even though there a two phases to this dough, the entire rising process still takes only an hour.  The first 15-20 minute proofing period activates the yeast with warm water, a bit of sugar, and flour to give the rising process a kick start.  This is stirred into the flour/flax mix until a well-blended mass forms, then turned out and kneaded until smooth. It’s covered, placed in a warm spot, and left to rise until double, about 40 minutes.

Since I prefer pre-baking my crust to move through the ‘fussing with dough’ phase—and ward off sogginess—I like to punch it down, roll it out as thin as I please, and give it a quick bake to set, 8 to 10 minutes. Then, it’s only a matter of gathering together toppings and baking it all off in a hot oven for 15 or 20 minutes until it’s hot and bubbly.

As often with my pizzas, the topping combination is invariably a matter of what I have on hand. On this day, I had a partial bag of mixed greens: kale, broccoli, Brussels sprouts, and cabbage.  I envisioned a creamed greens base for my pizza topped with sliced onion, red and pasilla peppers, Kalamata olives and Havarti cheese.

For the creamed greens I sautéed onion, slivered garlic, rosemary, and crushed red pepper in olive oil, then added a couple of cups of the shredded greens to the pan and continued to toss and slowly cook until soft and reduced. A slurry of ½ cup milk and 2 teaspoons cornstarch was stirred in along with a dash of nutmeg, salt, and white pepper.  As it cooked I added a couple of spoonfuls of grated Parmesan and simmered the creamed greens until thick and tender.

All of this was layered onto the crust and baked until bubbly and golden brown. Yes, indeed, an evening with the Tony Awards—and another gourmet delight!

Fast Double-Rise Pizza

Ingredients 
1 envelope quick rise yeast
1 teaspoon sugar
1/4 cup all-purpose flour
2/3 cup warm water
1-1/4 cup all-purpose flour or a combination of: 2/3 cup all-purpose flour, ½ cup whole wheat flour, 2 tablespoons flax meal
1 teaspoon salt

1/2 cup flour or more for roll out

Directions

  1. In a 2 cup measure or bowl, combine the yeast, sugar, 1/4 cup flour and water; proof in a warm place until bubbly and light, 15-20 minutes.
  2. In mixing bowl place 1-1/4 cup flour (see above for combination with flax), and 1 teaspoon salt. Add the yeast mixture and combine well. Turn out onto floured surface and knead until smooth.
  3. Cover and let rise in a warm space until doubled, 30-40 minutes.
  4. Preheat oven to 400-425° F; oil a pizza pan or baking sheet. Roll dough out on floured board into desired size and shape.
  5. To fully bake with toppings:  Roll out, add sauce and toppings of choice and bake 15-20 minutes, until center is bubbly and crust is golden brown.    Yield: 1 large pizza.

Note: To pre-bake for later use:  bake 8-10 minutes @ 400-425°, until firm to touch, but not yet colored. Bake as needed in hot oven for about 15 minutes.