Today the the CDTC activity was for Zach and Alexis to make handmade Christmas cards for grandparents. I also made homemade Pizza, and a then we watched a Christmas movie!
Today was Jeff (daddy’s) day off from work! We had a very fun and relaxing day at home together.
So It has been a year since my kids have made such a mess with glitter but boy did they ever. I think glitter fly’s all over the house trying to make my house extra festive.
Even after vacuuming the whole house twice the glitter piles are gone but I have glitter glistening everywhere reminding me of the fun day we had. Ha ha perfectly cleaning the house of glitter will have to wait until after Christmas.
One of my favorite comfort foods is homemade pizza with whole wheat, flax & garlic pizza crust. The kids still prefer Cici’s but not me. This meal was for me!
- 3 1/2 cups flour
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
- optional – add Italian seasoning and garlic salt
MIXING PIZZA DOUGH IN A MIXER:
Some Food Processors come with a dough blade. If you have it use it. If you don’t, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that’s another story) and the regular blade works fine.
- Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable.
- Add the honey and salt. Mix on low for about 20 seconds.
- Add the yeast and mix on low for another 5 seconds.
- Add 1 cup of flour, mix on low for 10 seconds.
- Add the olive oil and mix until blended (about 15 or 20 seconds more).
- Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
- Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size.
- Show it who’s the boss and punch it down. That’s right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
- Now it is time to roll it out on a lightly floured surface.
NOTE: This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.