I’ve been thinking a lot about rest/sabbath/time for myself recently. It seems to be a recurring theme, and I’m not sure if it is because I’m hyper-aware of it or if it’s because I actually am stumbling across other people’s thoughts about self-care and rest more. In Shauna Neiquist’s new devotional book Savor, she talks about rest being a good thing and a holy work of sorts, not necessarily just because we are tired, but because it prepares us to do the other things in our lives. Resting helps us to be more caring with the people we love; it helps us to be more productive with what we have to do. Coming to everything in life exhausted and depleted isn’t fair to anyone.
One of the things that has changed my life in the best way is this pizza dough. I'm so grateful that everyone's favorite food blogger went to Rome at the same time I did, and when I fell in love with the pizza there so did she. She made a lot of good points about how surely these Romans have an easier pizza dough recipe than we seem to think (because the pizza is everywhere). I've changed it up a little bit because Gerrit and I have discovered that we love whole wheat pizza crust and with a bit less salt. But the same principles still apply: pizza dough does not need to be fussy; and you can use different yeast amounts for different rise times to fit your schedule (1/8 teaspoon to let the dough rise overnight and through the next day, 1/4 teaspoon for all day rising, and 1/2 teaspoon for a half day).
- 1 cup (125 g) all-purpose flour
- 1 1/2 cups (190 g) whole wheat flour
- 1 teaspoon salt
- 1/4 heaping teaspoon active dry yeast
- 1 to 1 1/4 cups water
- In a large bowl, stir together the flours, salt, and yeast. Add the water and stir until the dough comes together. If it seems a bit dry, you can add more water.
- Cover the bowl and let the dough rise all day. (Or overnight + all day if you use 1/8 teaspoon of yeast, or half the day if you use 1/2 teaspoon yeast.)
- To use the dough, lightly grease a baking sheet. Use your hands to gently spread the dough out to make one large pizza.
- Top with your desired toppings and bake in a hot oven (475 or 500 degrees F) for 12-15 minutes.
adapted from Smitten Kitchen