Gail Simmons shows you how to use foods you already have in your pantry to make easy, delicious recipes.
In this video, Gail shows viewers that incorporating whole-wheat flour into recipes can amp up protein and fiber content, while adding a nutty flavor and thicker texture. Since whole-wheat flour is made from the entire grain of the wheat plant (whereas all-purpose flour has already been refined), it retains these nutritional and flavor qualities. Gail mixes whole-wheat flour with all-purpose flour (to reap the latter's baking benefits) into three recipes.
To make Gail's pizza, first activate the yeast by mixing it with very warm water and sugar, and set it aside until it starts to foam. After prepping the dough -- with whole-wheat flour, all-purpose flour, salt and extra virgin olive oil -- Gail mixes in the yeast, combines the ingredients well using her hands and then kneads the dough for at least 6 minutes. She leaves it to sit in a well-oiled bowl for at least 10 minutes, which causes the dough to triple in size, and then cuts it into quarters (one for each individual pizza). Using a rolling pin, Gail forms each ball into approximately 8-inch wide circles, places them onto pizza peels, and then layers on her toppings. She starts with freshly hand-squeezed tomato sauce (puréed tomatoes would lose that great, chunky texture) -- leaving at least 1/4 an inch for the crust -- and then adds on sliced garlic, red onions, fresh mozzarella, thinly sliced and grilled zucchini and a few pieces of torn fresh basil. Using the peels, Gail transfers the pizza to a pizza stone in the oven, which has been warming at 500 F for at least 30 minutes. About 6 minutes later, you'll have a perfectly puffed, golden pizza pie to enjoy. Gail suggests using whichever vegetables and cheese you'd like -- but warns not to pile too many ingredients onto the pizza or it won't slide off the peel. The end goal? An elegant, light pizza with fresh ingredients.
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