— Julia Child
Not everything I make turns out as I intend. Usually, my kitchen failures involve baking. Just ask my sister.
My baking experiment failures went on for a solid two months. I think my problem was that I kept trying to adapt recipes I had never tried before. Baking is extremely precise, so even my “extra dash of fill-in-the-blank spice” may have affected the recipe. I truly did want to just throw in the towel and never attempt to bake another cookie in my life. But, I knew that life would be very sad with no homemade cookies.
I somehow found my way back into baking around the Christmas holidays. I’d like to thank a batch of perfect pumpkin muffins (yes, they were out of a box from Pelican Bay) to restoring hope in my personal abilities. They were delicious on a snowed-in morning in the mountains of North Carolina.
And then today happened. I woke up wanting to challenge myself. I thought of all my past baking failures, channeled my inner Julia and give cooking a “What the hell” midset, and decided to make pizza dough from scratch.
I really don’t know why I’ve been so nervous about this since millions of people make their own pizza dough, but I was honestly scared when I started activating the yeast today. And of course I couldn’t just make your basic pizza dough. Instead, I went with a recipe that calls for white wine, and then made a couple adaptations. Go big or go home, that’s my motto.
Makes 1 large or 2 smaller thin crust pizzas
¼ cup pinot grigio
1 tsp. kosher salt
¼ tsp. nutmeg
2 cups all purpose flour
1 cup white whole wheat flour
In a large bowl, combine yeast, water, and wine. Stir well to combine. Then add in the salt and nutmeg, and stir again.
Add in 1 cup of all purpose flour and mix to create a paste. Then add in the remaining flour and start to knead dough.
On a flour-dusted surface, knead dough for 6 to 8 minutes. Then place dough into a lightly oiled bowl and cover with a dish towel.
Let rise for 45 minutes. (And if your kitchen is too cold like mine, warm your oven for a minute, turn it off, and then place the bowl inside.
After dough has risen, separate it into two equal parts if you’d like to make two pizzas. Or roll out onto a ¼” thickness on a floured surface and make one giant pizza. Top with whatever you desire, and bake at 425 degrees for 12 to 15 minutes.