Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).

Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.