When we made Wild Spring Pizza the other day, we had to rehydrate dried morels. Rather than wasting the water we used for that purpose, we decided to use it to make a funky pizza crust! Adding the morel infused water gave our crust a subtle depth of flavour, and it turned out being a big hit!
Time: 90 Minutes
- 1.5 Cups of All Purpose Flour
- 2 Teaspoons Instant Yeast. You can also use active dry, but you’ll have to reverse the order of your ingredient additions as you activate the yeast.
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 2/3 Cup Water you used to rehydrate your morels.
- Combine your flour, instant yeast, salt, and sugar in the bowl of your stand mixer.
- Add your rehydration water (should be a shade between golden brown and brown depending on how long you had your dried morels in it).
- Use the dough hook attachment, and turn on your stand mixer for 5-7 minutes to mix your ingredients and develop the gluten structure.
- As your dough is being kneaded, spray a little oil into a large mixing bowl.
- When you have a tacky dough that sticks a little to your fingers, form it into a ball, and place it into your mixing bowl.
- Cover with plastic cling wrap, and allow to sit for about an hour to rise.
- When you’re ready to cook, preheat your oven to 375 degrees F, and place your pizza stone in the oven.
- Roll out your dough onto parchment paper to the size you like. We actually cut our dough into thirds and made 3 personal sized pizzas with it.
- When all of your pizza toppings are ready, remove your pizza stone from the oven, and slide your parchment paper (with pizza dough on it) onto it.
- Arrange your toppings, and bake for 20-25 minutes!
- Plate, devour, and enjoy!