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Pizza With Chestnut Flour

Inspired by the delicious offerings at Ramekins Culinary Institute last night at Obe and Andi's wedding, I whipped up some pizzas of my own for dinner tonight. My quick and easy crust has white whole wheat flour, chestnut flour, and oat flour, but use whatever flours you have on hand. Similarly, use whatever toppings you have. Tonight I used salami, pepperoni, ham, mozzarella, and parmesan cheese for the boys' pizzas.


  • 1 (.25 ounce) package active dry yeast
  • 1 T organic granulated sugar
  • 1 C warm water
  • 1 C white whole wheat flour
  • 1 C chestnut flour
  • 1/2 C oat flour
  • 2 T olive oil
  • 1 t pink Himalaya salt
Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza stone dusted with flour. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Tuesday Night Supper Club

Comments

  1. Chestnut flour sounds so interesting. Did it make the pizza crust taste different or better?

    ReplyDelete
  2. @Lisa. It doesn't change the flavor too much, but definitely adds an additional flavor-layer.

    ReplyDelete
  3. beautiful pizzas....we probably make pizza once a week over here..i never thought to try chestnut flour...what a great idea! thank you for sharing with tuesday night supper club!

    ReplyDelete

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