Solo Pi Pizza Oven Dough

 Becca used a birthday gift to present 8221 with a Pizza Pi oven from Solo. 

You could use about 25% whole wheat.

This made 6 pizzas - one + leftover for six of us (2 kids).

450-580 g (4.5 cups)	All-Purpose Flour
14 g (1 Tbs.)	Sugar
9 g (1 tsp.)	Salt
20 g (2 Tbs.)	Instant Yeast
26 g (2 Tbs.)	Olive Oil
430 g (2 cups)	Warm Water

Preparation

In a bowl, combine flour, sugar, salt, and yeast.

Slowly add water and oil to the mixture, and combine by hand or with a mixer. 

Once there are no dry spots or clumps, knead the dough on a floured surface until smooth and until the dough passes the ‘windowpane test.’

Place the dough in a tightly covered container and let it rest for 30 minutes or until the dough has doubled in size.

Separate the dough evenly into 6 balls weighing 200 grams each, and use immediately or store in airtight containers and refrigerate for up to 24 hours. 

To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge. 

To flatten with a rolling pin, first flour your workspace and your pin. Roll back and forth over your dough, and then turn the oval-shaped dough 90 degrees to flatten in the opposite direction. Repeat until your dough is evenly thin.

Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.

Moroccan Vegetable Stew

 This recipe is quite quick and basic. What's the difference between stew and soup? For stew, leave it chunky and put in less liquid. For soup, more liquid and a little bit of immersive blending.

This is very flexible. Nothing much needs prepping! Serve with a grain like couscous or even mashed potatoes. 

1 T olive oil
1 medium  onion, chopped
6 cloves of garlic, minced
2 t cumin
1 t cinnamon
1 t ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash - easily found, in season, at the market already prepped

optional or alternative vegetables: cubed sweet potatoes, carrots
1 c green lentils
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro or parsley

In large pot (skillet or pot, with a cover) heat the oil and saute the chopped onion and garlic until softened.

Add the spices and cook for about a minute.

Add the tomatoes, vegetable broth, chickpeas, butternut squash, lentils, salt and pepper. Cook until the lentils are done and the vegetables are soft - 30 minutes or so.

Squeeze in the lemon before serving.