In my experience, any extra cheese in a recipe is always a wonderful thing.
It doesn’t even have to be baked into the dish — any extra cheese in my hands is a wonderful thing.
I admit I once ate an entire brick of cheese in about 24 hours during college. It was both gross and delicious.
I first saw a parmesan pizza crust recipe by Emeril and wanted to try it. I ended up using my favorite whole wheat crust recipe and stirred a generous handful of parmesan into the dough.
I worried the extra cheese might prevent the dough from rising. I don’t claim to be a yeast-bread expert — sometimes my crusts don’t rise properly — and rather than analyze what went wrong I usually just wrestle the dough into shape. Hunger tends to shorten patience.
Imagine my excitement when I peeked and saw the dough rising! I know peeking isn’t ideal, but patience isn’t my strong suit.
The best part was the aroma while it baked — my house filled with the warm, savory scent of baking parmesan. Trust me, that is a very good thing. Now I understand Emeril’s talk of “smellevision.” I wish you could smell it through the screen.
Parmesan Pizza Crust
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Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/3 cup parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon honey
- 3/4 – 1 cup lukewarm water
Instructions
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In a large bowl, combine the flour, salt, yeast and parmesan. Stir to mix, then make a well in the center. Add 3/4 cup lukewarm water, honey and olive oil. Stir until the dough starts to come together, then shape it into a ball with your hands. If the dough seems dry, add more water by the tablespoon until it holds together.
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Knead the dough briefly — about 1 to 2 minutes — then place it in a lightly oiled bowl and cover. Let it rise for 1½ to 2 hours, until noticeably puffed.
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When it comes to food, Mr. How Sweet doesn’t like change. He prefers plain, familiar meals — if he loves a dish, he doesn’t want a single thing altered in the recipe.
I decided not to tell him about the parmesan in the crust until after he tried it. He didn’t even notice I’d added it — at least not until now.
Sorry, Mr. How Sweet. Fortunately, you told me how delicious it was anyway.