Tag Archive | Dough

Pizza Crust

I love homemade pizza. I’ve tried several different crusts but none works as well as this one.  I like to double or triple it and make several smaller crusts for personal pizzas then partake them for 5 min. Then cool and freeze. Then when my kids are begging for pizza I just whip these out cover them in toppings and bake another 5 min or until all the cheese is melted.  WE like thin crust in our house so the dough goes farther for us. It’s really great on a pizza stone if you have one.

Pizza Crust

  • 1 teaspoon honey
  • 1 1/2 cups warm water (110 degrees F)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • 3 1/2 cups whole wheat flour

Add the honey to the water and yeast and let sit for 10 min.  Then add the butter and salt and turn on your mixer and add the flour. Knead for 5 min. Then let it rise for 30 min.  Roll out or place on a greased cookie sheet and pat it out with your hands till it’s the thickness you like.  Put on your toppings and bake in a 425 degree oven for 15 min.

Spatzle (German Noodles)

Spätzle, hergestellt mit Spätzlehobel


I recently went to Germany and had the chance to experience real German Spatzle. I’ve been making them for years since my mother went in the early 90’s and I have to say I think I like my whole wheat version better.  This is great as a side or in Chicken Noodle soup with much less work.

If you don’t have a Spatzle Maker use a cheese grater with large holes and a tuna can with both ends taken off.

A "hopper" (hobel) type spätzle maker

Image via Wikipedia


2 c whole wheat flour
2 eggs
1 tsp salt
3/4 c whole milk
Bring a large pot of water to a boil. Meanwhile, mix the eggs & milk together then add to flour and salt. Stir just till comes together as a soft almost runny dough.  Plop the dough into the plastic part of the spatzle maker or the tuna can that is on the cheese grater. Stradle the spatzle maker or cheese grater across the top of the pan and run the can across the top as the dough drops into the boiling water. It’s done as it floats to the top.

We eat this as a side dish with butter or you can fry it in onions, butter and Swiss or parmesan cheese. We also use these in homemade chicken noodle soup. So much faster than rolling out dough and cutting into noodles.