October 2022
Practice yoga. Eat pizza.
This month’s yoga practice:
Grounding Chakra Meditation
I’m currently in a 300 hour yoga teacher training and this was my first peer group teaching assignment.
Physical
Join me in this grounding chakra meditation to help you be present in your body and connected with the earth.
Mental
During my peer group’s teaching assignment we all had various distractions (loud neighbors/kids/etc.) but that is the practice of yoga to learn to be present and stay grounded throughout life’s distractions.
Spiritual
I am grounded with my spirit.
💗🧘🏻♀️
This month’s pizza…
Thin & Crispy Dough
Makes 7 (250-gram) dough balls - we followed the Pizza Czar recipe.
Ingredients
500 grams high-protein bread flour
500 grams all-purpose flour
30 grams sea salt
600 grams water, at 72°F
150 grams starter (3 to 5 hours after feeding it at room temperature)
5 grams cake or fresh yeast (or 1.58 grams instant yeast)
80 grams extra-virgin olive oil, plus more for the container
Directions
Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
In another large mixing bowl, combine the water, starter, and yeast.
Create a crater in the flour and pour the liquid mixture in the center. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together into a ball and the bowl is clean. After it has just come together, add the olive oil and mix until fully combined. Stop mixing and cover the bowl with plastic wrap. Rest for 30 minutes.
Uncover the dough and mix by stretching and folding the dough onto itself for 5 minutes.
Lightly oil a large container. Add the dough and cover tightly with plastic wrap. Allow the dough to rest for 2 hours at room temperature. Then gently fold the dough into itself. Re-wrap and let it sit at room temperature for about 3 hours.
Remove the dough and place it on a lightly floured surface. Lightly flour your hands and, using a dough cutter and scale, portion it into 250-gram dough balls. Form each dough into a tight ball by folding it in on itself, being careful to handle the ball quickly and gently to not transfer much heat.
Place the balls on a lightly floured 13-by-18-inch baking sheet. Lightly flour the surface of the dough balls and cover them with plastic wrap. Proof at room temperature for 5 hours or until the balls double in size. At this point you can use them or transfer to the refrigerator and rest for up to 48 hours.
Pizza
Check out last month’s post for a white pie with prosciutto, arugula, cherry tomatoes recipe.
