Pizza Dough

I found this recipe on Sally's Baking Addiction.  I've long been in search of a pizza dough recipe that didn't take all day, but tasted more like restaurant pizza than bread with sauce.  This recipe is the closest I've found thus far!  I doubled the recipe for my family.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour or bread flour (I used bread flour), plus more for hands and surface
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.  Add garlic powder and Italian seasoning.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.  If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golf ball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
5. Preheat oven to 475°F (246°C) (I cooked my pizza at 500°F). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. 
8. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Yeast: This recipe calls for instant yeast. You can use active dry yeast instead. If you do, the rise time will be at least 90 minutes. 

Peanut Butter Protein Balls

1 cup        natural peanut butter

1/3 cup     natural maple syrup (or honey)

1 cup        rolled oats (original recipe called for 1 1/3 cups, but that made them dry)

1/2 cup     vanilla protein powder (I like Clean Simple Eats)

1/8 tsp.     salt

1/2 cup    mini peanut butter m&ms, mini regular m&ms, or mini chocolate chips

Mix all the ingredients together.  Roll into balls and place on a cookie sheet to set for 30 minutes.  Place in an airtight container and enjoy!

Goulash

Mom made this when we were little.  It's warm and flavorful with the slightest kick.  

2 lbs.         beef chuck, cubed

2 Tbsp.      shortening

1 C.            chopped onion

8 oz. can    tomato sauce (1 cup)

1/8 tsp.       garlic powder (or 2 fresh cloves)

2                 bay leaves

1/4 tsp.       chili powder

1 Tbsp.       sugar

1 Tbsp.       paprika

2 Tbsp.       vinegar

2 tsp.          Worcestershire sauce

1 C.            water

1 tsp.           salt

1/8 tsp.        pepper

1 Tbsp.        flour

1/4 C.          cold water

 1 pkg.         egg noodles

In large saucepan, brown the meat in hot shortening.  

Add second group of ingredients.  Cover and simmer, stirring occasionally until meat is tender (1.5-2 hours).

Remove bay leaves.  Skim off excess grease.

Blend flour with 1/4 C. cold water, stir into meat mixture.  Cook and stir until thickened and bubbly.  Cook 1 minute longer.

Serve over cooked, hot egg noodles.

Mom's Pot Pie

 This is the yummiest pot pie.  It comes from my mom's old recipe book...I think the green one.  It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.

Filling:

3 cups cooked diced potatoes

2 cups cooked diced carrots

1 cup cooked peas

Protein of choice (typically chicken, but I like to substitute lentils :))

(These measurements are from my mom's original recipe book.  I never measure.)

Gravy:

7 Tbsp. butter

7 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1 cup milk or cream (I've always used milk)

2 cups chicken broth

Dash nutmeg

1/2 tsp. Worcestershire sauce

Pinch tarragon

Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).

Melt butter in sauce pan.  

Stir in flour, salt, pepper.

Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.

Cook over low heat, stirring constantly until thickened.  

Pour over filling mixture.

Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).

Brush with milk.

Bake 20-25 minutes in 425 oven.

(Six servings.)

Mini Quiche

This is from my friend Sharyn.  I typically give quiche a hard pass, but she made me one without cheese, and it was surprisingly good!  My plan is to make and freeze these, and then the kids can pull them out of the freezer and reheat them in the air fryer on school mornings. 

Ingredients:

1/2 cup    butter

4             eggs

1/2 cup    Bisquick

1/2 cup    milk

1 cup        grated cheese

3/4 cup    chopped spinach

salt and pepper to taste

1 cup        cooked and crumbled bacon

(any other desired toppings)

Directions:

Add butter, eggs, Bisquick, milk, salt, and pepper to blender and blend for 1 minute.  Add cheese, bacon, and spinach.  Pour into 12 greased muffin tins.  Bake at 350 for 20 minutes.

Chocolate & White Chocolate Chip Pudding Cookies

These cookies are so soft and delicious!

Ingredients

• 1 cup butter (slightly soft)
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small package instant vanilla or French vanilla pudding
• 2 1/4 cups flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 package chocolate chips (I like to use 1/2 pkg white and 1/2 pkg milk)

Instructions

• Preheat oven to 375.
• Line pans with parchment paper.
• Cream butter, sugar, and brown sugar.
• Add eggs and vanilla, mix well.
• Add dry pudding powder and stir until incorporated.
• Add flour, soda, and salt, mixing until flour is just incorporated.  
• Bake for 7-8 minutes (you want to undercook them slightly so the center remains soft). 

Brown Butter Biscoff Rice Krispie Treats

These are an easy, delicious upgrade to your basic rice krispie treat.  I found the original recipe here.

Ingredients

• 1/2 cup (1 cube) butter
• 16 oz. bag mini marshmallows
• 1/2 cup cookie butter (I get mine from Trader Joe's)
• 1/2 tsp. vanilla
• 1/2 tsp. sea salt
• 5-6 cups rice krispies*
• 1-2 cups chopped Biscoff cookies*
• flaky sea salt (for sprinkling on top)

Instructions

• Grease 8x8 pan (or 9x13 if you're doubling the recipe).  Set aside.
• Melt butter over medium heat, stirring often, until it foams, smells nutty, and browns.  This should take just a few minutes.
• Turn heat to low and add marshmallows, stirring constantly until marshmallows are mostly melted.
• Remove the pan from heat and stir in cookie butter, vanilla, and salt.
• Gently fold in rice krispies and chopped Biscoff cookies until well coated with marshmallows.
• Transfer mixture to prepared pan, and gently press the mixture into the pan (I just grease my fingers and do it by hand).  (Don't press too firmly, or the treats will end up hard and dry.)
• Lightly sprinkle sea salt on top.
• Cut into squares and enjoy!

*I prefer a soft, gooey rice krispie treat, so am toying with these amounts.  Start with smaller amounts of the dry ingredients, and add more until the mixture reaches your desired consistency.