Homemade Pizza Crust

I made two pizzas on Feb. 28, 2018.  Sarah, Miguel, Rosi, Luca and Alex came over.  I wanted to make homemade pizza with Luca because he always likes eating pizza at my house :)

(from blog Sally's Baking Addiction)
Makes two 12" pizzas.

I made this pizza again on June 9, 2018.  I used my circular 16" pizza pan.  I just made one pizza with the following recipe instead of two smaller ones and it turned out perfectly!  Just the type of thick, chewy crust I love!

Ingredients: I followed these ingredients exactly.  

• 2 1/4 tsp yeast (1 standard packet)
• 1 1/3 C warm water (105 - 115 degrees)
• 3 1/2 C unbleached flour
• 2 T olive oil
• 3/4 tsp salt
• 1 T sugar
• cornmeal, for dusting pan

Directions:

1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar (I opened it wide for this picture). This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
6. Punch the dough down to release the air.
7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.
8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.
9. Prepare your favorite toppings. I used mushrooms, sautéed onions, red peppers, pork sausage, black olives, tomatoes, along with pizza sauce and mozzarella cheese.  
10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

The next time I make this, I won't roll or flatten the dough so much.  I like a thick, chewy crust and this crust was a little too thin.  

Freezing Instructions:

After the pizza dough has risen and you divdd the dough in half to form into two pizza, you may freeze one of the balls of dough to make a pizza later.  Or you can freeze both balls of dough (separately).  Lightly spray all sides of the dough ball(s) with nonstick sprayer lightly coat all sides with olive oil.  Place the balls into individual ziploc bags and seal tightly.  Freeze for up to 3 months.

Thawing Instructions:

Put the frozen pizza dough ball in the fridge overnight or for about 12 hours to thaw.  When ready to make the pizza, remove the dough from the fridge and set out on the counter to rest for 30 minutes and come to room temperature.

Tip: be gentle with the dough at ALL times.  It's fragile and should be handled with care.  

Pizza dough (from Genius Kitchen)

Ingredients

• 1 1/2 C water (105 F to 115 F)
• 2 packages dry yeast
• 1 tsp sugar
• 4 tsp olive oil
• 1/2 tsp salt
• 4 C flour (approximate)

Directions

1. Coat a large bowl with tsp of olive oil and set aside.
2. Stir first three ingredients together and let sit for 10 minute,s until nice and foamy.
3. Place three cups of flour in large bowl and mix in salt.
4. Place one cup of flour on work surface.
5. Mix or pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
6. Stir until as combined as possible.
7. Turn out onto floured surface.
8. With well-floured hands, knead dough to work in the cup of flour on the board.
9. Continue kneading until nice, smooth dough ball is formed.
10. Place in oiled bowl, cover with plastic wrap, then cover with kitchen towel and let sit for 30 minutes.
11. Dough should double (at least).
12. Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
13. Bake at 425 F for approximate 15 minutes.

More tender crust if refrigerated overnight.  

Pizza dough from Serious Eats

Ingredients

• 17.5 ounces (about 3 1/2 C) flour
• About 2 tsp salt
• About 1 tsp yeast
• 1/2 C olive oil, divided
• About 1 1/2 C plus 1 1/2 T water, room temperature

Directions

1. Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.
2. 
   
   Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.
3. 3.
   30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.
4. 4.
   Top pizza as desired (see note) and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.

Pioneer Muffins (Cindy Bell and Ree Drummond)

Pioneer Muffins (from Cindy Bell)
3 eggs
1/2 C brown sugar
2/3 C oil
1/4 C molasses
2 C natural bran
1 C grated carrots
1 C applesauce or mashed bananas or another pureed fruit (if using applesauce, add 1 tsp cinnamon)
1 1/2 C liquid
1/2 C raisins
1 1/2 C whole wheat flour
1/2 C wheat germ
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 T powdered milk

Beat eggs.  Add sugar, oil, molasses, bran, carrot, applesauce, liquid.  Mix well.

Mix flour, wheat germ, baking soda and powder, salt, powdered milk, and raisins.  Add dry ingredients all at once to egg mixture, stirring only until moistened.

Spoon into muffin pan; can use cupcake liners.  Bake at 375 degrees for 20 to 25 minutes.

Pioneer Muffins (from the Pioneer Woman Ree Drummond)

• 1 C whole wheat flour
• 1/2 C all-purpose flour
• 1/4 C ground flaxseed/flaxseed meal
• 1 C regular oats
• 1/2 C packed brown sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 C walnuts or pecans, roughly chopped
• 1/2 C raisins
• 1 C buttermilk
• 1 whole egg
• 1 whole banana, peeled and mashed with a fork
• 1/2 C applesauce
• 1/4 C molasses
• Extra buttermilk, as needed for thinning

Instructions:

1. Preheat oven to 350 deg F.  Thoroughly grease a 12-count muffin pan.
2. In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.
3. In a separate bowl, mix together the buttermilk, egg, banana, applesauce, and molasses.
4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.  Batter should be wet and sticky; if needed, splash in a couple extra tablespoonfuls of buttermilk.
5. Scoop 1/4 C helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown. 

Cream puffs (from Cheryl Clarke)

1 C sifted flour                              1 C boiling water
1/4 tsp salt                                     4 eggs
1/2 C butter

Sift together flour and salt; set aside.  Combine butter and boiling water in saucepan.  Cook and stir over low heat until oleo melts.  Add flour mixture all at once, and stir vigorously over low heat until mixture forms a ball and leaves the side of the pan.

Remove from heat.  Add unbeaten eggs, one at a time, beating well after each addition.  Continue beating until a thick dough is formed.

Drop by tablespoonfuls onto an ungreased baking sheet, about 2 inches apart.  Bake in a hot oven (425 deg.) about 30 minutes.  When cool, cut a slit in the side of each and fill with cream filling.  (I cut circle out of the top instead of a slit).

May be filled with sweetened whipped cream, pudding mix or for lunch - fill with tuna, egg salad, etc.

Bread Pudding (Fusayo Sakasegawa Scannell)

2 C milk
5 C bread cubes, stale bread is preferred
2 eggs, slightly beaten
3/4 C sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 C seedless raisins
3 T butter

Scald milk.  Pour over bread cubes.  Add next five ingredients and mix.  Pout into 8" pan (or another decorative ceramic).  Dot top with butter.  Bake 300 degrees for 40 - 50 minutes or until knife inserted in pudding comes out clean.

Banana Nut Bread (Anna Belle Colley Knezek)

Ingredients:

• 2 1/2 C flour*
• 1 C sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3 T oil
• 3/4 C milk
• 1 egg
• 1 C mashed ripe banana (2 to 3 medium)
• 1 C finely chopped nuts

Heat oven to 350 deg.  Grease and flour 9x5x3" loaf pan or two 8 1/2 x 4 1/2 x 2 1/2 " loaf pans.  Measure all ingredients into large mixer bowl; beat on medium speed for 1/2 minutes, scraping side and bottom of bowls constantly.

Pour into pan(s).  Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.  Remove from pan; cool thoroughly before slicing.

*Sometimes, I use 1 1/2 C white flour and 1 C whole wheat flour.

I made this on July 8, 2022.  Secret ingredient?  I mashed up the banana peel too and added it to the batter!

Pecan Sour Cream Coffee Cake

Crumb topping:

• 1 1/2 C pecans, finely chopped
• 1/3 C sugar
• 1/3 C packed brown sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 T melted butter

Cake:

• 1 7/8 C flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 C butter
• 1 C sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 1 C sour cream or creme fraiche

Directions:

1. Preheat oven to 350 degrees F.  Butter an 8" by 10" baking dish.
2. Mix pecans, 1/3 C sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
3. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
4. In another bowl, mix together butter and 1 C sugar until well blended.  Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes.  Whisk in second egg until thoroughly incorporated.  Add vanilla and sour cream; whisk together.  Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
5. Spread one half of the batter evenly into the bottom of the prepared baking dish.  Scatter one half of the crumb mixture evenly over the top of the batter.  Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs.  Top with the rest of the crumb mixture.  Very gently press crumbs into batter.  Bake in preheated oven until a skewer comes out clean, 30 to 35 minutes.  Let cool slightly before serving.  

Lemon Poppy Seed Coffee Cake

Ingredients:

• 2 C butter, room temperature
• 1 1/2 C sugar
• 3 C flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 T poppy seeds
• 6 large eggs, room temperature
• 1/2 C milk
• 4 lemons, zest
• 1 T vanilla

Soaking syrup:

• 1/2 C fresh lemon juice
• 1/2 C sugar

Instructions:

1. Preheat oven to 350 deg.
2. Prepare a large bundt pan with spray grease.
3. Combine the butter and 1 1/2 C sugar together in a mixing bowl.  Cream together until light and fluffy.
4. Combine the flour, baking powder, salt, and poppy seeds together in a medium bowl and blend together, using a wire whisk.  Set aside.
5. Combine the eggs, milk, lemon zest, and vanilla together in a large measuring cup and blend well.  Set aside.
6. Scrape the sides of the butter/sugar mixing bowl down and add in 1/3 of the flour mixture.  Mix on low speed for 30 seconds.
7. Add in 1/3 of the egg mixture and blend on low for 30 seconds.
8. Alternate the addition of flour mixture and egg mixture, ending with the egg mixture, blending 30 seconds after every addition.  Blend until the batter is well combined, but not over mixed, about 30 seconds after the last addition of egg mixture.
9. Scoop the batter into the prepared bundt pan and gently tap the pan upon the table to help level off the top.  
10. Place in the center of the oven and bake for about 45 minutes or until a skewer comes out clean.

Cinnamon Coffee Cake

Ingredients:

• 1 C butter, softened
• 2 3/4 C sugar, divided
• 4 large eggs
• 2 tsp vanilla
• 3 C flour
• 1 tsp baking soda
• 1 tsp salt
• 2 C (16 ounces) sour cream
• 2 T cinnamon
• 1/2 C chopped nuts

1. In a large bowl, cream butter and 2 C sugar until light fluffy.  Add eggs, one at a time, beatin well after each addition.  Beat in vanilla.  Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
2. Spoon a their of batter into a greased 10" tube pan.  Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan.  Repeat layers two more times.
3. Bake at 350 deg. for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Pecan Pie

Nine-inch pie
Ingredients:

• 3/4 C Sugar (white 1/2, dark 1/4)
• 1 C Karo white syrup (can use a mixture of white and dark)
• 3 eggs
• 1 C pecans
• 1 tsp vanilla
• 3 T butter or oleo
• 1 tsp flour

Beat eggs; add sugar, syrup, flour, butter, vanilla, nuts.  Bake 350 degrees until set :)

Eight-inch pie

Ingredients:

• 2 eggs
• 1/2 C Karo syrup
• 1/3 sugar (white or dark)
• 1 tsp vanilla
• 3 T butter or oleo
• 2/3 C pecans
• 1 tsp flour

Mix and bake like 9" pie.

Spicy Ground Pork and Zucchini Stir-Fry

I made this on July 3, 2018 but substituted sliced chicken for the pork.  I also added garlic and regular onions.  It was delicious!

Sauce:


3 T tamari or shoyu
1 T grated or minced fresh ginger
1 T sambal oelek or Asian chili-garlic sauce
2 tsp Asian sesame oil

For the stir-fry and serving:
1 pound zucchini (about 3 medium)
2 T veggie oil, divided
1 pound ground pork
Salt
Freshly ground black pepper
1/4 C thinly sliced green onions
Cooked white or brown rice, for serving

Make the sauce: Stir all the ingredients together in a small bowl and set aside.

Make the stir-fry:

1. Slice each zucchini in half lengthwise, then slice each half into 1/2 inch thick half moons.
2. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact.
3. Drizzle 1 T of the oil around the pan, add the ground pork, and season with salt and pepper.
4. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it's cooked through and golden brown, about 5 minutes.
5. Transfer the pork to a paper towel-lined plate and drain the pan of excess fat.
6. Drizzle the remaining 1 T of oil in the pan, spread the zucchini out in one even layer, and let cook undisturbed for 30 seconds.  
7. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
8. Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more.
9. Garnish with the green onions and serve over rice.  

Notes:  the sauce can be made one day in advance and stored in frig.  Let the sauce sit at room temperature while preparing the stir-fry, and stir before adding to the pan.

Honey Walnut Shrimp

2 lbs large shrimp, peeled, deveined, and tails removed
3 eggs + 2 T water
1 C panko
1 C flour
4 T oil
1/2 C walnuts
1 C water
2/3 C sugar

Sauce:
2/3 C mayo
1 tsp crushed red chili flakes
1 tsp garlic powder (I didn't have garlic powder so I minced garlic very fine)
1/2 tsp salt
4 T honey
1 T sweetened condensed milk (I didn't have condensed milk so left it out.  Still tasted great!)

I made this on March 11, 2019.  I thought I was opening up a package of mahi-mahi, but when I discovered it was shrimp, I had to scramble to find a recipe.  I couldn't make "carry-on shrimp" because that required marinating.  The dish was delicious!!!!

 Instructions:

1. Whisk together all sauce ingredients and set aside.
2. Add sugar and 1 C water to a small sauce pan.  Bring to a boil.  Add walnuts and boil for two minutes.  Drain the sauce pan and transfer the walnuts to a clean surface where they can cool.
3. Rinse shrimp and shake off excess water.  Add flour to a large ziploc bag and then add shrimp.  Seal and toss to coat shrimps in flour.
4. Whisk together eggs and water in a small bowl.  In another small bowl, place panko crumbs.
5. Dip shrimp in the egg wash, then toss in the panko crumbs to coat.
6. Heat oil in a large pan or skillet over medium heat.  Add shrimps and sauté 4 to 5 minutes until shrimp turn pink and breading is lightly browned.  (If using pre-cooked shrimp, you only need to sauté one to two minutes just to heat them up and brown them).
7. Add cooked shrimp to sauce bowl and toss to coat.  Serve immediately.  Top with walnuts and garnish with chopped green onions if desired.  Serve with cooked rice.