FREE Standard Shipping on Orders $69+ with code:
FREESHIPPING
Cheers
Give a Cheer
Give a Cheer
I used a new recipe for pizza. It's Rachael Ray's "Skillet Pizza" recipe, but I made it like regular pizza. Here's the recipe:
3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour (regular flour or bread flour, it comes out good with either.)
1 teaspoon salt
3 tablespoons extra-virgin olive oil (EVOO)
1. In a small bowl, stir together the lukewarm water, yeast, and sugar. Let stand until foamy, 3 to 5 minutes.
2. Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes. I usually do this by hand because I only have a hand mixer with no dough hook.
3. Transfer the dough to a greased, large mixing bowl (I use a little extra EVOO for this); cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down dough before using.
4. Preheat oven to 450*.
5. Shape the dough in a circle.
6. Par-bake the crust for 5-8 minutes.
7. Pull crust out, and top however you like it. (I prefer Contadina pizza sauce, mozzarella cheese, a drizzling of EVOO, and a sprinkling of basil.)
8. Return pizza to oven for another 8-10 minutes, or until crust is golden brown and cheese is melted.
9. Let stand for 5 minutes before slicing into wedges and enjoying.
**This dough can be made as far ahead as 24 hours. Refrigerate the covered dough and let rise overnight. When you pull the dough out to use, allow an extra 30 minutes to 1 hour for the second rise.**
No products have been added to this project.
Thanks for spreading positivity!
February 28, 2009
February 28, 2009
February 27, 2009