Homemade Pizza Dough

This one takes longer than the quick pizza recipe and I usually double it.

1 1/2 cups flour
1 tsp salt
3/4 tsp active dry yeast
1/2 cup lukewarm water (may need 1-2 T more) between 105-115 degrees F
1 T olive oil.

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil. Stir until dough starts to form. Use the dough hook on the KitchenAid to knead the rest of the dough for about 2 minutes.

Lightly oil a bowl (cooking spray...ta da). Place the dough in the oiled bowl, turn it over a few times to make sure all sides are coated. Cover the bowl in plastic wrap and leave it to rise for an hour or two or until it had doubled in size.

Dump it back on floured counter and press the air out of the dough with your hands. Fold the piece into an approximate ball shape and let it sit under that plastic wrap for 20 more minutes.

Sprinkle pizza stone with cornmeal, preheat oven to top temp.

Bake for about 10 minutes.

http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/

Quick Pizza

Makes 2 fourteen-inch pizzas

1 ¼ cup warm water

1 tablespoon yeast

2 tablespoons sugar

½ teaspoon salt

3 – 4 cups flour

pizza sauce

3 cups Mozzarella Cheese

pizza toppings as desired

1. Preheat baking stone 10 minutes before placing pizza dough on it.

2. Dissolve yeast in warm water.

3. Add sugar, salt and 3 cups flour. Mix to form dough.

4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

5. Let dough rest for 10 minutes.

6. Roll dough into circle on lightly floured surface.

7. Let rest another 10 minutes.

8. Sprinkle heated stone with cornmeal.

9. Gently transfer pizza crust to stone.

10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.

Fruit Pizza

Old Fashioned Sugar Cookie:

3/4 cup sugar

1/3 cup shortening

1 egg

1/2 tsp. vanilla

1 tbs. milk

1 1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

Frosting:


1 (8 ounce) package cream cheese


1/2 cup white sugar


2 teaspoons vanilla extract

Topping:

½ can (4 oz. or 1/3 cup) canned pineapple tidbits

1 fresh kiwi

¼ cup mandarin oranges

¼ cup frozen blueberries

¼ cup frozen raspberries

1 fresh banana

1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy.

2. Add dry ingredients.

3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick.

4. Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown.

5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.

6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

7. Use a variety of fruits to decorate the top. Eat and enjoy!