We use this same recipe for making calzones and stromboli
Ingredients needed:
3 1/4 cups Flour
9 oz. warm water
3/4 tsp. active dry yeast
1 1/2 tsp of salt or fine sea salt
2 tbsp. extra virgin olive oil
Instructions:
1. Combine all ingredients in the bowl of standing mixer fitted with the paddle and mix on low until the mixture comes together. Then switch to the dough hook and keep mixing for 3-4 minutes on a medium speed.
If the dough is to dry add a little more water if it's too sticky add a little more flour.
(we now use our Kitchen Aid Mixer but you can do this by hand if you don't have one)
2. Dump your dough onto a lightly floured countertop and knead until the dough is smooth and elastic for about 5-7 minutes. Form into a ball and let set in a lightly greased bowl, turn to coat and cover. Let rest 1/2 hour to 45 minutes to rise.
3. Turn dough out onto a lightly floured surface and press down to deflate. Cut the dough into thirds or desired portions. Form into tight balls to press air out.
4. You can now place the balls of dough on a floured board covered with oiled plastic or a towel and let rise one hour. You may also save for another day by refrigerating overnight. Allow the dough to sit at room temperature 10-15 minutes before baking.
Can make three 8-10'' pizza shells or two 12-14'' pizza shells
Valastro, Buddy. "Pizza Dough" 18 January 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/master-pizza-dough-recipe.htm> 11 March 2011.
VANILLA CUPCAKES:
I doubled this and used this recipe to make 2 dozen cupcakes and two 6 in round cakes in order to make my son's 1st birthday cake! It was made to look like Mickey Mouse and turned out FABULOUS!! :)
I doubled this and used this recipe to make 2 dozen cupcakes and two 6 in round cakes in order to make my son's 1st birthday cake! It was made to look like Mickey Mouse and turned out FABULOUS!! :)
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| Mickey Mouse cake! |
INGREDIENTS:
1‑1/4 cup all purpose flour
3/4 cup butter, room temperature
3/4 cup sugar
1‑1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 large egg plus 1 white, room temperature
PREPARATION:
Vanilla Cupcakes:
1. Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
2. On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scarping between additions. Mix just combine on last addition. Mixture will not look completely smooth.
3. Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave.
4. Bake 20-25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome.
(Which was great and easier for topping and frosting!)
5. Allow to cool before frosting.
COMING NEXT: POTATO SALAD
