Skip to main content

Best Ever Pizza Dough

Ingredients
1 package active dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

1 1/4 cups cold water

2 tablespoons olive oil
1 teaspoon sugar

1 teaspoon salt
26 1/10 ounces (about 5 1/2 cups) unbleached bread flour, divided

Cooking spray


Preparation

1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Comments

Popular posts from this blog

Almond Chicken Stir Fry

2 boneless, skinless chicken breasts (cut into bite sized pieces)
1 onion, cut into 1" pieces
Broccoli
Fresh Mushrooms, sliced
one large carrot, sliced
1/2 cup almonds
1/2 cup chicken broth
1/2 t ginger
soy sauce
corn starch

Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min.

Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside

In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened.

Can serve with rice or alone. You can also use any vegetable you like.

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years.

3 lb. hamburger
1 cup chopped onion
2 bottles of Del Monte catchup
3 T sugar
1 T vinegar
1 T Worcestershire sauce

In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this.

4 slices bacon, fried and crumbled (optional)
3TBS olive oil
1 med. onion, chopped
3 garlic cloves, chopped
1 lg. can (28oz.) crushed tomatoes
2 med. carrots, sliced
1 cup sliced zucchini rounds
1 can Campbell's 'Bean with Bacon' soup
2 cans beef broth
1/3 head cabbage, shredded
1 tsp. dried sweet basil
1/4 cup minced parsley

Shredded Parmesan cheese

Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread.

*I put the cheese in the bowl and then ladle soup over it so it melts.