[{"id":"20450","title":"Crispy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat.
you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough.
No need to roll first.
The crust will not be perfectly round, but so what?
It looks home made right?
Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet.
Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down.
Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes.
Remove to a plate with a spatula.
Eat pizza.","url":"https://recipe.bluelayer.org/recipe/20450/crispy-pizza-dough"},{"id":"30036","title":"Roti Canai (Authentic Malaysian Recipe)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the salt in the water.
Put the flour in a mixing bowl.
Add the salted water gradually.
Mix the flour into a dough.
kneed until smooth.
Make sure the texture of the dough is not too sticky and gooey.
Oil your hands with cooking oil and then make the dough into palm sized balls.
In a bowl pour some oil so that the dough doesnt stick to the bowl.
Put in the balls, coating it with oil as you put one on top of each other.
After it is all in a bowl, totally immerse it in oil.
Leave over night.
Oil your kneading space.
Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
Flip it like a pizza.
Flip the dough a couple of times and spread it out until paper thin.
Take the one edge and fold it to the middle.
Do this another three times so that it will turn into a square.
Grease a flat pan or skillet with cooking oil and cook until golden brown.<br /","url":"https://recipe.bluelayer.org/recipe/30036/roti-canai-authentic-malaysian-recipe"},{"id":"49560","title":"2 Ingredient Pizza Crust (The Slow Roasted Italian)","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.
Mix until combined, scraping down the bowl as necessary until combined.
Knead on medium high for 5 minutes.
*see cook's note for hand mixing method.
Slowly add additional flour as necessary to help dough come together.
Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour.
(I used the entire 1 1/2 cups).
Dust clean counter top with flour and remove dough from bowl.
Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).
Roll out and top as desired.
Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).
Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined.
Flip out onto a well floured counter top and knead 5-8 minutes.
If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.
Mix together and use as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/49560/2-ingredient-pizza-crust-the-slow-roasted-italian"},{"id":"49942","title":"Grilled Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer.
Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy.
It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray.
spray with just a touch of oil and cover with plastic wrap.
Let rest in the refrigerator overnight.
Now you are ready to start using this dough.","url":"https://recipe.bluelayer.org/recipe/49942/grilled-pizza-dough"},{"id":"60142","title":"Whole Wheat Ciabatta Bread Rolls or Loaves","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces.
You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves.
Try not to work the dough to much.
If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls).
***.
Place the rolls/loaves in the oven using a pizza peel.
**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***A sharp serrated knife works well.
****An inverted cookie tray works in a pinch.","url":"https://recipe.bluelayer.org/recipe/60142/whole-wheat-ciabatta-bread-rolls-or-loaves"},{"id":"61160","title":"Basic Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the flour, yeast and salt into a large bowl and make a well in the centre.
Pour in the warm water and use your hands to mix into a pliable dough.
Knead dough on a lightly floured work surface for around 5 minutes, making adjustments if it's too wet or dry.
Rub some oil over the surface of the dough and place in a bowl.
Cover with a clean tea towel and leave in a warm place for around 30 minutes.
Divide into 4 equal balls and knead them again before rolling each one out into the size and thickness of pizza you like.
Preheat oven to 240C, 475F Arrange toppings on your pizzas, minus any cheese and place in the oven for 10 minutes
Sprinkle over the cheese and return to the oven for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/61160/basic-pizza-dough"},{"id":"61159","title":"Pizza Dough Focaccia (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients into the bread machine in the order given.
Turn it on to your dough setting.
When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
Dimple the top of the dough with your finger and brush with olive oil.
Add whatever toppings you want.
At this point, heat your oven to 400'F.
and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
Let the dough rise for about 15-20 minutes.
Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown.
It took 20 minutes in my oven.
When done, remove with your pizza peel and set on a metal wrack to cool.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/61159/pizza-dough-focaccia-abm"},{"id":"61011","title":"Pantry Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 425.
Mix all ingredients until it comes away from the sides of the bowl.
Flour your hands and knead 10 times in the bowl.
Flour a flat surface such as a counter or large cutting board and roll out dough into a free form shape about the size and shape of your cookie sheet.
Transfer dough to cookie sheet and press out more if needed.
(This is meant to be quick and easy, so don't worry about it looking perfect :)).
Bake for 5 minutes.
Remove from oven and add sauce, cheese and toppings of your choice.
Return to oven and bake for 10 more minutes.
(Check after about 8).
Cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/61011/pantry-pizza-crust"},{"id":"60974","title":"Chocolate Walnut Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients.
Process or beat until it becomes dough-like.
(In a food processor the mixture will form a ball, and stick together.
With a mixer, it just turns into dough.
Dont over beat.)
Put aside.
Now, in your food processor, combine all the filling ingredients and process until finely chopped.
If you dont have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
Cut the dough into 4 pieces and dust each one with flour.
Dust the counter or tabletop with flour, too.
Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter.
Handle the dough gently, and dont be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin.
Cover the entire surface of this circle with some of the filling in a thin, even layer.
Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style.
Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point.
Place on an ungreased cookie sheet, bending slightly to form a crescent.
Repeat with the rest of the dough and filling.
Bake at 350F (180C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.","url":"https://recipe.bluelayer.org/recipe/60974/chocolate-walnut-rugelach"},{"id":"60947","title":"Olive Oil Bread, with or without Olives","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, rosemary, dried
olives, ripe, canned (small-extra large)","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and, by hand, knead in either the rosemary or the olives or both (or neither).
Form a smooth, round dough ball, put this in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 3 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the dough puffs slightly, about 20 minutes.
Pinch the bottom of the ball(s) to seal the seam as best you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) peel or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 425F.
Slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough from the peel onto a pizza stone on a rack set low in the oven.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 40 to 60 minutes total.
Remove and cool on a wire rack.
You can make this with olives, too, but omit the rosemary: In step 2, knead 1 large onion, minced, into the dough in place of or along with the olives.
Add, if you like, 1 tablespoon chopped fresh mint leaves.
A standard in North Africa: Substitute 2 cups fine semolina flour for 2 cups of the white flour.
Instead of forming the dough into loaves, roll or press it into large rounds (at least 10 inches in diameter), as you would pizza (page 572).","url":"https://recipe.bluelayer.org/recipe/60947/olive-oil-bread-with-or-without-olives"},{"id":"60803","title":"Fast and Easy Whole Wheat Pizza Dough","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In large mixing bowl, dissolve sugar in warm water.
Sprinkle yeast over water and let stand for 10 minutes or until foamy.
Meanwhile, combine flours and salt.
Stir oil into foamy yeast mixture.
Stir in about half the flour mixture.
Add more flour, mixing until dough can be gathered into a slightly sticky ball (you may need a little more or less than 3 cups of flour).
On lightly floured surface, kneed dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from stick to counter.
Cut dough in half; cover with waxed paper and let rest for 10 minutes.
On lightly floured surface, use a rolling pin to roll each piece of dough into a 12-inch circle, about 1/4 inch thick.
Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
Carefully, using fingers, stretch dough into large circles.
Let dough rise for about 15 minutes before adding toppings.
For a thicker crust let dough rise for 30 minutes.
Add toppings just before baking.
Makes two 12 inch pizza rounds.","url":"https://recipe.bluelayer.org/recipe/60803/fast-and-easy-whole-wheat-pizza-dough"},{"id":"60791","title":"Barbecue Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
spices, pepper, red or cayenne","directions":"Preheat grill to medium light heat.
Oil grill rack.
Roll dough to a 12x15-inch rectangle.
Brush top with olive oil.
Place dough, oil sides down, on grill rack.
Cover and grill about 3 minutes, or until bottom is lightly browned.
Punch down any air bubbles, if needed.
Brush top with oil and turn over.
Immediately top evenly with remaining ingredients.
Cover and cook 3 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/60791/barbecue-pizza"},{"id":"60634","title":"Albanian Pite","ingredients":"salt, table
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
butter, without salt
oil, olive, salad or cooking
spinach, raw
cheese, feta","directions":"Dough: 1.
Mix salt, water and 2 tablespoons oil together in a medium-sized bowl.
Slowly add in flour until mixture forms a dough.
Knead on a floured surface for about 5 minutes, or until the dough becomes smooth, not sticky.
Place the dough in a clean bowl, cover with a damp cloth and let sit for 1/2 an hour.
(Preferably in a warm place.
I usually turn my oven on warm and let the bowl sit on the range during this time.
It works like a charm!)
Butter Mixture: 1.
Melt together 4 Tablespoons each of butter and olive on the stove over low then set aside until needed.
Putting it all together: 1.
After dough has risen, place it on a floured surface.
Roll it with your hands into a snake-like shape (think kindergartners playing with clay!)
Cut off golf-ball sized pieces (I got about 28 out of my snake of dough).
Form the pieces into balls by folding the edges of the dough inward.
Flip over so the smooth side of the dough balls faces up.
With a rolling pin, flatten the dough balls into about 3-4 circles/ovals (you want the dough as thin as possible).
Take each dough circle and individually stretch it out even further by hand (think pizza-making!).
As you stretch out each circle, you want to start stacking them on top of each other and sealing the edges of each together.
In between each layer, brush on some of the butter mixture.
So, itll go:
-Stretch one circle of dough, lay it on the table -Brush on butter mixture (cover the entire surface) -Stretch another circle of dough -Lay the second circle on top of the first, and pull the edges of the second circle so it aligns with the first circle -Press edges together so they fuse -REPEAT
Youll want to make three piles of these stacks of dough circles.
One pile will have 5 layers; this will be your inner layer of the pie.
The other two piles will be your bottom layer and top layer of the pie.
These two stacks should have about an equal amount of dough layers just split the remaining the dough circles in half after making your first stack of the inner layer.
NOW you get to assemble the actual pie.
Preheat your oven to 375F.
Brush a little of the butter mixture on the bottom of a 9x13 baking sheet.
Move your bottom layer of dough (stretch it further as you move it) and place on the baking sheet.
Stretch the dough so it covers the bottom of the pan and pinch the edges of the dough directly to the pan so it sticks.
Squeeze the water from your spinach and then spread half of it evenly on the dough.
Sprinkle some feta evenly on top of the spinach.
Amount is to your taste.
Drizzle a little of the butter mixture over the spinach and feta.
Repeat steps 8-11 with your thinner middle layer of dough and the remaining spinach and feta.
Place the top layer of dough on top and pinch the corners of the dough together so all edges of the pie are sealed.
Brush MORE butter on the top of the dough.
Place dough in oven and bake until the top is nice and brown (my oven took about 45 minutes for this, yours will probably be different!).
Slice and serve immediately.
Leftovers are quite delicious too!","url":"https://recipe.bluelayer.org/recipe/60634/albanian-pite"},{"id":"60577","title":"Pizza Dough Boy","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"best to use a kitchenaid mixer for this using the hook attachment.
mix all the ingredients together until you get the right consistency.
you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls.
add more flour or water until you get that consistency
put some oil in a bowl and wipe it off with a paper towel.
make the dough into a ball and put it in the bowl.
cover for minimal 3 hours.
freeze in a freezer bag or spread it out on a floured countertop.","url":"https://recipe.bluelayer.org/recipe/60577/pizza-dough-boy"},{"id":"60444","title":"Easy and Awesome Pizza Base Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
While waiting, sift the flour into your mixing bowl.
Add the salt & oil.
Once a foam has formed on the yeasty water pour it in and start mixing.
Add more water as required (varies depending on climate, humidity etc.)
until the dough feels like a young woman's breast.
I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel.
Now clean your mixing bowl.
This next part, while not vital, does make a noticeable difference.
Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge.
Leave it there for as long as possible (24 hours is best but 6 hours is ok).
If you don't have time for the fridge don't stress - just skip it and move on.
If you used the fridge you will have noticed your dough rose, albeit slowly.
Take your dough out of the fridge and let it rise some more.
Once risen pound the crap out of it to flatten it again but don't knead it too much.
Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again.
This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home.
If the dough begins to feel tough while you're working it, let it rest for 5 minutes.
It's just the gluten tightening up and resting it relaxes it.
Top your bases and cook for 10 minutes or so.
If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60444/easy-and-awesome-pizza-base-recipe"},{"id":"60358","title":"Perfect Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"sift the flour and salt into large mixing bowl.
stir in yeast
make a well in the center of the dry ingredients.
Pour the water and oil in to the well.
mix with a spoon to a soft dough.
turn out dough on lightly floured surface and knead for about 7-10 mins until dough is smooth and elastic.
place dough in a greased bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour or until the dough has doubled its size
punch down the dough and knead again for 2-3 minutes
roll or strech out dough to fit pizza pan.
top with sauce and cheese.
place in 425 F preheated over for 15-20 mins until crisp and golden.","url":"https://recipe.bluelayer.org/recipe/60358/perfect-pizza-dough"},{"id":"60234","title":"Honey Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Yields 2 medium-large pizza crusts.
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry (except the corn meal) and then the yeast.
Follow the instructions for your bread machine.
Preheat oven to 450 degrees F. Place the pizza stone in the oven while its preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until its the right size to fit on the pizza stones.
Sprinkle some cornmeal, about 1 teaspoon each, over the stone once its hot to keep the pizza from sticking.
I also put some cornmeal on the peel so the dough doesnt stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it.
I find this makes the dough nice and crunchy with a good chewiness to it.
Just place each dough, separately, on the stone.
Spread the dough evenly over the stone.
Make several puncture holes with a fork to help keep the bubbling down.
Brush the entire surface of the dough with a light layer of olive oil.
This will help keep the dough chewy and not brittle.
As it bakes, check on it to make sure its not bubbling.
If it is, just press down any large bubbles with a spatula.
Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
Then, just place back in the oven to finish cooking the toppings until they are nice and bubbly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60234/honey-whole-wheat-pizza-dough"},{"id":"60204","title":"Cashew Chicken Ranch Pizza","ingredients":"house of pasta, pizza dough,
salad dressing, ranch dressing, regular
nuts, cashew nuts, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, mozzarella, low sodium","directions":"Preheat oven to 425 F. Flatten dough into a 10 round on a pizza stone or baking sheet.
Par-bake the dough for five minutes then remove from the oven.
Spread a thin layer of ranch dressing evenly over the par-baked pizza crust.
Place cashews and chicken evenly on top of the ranch covered pizza.
Follow with a layer of cheese.
Bake for 10 minutes or until cheese has bubbled and melted.
Cool for 5 minutes, slice and enjoy.
*Inspired by Dough Boyz Pizza, Pocatello, Idaho.","url":"https://recipe.bluelayer.org/recipe/60204/cashew-chicken-ranch-pizza"},{"id":"60133","title":"Bacon and Cheese Appetizer","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
bacon, meatless
cheese, mozzarella, low sodium
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Start cooking bacon in pan.
While bacon cooks, mix flour, baking powder, salt, then add water and mix.
Knead flour, and using rolling pin, make flour as flat as possible.
Using pizza cutter, cut six inch squares into the dough.
Shred mozzarella cheese onto a plate.
At this point the bacon should be cooked.
Place bacon and cheese on a square, fold over, pinch the edges and place on a cookie sheet.
Do this for the rest and spread melted butter on the dough, place in the oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/60133/bacon-and-cheese-appetizer"},{"id":"60017","title":"Mystery Pizza","ingredients":"cheese, ricotta, whole milk
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
mushrooms, white, raw
cheese, mozzarella, low sodium
wheat flour, white, all-purpose, unenriched","directions":"In small bowl, blend ricotta and flour.
Place in center of small sprayed baking pan.
Spread in 7 inch circle, mounding edges.
Bake about 20 minutes at 350F (180C).
In small bowl, combine tomato paste, oregano, and Worcestershire sauce.
Spoon over crust.
Top with mushrooms and cheese.
Bake about 10 minutes at 350F (180C).","url":"https://recipe.bluelayer.org/recipe/60017/mystery-pizza"},{"id":"60015","title":"Applebee's Spinach Pizza Appetizer Recipe","ingredients":"catsup
water, bottled, generic
spices, garlic powder
onions, raw
spices, pepper, black
salt, table
sauce, ready-to-serve, pepper, tabasco","directions":"Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, till the sauce begins to boil, 5 - 10 min.
Remove the sauce from the heat.
Cover and allow to cold.
Pour into a covered container for storage in your refrigerator.
Keeps for a month or possibly two.
Makes 1 c..","url":"https://recipe.bluelayer.org/recipe/60015/applebees-spinach-pizza-appetizer-recipe"},{"id":"59971","title":"New York-Style Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flour and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
Press dough into pan.
Preheat oven to 5OOF.
Follow directions for individual recipes, baking pizza on bottom rack of oven.","url":"https://recipe.bluelayer.org/recipe/59971/new-york-style-pizza-crust"},{"id":"59707","title":"Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"sprinkle yeast over water
set until it foams 5 minute.
stir salt ,oil and half of flour.
mix in rest of flour.
knead for 8 minutes
place in greased bowl
let it rise for 1/2 to 1 hour.","url":"https://recipe.bluelayer.org/recipe/59707/pizza"},{"id":"59697","title":"Sour Cream And Chive Crackers","ingredients":"chives, raw
nuts, almonds
cream, sour, cultured
salt, table
spices, garlic powder","directions":"Preheat the oven to 250 degrees F or slightly lower (100 degrees C).
Chop the chives into small pieces.
In a medium bowl, mix all the ingredients by hand.
Knead for a half a minute or until smooth.
Place the lump of dough on a baking sheet that youve lined with parchment paper.
Place another sheet of parchment paper on top of the dough.
Using a rolling pin, roll the dough between the two sheets of parchment paper as thin as you can.
Remove the top piece of parchment paper.
Cut the dough with a knife or pizza cutter into your preferred size of squares.
Put the baking sheet in the oven and bake for 50-60 minutes.
Check frequently so that the crackers dont get too dark or burn.
When done remove the baking sheet from the oven and let the crackers cool completely.
Then break into squares.","url":"https://recipe.bluelayer.org/recipe/59697/sour-cream-and-chive-crackers"},{"id":"59668","title":"White Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in 2 cups of the whole wheat flour until dough starts to come together.
Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C).
Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Parbake for 5 minutes Remove from the oven and add toppings.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.","url":"https://recipe.bluelayer.org/recipe/59668/white-whole-wheat-pizza-crust"},{"id":"59641","title":"Pepperoni Pizza Dip Recipe","ingredients":"cheese, mozzarella, low sodium
pepperoni, beef and pork, sliced
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, parmesan, hard
tomatoes, sun-dried
salt, table
spices, oregano, dried
spices, pepper, red or cayenne
wheat flours, bread, unenriched","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment.
Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).
Transfer the mixture to a 9-inch pie plate and smooth the top.
Evenly sprinkle with the remaining mozzarella and pepperoni.
Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes.
Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.","url":"https://recipe.bluelayer.org/recipe/59641/pepperoni-pizza-dip-recipe"},{"id":"59636","title":"Apple Cider Cinna-Knots","ingredients":"apples, raw, with skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"For the dough: Place 1/2 cup of warm apple cider in your electric mixing bowl.
Add the yeast and allow it to swell for 5 minutes.
It should look foamy.
Then add 1 1/4 cups of room-temperature apple cider, plus the oil and salt.
Using a bread hook, mix on low, adding the flour a little at a time.
Knead in the mixer for 3-5 minutes until well combined but tacky.
Oil a large bowl.
Place the dough in the bowl and turn it to cover in oil.
Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
When to dough is more than double the original size, punch it down and place it on a floured work surface.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Divide the dough into two equal pieces, to make it easier to work with.
Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
Roll the dough (from the middle out) into a 12 inch circle.
Then using a pizza cutter (or sharp floured knife) cut the dough into strips 3/4 X 4 inches long.
Flour you hands and roll each strip into a 6 inch snake.
Then cross the ends and tie the snake into a loose knot.
Place it on a piece of parchment paper and repeat with the rest of the dough.
The knots will expand, but not much.
You can put them fairly close together.
Bake for 10 minutes.
Melt the butter in a large bowl.
While the knots are still hot, toss them in the buttercoating each completely.
Place the sugar and cinnamon in a brown paper bag.
Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
Shake the knots until they covered in cinnamon sugar.
Serve warm!
The paper bag absorbs the extra butter!
Makes approximately 60 heavenly Cinna-Knots!","url":"https://recipe.bluelayer.org/recipe/59636/apple-cider-cinna-knots"},{"id":"59624","title":"Kake Brod (Swedish Flat Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Sprinkle yeast on warm water.
Add honey and set aside.
In large bowl, mix warm milk, salt, butter and 2 cups of flour.
Beat with mixer or wooden spoon until smooth.
Gradually add rest of flour.
Turn onto floured board and knead until all the flour is used and dough is not sticky.
Invert bowl over dough and let rest 10 minutes.
Knead 8 to 10 minutes until smooth and elastic.
Return dough to bowl and let rise about 1 hour.
Punch down, divide in 2 parts.
Butter 2 round pizza pans or cookie sheets.
Roll dough to fit pans.
Place in pans and press the edges with fingers to make it fit the pan.
Prick all over with a fork.
Cover with damp cloth and let rise until doubled in thickness, about 30 minutes.
Bake in a 350 degree oven for about 10 to 15 minutes until golden brown.
Butter the top generously with melted butter as soon as it is removed from the oven.
Cool slightly on a wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/59624/kake-brod-swedish-flat-bread"},{"id":"59562","title":"5 minute Pizza base. No yeast!","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat","directions":"Comdine in bowl.
Stir until mixed.
Need for 3-5 minutes on a Floured surface.
Leave to set.
10 minutes should be plenty.
Shape into pizza shape (duh).
Top with whatever you like.
A complete winner with Olives.
Bake about 25 minutes at 200F","url":"https://recipe.bluelayer.org/recipe/59562/5-minute-pizza-base-no-yeast"},{"id":"59473","title":"Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Sprinkle yeast in hot water, add a pinch of sugar.
Let stand for 5 minutes.
Mix in vegetable oil, flour, sugar and salt.
Stir to make stiff dough.
Knead 8 minutes.
Place dough in a lightly oiled bowl, turn, let rise to double in a warm place (I like to do this in the oven turned to the very lowest setting.)
Punch down.
Divide.
Each will line a pizza pan.
Brush with 1-tablespoon oil Cover.
Let rest 5 minutes.
Heat oven to 425 degrees.
Bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/59473/pizza-crust"},{"id":"59321","title":"Whole Wheat Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Throw all ingredients into your bread machine and run the dough cycle.
Divide dough into 2 pieces and roll into a rectangle or a circle.
Let rise for up to 30 mins or top immediately with desired toppings.
Bake in a 450 degree oven for 5 to 10 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/59321/whole-wheat-bread-machine-pizza-dough"},{"id":"59306","title":"Pizza Dough and Bonus Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add yeast and sugar to water, whisk and set aside until foamy.
Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
Divide dough in half and roll out 2-12\"to 15\" pizzas; or 1 large 9\" focaccia (using all of the dough); or 1 pizza and 1 small 5\" focaccia; or 2 small focaccia.
Bake topped pizza at 500 for 10-12 minutes.
Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
Bake on cookie sheet or pizza stone until golden brown at 475, 10-25 minutes depending on size and ingredients.","url":"https://recipe.bluelayer.org/recipe/59306/pizza-dough-and-bonus-focaccia-bread"},{"id":"59302","title":"New York-Style Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Combine flour, sugar, salt and yeast in the bowl of a food processor.
Pulse 3 to 4 times until incorporated.
Add olive oil and both amounts of water.
Run food processor until mixture forms a ball that rides around the bowl above the blade.
This will take about 15 seconds.
Continue processing 15 seconds longer.
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.
Place in a covered container or in a zipper-lock freezer bag.
Place in the refrigerator and allow to rise at least 1 day, and up to 5.
Remove from refrigerator, shape it into a ball, and allow to rest at room temperature for at least 2 hours before baking.
Notes: 1.
The longer you let it rise the more sourdough flavor it has.
This makes enough dough for a 14 pizza.
You can cook this pizza dough using your favorite method.","url":"https://recipe.bluelayer.org/recipe/59302/new-york-style-pizza-dough"},{"id":"59278","title":"Garden Tomato Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
arugula, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, black
salt, table
spices, basil, dried
cheese, parmesan, hard","directions":"Preheat the oven to 400F.
(Or heat the outdoor grill to medium-high).
On a floured surface, roll out the two balls of dough to your desired thickness.
Brush each crust with a teaspoon of oil.
In a medium skillet, heat 1 Tablespoon of oil over medium.
Add the arugula and cook until wilted, less than a minute.
Sprinkle with a dash of salt and pepper.
Layer some arugula over the each crust, and top with tomato slices.
Give another good pinch of salt and pepper to the pizza, and one more good drizzle of oil.
Bake pizza until the crust is golden and the tomatoes look like you could make out with them, 15 minutes.
Top each pizza with fresh basil and parmesan shavings.
To.
Die.
For.","url":"https://recipe.bluelayer.org/recipe/59278/garden-tomato-pizza"},{"id":"59227","title":"Easy Dip from Hawaii","ingredients":"salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)","directions":"Add soy sauce to mayo and stir.
Mamapizza had to measure the ingredients for the first time ever just so I could call this a recipe.
She has always just added soy sauce to the mayo and stirred until its a light beige color.
In Hawaii, Best Foods is the mayo of choice.
East of the Rockies, the almost identical mayo is called Hellmans.
I recommend no substitution.
Great mayo for potato or macaroni salad, too.","url":"https://recipe.bluelayer.org/recipe/59227/easy-dip-from-hawaii"},{"id":"59125","title":"New York Italian Pizza Dough","ingredients":"water, bottled, generic
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water.
Make a hole in the top of the flour, and spoon the yeast into the hole.
Let the mixture sit for 20 minutes to moisten the flour.
Set the bread machine to the knead setting, and knead the dough for about 10 minutes.
Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough.
The dough should be \"as soft as a baby's bottom.\"
Form the dough into a round shape.
Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl.
Turn the dough over a couple of times so the dough picks up a thin coating of oil.
Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired.
Roll the dough out thin with a thicker edge before adding toppings.
Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C).
Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/59125/new-york-italian-pizza-dough"},{"id":"58915","title":"Mcsween's stone baked Pizza crust","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"mix the yeast 1/2 cup of flour, sugar, honey, olive oil and 1/2 cup of warm water to a bowl, stir and let sit for two hours.
Add the rest of the ingredients and and stir until the dough is not sticky, take out of the bowl and knead the dough for ten to fifteen minutes, until it will absorb no more flour.
let the dough rise for two hours, cut into three balls and let rise again for twenty minutes.
roll the dough into desired shape, top and bake at 425 for ten minutes.","url":"https://recipe.bluelayer.org/recipe/58915/mcsweens-stone-baked-pizza-crust"},{"id":"58911","title":"Jeffs Epic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved.
Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6\" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like bake in a 400F oven for approximately 15 to 20 minutes (less or more time as required).
Keep an eye on it until the cheese browns and the crust looks done to your liking.","url":"https://recipe.bluelayer.org/recipe/58911/jeffs-epic-homemade-pizza-dough"},{"id":"58898","title":"Rye & Spelt Grain Bread (Getreidebrot)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
oat bran, raw
salt, table
seeds, flaxseed
oats","directions":"Mix the sugar & dried yeast together in a large bowl.
Add the tepid water & let brew for 15 minutes.
Mix the milk & molasses together.
Heat a small frying pan on medium & gently heat the linseeds & oatmeal.
Take off the heat once warmed through.
Add the milk & molasses to the yeast mixture & stir gently.
Put the flours in a bowl, along with the oatbran & salt.
Add the milk & yeast mixture, and stir.
The resulting mixture will be sticky.
Turn out onto a lightly floured bench & knead.
You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry.
The dough will still feel a bit tacky.
Knead for 5 minutes.
Gradually add the linseed & oatmeal mixture, kneading all the time.
Total kneading time is about 10 minutes.
Cover the dough & let prove for about 1 hour, or until doubled in size.
Pre heat the oven to 190 degrees Celscius.
I also put my pizza stone in then as well.
Knock down gently & shape into two loaves.
Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour.
Spelt tends to rise quickly.
Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped.
You may have to cook them one at a time, it depends how big your loaves turn out.
The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.","url":"https://recipe.bluelayer.org/recipe/58898/rye-spelt-grain-bread-getreidebrot"},{"id":"58830","title":"All-American Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
In a mixer bowl, combine 1 cup flour, yeast and salt; mix well.
Combine water and oil; heat to 120 - 130 F, add to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on floured surface 3 - 5 minutes.
Divide dough into 2 parts.
With well-floured or greased fingers, press each half into greased 12 or 14-inch pizza pan.
Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust.
Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza).
Add your favorite toppings.
Cover with shredded cheese of your choice.
Bake at 400F for 25 - 30 minutes (see NOTE below) until edge is crisp and light golden brown and cheeses are melted.
Serve immediately.
Note: It may not take the full time.
In my oven, it was about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58830/all-american-pizza-crust"},{"id":"58791","title":"Pizza","ingredients":"salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium
cheese, cheddar","directions":"Put yeast in water and let activate for about 10 to 15 minutes.
Then in a mixer, combine salt, flour, the tablespoon of olive oil, and water-yeast mixture.
(Use paddle attachment.
).
Combine about 3-5 minutes.
Switch to the dough hook and knead until a dough ball forms.
Once formed, set ball in a bowl covered with a towel and let rise 20-30 minutes.
Preheat oven to 425.
Split dough in half and roll each out to a 12-inch circle.
Bake for about 8-10 minutes until it is just lightly browned.
Add 4 oz tomato sauce to each and 1/2 cup of each of the cheeses.
Bake another 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/58791/pizza"},{"id":"58771","title":"Lahvosh/Lavosh Armenian Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried","directions":"In a large bowl dissolve yeast in the warm water and then add sugar.
Next add the flour, the butter and salt.
Knead the dough until it is very smooth.
Cover and let stand in a warm place for 4 hours.
Divide the dough into balls the size of two hands cupped together.
On a floured board, roll out the balls until they are the size of a 14\" pizza pan.
Place the dough in the pan and poke the dough in several places with a fork.
Sprinkle the tops with sesame seeds, pressing them in so that they don't fall off and bake on the bottom shelf of a 400 degree oven for 5 - 6.minutes.
After the 5-6 minutes are up move the pan up to the middle shelf of the oven until lightly browned.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58771/lahvosh-lavosh-armenian-cracker-bread"},{"id":"58707","title":"Basic Pizza Dough","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top.
Set aside until foamy, about 10 minutes.
Stir in the olive oil.
Whisk the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the yeast mixture.
Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary.
Form into 2 balls.
Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
Photograph by Con Poulos","url":"https://recipe.bluelayer.org/recipe/58707/basic-pizza-dough"},{"id":"58703","title":"One Basic Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Sprinkle yeast over 3/4 cups warm (not lukewarm) water.
Let stand for a few minutes.
In a mixer, combine flour and salt.
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: its best to make the dough at least 24 hours in advance.","url":"https://recipe.bluelayer.org/recipe/58703/one-basic-pizza-crust"},{"id":"58621","title":"Meat Loaf Pizza Recipe","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
tomato sauce, canned, no salt added
spices, oregano, dried
salt, table
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Season meat with salt and garlic.
Pat gently into a 10-inch pie plate, including rim.
Bake at 425 degrees for 15 min.
Then drain.
Spread on sauce, cheese and oregano.
Bake 10 min more.
NOTE: If you want, add in green pepper, mushrooms, onion flakes before baking.","url":"https://recipe.bluelayer.org/recipe/58621/meat-loaf-pizza-recipe"},{"id":"58601","title":"Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
Add the yeast to the water and then the salt, mix well.
Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough!
(That is NOT used as a shower cap anymore, I hasten to add!
).
Allow to prove for 2 hours, or until doubled in size.
The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there.
Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin.
Allow to prove and rise for a further 20 to 30 minutes.
Slash the surface with a sharp serrated knife if you wish, see photos.
You can add a glaze or special finish at this point.
Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside.
(If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.
).
Remove the bread when baked and cool on a cooling rack.
Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches.
Also wonderful when toasted the next day.
Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed this will keep for 2 weeks, but I find it has all gone by 7 to 10 days!
This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.","url":"https://recipe.bluelayer.org/recipe/58601/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread"},{"id":"58544","title":"BLT Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
grapes, red or green (european type, such as thompson seedless), raw
lettuce, cos or romaine, raw
bacon, meatless
spices, garlic powder
fresh red onions,
parsley, fresh","directions":"MIx together Mayonnaise, Sour Cream, Roasted Garlic, Red Onion, parsley, and season to taste with Salt & Pepper.
Spread out on a large serving platter, about 1/2 - 3/4 inch thick.
Sprinkle tomatoes, lettuce, and bacon on top.
I like to serve with plain salted bagel chips and a pizza crust, sliced into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/58544/blt-dip"},{"id":"58516","title":"Cuisinart Food Processor Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a 2 cup liquid measure, dissolve yeast and sugar in warm water.
Let stand until foamy, about 3-5 minutes.
Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.
Process until dough cleans sides of work bowl and forms a ball.
Then process for 30 seconds to knead dough, which may be slightly sticky.
Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top.
Let rise in a warm place for about 45 minutes.
While dough is rising , prepare any pizza toppings.
Place dough on a lightly floured surface and punch down.
Roll into desired crust sizes.","url":"https://recipe.bluelayer.org/recipe/58516/cuisinart-food-processor-pizza-dough"},{"id":"58479","title":"Saltine Crackers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
leavening agents, baking soda","directions":"Combine the dry ingredients, cut in the butter, then stir in the lowfat milk.
Round into a ball and knead for few strokes.
Divide dough into several pcs and roll out very thin on a floured board.
Lay sheets on ungreased cookie sheet.
Sprinkle with salt and prick with a fork.
Cut into 1 1/2 inch squares with a sharp knife or possibly pizza cutter.
Bake at 375 degrees for 10 to 12 min or possibly till lightly browned.","url":"https://recipe.bluelayer.org/recipe/58479/saltine-crackers-recipe"},{"id":"58420","title":"Boboli Type Pizza Crust Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Add in all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer.
It is a good idea to put the garlic down inside the flour so it does not slow the yeast.
Set breadmaker on dough setting.
When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
Bake 5-10 min at about 450 F till light brown.
Cold.
Wrap tightly in foil and freeze till you get the pizza urge.
Great to have around for easy last minute dinners.
Good way for kids to make pizza too.
To make right away - roll out the dough.
Place on two pizza pans.
Add in toppings of your choice and bake at 425 for approx.
10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/58420/boboli-type-pizza-crust-recipe"},{"id":"58401","title":"Healthier Monkey Bread I","ingredients":"sugars, granulated
spices, cinnamon, ground
house of pasta, pizza dough,
nuts, walnuts, english
raisins, seeded
butter, without salt
sugars, brown","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut pizza dough into 1 1/2-inch pieces.
Shake 6 to 8 pieces of dough in the sugar-cinnamon mix.
Arrange pieces in bottom of prepared pan.
Continue until all dough pieces are coated and placed in pan.
Arrange nuts and raisins in and among dough pieces.
Melt butter and brown sugar in a small saucepan over medium heat.
Boil for 1 minute.
Pour over dough; let rise for 30 minutes.
Bake in preheated oven until bread is golden brown, about 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Pull apart pieces of bread to eat.","url":"https://recipe.bluelayer.org/recipe/58401/healthier-monkey-bread-i"},{"id":"58385","title":"Pumpkin Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
Stir in 1 3/4 cups of the flour.
Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
Put 1 cup of the cornmeal in a large heatproof bowl.
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
Knead in the pumpkin seeds.
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times.
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal.
Turn the dough out onto a work surface and divide in half.
Shape each half into a round loaf.
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
Fill a roasting pan with water and set it on the bottom rack.
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
Reduce the oven temperature to 450 and bake for 20 minutes longer.
Let the loaves cool on a rack for 45 minutes before slicing into eighths.","url":"https://recipe.bluelayer.org/recipe/58385/pumpkin-seed-bread"},{"id":"58350","title":"Basic Thin Crust Dough Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Bread Machine: Hot liquids to lukewarm, 110*.
Add in ingredients to your bread machine in the order specified for your machine.
Use dough cycle, that will knead the dougha nd allow it to rise one time.
It is not necessary to let dough any longer which 1 hour.
If your machine has a double kneading dough cycle (DAK And Welbilt ABM 100), remove the dough after 1 hour or possibly so and turn off your machine.
Allowing the dough to knead the second time causes bubbles that are difficult to roll.
Either acative dry or possibly rapid rise yeast may be used.
It is not necessary to proof the yeast in water; just mix it in with the flour.
Note To date I have over thirty five different pizza dough recipes, Want more e-mail me.
Also have Deep Dish Pizza Doughs","url":"https://recipe.bluelayer.org/recipe/58350/basic-thin-crust-dough-recipe"},{"id":"58255","title":"Chewy and Soft Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Sprinkle the yeast granules into the lukewarm water.
The yeast will sink if the water temperature is too cold or too hot.
Add the salt, dry ingredients, and sugar in the pan of the bread machine.
If the salt touches the yeast directly, the power of the yeast will weaken.
So add the salt at the bottom.
Once the yeast from Step 1 has soaked for about 5 minutes, gently stir, to dissolve the yeast with a spoon, and pour it into the pan.
Chose the \"pizza dough setting\" on the bread machine and press start.
When the bread machine beeps to let you know it is done, take it out of the pan.
Dust a working surface with some flour to prevent it from sticking.
Divide the dough into 2 equal pieces, and roll into balls.
Let it rest for 10 minutes.
Cover the bowl, so the dough does not dry up.
The dough is done!!
Make pizza with your favorite toppings.
You don't need to use a rolling pin to roll out the dough.
Simply lift up one of the edges of the dough, and it will start stretching with gravity.
\"Chestnut, Walnut and Cream Cheese Fall Pizza\".
It can be a dessert pizza or an accompaniment for a glass of wine.
\"Eggplant, Bacon and Cheese Pizza\".
The bite-sized cheese and eggplant is excellent.
\"Bacon, Green Beans, and Cherry Tomatoes Pizza\".
The fresh texture of the cherry tomato is great.","url":"https://recipe.bluelayer.org/recipe/58255/chewy-and-soft-pizza-dough"},{"id":"58123","title":"Homemade Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Mix all dry ingredients together.
Mix well.
Add oil and water.
Mix until flour is well incorporated.
Knead 8 or 10 times.
Dough should only be slightly sticky.
If necessary, add a few more tablespoons flour.
Let rest 15-20 minutes so dough can relax.
If I have time I let the dough rise for 1-2 hours, then punch down and form into pizza crusts.
This helps develop a better flavor, but the dough is still very good if it is used after the short rest period.
Use a small portion of dough - appropriate for the size of pan you are using to bake the pizza.
(One third of the dough if using 8 inch pans) Place dough on a counter, table, or breadboard.
Gently press on it, using the tips or your fingers or the palms of your hand, to flatten and stretch the dough.
Let dough rest for 2-5 minutes when the dough doesn't seem to want to stretch anymore.
This will allow it to rest and relax, and then it will stretch again.
Continue pressing the dough out until it is the size needed for the pizza pan.
I do not use a rolling pin as this alters the texture of the dough.
Drizzle a small amount of olive oil on your pizza pan.
Spread oil evenly.
Sprinkle each pan with one tsp cornmeal.
Place stretched-out dough in pan.
(I use a cast iron skillet and our pizza turns out like Pizza Hut pan pizza.
).
Top with sauce, toppings, and cheese.
Let pizza set for about 15 minutes to allow dough to rise.
Bake at 450 degrees for 15-20 minutes, until dough is golden and cheese is starting to brown.
Baking time varies depending on the type and size of pan you are using.","url":"https://recipe.bluelayer.org/recipe/58123/homemade-pizza-dough"},{"id":"58108","title":"Pizza Mix in a Jar","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine all ingredients.
Place in an airtight jar.
Attach these instructions on a gift tag.
PIZZA: (makes two 12\" pizzas).
Contents of Pizza Dough Mix Jar.
2 tbls olive oil.
1 cup warm water.
1 cup tomato sauce.
1/2 cup grated mozzarella cheese.
1/3 cup freshly grated Parmesan.
1 tsp crushed oregano.
Place the Pizza dough mix in a large bowl and add the olive oil and water.
Beat with a wooden spoon or dough hook until mixture forms a ball.
Turn out onto a floured surface and knead for 5 minutes.
Transfer to a greased bowl, turn up so that top is greased.
Cover and let the dough rise for 90 minutes.
Divide the dough in half and pat into 2 12\" circles.
For thin crust, fill and bake the pizzas now.
For thicker crust, let rise 30-45 minutes.
Top the pizza with tomato sauce, cheeses of your choise and crushed oregano.
Drizzle olive oil over the pizzas.
Preheat oven to 425* -- and bake for 20-25 minutes.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/58108/pizza-mix-in-a-jar"},{"id":"58098","title":"The Best Biscuits Ever","ingredients":"vinegar, cider
cream, fluid, heavy whipping
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Stir the vinegar into the cream to acidify it, then refrigerate it to keep it cold.
Place the butter in the freezer, for at least 30 minutes, to harden.
Whisk the flours, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Place a cheese grater in or over the bowl of dry ingredients.
Remove the butter from the freezer, unwrap it, and grate it through the large holes into the dry ingredients, tossing the butter threads in the flour mixture as you grate to distribute them.
(An alternative method is to place the butter on a cutting board, and dust it and the work surface with flour.
Cut the butter into 1/4-inch slices.
Dust the slices with flour, stack a few of them up, and cut them into 1/4-inch strips, then rotate the stack a quarter turn and cut the strips into 1/4-inch cubes.
Its okay if the butter is smaller, such as pea-size.
Toss the floured butter bits into the dry ingredients and continue cutting all of the butter in the same manner and adding it to the flour mixture.
You can see why I like the grater method better.)
Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much that it disappears or melts into the flour.
Add the cream mixture and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball.
Add a tiny bit more cream if necessary to bring the dough together.
Transfer the dough to a generously floured work surface, then dust the top of the dough with flour.
Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick.
Use a metal pastry scraper to lift the dough and dust more flour underneath.
Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick.
Then, using the pastry scraper to help lift the dough, fold it over on itself in three sections as if folding a letter.
Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath.
Dust the top with flour as well, then once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds.
Give the dough another quarter turn and repeat this procedure again.
Then, repeat one final time (four roll-outs in all).
After the fourth folding, dust under and on top of the dough one final time, then roll the dough out to just under 1/2 inch thick, in either a rectangle (for triangle- or diamond-shaped biscuits) or an oval (for round biscuits).
Use just enough flour to keep the dough from sticking to the work surface.
Cut the biscuits with a floured metal pastry scraper or pizza cutter, or with a floured biscuit cutter for rounds; a 2-inch biscuit cutter will yield 20 to 24 small biscuits.
Transfer the biscuits to an ungreased sheet pan (lined with parchment paper or a silicone mat if you like), placing them about 1/2 inch apart.
Let the cut biscuits rest for 15 to 30 minutes before baking to relax the gluten; this will create a more even rise (even better, if you have room, place the pan of biscuits in the refrigerator to chill).
If youd like to bake the biscuits later, see the sidebar for make-ahead options.
About 20 minutes before baking, preheat the oven to 500F (260C).
Transfer the biscuits to the oven and lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until both the tops and the bottoms of the biscuits are a rich golden brown; the baking time will be shorter in a convection oven.
The biscuits should rise about 1 1/2 times in height.
Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving.
The biscuits will stay warm for about 20 minutes.
These biscuits are perfect without the addition of other ingredients, but it can be fun to enhance them with sweet or savory flavors.
Here are four variations.
Feel free to create your own versions, using these as examples.
To make cheese biscuits, grate 8 ounces (227 g) of Cheddar or any medium-soft cheese you like, such as Gruyere, Gouda, or Provolone.
This will yield about 2 cups of cheese.
Each time you fold the dough, sprinkle one-fourth of the cheese over the surface before folding it.
This may look like a lot of cheese, but it will melt and almost disappear into the biscuits when you bake them.
To make savory biscuits, layer caramelized onions into the biscuits when you fold them.
Youll need to cook the onions well in advance, because its important that they be cool when you layer them; otherwise, theyll cause the butter in the dough to melt, which will damage the texture of the baked biscuit.
To make the onions, slice 2 large white or yellow onions into thin strips.
Saute them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent.
Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade.
This will take 15 to 20 minutes altogether.
To make other savory variations, read on.
Seasoned biscuits make a nice accompaniment to eggs, especially if made with fresh herbs.
You can use any combination of fresh basil, parsley, dill, chervil, cilantro, or whatever herbs you like.
Use about 3/4 cup of fresh herbs, either minced or cut into thin strips.
Be careful when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits.
Use these stronger seasonings in moderation and in combination with milder herbs like parsley.
Ground pepper is always an option; just 1/4 teaspoon will provide a surprisingly strong kick.
Dried herbs will also work, but dont use more than 1/4 cup; and again, use primarily mild herbs like parsley, chervil, and basil.
To make sweet variations, keep in mind that there is very little difference between a biscuit and a scone, so consider sweet biscuits to be flaky, tender scones and try adding dried fruits such as currants, raisins, cranberries, cherries, pineapple, apricots, or blueberries, as well as candied ginger (in moderation).
Cut larger dried fruit into small bits.
Add 1 cup (6 oz) of dried fruit (or more, if you like) in any combination, when you add the cream.
Just dont use fresh fruit or berries, as they would make the biscuits soggy and destroy the flakiness.
The single most important technique is to use very cold butter and liquid.
Some biscuit makers go so far as to chill the flour, but this isnt necessary if the butter and cream are cold.
Using cold ingredients ensures that the butter stays in bits and pieces, which shortens the gluten strands (thus the term shortening, used to describe all solid fats, including butter and margarine).
Using bits of cold butter creates weak points in the dough that flake off when you take a bite.
Work quickly to keep the dough cold, but dont overwork the dough.
Gluten is what makes dough tough, and the more you mix the dough, the more organized the gluten strands become.
As a general rule of thumb, mix only as long as needed to get the job done.
As every great biscuit maker will attest, its all in the touch.
The folding technique described in the recipe is similar to the lamination method known as blitz.
It creates many thin layers of dough and fat, causing the biscuits to puff up and open like an accordion, creating maximum flakiness.
The oven must be hot in order to trap the butter inside the biscuit and increase the puffing quality.
In a cooler oven, below 450F (232C), some of the butter might run out onto the pan, so preheat the oven to 500F (260C), then lower the heat to 450F (232C) as soon as you put the biscuits in to bake.
(If you preheat the oven to 450F (232C), it will drop to below 400F (204C) when you open the door.)
Chilling the biscuits before baking them not only relaxes the gluten, it also minimizes the amount of butter that may run out of the biscuits as they bake.
The best way to make biscuits is to bake them 15 to 30 minutes after the dough is cut, placed on the pan, and briefly chilled.
However, when this isnt always practical, its better to bake the biscuits when you plan to eat them rather than bake them in advance and try to warm them up later.
So here are three make-ahead options:
Freeze: Cut and pan the biscuits but dont bake them.
Instead, completely wrap the pan (under and around the pan) in plastic wrap or use a food-grade plastic bag.
If you wrap it well, you can freeze the pan of unbaked biscuits for up to 1 month.
Remove the pan from the freezer at least 3 hours before you plan to bake the biscuits so they can thaw.
Dont bake them while theyre still frozen or they wont rise or bake evenly.
If freezer space is an issue, you can also wrap individual biscuits in plastic wrap, stack them up, and freeze them.
Refrigerate: Wrap the pan or individual biscuits as described above, but instead of freezing, refrigerate them.
This is especially practical if you plan to bake the biscuits within 3 days.
For even baking, remove the biscuits from the refrigerator about 30 minutes before baking to remove some of the chill.
Parbake: Bake the biscuits as described in the recipe, but only until slightly golden on the tops and bottoms4 to 5 minutes less than the full baking time.
Remove the pan from the oven and cool the biscuits thoroughly before wrapping them individually or wrapping the entire pan and freezing.
When you want to finish baking them, preheat the oven to 450F (232C) and place the frozen biscuits on an ungreased baking sheet.
Bake for 10 to 12 minutes, until the tops and bottoms of the biscuits are golden brown.
Cool for 5 minutes before serving; this allows the heat to reach the center, warming but not drying out the biscuit.","url":"https://recipe.bluelayer.org/recipe/58098/the-best-biscuits-ever"},{"id":"58039","title":"Lavash","ingredients":"wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
cornstarch
water, bottled, generic","directions":"Refer to Recipe #309834 or Recipe #387518 for instructions to prepare the dough:.
To prepare Lavash:.
Make a paste with cornstarch and water in a small bowl (adding more water if necessary).
Twenty minutes before baking, preheat the oven to 450 degrees with a baking stone.
Placing one shelf in the center of the oven and the other shelf below.
Place an empty broiler pan (I use my cast iron skillet) on the lower shellf.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834 or Recipe #387518 ).
Using a serrated knife, cut off a 1/2-pound, or orange-size, piece of dough.
(Note: This should be enough to make two lavash, depending on the thickness you roll out the dough.
If you prefer your lavash to be very thin then split the dough before proceeding.
).
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Place the dough on a flour-dusted pizza peel and shape into a flat round, using your hands and a rolling pin.
Continue rolling out until you reach a uniform thickness of 1/16 to 1/8 inch.
Brush the top surface with the cornstarch wash and sprinkle the sesame seeds.
Prick the surface all over with a fork to allow steam to escape, this will help prevent puffing.
Immediately slide the lavash directly on the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
For a slightly chewy version, bake for about 5 minutes or until lighlly browned.
For a crisper cracker bread, bake until deep brown and crispy, approximately 7 minutes.
Unlike hard-crusted bread, lavash, once cooled, can be stored in a plastic bag or an airtight containeerstorage.
For another use for The Master Recipe, see Recipe #310219.","url":"https://recipe.bluelayer.org/recipe/58039/lavash"},{"id":"58014","title":"Awesome Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Heat water in the microwave to between 105 and 110 degrees F. Add yeast to the water and stir.
Add sugar, sea salt, cold water and olive oil.
I also add any spices I desire to give flavor to the dough, but this is completely optional (red pepper flakes, Italian seasoning, etc...)
Pour the yeast mixture into the mixer and start the mixer with a stirring attachment.
Start adding flour little by little (I use a big spoon).
Add flour until the dough starts to stick to the beater.
Once it forms one sticky lump, remove the beater and switch to a dough hook.
Keep adding flour until the dough comes together and the dough ball cleans the bowl.
(Periodically stop and take the dough off the hook to check it.)
Once the ball cleans the bowl, remove the dough ball and set it on the counter.
If it doesnt spread out and is somewhat firm/spongy, it is done.
Coat a Ziploc bag with olive oil, put the dough in the bag and refrigerate.
For best results, refrigerate for 1-2 days.
Pull the dough out of the refrigerator 2 hours prior to making pizza.
When ready, press the dough down and stretch it to the desired size.
Put it on a pizza screen, stone or pan.
Add toppings and cook at 500 degrees F for approximately 18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58014/awesome-easy-pizza-dough"},{"id":"57988","title":"Homemade Cheesy Snack Crackers","ingredients":"butter, without salt
cheese, cheddar
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In the bowl of a stand mixer, mix the butter, cheese, and salt until well combined.
Add the flour and mix well; it will crumbly and dry.
Add enough ice water to get a dough-like consistency and until it completely sticks together.
I used about 4 tablespoons.
Place dough in plastic wrap and chill for 1 hour.
Preheat oven to 375 degrees F.
Remove dough from fridge and cut in half.
On parchment or a clean surface, roll dough out until it is approximately 1/8 thick.
Using a sharp knife or a pizza cutter, like I do, cut strips 1 to 1 1/2 inches thick one way, then the other way to make squares.
Place on a parchment-lined baking sheet and bake for 13-15 minutes.
They are better when they are a little on the brown side because they are crunchier.
Tasty, yummy cheese crackers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57988/homemade-cheesy-snack-crackers"},{"id":"57939","title":"Easy Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"In large bowl dissolve yeast & sugar in warm water.
Let sit for 10 minutes.
Stir in oil, salt, & 4 1/2 cups flour.
Mix in remaining flour 1/2 cup at a time.
When all mixed & pulled in, turn onto a floured surface knead until smooth & elastic -- approx 8 minutes.
Lightly oil a large bowl, place dough ball in bowl, lightly oil ball & cover with a damp cloth.
Let rest in a warm place, or oven on lowest setting until doubled in size.
Approx 1 hour.
Deflate & turn onto floured surface divide into 3 equal pieces & form rounds.
Cover & let rest 10 minutes.
Preheat oven to 425.","url":"https://recipe.bluelayer.org/recipe/57939/easy-pizza-dough"},{"id":"57903","title":"Pizza Dough Technique","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Mix it up(I use a bread machine).
Do not let it rise.
Devide in half & place in oiled containers/bags in refrigerator for 24 hours or freeze for 3 months?
(defrost-24 hours in fridge).
2 hrs before cooking-remove from fridge-place on oiled 12-14\" square of foil & press into a 1/2\"thick disc.
cover for the 2 hours.
Uncover & spread out with your fingers & palms(a little flour helps) 12\".
Top & slide foil/pizza onto peel then onto a preheated 450 stone in oven for 10-12 minute Thick toppings may require lower temperature & longer time.","url":"https://recipe.bluelayer.org/recipe/57903/pizza-dough-technique"},{"id":"57902","title":"Basic Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder","directions":"Mix together.
use on pizza.","url":"https://recipe.bluelayer.org/recipe/57902/basic-pizza-sauce"},{"id":"57846","title":"Andreas Viestad's Bread on a Stick","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard","directions":"Work cheese into dough.
Wrap dough around two or three sticks and grill at one side of the fire.
Make sure the bread is not in direct contact with the flames.","url":"https://recipe.bluelayer.org/recipe/57846/andreas-viestads-bread-on-a-stick"},{"id":"57762","title":"Half Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
vinegar, distilled","directions":"Sprinkle yeast over warm water.
In a mixer or bread machine (on dough setting), combine flour and salt on low with paddle attachment.
Drizzle in olive oil and vinegar until combined with flour.
Pour in yeast/water mixture and allow to mix until completely blended.
Coat two 1-gallon size Ziploc bags with a small amount of olive oil.
Divide dough in half, deposit each half into the coated bags.
Leave bag upright and slightly opened until dough doubles.
Seal Ziploc bags.
Drop them in the bottom of your refrigerator and forget about them until you need them.
About an hour before you need the dough, take it out of the refrigerator and allow to come to room temperature.","url":"https://recipe.bluelayer.org/recipe/57762/half-whole-wheat-pizza-dough"},{"id":"57758","title":"NO YEAST PIZZA DOUGH","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking","directions":"Sift dry ingredients together, rub oil into flour.
Make a well, add milk and cut into the mixture to form a soft dough.
Knead dough lightly and roll out to 1cm thickness.
Roll out, add sauce and layer on toppings, sprinkle with cheese and bake in preheated oven at 180AC until cheese has melted and dough is cooked.","url":"https://recipe.bluelayer.org/recipe/57758/no-yeast-pizza-dough"},{"id":"57722","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"Combine flour, yeast, salt ans sugar in a mixing bowl and stir.
Add vegetible oil and water.
Mix together all ingredients.
Knead by hand for 3 minutes: shape; put in bowl; cover and let rise until double in volume.
Punch down; divide into 2 equal pieces and shape into round balls or leave in one piece for a 16\" pizza.
Let dough rest for 4 minutes.
Roll out approximnately 12 \" or 16\" diameter.
Spray pizza pan lightly with no-stick vegetable cooking spay.
Place on pizza pan; let rise for 10 to 15 minutes.
Add sauce, toppings and cheese.
Place on the bottom rac in a cold oven, turn oven to 500 and bake for 17 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/57722/pizza-dough"},{"id":"57717","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Mix yeast and water in a large bowl; place in warm spot for about five minutes.
Sift flour, salt, and sugar into the yeast.
Mix well, then add olive oil and form a soft ball.
Knead on floured surface until soft and elastic (about five minutes).
Shape into ball and place in a lightly oiled bowl.
Cover with a clean towel and place in a warm spot for about one hour.
Punch down dough and reshape into ball.
Cover and let sit another 20 minutes, or until it rises again.
Punch down again.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/57717/pizza-dough"},{"id":"57695","title":"Easy Pizza Dough No Food Processor or Bread Maker Needed","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put warm water (80 to 110F) into a bowl.
Add salt and honey and mix with a spoon.
Add yeast, mix and let it sit for about 10 minutes.
Gradually add flour and olive oil and start mixing.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball.
If the dough cracks it is too dry.
Add water bit by bit until if forms a nice coherent ball.
If your dough feels more like batter, it is too wet and you need to add flour bit by bit.
If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag.
Let the dough rise for about an hour at room temperature, then push it down again so it deflates.
Let it sit for about another hour.
If you want to use it the next day, put it in a refrigerator.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards.
Use a rolling pin until the dough is about 1/4\" thick.
Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
Put on your pizza sauce of choice.
Put on your favorite pizza toppings.
Bake the pizza in you oven at 400 - 450 F for about 20 to 25 minutes until the crust is light brown.
Check on it ahead of the time if using a stone.
Additional Information:.
You get better results when you use a pizza baking stone.
The pizza stone should be placed in the middle of the oven.","url":"https://recipe.bluelayer.org/recipe/57695/easy-pizza-dough-no-food-processor-or-bread-maker-needed"},{"id":"57654","title":"Abm Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place dough ingredients into the bread pan in order given.
Use Dough program.
When finished remove dough from the bread pan and place in a greased bowl, turning to coat proportionately.
Cover and let dough rest for 10 min Or possibly cover and chill overnight.
Roll dough into a 12\" pizza pan or possibly a 13\"x9\" greased pan.
Raise the edges a bit.
Put on toppings.
Cook topped pizza for 20 - 25 min at 425F (220C).
Notes: Remove refrigerated dough from 'fridge about 1 hour before using.
All-purpose white flour may be replaced with equal parts white and whole wheat.","url":"https://recipe.bluelayer.org/recipe/57654/abm-pizza-dough-recipe"},{"id":"57640","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Place all ingredients into a large bowl (or use a dough hook attachment on a stand mixer) and knead until well mixed and smooth.
Divide dough into 16 equal size balls.
Flatten slightly with the palm of your hand and let rest on a floured board for 15 minutes.
Heat a large frying pan to medium heat.
Roll out tortillas into 6 inch circles.
Once the pan is hot enough, cook the tortillas one at a time until pale brown bubbles show on the bottom (30 seconds to 1 minute).
To turn these into chips, brush each tortilla with olive oil and sprinkle with sea salt and bake at 450 degrees for 5 minutes.
To turn these into individual thin crust pizzas, put toppings on tortilla and bake at 450 degrees for 4-5 minutes.","url":"https://recipe.bluelayer.org/recipe/57640/flour-tortillas"},{"id":"57609","title":"Almond 'You Must Be Nuts!' Crackers","ingredients":"nuts, almonds
nuts, walnuts, english
seeds, flaxseed
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined.
Add water and olive oil; mix until dough is moist and holds together.
Turn dough onto prepared baking sheet.
Place a second piece of parchment over dough.
Roll dough, using a rolling pin, into a 1/16-inch thick rectangle.
Remove top piece of parchment paper and cut sides of dough to make an even rectangle.
Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
Bake in the preheated oven until outside edges of dough are browned, about 15 minutes.
Cool crackers on the baking sheet; break into squares.","url":"https://recipe.bluelayer.org/recipe/57609/almond-you-must-be-nuts-crackers"},{"id":"57608","title":"Sloppy Joe Pizza","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sweetener, syrup, agave
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oats
water, bottled, generic","directions":"Mix water, yeast and sweetener, let sit 5 minutes.
Mix vinegar and milk, microwave on HI 30 seconds (will come out gloppy), add to water.
Add flours, knead 8 minutes.
Roll out on cookie sheet or pizza pan, bake 350F (180C) F for about 13 minutes.
Take out of the oven.
Cover with 1/2 jar Healthy Choice spaghetti sauce (one of the m**tless varieties, of course), cooked onions, peppers, mushrooms.
Then place BTB topping (recipe below), put back in 350F (180C) F oven for about 12 to 15 minutes, or until crust is done.
Slice and eat.
(Vegans, if you can come up with a substitute for inchbuttermilk inch, your posting would be appreciated.)
BTB Topping: Mix ingredients, let sit 15 minutes.
Crumble up and saute in Pammed pan until brown, with browned onions.
Can add 13 cup ketchup 1 tablespoon mustard 2 tablespoons molasses or other sweetener garlic, red pepper.
to taste.
Mix, then mix into crumbles.
Place on top of pizza above, or mix with barbecue sauce for sloppy joe.","url":"https://recipe.bluelayer.org/recipe/57608/sloppy-joe-pizza"},{"id":"57537","title":"Artisanal Bakers Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil.
Mix together with a large fork or your hands.
Knead once or twice to form a ball.
It may be sticky, but thats okay.
Oil a bowl and set the dough in it.
Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap.
Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours.
Turn the dough once in the bowl about 3 hours before you want to use it.
The 24-hour fermentation process takes the place of kneading the dough.
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making.
(The dough can be frozen for up to a month; thaw at room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/57537/artisanal-bakers-dough"},{"id":"57525","title":"Chickpea Flour Pizza with Tomato and Parmesan","ingredients":"chickpea flour (besan)
salt, table
water, bottled, generic
spices, rosemary, dried
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
onions, raw
cheese, parmesan, hard
spices, pepper, black","directions":"Preheat the broiler.
Sift the chickpea flour with the salt into a medium bowl.
Slowly add 1/4 cup of the water, whisking constantly to form a paste.
Beat with a wooden spoon until smooth.
Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet.
Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
Burst any large air bubbles with the tip of a knife.
Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
Slide the pizza onto a work surface, cut into wedges and serve hot.","url":"https://recipe.bluelayer.org/recipe/57525/chickpea-flour-pizza-with-tomato-and-parmesan"},{"id":"57444","title":"Microwaved Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Place 3 quarts popped corn into a paper grocery bag.
On the stove, using a medium-sized kettle, combine butter, brown sugar, corn syrup, and salt.
Bring to a boil (on medium to medium-high heat), stirring once or twice.
Boil for exactly 3 minutes.
Remove from the heat and add baking soda, stirring well.
Pour the caramel mixture over the popped corn.
Roll the top of the bag to close it, then microwave for 1 minute.
Pull the bag out quickly and thoroughly shake the bag for maybe 5 to 10 seconds.
Put the bag back into the microwave, cook for 1 minute, then pull out and shake again for another 5 to 10 seconds.
Cook again for 1 minute, then pull out and shake the bag one last time.
Pour onto a large pan (pizza pans or large cookie sheets work well) to cool.
Be sure to break it apart after a couple of minutes.
Then it is ready to eat!
Hints:
Karo Light Corn Syrup produces the best color and result.
Do not alter the cooking time on the stove for the caramel mixture.
It is important to set a timer and follow it closely.
If your microwave is really powerful, decrease the one minute intervals to 50 seconds each instead.
Each paper grocery bag can be used for up to two batches.
Keep oven mitts nearby for the microwaving process.
The bag can get really hot!
This is a great and fun group project.
One person popping corn with an air popper.
One person at the stove making caramel sauce.
One person doing the microwaving and shaking.
Another person to help empty the bag contents onto a baking sheet to cool and to break apart the corn as it cools.
And of course, at least one to several people for quality control to make sure it tastes good.","url":"https://recipe.bluelayer.org/recipe/57444/microwaved-caramel-corn"},{"id":"57435","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Pour warm water into a bowl.
The water should be about 85-115F.
Test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Punch it down so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
This dough can also be made in advance and refrigerated for a day or so, or even frozen.
Be sure to let it come to room temperature before using.
Form the dough into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400 F oven until the crust is light brown.
Bake on either baking stones, a cookie sheet, or a pizza pan.","url":"https://recipe.bluelayer.org/recipe/57435/pizza-dough"},{"id":"57421","title":"Focaccia","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"These are the ingredients.
Combine the bread and cake flours, yeast, salt and sugar in a bowl.
Add lukewarm water.
Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.
When the dough is more or less mixed, add the olive oil.
Knead to incorporate the flour in the bowl.
Take the dough out onto a work surface and knead and stretch for about 10 minutes.
Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.
Round the dough off into a ball with a smooth, taut surface.
This is how the dough looks before the 1st rising.
(Put the dough on the lid of a large storage container, and invert the container over the dough.
Leave it to rise.)
After about an hour.
(The measuring cup full of hot water is there to maintain the temperature.)
Today I just divided the dough into 4 pieces.
Usually I divide it into 5 to 6 pieces, which may be easier to bake.
Round off each piece of dough into a ball with a smooth surface.
This dough doesn't need to be rested much.
Once each piece is formed into a smooth ball, go to the next step.
Flour your hands before pressing each dough ball flat.
Use the weight of the dough itself to help stretch it out.
Make the edges a bit thicker than the middle.
This is a better way to stretch the dough than rolling it out with a rolling pin--the dough is puffier this way.
Line a baking tray with parchment paper and put the dough on top.
Go on to the 2nd rising.
Put the whole baking tray in a plastic bag or something to proof.
In the meantime, preheat the oven to 230C.
If you have an electric oven, set it to the highest setting.
The dough will become puffy in about 30 minutes.
Top with olive oil and coarse rock salt and so on.
Add rosemary or other herbs to taste.
It depends on your oven, but basically just bake at 230C for 3 to 5 minutes until lightly browned, and it's done.
The surface is soft too, not hard.
For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.
Spread on pizza sauce, top with cheese, and you have a simple pizza.
Here are some plain round buns made with the same dough.
Variation: Salad pizza!
I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.
Variation: Light pizza!
No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.
Variation: Dessert pizza!
Sprinkle cinnamon powder on sliced banana and bake.
Add lots of chocolate sauce to finish.
Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer.
Mist with water and warm in a toaster oven before eating.","url":"https://recipe.bluelayer.org/recipe/57421/focaccia"},{"id":"57381","title":"Basic Pizza Dough #1","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
spices, garlic powder
spices, basil, dried","directions":"In a bowl, combine the dry yeast and sugar with the lukewarm water and olive oil.
Whisk, briefly, to dissolve everything and let it proof for 5-10 minutes.
You will know when to stop when the liquid looks all frothy as if it were covered in sea foam.
In a separate bowl -preferably the working bowl of your stand mixer- (this is a stand-mixer recipe; if you want to do it by hand, see below) combine the two types of flour, the salt, and the garlic powder.
Add the dried basil by rubbing the leaves together between your fingertips to reduce it to a powder.
Mix the dry ingredients together until everything is equally distributed.
Pour the wet ingredients into the dry and stir to combine.
If in a stand-mixer, use your dough-hook.
Beat the combined dough at the highest speed you can for 5 - 6 minutes.
ALTERNATIVE: If doing this by hand, dust your counter top with a little bit of flour to prevent sticking and start folding the mixed dough over with your hands, and pressing it flat.
Turn 45-degrees, fold, press, and repeat.
Knead like this with your full-strength for about 7 minutes.
Lightly spread some olive oil around the sides of a clean, large bowl as well as on the surface of the rounded dough ball you have made.
Place the dough into this bowl.
Cover the top of the bowl with a clean light-weight towel, place it in a warm part of the room, and let it rise for 1-1/2 to 2 hours.
When it has risen, divide the dough into two balls and roll it out to an oval about the size of your pizza stone.
Once you have your round, flat dough ready, put it on a cutting board or other, flat surface with a small dusting of yellow corn meal beneath it.
This is an old trick that I learned while making pizzas, years ago, in a restaurant.
The corn meal will allow the dough to slide around easily and will help when you go to slide it into your heated oven and onto the pizza stone.
Add your sauce and desired pizza toppings (try to keep it to 3 or less, including cheese, for the best results) and place on a hot stone or pan that is in an already-hot 450-degree (Fahrenheit) oven.
NOTE: A good pattern I have learned from years of making pizza is: first layer - sauce, second layer - half of your cheese, third layer - your non-cheese toppings, and fourth layer - the remainder of your cheese.
Cook for 13 - 16 minutes or until any cheese turns brown in little spots.
Let your pizza rest for 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/57381/basic-pizza-dough-1"},{"id":"57320","title":"Pizza Crust (All-Purpose Flour or Spelt Flour)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Set aside 1 cup of flour from total amount.
Mix 1 1/2 cup flour, yeast and salt.
Put oil in hot water.
Add water and oil to flour mixture.
Stir well.
Add extra cup of flour.
Knead.
Pay attention to the consistency of the dough.
Sometimes with Spelt flour you need to add a bit extra to get the doughy consistency you need.
Let rest for 10 minutes.
Press into greased pizza pan.
Top with favorite pizza toppings.
Bake at 400 degrees for 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57320/pizza-crust-all-purpose-flour-or-spelt-flour"},{"id":"57255","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.
You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!","url":"https://recipe.bluelayer.org/recipe/57255/flaky-pie-crust"},{"id":"57048","title":"Pale Lager Pizza Crust","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
alcoholic beverage, beer, regular, all
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl combine water, yeast, beer and sugar.
stir to combine.
let stand for about 10 minutes.
2 3/4 cups flour and salt to the yeast mixture and blend.
add as much of the remaining 1/4 cup of flour as neccessary to prevent dough from being too sticky.
knead the dough for 8-10 minutes.
divede dough evenly and form into two balls.
dust lightly with flour and proof in the fridge overnight.
allow 2 hours for proofing out of the fridge before making your pizzas.
Bake at 450 F for 25-30 minutes or until desired browning.","url":"https://recipe.bluelayer.org/recipe/57048/pale-lager-pizza-crust"},{"id":"56923","title":"Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
spices, rosemary, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, basil, dried","directions":"Mix yeast with warm water and stir until dissolved.
Add sugar, salt, rosemary and chopped garlic along with 1C all purpose flour and stir until smooth.
Add in enough flour so that it is easy to handle and knead on floured surface adding enough flour so that it doesn't stick to surface.
When barely tacky to the touch, and smooth and elastic place in greased bowl and either turn dough so top is greased or spritz it with cooking spray on top.
Set aside to rise - doubling in size.
Meanwhile mix tomato paste, water, granulated garlic, onion powder, oregano, and basil using enough water so that you have a good consistency as you desire for a pizza sauce.
Let sit so flavors blend.
When dough is doubled preheat oven, then punch dough down and shape it into two pizza circles with a rolling pin.
I prefer using HOT stones but you can use whatever you have on hand.
Top as desired with cheeses, meats, vegetables, etc.
and bake at 450 degrees until browned as you like it.
(Note for if you want a pan pizza type crust you need to use a jelly roll pan or a pizza pan with sides.
Put in 1/8C oil (at least!
the more oil the crisper up to a point )per pan and add your dough then sauce.
LET RISE again, then top and bake as usual).","url":"https://recipe.bluelayer.org/recipe/56923/pizza"},{"id":"56853","title":"Swedish Thin Bread (Crackers)","ingredients":"sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add sugar to cream.
Add soda to flours, then add salt.
Roll out thin on a floured board.
Cut into squares (a pizza or ravioli cutter works great).
Sprinkle with salt.
Bake at 350 F until light brown - check after 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/56853/swedish-thin-bread-crackers"},{"id":"56673","title":"Basic Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"AMIE wanted to share the following recipe with you from the Fleischmann's Yeast World Wide Web site.
For more recipes and many helpful baking tips,
For a personalized pizza, add in your favorite toppings to any of the crusts.
Or possibly try one of these satisfying suggestions.The combo of green bell pepper, red onion, tomato, and mozzarella cheese is delicious on the basil-Parmesan crust.
Try mushrooms, provolone cheese, and pepperoni or possibly Canadian bacon on the white or possibly wheat crust.Top the taco crust with taco sauce, cooked grnd beef, onion, green bell pepper, and Cheddar cheese.
Add in shredded lettuce and minced tomato just before serving.
Add in water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface.
If necessary, knead in sufficient flour to make dough easy to handle.
For each pizza, grease pan and sprinkle with cornmeal.
Roll out dough and place on pan or possibly pat dough in pan.
Top each pizza with 1/2 to 3/4 c. sauce, 1/2 to 3/4 lb.
cooked meat or possibly 3 1/2 to 5 ounces pepperoni, 1/2 to 1 c. sliced or possibly minced onion or possibly green bell pepper and/or possibly other vegetable, and 1 to 1 1/2 c. shredded cheese.
Bake at 425 degrees F for 15 to 25 min or possibly till done - pizza is done when edges of crust are golden brown and cheese is bubbly.
Makes 1 or possibly 2 pizzas.
WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 c. [1 1/2 c.]
whole wheat flour and 1 c. [1 1/2 c.] bread flour instead of all bread flour.
BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add in 3 Tbsp.
[1/4 c.] grated Parmesan cheese and 3/4 tsp.
[1 tsp.]
SPICE ISLANDS Sweet Basil to machine pan with flour.
TACO PIZZA DOUGH: Prepare as above, except add in 2 Tbsp.
[3 Tbsp.]
cornmeal and 1 Tbsp.
[4 tsp.]
FRENCH'S Taco Seasoning Mix with the flour; omit the salt.
Cycle: Dough/manual cycle.","url":"https://recipe.bluelayer.org/recipe/56673/basic-pizza-dough-recipe"},{"id":"56665","title":"Oven-style Pizza Fries","ingredients":"potatoes, raw, skin
tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
spices, oregano, dried
spices, fennel seed
spices, paprika
spices, basil, dried
spices, garlic powder
salt, table
sugars, granulated
cheese, parmesan, hard","directions":"Preheat oven to 400F.
Line a large baking sheet with aluminum foil and coat lightly with oil.
Grind fennel seed, oregano and basil into a powder using a spice mill or mortar and pestle.
Wash, peel and slice potatoes into thin french fry shapes.
Combine ground spices, tomato paste, garlic powder, salt, sugar and oil in a small bowl until smooth.
Place potatoes and seasoning paste in a large ziplock or plastic bag.
Using your hands, move the potatoes around in the bag until they are evenly coated with the seasoning paste.
Place potatoes in a single layer on the baking sheet.
Bake for 25 minutes at 400F.
Using a spatula, turn potatoes over and sprinkle with parmesan cheese (if using).
Bake for 10-20 minutes more or until fries become golden and start to crisp (time may vary with size of fries).
Serve with marinara sauce or ketchup, if desired.","url":"https://recipe.bluelayer.org/recipe/56665/oven-style-pizza-fries"},{"id":"56561","title":"Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"Place ingredients in bread machine according to manufactures directions.
Select manual setting, or dough cycle, remove after rise cycle.
Roll out to fit a 16\" to 18\" Pizza Pan.
Prepare with you favorite pizza toppings.
Bake 375 degrees 20- 30 minutes or until crust is a light brown and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/56561/pizza-crust"},{"id":"56528","title":"No-Knead Food Processor Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Pulse flour, yeast, and salt in food processor until blended.
With motor running, add water and oil.
Process for 1 minute, or until a ball forms.
With floured hands, remove dough and form into a round ball.
Place in a greased bowl, turning over to grease all around.
Let rise for 10 minutes for thin crust.
Stretch into pizza pan and top as desired.
Bake for 10-12 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/56528/no-knead-food-processor-thin-crust-pizza-dough"},{"id":"56384","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"mix warmed water with yeast and let stand 5 minutes.
Put the flour in a large bowl and make a well in the center.
Pour in the water/yeast and mix till loosely combined.
Add the salt and knead together till the dough is pleasantly stretchy.
toss the dough into a big bowl and spray it with some no stick spray so it's all lubed up.
cover with a teatowel and let rise 1-2 hours.
punch down and you've got yerself a tasty crust in the makin.","url":"https://recipe.bluelayer.org/recipe/56384/pizza-dough"},{"id":"56369","title":"Italian Donuts","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
house of pasta, pizza dough,
sugars, granulated
spices, cinnamon, ground","directions":"Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness.
Using a floured 2-inch cookie cutter, cut out doughnut rounds.
Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend.
Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
Using a slotted spoon, transfer the doughnuts to paper towels to drain.
Cool slightly.
While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.
Serve warm.
Alternately, cool the fried doughnuts to room temperature.
Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
Set aside until the chocolate sauce comes to room temperature but does not set.
Dip 1 side of each doughnut into the chocolate mixture.
Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/56369/italian-donuts"},{"id":"56313","title":"Creamy White Pizza Sauce Without Cream","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
spices, onion powder
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Put the flour and spices into a saucepan.
Gradually whisk in the milk until no lumps remain.
Heat and stir until boiling and thickened, about 10 minutes.
Stir in the butter until melted.
Will last up to a week refridgerated, but you can use it on pizza immediately and it does not last long in my house.","url":"https://recipe.bluelayer.org/recipe/56313/creamy-white-pizza-sauce-without-cream"},{"id":"56150","title":"Kirschstrudel (Cherry Strudel)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic
butter, without salt
sugars, powdered
cherries, sweet, raw
sugars, granulated
vanilla extract
nuts, almonds","directions":"Add flour, oil, and salt to a KitchenAid mixer and mix on low with a paddle attachment (or in a large bowl if beating with an electric mixer).
Add water 1 tablespoon at a time until a dough forms.
Add more water as needed.
Dough should clean sides of the bowl.
Switch to a hook attachment and knead for 5 minutes (you can also knead the dough by hand for 10 minutes).
Remove and knead by hand 2 minutes on a floured surface.
Throw dough hard on surface a few times in between.
Gather dough into a ball and wrap with plastic wrap.
Let stand 30 minutes at room temperature in a cool place.
While dough is resting, prepare filling.
Pit cherries and slice them in half and add to a large bowl.
Mix in sugar and vanilla and let stand until dough is ready.
Preheat oven to 425 degrees F (220 degrees C).
Roll dough on a large floured table cloth as thin as possible (at least 12x16 inches).
Turn the dough so the longest side is horizontal to you.
Add cherry filling to lower 1/3 of the dough, and sprinkle sliced almonds on top.
Using the table cloth to turn dough over, roll the dough as tight as possible around the filling, and continue rolling all the way.
Transfer carefully to an ungreased baking sheet and form into a crescent shape.
Brush the top with melted butter and bake for 25-30 minutes.
Remove from oven and sprinkle powdered sugar over the top.
Let cool for 10 minutes, and sprinkle more powdered sugar over the top before cutting and serving.
I found it easiest to cut with a pizza cutter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56150/kirschstrudel-cherry-strudel"},{"id":"56147","title":"Grandma's Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Sift together first 4 ingredients in a large bowl.
Mix melted butter and enough buttermilk in a measuring cup to make 2 cups of liquid, dissolve baking soda in the liquid.
Slowly work the liquid into the dry ingredients until a nice dough forms (you may not need all the milk so do this in stages).
The dough should be easily handled and not sticky.
Divide dough in half and shape into a round ball.
On a lightly floured surface, roll out to 1/2\" thick round and cut into pie shaped wedges (a pizza cutter works good for this).
Fry in a dry electric pan at 350F (no butter/pam/oil please) until a nice golden brown.
Flip and brown other side.
Serve warm.
(Can be reheated in a toaster).
Alternatively, you can roll the doll out and use a glass to cut rounds.
Grandma did that sometimes too (while I snuck behind and stole the scraps before she could roll them out again lol).","url":"https://recipe.bluelayer.org/recipe/56147/grandmas-buttermilk-scones"},{"id":"56140","title":"Papa John's Pizza Seasoning","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Mix all thoroughly.","url":"https://recipe.bluelayer.org/recipe/56140/papa-johns-pizza-seasoning"},{"id":"56124","title":"Best Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add in water and yeast to starter; mix then add in salt and sufficient flour to make a soft dough.
Let rise 1 1/2 to 2 hrs.
Healthy pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add in toppings.
Cook on stones in 500 degree oven.
Takes about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/56124/best-pizza-dough-recipe"},{"id":"56105","title":"Beef Ravioli (Frozen) Recipe","ingredients":"water, bottled, generic","directions":"PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE TEMPERATURE: 400 F. OVEN
HEAT WATER TO A BOIL.
PLACE RAVIOLI IN BOILING WATER.
COOK 12 TO 15 Min Or possibly Till TENDER.
DRAIN.
BRING PIZZA SAUCE TO A BOIL.
SERVE OVER RAVIOLI.
NOTE: IN STEP 3, ONE-B LADLE MAY BE USED.
SEE RECIPE NO.
A04000.
SERVING SIZE: 4 RAVIOLI","url":"https://recipe.bluelayer.org/recipe/56105/beef-ravioli-frozen-recipe"},{"id":"55996","title":"Riesling Biscuits","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment-lined cookie sheet.
Bake at 350 degrees for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/55996/riesling-biscuits"},{"id":"55986","title":"Turkish Delight","ingredients":"sugars, granulated
corn, sweet, white, raw
lemon juice, raw
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"Make sugar syrup.
1 1/2 cups of water, add lemon juice & sugar & bring to a boil.
boil & stir using candy thermometer until it reaches 240F Fahrenheit
Turn off heat.
In another pot use 2 cups of water & add cream of tartar & corn flour.
whisk to get the lumps outs, then beat while bringing it to a boil.
Whip it into a gluey paste and turn off heat.
Add sugar syrup slowly a bit at a time to mixture & beat it until all sugar syrup is used.
scrape sides sown with a spatula
bring to a gentle boil (medium heat) while stirring.
Once boiling, turn heat down to simmer for one hour.
Stir frequently.
Turn off heat & add rose water
line 8 x 8 pan with oil & baking paper.
pour in mixture and let cool completely.
about 5 hours
sift 1 cup powdered sugar & 1/4 cup of corn starch into a large bowl.
Dust the turkish delight with icing sugar.
Turn out onto a surface dusted liberally with icing sugar.
remove the baking paper.
cut slab of turkish delight into squares using a pizza cutter or lightly oiled knife.
Put the squares of turkish delight into bowl of icing sugar & mix well.
store in Tupperware.
do not refrigerate.","url":"https://recipe.bluelayer.org/recipe/55986/turkish-delight"},{"id":"55692","title":"Michael C's Mini Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomato products, canned, puree, without salt added","directions":"Preheat oven to 200C.
Lightly grease 2 flat baking trays.
Sieve the flour into a mixing bowl.
Rub in the margarine until the mix looks like fine breadcrumbs.
Add the milk and mix to a soft dough.
Roll dough on a lightly floured board and divide dough into 8 pieces.
Press each piece into 7cm circles and transfer to the trays.
Spread the pizza sauce and bake for 15-20 minutes, until edges are golden-brown.
Enjoy creating endless topping combinations!
!","url":"https://recipe.bluelayer.org/recipe/55692/michael-cs-mini-pizzas"},{"id":"55536","title":"Garlic Scape Pesto","ingredients":"spices, garlic powder
oil, olive, salad or cooking
nuts, pine nuts, dried
cheese, parmesan, hard","directions":"Chop garlic scapes into green-bean size pieces and put in food processor or blender.
Add pine nuts and Parmesan cheese.
While blending, slowly add olive oil until mixture is smooth.
Use on pasta, pizza, or mix with sour cream for a delicious dip.","url":"https://recipe.bluelayer.org/recipe/55536/garlic-scape-pesto"},{"id":"55522","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"COMBINE in a bowl the flour, sugar, salt and yeast.
Make a well in the centre of the dry ingredients and stir in the combined water and oil.
Stir to form a soft dough.
TURN onto a floured surface and knead for 35 minutes.
Place in a lightly greased bowl and cover with plastic wrap.
Stand in a warm place for 2025 minutes or until dough has doubled in size.
Use as required.","url":"https://recipe.bluelayer.org/recipe/55522/pizza-dough"},{"id":"55501","title":"Yum Italian Pizza Base","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Make sure that the room where the dough will be prepared is warm.
In the winter, a temperature of about 22 degrees C and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
As a first step, activate the yeast.
Take 150 ml of warm water and put it into a jug.
Add the granulated yeast and the sugar and give a stir.
Cover the jug with a cloth and wait for 15 minutes.
Meanwhile, put the flour into a large bowl and sprinkle with sea salt.
Stir so to evenly distribute the salt within the flour.
After 15 minutes, you should have a frothy layer inside the jug.
Give another stir.
tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
Add the extra virgin olive oil.
Give a good stir so that all the ingredients are well mixed together.
Pour the bowl contents onto the working surface and start to work the dough energetically.
Press, extend forward and roll backwards for 10 minutes.
The dough should become smooth and elastic and you should have the feeling that it is sweating.
Coat the dough ball with flour and prepare it for the rising.
For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface.
In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick.
Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
Spread some flour onto the working surface.
Take the risen dough and work it again for a couple of minutes.
Then, divide the dough in five parts and make a small ball of each part.
Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
The pizza base should be very thin; a couple of millimetres thick.
Spread some flour onto the pizza tray and then lay the pizza base onto the tray.
Top with pizza toppings as you like.
Set the oven at the maximum temperature (usually 240 degrees C - gas mark 9) and pre-heat it properly.
If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook.
Fan assisted ovens may require a different cooking time.
After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.","url":"https://recipe.bluelayer.org/recipe/55501/yum-italian-pizza-base"},{"id":"55430","title":"Pizza Hut Breadstick Seasoning","ingredients":"cheese, parmesan, hard
spices, garlic powder
salt, table
spices, oregano, dried","directions":"Combine spices and roll breadsticks in then bake.
Can increase measurements using formula of 4 parts parm, 3 parts garic powder, 1 part onion salt and 1 part oregano.
Cannot advise on quantity of breadsticks since I had just written down the ingredients with the formula.
Amount needed will be determined by the quantity of breadstick dough.","url":"https://recipe.bluelayer.org/recipe/55430/pizza-hut-breadstick-seasoning"},{"id":"55421","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Load all ingredients into the bread machine IN ORDER LISTED making a small well in the flour for the yeast.
Set machine to dough cycle and start.
After about ten minutes add a bit of water if the dough seems dry.
You may also add spices and dried herbs to the dough.
Add them after the salt but before the flour.
Roll dough onto pizza pan, top and bake at 400 degrees for 15- 20 minute.","url":"https://recipe.bluelayer.org/recipe/55421/easy-bread-machine-pizza-dough"},{"id":"55409","title":"Skillet Pizza Crusts","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead 5 minutes.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
Punch dough down, and knead lightly 4 or 5 times.
Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned.
Cool crusts, and freeze in an airtight container up to 6 months.","url":"https://recipe.bluelayer.org/recipe/55409/skillet-pizza-crusts"},{"id":"55334","title":"Favorite Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Sift the flour on to a work surface and make a well in the middle.
Pour the dissolved yeast into the well, add the salt and mix.
Bit by bit add the warm water, kneading all the time to make a soft, pliable dough.
Knead dough until it is light and elastic, then form into four balls.
Put them on to floured plates, cover and leave in a warm place to prove (rise) for about 1 hour.
Roll out dough balls into circles 12 inches in diameter.
Drizzle a little olive oil over the surface of each and top with ingredients of your choice.
Bake for 12 to 15 minutes in the oven at it's highest temperature, on a flat metal baking tray that's been preheated, so that the base cooks crisply.","url":"https://recipe.bluelayer.org/recipe/55334/favorite-pizza-dough"},{"id":"55083","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2\", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4\" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).","url":"https://recipe.bluelayer.org/recipe/55083/unleavened-communion-bread"},{"id":"55055","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, garlic powder
spices, pepper, black","directions":"whisk yeast into warm water and let sit 10 minutes.
blend all dry ingredients in mixing bowl.
add Olive oil and water/yeast mix into dry ingredients.
mix to a stiff dough.
cover and let rise for 30 minutes.
punch down and cut into 2 equal portions.
round, cover and let rest 5 more minutes.
flatten by hand or with a rolling pin on a floured surface.
transfer to a pizza pan or screen.
top with whatever sauce, cheese and toppings that you like.
bake in a 425 degree oven for about 23 minutes.","url":"https://recipe.bluelayer.org/recipe/55055/pizza-dough"},{"id":"55040","title":"WHEAT PIZZA DOUGH","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast and sugar in bowl in warm water.
Add olive oil.
Add salt.
Add flour.
Knead until all flour is absorbed.
Place in greased bowl.
Flip over so top of dough is greased.
Bake at 500F for 5 minutes.
Add toppings and reduce oven temp to 425F and bake an additional 10 min or till desired doneness.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55040/wheat-pizza-dough"},{"id":"55024","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.","url":"https://recipe.bluelayer.org/recipe/55024/basic-pizza-dough"},{"id":"55019","title":"Pizza Crust","ingredients":"wheat flours, bread, unenriched
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".
Roll out dough after to form crust.","url":"https://recipe.bluelayer.org/recipe/55019/pizza-crust"},{"id":"54980","title":"Pepperoni Pizza With Cornmeal Crust Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"An unusual cornmeal crust for a basil-flavored pepperoni favorite.","url":"https://recipe.bluelayer.org/recipe/54980/pepperoni-pizza-with-cornmeal-crust-recipe"},{"id":"54908","title":"Bread Machine Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Place all ingredients in bread machine in order given.
Select dough cycle.
Press start.
After 5 minutes, check to see that the dough is forming a pliable ball.
Too much flour?
Add warm water, about 1 Tablespoon at a time, until proper consistency.
Too much moisture?
add 1 teaspoon flour.
Wait a few minutes between any adjustments and check again.
After dough cycle is finished, proceed with recipe#174667, or your favourite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/54908/bread-machine-pizza-dough"},{"id":"54785","title":"No Mix Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, oregano, dried
spices, basil, dried
sugars, granulated
salt, table","directions":"Preheat oven to 525 degrees.
If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up.
If you dont have a stone an unglazed tile or cookie sheets (without sides) works well.
In a small non-metallic bowl, add the yeast and water and stir it up.
Then, add the flour and stir together for a couple minutes.
Leave it out but covered for at least 4 hours and as much as 12.
Take your biga and add the bread flour, olive oil and salt with a firm spatula.
After thoroughly mixed, place the dough onto a flour dusted countertop.
The consistency of your dough should be like cookie dough.
Dont knead the dough just use the flour to make the outside less sticky.
At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough.
Shape is not important.
A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
It will puff up to about double the size that it is at this point during its time in the oven.
Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
Mix the paste, garlic, water and spices together in a small bowl.
With a small spoon or spatula, spread the sauce around your pizza.
No need to coat every last pit of dough.
It will spread out during oven time.
Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
Your pizza is done when ideally both crust and cheese are properly cooked.
If you made your dough thick, it may take a bit longer.","url":"https://recipe.bluelayer.org/recipe/54785/no-mix-thin-crust-pizza-dough"},{"id":"54726","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl (I use my Bosch), dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Add the salt and oil to the yeast solution, mix.
Sift in most the flour - mixing while adding.
When dough is well mixed, I turn up the speed and slowly add the last bit of flour (dough only slightly sticks when touched).
Cover mixing bowl and let rise until double (usually about an hour).
Mix one last time, remove from bowl and form into a ball.
Allow the dough to relax for a minute before rolling out.
Once on pan, lightly brush the middle (where ever the sauce will touch) with olive oil if using a tomato based pizza sauce.
Allow dough to rise to desired thickness.
Add sauce, a little bit of cheese, toppings and then a bit of cheese on top.
Preheat oven to 425 degrees F (220 degrees C).
Bake pizza until the cheese and crust are golden brown, about 16 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/54726/pizza-dough"},{"id":"54694","title":"Toffee Crunch","ingredients":"butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Slow boil over medium heat butter and sugar gently for 7 minutes.
Start timing after mix comes to a boil.
Stir constanstly (scorches easily).
Pour into a foiled and buttered 8\" round cake pan- spread even quickly.
Sprinkle with chocolate chips; spread when melted.
Sprinkle with nuts.
When cool remove foil, wrap and place in a small pizza type box and give with a small hammer.
Note: I went to my bakery and asked for 8\" cardboard cake rounds and placed my cooled toffee on that, then wrapped in plastic wrap and decorated (another way to give as a gift).","url":"https://recipe.bluelayer.org/recipe/54694/toffee-crunch"},{"id":"54652","title":"Pizza Popcorn","ingredients":"cheese, parmesan, hard
spices, garlic powder
spices, oregano, dried
chives, raw
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
spices, turmeric, ground","directions":"Combine parmesan, garlic powder, oregano & chives in a cup.
Heat oil in a large saucepan and test a few corn kernels.
When they pop add rest of corn and cover with lid.
Shake gently as the popcorn is popping.
When it stops popping remove from heat and add melted butter or margarine, stirring to coat evenly.
Quickly mix in dry ingredients (including turmeric, if using).
Store in an airtight container - best made and eaten the same day.","url":"https://recipe.bluelayer.org/recipe/54652/pizza-popcorn"},{"id":"54646","title":"5 Minute Artisan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preparing Dough for Storage:.
Warm the water slightly.
It should feel just a little warmer than body temperature.
Warm water will rise the dough to the right point for storage in about 2 hours.
With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.
Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary.
Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.
Don't press down into the flour as you scoop or you'll throw off the measurement.
Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform.
If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together.
Don't knead, it isn't necessary.
You're finished when everything is uniformly moist, without dry patches.
It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise.
Cover with lid (not airtight or it could explode the lid off).
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period.
Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on.
Sprinkle the surface of your refrigerated dough with four.
Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated.
The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive.
The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period.
That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash.
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking.
Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet.
Put your loaf in the oven.
Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days.
The flavour and texture improves, becoming like sourdough.
Even 24 hours of storage improves the flavour.
This is the standard bread.
There are loads of variations - both savory and sweet - in the book.","url":"https://recipe.bluelayer.org/recipe/54646/5-minute-artisan-bread"},{"id":"54597","title":"Easy Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"Fill a measuring cup with 1/4 cup of warm water and add yeast.
Cover with a plastic wrap and let stand for 35 minutes.
In a large bowl, combine flour and salt and mix briefly.
Add yeast mixture, remaining water, oil, and honey and mix with a wooden spoon to combine.
Hand-knead the dough on a floured surface for about 810 minutes.
Note: This dough can be used immediately, but for best results, shape the dough into a smooth ball, place it on a floured surface and cover with a damp cloth.
Let rise at room temperature for about 1 hour or until doubled in bulk.","url":"https://recipe.bluelayer.org/recipe/54597/easy-homemade-pizza-dough"},{"id":"54484","title":"Basic Pizza Dough (Italian)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place the yeast into a small bowl and sprinkle with the sugar.
Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar.
Cover with a clean tea towel and prove in a warm spot for 30 minutes.
Sift the flour into a large bowl.
Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
.
Knead everything into a smooth silky dough, shape into a ball.
Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.","url":"https://recipe.bluelayer.org/recipe/54484/basic-pizza-dough-italian"},{"id":"54391","title":"My Pizza Crust Obsession","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine in large bowl, hot water, oil, sugar, yeast, dry milk, and salt.
Whisk together and let sit for 5 minutes.
Add 1 cup of flour and mix together until evenly combined.
Let sit for 5 minutes.
Slowly add 1/2 cup of flour.
Stir until combined.
Add in remaining 1/2 cup of flour to form a dough ball.
Dump dough ball out onto floured surface and begin to knead.
Take remaining flour and add to dough ball as you are kneading until the dough ball is sticky but will easily release from your hands.
Place in a large greased bowl and cover.
(I use a cloth towel.)
Let sit in warm area until doubled in size.
Approximately 45 minutes.
(Optional for fluffier crust: Punch down dough ball and let rise until doubled in size again.
).
Oven and pizza stone need preheated at least 20 minutes at 500 degrees with 1 rack 2nd row from top and 1 on the bottom.
Stone needs to start out on the 2nd from top rack.
Dump dough out onto floured surface.
Start from the center and press and stretch out to the size of your desired pizza.
Thickness will approximately double.
Transfer dough to either a peel sprinkled with corn meal or a pizza pan.
Pinch and roll outside edges to make outside crust.
Cover with your favorite sauce and toppings.
Shake peel slightly to make sure pizza dough is loose from peel.
Slide pizza onto stone on 2nd from top rack or place pizza pan on this rack.
Cook for 4 minutes.
Take peel and transfer stone to bottom rack or place pizza pan on bottom rack.
Cook for 6 more minutes or until cheese is browned to your preference.
Take pizza out with peel or on pan.
Let stand for 5 minutes.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/54391/my-pizza-crust-obsession"},{"id":"54308","title":"Chickpea Pizza Crust- Gluten Free","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
chickpea flour (besan)
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix dry ingredients together.
Dissolve yeast in warm water.
Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
Mix until dough forms, knead in mixer 5 minutes.
Remove from bowl and oil bowl.
Replace dough and turn until dough is oiled.
Cover and let rise until double.
Preheat oven to 420 degrees.
Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/54308/chickpea-pizza-crust-gluten-free"},{"id":"54307","title":"Healthy Soft Granola Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
seeds, flaxseed
honey
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
cranberries, dried, sweetened","directions":"Grind flaxseeds in food processor, finer the better.
Mix all dry ingredients together in large bowl.
Add all remaining wet ingredients and mix very well.
I mash between my fingers for a good consistency that doesn't crumble later.
Add dried fruit and mix if you haven't already.
I eyeball this, probably about 1/2 cup.
Firmly press into jelly roll pan.
Since the mixture is sticky, I find it best to spread it out with the spoon, cover with a sheet of plastic wrap, then roll firmly with a rolling pin.
The firmer you press the bars, the less likely they are to crumble later.
Bake 15-20 minutes at 375 degrees.
My oven takes 17 minutes.
Edges start to brown slightly, middle puffs up.
Do not overbake or they will be hard.
Cut into bars (or whatever shape you prefer) with pizza wheel cutter WHILE WARM.
When cool, store in tupperware container in fridge until ready to eat.","url":"https://recipe.bluelayer.org/recipe/54307/healthy-soft-granola-bars"},{"id":"54253","title":"Pizza Hamburger Pie","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
tomatoes, red, ripe, raw, year round average
cheese, cheddar
parsley, fresh
spices, basil, dried
onions, raw
spices, oregano, dried","directions":"Mix ground beef with salt and pepper; pat mixture out in a 9 inch pie pan.
Spread tomatoes over hamburger and sprinkle with remaining ingredients.
Bake in 375 degree oven for 15 to 20 minutes or until ground beef is no longer pink.
Cut in wedges to serve.
Note: you can get very creative with this recipe and add other \"pizza\" toppings such as green peppers, mushrooms, etc.
Have fun with it!","url":"https://recipe.bluelayer.org/recipe/54253/pizza-hamburger-pie"},{"id":"54170","title":"Whole-Wheat Seeded Loaves","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.
Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.
Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.
Start mixing on medium speed.
The dough should come together in the first minute.
If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Dust work surface lightly with flour and scrape out dough.
Weigh dough and divide into 2 equal pieces.
Shape each piece into a ball or into oblong pointed loaves.
(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.
Then press the dough out to a rectangle about 3/4 inch thick.
Take the side closest to you and fold lengthwise halfway to the center of the loaf.
Lightly press down to seal.
Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.
Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.
Place on a sheet pan lined with parchment paper and repeat with the remaining dough.
Cover with a towel and place in a warm spot for one hour.)
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.
Have 1 cup water ready in a small cup or a glass.
(If you have a large pizza stone, you can bake both loaves at once.
If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)
Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.
Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
Slide loaf onto pizza stone and close oven door.
Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.
After 5 minutes take the sheet pan out of the oven.
Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.
Transfer loaf to a wire rack to cool completely for 45 minutes.
Repeat with other loaf.","url":"https://recipe.bluelayer.org/recipe/54170/whole-wheat-seeded-loaves"},{"id":"54029","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw","directions":"Preheat the oven to 500F.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/54029/smoked-salmon-pizza"},{"id":"53992","title":"Pizza Peach Pie Recipe","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Pat above ingredients into 12-inch pizza pan.
Prick it.
Bake at 350 degrees for 15-20 min.","url":"https://recipe.bluelayer.org/recipe/53992/pizza-peach-pie-recipe"},{"id":"53969","title":"Fariba's Pizza Dough","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the yeast in slightly warmed milk and then mix in oil and salt.
Add in flour and mix until combined.
It should not be too dry or too sticky.
Cover the bowl and let stand/rise for 4 to 5 hours before use*-- see above description.
Grease pizza pan and pat dough in pan.","url":"https://recipe.bluelayer.org/recipe/53969/faribas-pizza-dough"},{"id":"53924","title":"Parmesan Garlic Breadsticks","ingredients":"house of pasta, pizza dough,
butter, without salt
spices, garlic powder
cheese, parmesan, hard","directions":"Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Unroll dough and lie flat on a cutting board.
Cut dough into 1-inch wide strips and twist each strip into a spiral.
With a marinade brush, brush half of the butter over the top of the breadsticks, ensuring butter reaches into all the crevices of the twists.
Then gently sprinkle on half of the garlic salt and half of the Parmesan cheese.
Transfer breadsticks to the prepared baking sheet.
Place in the oven and allow to bake for 15_18 minutes or until the breadsticks have become crispy on the outside and the cheese has browned slightly.
Remove from the oven and brush remaining butter on the top, followed by another sprinkling of garlic salt and Parmesan.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53924/parmesan-garlic-breadsticks"},{"id":"53760","title":"10 minute pizza dough!","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat","directions":"Mix the yoghurt and flour in a bowl to form a dough (even though it says a full cup of yoghurt I usually use just under a full cup)
Transfer dough to a surface (I usually use my chopping board) and knead the dough with more self raising flour for 7 minutes adding more flour when it starts to stick
Roll out and create your pizza and enjoy.
You can roll it straight away but it tends to spring back because the gluten has tightened.
So I tend to leave it covered for about 10-20 minutes as it makes it easier to roll out.","url":"https://recipe.bluelayer.org/recipe/53760/10-minute-pizza-dough"},{"id":"53621","title":"Charishma's Homemade Delicious Lip Lickin' Apricot Sherbet","ingredients":"water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
vanilla extract","directions":"Combine 3 cups water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
Add apricots, and bring to a boil.
Cover the saucepan with a tight-fitting lid, reduce heat, and simmer for 10 minutes.
Add essence and stir.
Remove from heat.
Place apricot mixture in a blender.
Process until you get a thick yummy sticky mixture; adding a little water to process, as and when necessary.
Allow to cool for 15 minutes.
Pour 5 cups chilled water in a pitcher.
Now, take a large sieve over the pitcher and add the sticky apricot mixture, slowly over it; and keep stirring while you do so.
You will see the apricot mixture's liquidy content trickle down into the pitcher and the thick sticky part remain in the sieve.
Empty the thick sticky part into a bowl and keep aside.
You can use this as a topping over cooked white rice (steaming hot rice), or you can use this as a marinade over chicken, or as a dip, or as a topping over chicken salad, or even on a pizza- use your imagination!
Stir the apricot sherbet that's in the pitcher very gently; careful that it shouldn't spill, or you'll have alot of stickiness in the kitchen to clean up and nobody likes that.
Close the lid of the pitcher.
Carefully, put the pitcher in the refrigerator.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/53621/charishmas-homemade-delicious-lip-lickin-apricot-sherbet"},{"id":"53590","title":"B/M Mozzarella Tomato Bread Recipe","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
onions, raw
spices, basil, dried
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"I've been playing around with these ingredients and my husband thinks I should \"go public\" with this recipe!
It's for a bread machine, but you could make it by hand in the conventional way, too.
In my Zojirushi machine the crust is rather dark (but still delicious) so other machines may need a light crust setting.
Enjoy!
Place ingred.
in B/M in order given (start at bottom for)))) Welbilt/Dak) set crust to light and bake on white bread setting.
I'm munching on the \"heel\" as I type and am thinking about how good a sandwich will be in a few hrs!
Maybe next time I'll add in pepperoni and have all the sandwich ingredients in each slice.
It has a real pizza taste!
LINDA IN BIRMINGHAM 08/15 10:15 am","url":"https://recipe.bluelayer.org/recipe/53590/b-m-mozzarella-tomato-bread-recipe"},{"id":"53551","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
lard","directions":"Add the water to the bread machines pan and then pour the flour, sugar, salt, and wheat gluten (if using) over the top.
Tap the pan to settle the ingredients and make a well in the center.
Add the yeast to the well, and then put the pieces of lard into the corners of the pan.
Set your bread machine to the dough setting and let er rip!
When the dough is done, shape it into a ball and let it rest while your oven heats to 450 degrees with your pizza stone on the lowest rack.
Roll it out to your desired shape and thickness and place on a pizza peel.
Add toppings and place on the pizza stone.
Bake for 15-20 minutes until done.","url":"https://recipe.bluelayer.org/recipe/53551/easy-bread-machine-pizza-dough"},{"id":"53520","title":"Easy Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
spices, oregano, dried
sugars, granulated
spices, garlic powder
spices, garlic powder
parsley, fresh","directions":"Mix all ingredients together and simmer for about 10 minutes over low heat.","url":"https://recipe.bluelayer.org/recipe/53520/easy-pizza-sauce"},{"id":"53451","title":"Spicy Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, fennel seed
spices, oregano, dried
spices, marjoram, dried
spices, basil, dried
spices, pepper, black
salt, table","directions":"Mix the can of tomato paste with warm water until smooth.
Add all ingredients and mix well.
Let sit for 30 minutes before using.","url":"https://recipe.bluelayer.org/recipe/53451/spicy-pizza-sauce"},{"id":"53433","title":"Not-Quite-Whole-Grain Baguettes","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the dry ingredients in the bowl of a food processor.
With the machine running, add water until a ball forms, about 30 seconds.
(Start with 1 1/2 cups water; you may need a little more or less.)
Then process for an additional 30 to 45 seconds.
Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
Cut the dough into 3 pieces, and using an absolute minimum of flour to prevent sticking, form each into a rough log.
(You can make one large boule, or a ciabatta-shaped loaf or whatever else you like.)
Cover with a towel and let sit about 20 minutes.
Then shape into long baguettes; support their shape by letting them rise in baguette pans or a lightly floured piece of canvas.
Set the oven to 465.
(If you have a pizza stone, leave it in there.)
The loaves will be ready to bake in 30 minutes or so.
Slide in on a peel or in baguette pans.
Slash or cut the top of the loaf.
Bake, lowering heat if necessary to prevent browning, until the loaves read 210 internally (not more), 20 to 30 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/53433/not-quite-whole-grain-baguettes"},{"id":"53344","title":"Pizza Bianca","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Place towel under stand mixer to prevent wobbling.
Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally.
Stop mixer and allow to stand 20 minutes.
Sprinkle yeast and sugar over dough.
Knead on low speed until fully combined, 1-2 minutes.
Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes.
(Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.
).
Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula.
Use oiled spatula to transfer dough to oiled bowl.
Pour 1 tbsp oil over dough.
Flip dough once to cover thoroughly with oil.
Cover tightly with plastic wrap.
Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack.
Heat oven to 450.
When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil.
Using rubber spatula, turn dough out onto sheet, along with any oil in bowl.
Use fingertips to spread dough to edges of pan, being careful not to tear it.
(Dough will not reach corners snugly.
If dough resists stretching, allow it to rest 5-10 minutes before trying again.)
Let dough rest in pan 5-10 minutes, until bubbly.
Prick surface 30-40 times with dinner fork.
Sprinkle with kosher salt.
Bake 10-15 minutes.
Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown.
Transfer to cutting board and brush with remaining 1 tbsp olive oil.
Slice and serve immediately.","url":"https://recipe.bluelayer.org/recipe/53344/pizza-bianca"},{"id":"53336","title":"Dad's deep-dishy pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
tomatoes, red, ripe, raw, year round average
sugars, granulated","directions":"Put yeast in tepid water and stir (not more than 50C) then let it rest for 10 minutes
Put flour in a large bowl
Melt salt in sparkling water and add it to the flour
Add olive oil and stir
Add melted yeast to the dough and knead for at least 10 minutes
Form dough into balls and let them rest for 3 hours
Grease a baking tray and stretch a ball of dough in it, then let it rest for 2 hours
Warm a bit tomato puree/passata in the microwave or in a pan (just a bit, it shouldn't be too hot) and season to taste using salt, pepper and sugar)
Spread tomato puree on dough
Add oregano
Bake at 200C for 20 minutes
Add mozzarella
Finish baking for other 5 minutes","url":"https://recipe.bluelayer.org/recipe/53336/dads-deep-dishy-pizza"},{"id":"53210","title":"Candy Corn","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw","directions":"Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
Pulse 4 to 5 times until the mixture is smooth and well combined.
Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot.
Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat.
Cool until the mixture is cool enough to handle, about 10 to 15 minutes.
Divide the dough into 3 equal pieces.
Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout.
Add 2 drops of orange to the second piece, and knead until the color is consistent throughout.
Leave the third piece white.
Roll each piece of dough into a strand, about 18-inches long.
Cut each strand in half.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
Repeat with a yellow piece and orange piece.
Lay the strands side by side and press them together using your fingers.
Cut the strand into 4-inch pieces.
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces.
If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces.
Repeat the procedure with remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
Store in an airtight container with parchment paper between each layer.","url":"https://recipe.bluelayer.org/recipe/53210/candy-corn"},{"id":"53207","title":"Easy Pizza Dough in 5 Minutes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all the ingredients except the olive oil.
Once it comes together, add the olive oil and knead it.
Microwave on low for 30 seconds.
Roll it out with a rolling pin into your preferred pizza shape.
Cover it with a tightly wrung damp cloth and let it rise while preparing the toppings.","url":"https://recipe.bluelayer.org/recipe/53207/easy-pizza-dough-in-5-minutes"},{"id":"53181","title":"Olive Oil Pizza Dough -- No Kneading Needed! --","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook).
If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
I use the spoon/hands combination.
Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
Thirty minutes before baking, preheat a baking stone in your oven to 500F.
Instead of kneading this dough, you're going to \"cloak\" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking.
This is done after the 2-hour rest.
Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball.
This will be for one pizza.
Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball.
Gently!
You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
Then go ahead and roll out the dough for your pizza.
Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes.
Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn.
Remove from oven, let rest for 1 minute, slice and serve.","url":"https://recipe.bluelayer.org/recipe/53181/olive-oil-pizza-dough-no-kneading-needed"},{"id":"53103","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
tomato sauce, canned, no salt added
cheese, cheddar
cheese, mozzarella, low sodium
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"mix warm water and yeast.
Let sit for five minutes.
Mix the sugar, salt, oil, flour and garlic salt into the yeast mixture.
Grease the pizza pan with some oil.
spread the dough on the pan.
Add tomato sauce, cheese, meats and layer any veggies you want on it.","url":"https://recipe.bluelayer.org/recipe/53103/pizza-dough"},{"id":"53074","title":"No-Knead Baguette -- Using Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
Preheat Oven to 450 degrees with a baking stone placed on the middle rack.
Place an empty broiler try on any other shelf that won't interfere with the rising bread.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary.
You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
Form a cylinder approximately 2 inches in diameter.
If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
After the dough has rested, paint water over the surface or the loaf using a pastry brush.
Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
Allow to cool on a rack before cutting.","url":"https://recipe.bluelayer.org/recipe/53074/no-knead-baguette-using-recipe-309834"},{"id":"53039","title":"No Yeast Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, coriander seed
spices, basil, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Pre-heat oven 400F
Place all dry ingredients into a mixing bowl and wisk to blend together well.
Add water and oiland mix well with a wooden spoon.
Mix until dough forms a nice smooth ball.
Drop dough ball on flat surface and use a rolling pin to roll it out until it is about 1/2 an inch thick.
Place on a pizza pan or a cookie pan and use your finger tips to fit in better into your pan.
place in oven for around 5-6 min, take out and throw all your toppings on, then back in the oven for about 10-15 min, or until your toppings and or cheese are nice and melted.","url":"https://recipe.bluelayer.org/recipe/53039/no-yeast-whole-wheat-pizza-crust"},{"id":"52936","title":"Whole Wheat Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 400 degrees.
In medium bowl, dissolve yeast in water and let sit until foamy.
Add flour; mix until well combined.
Stir in salt.
Cover bowl with plastic wrap and let rise in warm place 45 minutes.
Lightly coat 12 inch pizza pan with nonstick cooking spray.
Scrape dough out of bowl and onto prepared pan.
With floured hands, press dough into circles to edges of pan.
Bake 15 minutes or until edges are brown and crisp.
Top as desired.","url":"https://recipe.bluelayer.org/recipe/52936/whole-wheat-pizza-crust"},{"id":"52896","title":"Homemade Pizza","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
sugars, granulated
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Pizza Dough:.
In large bowl, dissolve yeast and sugar in the water.
Let sit for 5 minutes.
Stir the salt, and oil into the yeast mixture.
Mix in 1 1/2 cups of the flour.
Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough double in size.
Should take about 1/2 hour if in warm spot.
Punch down and let rest a minute.
Roll out into a 14\" pizza pan.
Sauce:.
Combine all of the spices and the tomato sauce.
no need to pre-cook.
Assemble pizza:.
Arrange oven racks close to center of oven, and Pre-heat the oven to 550.
Combine all of the spices and the tomato sauce.
roll out dough into a 14\" pizza pan.
Spread half the sauce evenly on each pizza crust.
lay out peperoni evenly on each crust.
Spread sausage, onions, green pepers, Mushrooms (or other topings) liberally over each.
Sprinkle parmesean liberally over the top, should always be the last topping.
Bake at 550 for 15 - 20 minutes.
Remove from oven and let cool for 10 minute for cheese to set prior to cutting / serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/52896/homemade-pizza"},{"id":"52877","title":"Easy pizza base","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix sugar, water and yeast in a bowl
Mix flour and salt in a bowl, make a well in centre
Add yeast mixture and oil and stir ingredients until you have a soft dough
If dough is sticky, add more flour
Knead until smooth on a floured surface
Place dough in an oiled bowl, cover with a towel and leave it to rise
Punch it down and and let it rest for 10 minutes
Divide dough into thirds
Roll out to 12\" diam.
Top with sauce and ingredients
Bake @ 220C for 12-15 minutes","url":"https://recipe.bluelayer.org/recipe/52877/easy-pizza-base"},{"id":"52760","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"mix flour, salt and yeast in a mixing bowl.
Stir in Olive Oil and Milk.
Using hands gradually mix in the water until it forms a soft dough.
Knead the dough for 5+ minutes.
Place dough in a clean bowl covered with a clean damp tea towel.
Leave to prove for 1.5 hours.","url":"https://recipe.bluelayer.org/recipe/52760/pizza-dough"},{"id":"52759","title":"Soft Flour Tortillas","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the bread flour, salt, and olive oil in a bowl.
Add the lukewarm water and mix them with a rubber spatula until the mixture resembles panko.
Knead the dough on a working surface.
If the dough is tough, add a small amount of lukewarm water.
Once the dough becomes evenly smooth, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide dough into 6-8 equal sections.
With a rolling pin, roll out the dough into circles as thinly as possible.
(Refer to Helpful Hints).
Dusting with flour is not necessary.
In a skillet over medium heat, without any oil, lightly cook both sides of the tortilla.
You can make them a day ahead!
Simply warm them up on a skillet or microwave.
Even after it is completely cooled, it stays very soft.
You can roll it up just like in the picture.
The pan-fried tortilla can be frozen for later use.
It can be used as a pizza dough as well.
Warm filling; chilli con carne., chicken nanban (chicken marinated in sweet and sour sauce), karaage Japanese fried chicken, yakiniku, or a sausage.
Cold filling; bang bang chicken, ham, kimchi, avocado, or lettuce.","url":"https://recipe.bluelayer.org/recipe/52759/soft-flour-tortillas"},{"id":"52757","title":"Homemade pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium","directions":"Pepare your dough, leave to rest for about 20 minutes.
Prepare your pizza.
Oven@ 375F for 25 minutes","url":"https://recipe.bluelayer.org/recipe/52757/homemade-pizza"},{"id":"52731","title":"Greek Seasoning","ingredients":"salt, table
spices, oregano, dried
spices, onion powder
spices, garlic powder
spices, pepper, black
spices, parsley, dried
cornstarch
spices, thyme, dried","directions":"Blend in coffee or spice grinder and store in spice bottle.
Great on salads, cooked veggies (in particular summer squash), pasta with olive oil, home made pizza, etc.","url":"https://recipe.bluelayer.org/recipe/52731/greek-seasoning"},{"id":"52720","title":"Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine flours, salt, and yeast.
Add hot water until the dough forms into a ball (it will be quite moist).
Knead the dough for about 1 minute, then let rest on floured surface for a few minutes (just while you get the yummy toppings ready).
Roll out to a diameter of about 13-14 inches.
For a soft crust, add your favorite toppings and bake at 450 degrees F until crust begins to brown (about 15 minutes).
For a crispy crust, bake crust at 450 degrees F for 3-5 minutes, then add toppings and continue baking for another 10 or so minutes.
I like to spread olive oil on the crust before putting sauce and toppings on, and I also sprinkle seasonings (such as garlic powder, oregano, Italian seasoning) and grated Parmesan cheese on top!","url":"https://recipe.bluelayer.org/recipe/52720/whole-wheat-pizza-crust"},{"id":"52712","title":"No Yeast Pizza Dough Freezer Friendly","ingredients":"salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
spices, basil, dried
water, bottled, generic","directions":"Preheat oven to 450 Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the oil and enough water to combine everything.
Stir first than mix by hand if necessary, it doesnt have to be perfect.
The less mixing the better, you dont want to work the gluten in the flour or it will be hard to shape the dough.
I use a cookie sheet with edges but any pan will do.
I also use parchment paper to line the pan, but flour or cornmeal work also.
By flattening the dough on the parchment lined cookie sheet I dont have to add extra flour or try to move the crust.
Flatten dough to desired shape, working from the middle out.
I use a rectangular shape to fill a small cookie sheet or jelly roll pan.
Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
Add sauce then toppings, leaving some room around the edge for a crust.
Bake for 10-12 minutes.
What Other Variations Can I Try?.
Add more herbs to the crust.
Use different flours, half white half wheat is a favorite at my house.
Use a variety of toppings.
How Can I Make This Healthier?.
Use wheat flour, it is much more nutritious than white all purpose.
Half white, half wheat is a great way to start.
Add more veggies to the sauce and toppings.
Consider a low fat cheese.
How to Freeze.
I highly recommend shaping this no yeast pizza dough before freezing.
That way you dont have to let it thaw.
A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven.
Cover it in tin foil for freezer storage.
Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions.
Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
Wrap well.
I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag.
Store for up to 3 months.
For longer storage wrap separately and seal well.
Label with the date.
Add toppings before or after freezing.
Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
How to Thaw.
Thawing this no yeast pizza dough is optional, it can be cooked from frozen.
I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit.
In the 10 minutes it takes the oven to warm up the double is mostly thawed.
Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more.
Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.","url":"https://recipe.bluelayer.org/recipe/52712/no-yeast-pizza-dough-freezer-friendly"},{"id":"52679","title":"Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough.
Let rise 1 1/2 to 2 hours.
Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add toppings.
Cook on stones in 500 degree oven.
Takes about 10 min.","url":"https://recipe.bluelayer.org/recipe/52679/best-pizza-dough"},{"id":"52653","title":"Flatbreads. by Marco Pierre Black","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
water, bottled, generic
salt, table","directions":"Remember 2 tablespoons plain flour to 1 tablespoon of plain yoghurt, makes 2-3 flatbreads (great for a hungry adult 7-8 inches round ish) Add pinck of salt, (if you like it leave out if you don't) add splash of tepid water, this aids rolling out the flatbread dough I find.
So mix the flour and yoghurt & water in bowl and your done !
Fast mix huh ?.
Ok divide dough into 2 or 3 bits and roll out onto flour surfice/board into thin patties.
I free form the dough and happily roll away making a natural \"see where it takes me\" shape dough.
I like that, although for more formal flatbread dining occassions I have be known to use a dinner/side plate as a template and using a rounded blunt knife carved the perfect flatbread round.
A match for any a shop aquired imitation !
Now heat a heavy skillet and cook on high heat for a minute or 2 each side.
This bread will bubble up, great !
Now how quick and easy was this to make ?.
Have flatbreads with curry, chilli con carne, spag Bol , make food wraps with them , what about adding tomato puree ,cheese and pepperoni and then grill them ?
Like little flatbread pizza's , the list of uses goes on and on !
Tip, if your mix seam a little sticky, worry not.
Add flour.
This recipe is very forgiving, pat off excess before putting onto hot griddle.
Cook all fltbreads, sometimes just before serving (And these can be made a few hours in advance and left covered) add some garlic butter and fresh corriander and grill for 30 seconds for wonderful garlic flatbreads !
Enjoy & listen to your guests go hmmm, hmmm hmmmmm !
!
If you don't like yor guests do not give them the recipe !
:) hehehe -- .","url":"https://recipe.bluelayer.org/recipe/52653/flatbreads-by-marco-pierre-black"},{"id":"52516","title":"Homemade Goldfish Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
salt, table
spices, pepper, black","directions":"Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
Roll the dough out on a cookie sheet to 1/8-inch thickness.
(If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.
).
Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
Bake at 350 F until golden and crisp - 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/52516/homemade-goldfish-crackers"},{"id":"52427","title":"Elsas Scottish Oat Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Combine dry ingredients in large bowl.
Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form.
Add the ice cold water and stir vigorously with a fork until dough comes together.
(The process is very similar to making biscuits, shortcakes and the likedont overwork the dough.)
Transfer to a lightly floured surface, and shape dough into a ball.
Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick.
(Grammie emphasized that you dont want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.)
Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter.
Place on parchment-lined baking sheets for baking.
Repeat with remaining dough.
Bake at 350 degrees F until golden (check at 8 minutes).
Makes about 2 dozen.
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.","url":"https://recipe.bluelayer.org/recipe/52427/elsas-scottish-oat-cakes"},{"id":"52306","title":"Olive Oil Crackers","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Whisk together the flours and salt.
Add the water and olive oil.
Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes.
Alternately, feel free to mix and then knead by hand on a floured countertop.
The dough should be just a bit tacky - not too dry, not too sticky to work with.
If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball.
Now cut into twelve equal-sized pieces.
Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate.
Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees.
Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball.
Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble.
Pull the dough out a bit thinner by hand (the way you might pull pizza dough).
You can also cut the dough into whatever shape you like at this point.
Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (onto the pizza stone).
Repeat the process for the remaining dough balls, baking in small batches.
If you don't have a pizza stone, bake crackers a few at a time on baking sheets.
Bake until deeply golden, and let cool before eating - you will get more crackery snap.","url":"https://recipe.bluelayer.org/recipe/52306/olive-oil-crackers"},{"id":"52292","title":"For Beginners: Yogurt Bread Starter (Leaven)","ingredients":"yogurt, greek, plain, nonfat
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Sterilize the jar in boiling water.
(Or moisten the jar and microwave for a minute.)
Leave the jar to cool down.
Water droplets on it are fine.
You can use tap water for the starter.
Put the yogurt, bread flour and sugar in the jar and mix.
See Hints for where to place the jar.
In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out and your house will get very hot.
In the winter, look for a place in your house where the temperature is around 20 to 25 C. In our house in northern Hokkaido, we have the stove on all day, so near the stove is the best location for the starter.
(See Hints.)
Open the jar 2 to 3 times a day to incorporate air, and shake the jar lightly too.
You can also mix it with a clean spoon.
In 2 to 5 days you can see that it's fermenting and bubbling as shown in the photo.
(You can make bread with this, using a ratio of 1 part starter to 2 to 4 parts bread flour.)
If you aren't going to use it to bake bread right away, store it in the refrigerator.
To add to the starter: Mix in 20 g of bread flour.
Mark the top of the starter with a rubber band around the jar, so you can easily tell if it's increasing in volume.
If the starter is not fermenting, mix it up about every 5 hours.
After 5 hours, it should have doubled or tripled in volume.
In this photos it's tripled in volume 10 hours later.
(It usually does that in 5-6 hours.)
If you let the starter rest in the refrigerator overnight after it's fermented, the dough you make with it will rise more.
Bring the starter to room temperature before using it to make bread.
If the starter doesn't increase in volume as shown in step 5 - give it an energy boost.
Mix it up occasionally, and incorporate air into it.
If it still isn't moving, feed it with a little sugar or honey (about 1/3 teaspoon).
Mix it in, and then mix the starter occasionally while observing it.
If the starter does ferment as shown in step 6 and then deflates again, that's fine - it means the yeast in it is very active, and the bubbles just burst.
Try adding a little flour.
If the starter is active, it will rise up again.
To store the starter in the refrigerator as in steps 4 and 6, mix a bit less than 1/4 teaspoon of sugar in every 3 days.
You can keep it in the refrigerator for about a week.
What's an active starter?
In step 6, it will have lots of bubbles and even have a net-like texture.
If it has no air bubbles and looks slimy, it's not very active.
Try mixing in a little sugar or flour.
If it still doesn't get bubbly, use it to make foccacia, pizza crust,or crackers.
Please refer to \"For beginners: Basic bread Made with Yogurt Starter\" -.
It's an easy bread to bake with this starter.
If making a liquid starter: Mix the yogurt, water and sugar in a 10:10:1 ratio.
Leave for 3 to 4 days, and when it's bubbly it's done.
Add an equal amount of bread flour to it, and when it's doubled or tripled in volume the starter sponge is done!
If you keep feeding a liquid starter with sugar every 3 days, it will last for quite a long time.
To keep a yogurt starter sponge going: Mix the sponge with about 1/4 of its weight in water and 1/4 of its weight in bread flour and mix.
If it's not very active, feed it with a little sugar.
You can keep the sponge going like this at least 2-3 times.
You can add liquid starter instead of water.
To make bread with starter that's not too sour: In the summer: if you keep the starter in a hot location, it will ferment fast and become sour, so if the ambient temperature is above 30 C, after it has doubled or tripled in volume, put the starter in the refrigerator.
In the winter: If you let the starter ferment for a long time at a cool temperature, it also gets sour easily.
Add more sugar, and try to keep it in a warm location.
Put it on top of the refrigerator, in the boiler room, or go to bed with it in your arms.","url":"https://recipe.bluelayer.org/recipe/52292/for-beginners-yogurt-bread-starter-leaven"},{"id":"52181","title":"Super Thin Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
Mix flour, yeast, honey and salt in a food processor with a steel blade.
Run the machine and add water and oil through the top, process for 30 seconds.
You may need to add just a bit more water if the dough feels dry.
Place the dough into a sealed container and refrigerate overnight.
Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
Remove dough from container and half.
Place half on center of large sheet of parchment paper.
Place large sheet of plastic wrap over dough and parchment.
Allow dough to rise for 10 minutes.
Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
The dough should be about 14 inches in diameter.
Peel off plastic wrap and top as desired.
Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
The parchment should slide out easily and allow for easy transfer to a cutting board.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/52181/super-thin-pizza-crust"},{"id":"52135","title":"Ww 2 Points - Pizza Nachos","ingredients":"corn, sweet, white, raw
tomato sauce, canned, no salt added
spices, oregano, dried
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Preheat broiler.
Arrange tortilla chips in single layer on pizza pan.
Drizzle with tomato sauce and sprinkle with oregano.
Top with mozzarella and parmesan cheeses.
Broil until chips start to brown and cheese starts to melt, about 1 minute.
2 Points for 1/4 of the nachos.","url":"https://recipe.bluelayer.org/recipe/52135/ww-2-points-pizza-nachos"},{"id":"52070","title":"Smoked Gouda Cheese Straws","ingredients":"cheese, gouda
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cream, fluid, heavy whipping","directions":"Heat oven to 350 degrees F.
In the bowl of a food processor, pulse together shredded cheese, butter, flour, salt and red pepper flakes until mixture resembles coarse crumbs.
Add cream and process 10 to 20 seconds until a dough ball forms.
Unroll a piece of parchment paper (big enough to fit a baking sheet) on a countertop and lightly dust with flour.
Roll out dough to an 8-by-10-inch rectangle about 1/4-inch thick.
Using a sharp knife or pizza cutter, slice dough into thin strips about 1/4-inch wide.
Dust off excess flour and carefully transfer dough, on parchment paper, to a baking sheet.
Line another baking sheet with parchment paper.
Divide strips between baking sheets, setting them about 1/4-inch apart on the sheets.
Bake 15 minutes until straws are slightly puffy and lightly golden on the ends.
Transfer baking sheets to cooling racks to cool straws completely.
Serve cheese straws at room temperature.
Adapted from Smitten Kitchen.","url":"https://recipe.bluelayer.org/recipe/52070/smoked-gouda-cheese-straws"},{"id":"51947","title":"Parmesan Cheese Crisps","ingredients":"cheese, parmesan, hard","directions":"Sprinkle cheese evenly onto parchment-covered half-sheet pan.
Bake in 350F-convection oven for 6 to 7 minutes or until light golden brown.
Score cheese immediately into 3x2-inch pieces, using a sharp knife or pizza cutter.
Peel cheese pieces from the parchment paper; cool completely on wire racks.
Store in resealable plastic bags at room temperature.","url":"https://recipe.bluelayer.org/recipe/51947/parmesan-cheese-crisps"},{"id":"51879","title":"No Rise Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table","directions":"Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.","url":"https://recipe.bluelayer.org/recipe/51879/no-rise-pizza-dough"},{"id":"51852","title":"Poppy Seed and Rosemary Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, poppy seed
salt, table
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
Make a well in the center of the dry ingredients and add olive oil and water.
Blend the flour mixture into the water and oil gently, using your hands.
Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
Cover and refrigerate for 1 hour.
Place a pizza stone onto bottom rack of oven and preheat to 450.
Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
Transfer to pizza stone.
You should be able to fit 4 on the stone at one time.
Bake 8-12 minutes or until crisp and golden.
Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51852/poppy-seed-and-rosemary-flatbread"},{"id":"51787","title":"Grilled Logs","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
cheese, mozzarella, low sodium","directions":"Flatten each biscuit into a rectangle large enough to cover a piece of cheese.
Roll biscuits around cheese, sealing seams tightly.
Wrap each \"log\" in buttered, double foil.
Place on coals or grill.
Using tongs, turn logs often on all sides and cook about 12-18 minutes
Serve with pizza sauce.","url":"https://recipe.bluelayer.org/recipe/51787/grilled-logs"},{"id":"51782","title":"Whole Wheat Pizza Crust for Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order listed.
Run on dough cycle.
When done, fix as desired and bake 18 to 20 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/51782/whole-wheat-pizza-crust-for-bread-machine"},{"id":"51776","title":"Super Simple Doggie Treat Nibblets","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
water, bottled, generic
beef, grass-fed, ground, raw","directions":"Mix dry ingredients then add in hot water.
Mix with a fork or spoon until all ingredients blended (similiar to lumpy cake batter).
Spoon by 1/2 tsp onto a greased/sprayed cookie sheet.
Bake in oven at 350 for 15 min, let cool and then store if you can in an airtight container.
Depending on size I made min a quarter size mound reduce or increase cook time).
feel free to add in mashed leftover veggies that are safe for your beloveds.
(no onions).
Note- you can add more flour if too wet by TBSP to get a good consistency.
--If you have beef broth already made use that and do not add in the water.
When winter comes I keep a standby of chicken and beef broth in the freezer.
- 15 min per cycle/cookie sheet.
edited 2/15/11 optional.
roll out the dough onto a cookie sheet and bake approx 8 min or until cooked through for a soft cookie consistancy.
remove from oven and use a pizza cutter to cut 1x1 in squares.
for crisper biscuits return to oven for 4- 5 minute.
for soft like my babies like do not return to oven, let cool and then put into a container.","url":"https://recipe.bluelayer.org/recipe/51776/super-simple-doggie-treat-nibblets"},{"id":"51762","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cranberries, dried, sweetened
orange juice, raw","directions":"I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup 2% milk and let it sit while I prepare the rest of the recipe.
Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix.
Add in cranberries.
Mix just enough to combine ingredients then let sit a few minutes.
I put parchment paper on a cookies sheet and dust with flour.
Push the dough out of the bowl onto the floured paper.
Dust the top of the sticky dough and then pat down/shape into a round \"pattie\" about 1 inch thick.
Grease pizza cutter and cut into triangular (pizza slice) pieces before baking.
(You will have to cut them again after baking.
).
The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven.
*You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips.
I always use orange extract.
It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.","url":"https://recipe.bluelayer.org/recipe/51762/easy-scones"},{"id":"51755","title":"Pizza Infused Oil","ingredients":"oil, olive, salad or cooking
spices, oregano, dried
spices, onion powder
spices, pepper, black
spices, curry powder
salt, table
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed
spices, pepper, red or cayenne","directions":"In a small saucepan, combine all the seasoning ingredients.
Whisk over low heat just until warm and oil becomes fragrant.
Remove from heat and let rest for 2 hours at room temperature.
Keep in refrigerator in a capped bottle.","url":"https://recipe.bluelayer.org/recipe/51755/pizza-infused-oil"},{"id":"51731","title":"Farmgirl Fare Pizza Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix all ingredients together and knead for a few minutes, sprinkling in more flour if it's still sticky.
Place in floured bowl, cover and let rise for an hour or so.
Shape and put on toppings, then bake at 500 degrees Fahrenheit for 10-14 minutes (until crust is golden brown).
This dough is also great for calzones.","url":"https://recipe.bluelayer.org/recipe/51731/farmgirl-fare-pizza-crust"},{"id":"51730","title":"Mike's Garlic Commanders Bread","ingredients":"wheat flours, bread, unenriched","directions":"With the exeption of the pizza crusts, chicken and olive oil - follow the directions for the garlic topping in this recipe attached below.
Just add everything together and mix it well.
Preheat oven to 350.
Cut bread in half.
Generously smear on garlic topping.
Then, top with Motzerella Cheese followed by Parmesan Cheese to preference.
Place bread in oven and bake for 20 to 25 minutes 350.
Serve hot.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51730/mikes-garlic-commanders-bread"},{"id":"51695","title":"Reduced Balsamic Vinegar","ingredients":"vinegar, balsamic
sugars, brown
salt, table","directions":"In a heavy gauged saucepan, whisk all the ingredients and bring to boil over medium high heat.
Then, turn down heat until you get a rapid simmer.
Whisk every now and again and keep an eye on it.
In about 15-20 minutes it will start to get all syrupy and resinous-looking.
Dont let it get too thick on the stove because once you let it cool, it will thicken more.
Take it off the heat when it starts to look like the consistency of warm honey.
I keep mine in a small mason jelly jar ready to drizzle on strawberries, pizza, cheese, etc.
!","url":"https://recipe.bluelayer.org/recipe/51695/reduced-balsamic-vinegar"},{"id":"51646","title":"Bread Machine Pizza Dough With Whole Wheat Flour","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
(On my machine this takes 2 hours).
Once the dough is done remove it from the pan onto a floured work surface.
Roll dough to fit the shape of your pan.
This recipe makes two 14 inch round pizzas.
Brush lightly with olive oil and add toppings.
You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
Bake in a preheated 450 degree oven for 10-12 minutes.
This recipe is the large sized recipe.
It also comes in small and medium.","url":"https://recipe.bluelayer.org/recipe/51646/bread-machine-pizza-dough-with-whole-wheat-flour"},{"id":"51512","title":"Mayo with Pizzazz","ingredients":"salad dressing, mayonnaise, regular
capers, canned
dill weed, fresh
lemon juice, raw
vinegar, red wine
salt, table","directions":"Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything.
Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/51512/mayo-with-pizzazz"},{"id":"51472","title":"Copycat: Boston Pizza's Cactus Cut Potatoes Dip","ingredients":"salad dressing, caesar dressing, regular
cream, sour, cultured
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne","directions":"Mix everything together.
Shelf Life: 2 Days.","url":"https://recipe.bluelayer.org/recipe/51472/copycat-boston-pizzas-cactus-cut-potatoes-dip"},{"id":"51403","title":"Mauro's Italian Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Sprinkle the yeast and sugar into 1/2 a cup of warm water.
Pour the flour onto the work surface, and make a crater in the flour.
Sprinkle the salt onto the flour.
Add the yeast mixture, water and beer into the crater.
Mix the flour and liquids with a fork, and then slowly start kneading the dough with your hands until it is smooth and soft.
Let it rise for one hour.
Knead the dough again.
If it is sticky, add a bit more flour.
Make approximately 7 balls for 7 pizzas (this depends on the size of your pan).
Let it rise for another 45 minutes.
While it is rising, pre-heat the oven to 230C Place the pizza stone inside the oven as well, so that it heats up too.
After 45 minutes, roll the dough out into a circle.
Tip: use baking paper to transfer it easily to the hot pizza stone.
Add sauce and cheese, and bake for 5-7 minutes.","url":"https://recipe.bluelayer.org/recipe/51403/mauros-italian-pizza-dough"},{"id":"51369","title":"George's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Heat water to 105 to 115F, dissolve sugar in water, add yeast and proof until foamy (about 5 minutes).
Add flour, salt, and 2 tablespoon olive oil to food processor.
Turn food processor on.
Pour in water through feeding tube.
Process until dough forms a ball (about 1 minute).
Dough will be a little sticky.
Let dough rise in a large covered plastic container for about an 1 hour (until doubled in size).
Preheat oven with pizza stone to 500F.
Cut dough in four pieces and roll one piece out on large flour dusted surface.
Then continue to stretch dough by letting it hang from your fingertips.
Pass dough around your finger tips so it will stretch evenly.
Place dough on peel dusted with cornmeal, top how you want it.
Cook until edges are golden (5-10 minutes).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51369/georges-pizza-dough"},{"id":"51334","title":"Hearty Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
sugars, brown
salt, table
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, garlic powder
parsley, fresh
cheese, cheddar","directions":"Place Tomato Sauce in saucepan, stir on medium heat.
Add brown sugar, salt, pepper, oregano, and optional garlic powder.
Stir for another 3-5 minutes, then remove from stove top.
(For cheese users: You may add the shredded cheese in while sauce is simmering on stove for a hidden cheesy taste, recommended when using sauce for pasta.
If you would rather have a cheese layer on your pizza, wait until spreading the sauce, and then sprinkle over top.
).
Spread it on your pizza dough, mix it in your pasta, or save it in the refridgerator for later.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51334/hearty-pizza-sauce"},{"id":"51287","title":"Lou Malnati's Chicago Stylepizza Crust - Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a mixer combine the water and the yeast and allow the yeast to dissolve.
Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed.
Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
Remove from the mixer and place in a bowl coated with olive oil.
Allow the dough to rest for approximately 4 hours.
Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, or cookie sheet for a thin crust pizza, oil the bottom and sides of the pan with your fingers, spread in the cornmeal and spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust.
Cheese goes first on a Chicago Style pizza.
Add the tomato sauce and all of the toppings.
Place in the oven for 30 to 40 minutes until golden and crispy.
If you want a regular pizza, use toppings of your cjhoice in the order of your choice.
Serve pizza straight from the oven to the table.
Good cold for breakfast too!","url":"https://recipe.bluelayer.org/recipe/51287/lou-malnatis-chicago-stylepizza-crust-dough"},{"id":"50953","title":"Basic Pizza Dough Ii Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cheese, parmesan, hard
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix yeast and 1/4 c. lukewarm water in a small bowl.
Let it sit for 5 - 10 min.
The yeast will dissolve and become foamy.
Put the flour, salt, sugar, Parmesan cheese and garlic pwdr into the bowl of a food processor.
Press the pulse button a few times to mix everything together.
Mix the dissolved yeast mix with remaining 1 c. lukewarm water.
Turn the food processor on.
Pour the water and yeast into the food processor through the hole in the top.
Let the machine run till the dough makes a ball.
If the dough is too sticky to make a ball, add in a little more flour, 1 Tbsp.
at a time, till it forms a ball.
Take the dough out of the processor and knead on a floured countertop till the dough is very smooth.
Pour one Tbsp.
of extra virgin olive oil into a medium bowl and swirl it around till the bowl is coated.
Place dough ball into the bowl and cover with plastic wrap.
Place in a hot, draft-free place.
The dough should rise (grow) till it is twice as big as when you put it in the bowl.
This should take about 1 hour.
Remove the plastic wrap from the bowl.
Using your fist, press all the air out of the dough.
The dough is now ready to roll out and prepare according to the pizza recipe directions.
(Note: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hrs before making pizza.)
This recipe yields dough for 2 medium pizza crusts.
Yield: 2 pizza crusts","url":"https://recipe.bluelayer.org/recipe/50953/basic-pizza-dough-ii-recipe"},{"id":"50839","title":"Thin Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Dissolve yeast and sugar in hot water.
Let sit 8 minutes.
Mix the flour and the salt in a bowl.
Stir in water mixture.
Knead on floured surface for 2 minutes.
Roll out to desired thickness.
Transfer to greased pizza/baking sheet.
Add desired toppings.
Bake at 500 degrees for 8-12 minutes.","url":"https://recipe.bluelayer.org/recipe/50839/thin-pizza-crust"},{"id":"50826","title":"Culinary Class Pizza Dough (Easy)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Combine yeast, water, and sugar.
Add water, stir completely, and let sit.
Combine other ingredients.
Combine all ingredients.
Knead dough.
Let dough rise in a 170F oven for 20-30 minutes.
Roll out dough, top with pizza toppings, return to 475F oven for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/50826/culinary-class-pizza-dough-easy"},{"id":"50802","title":"Mango Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
mango nectar, canned","directions":"Preheat oven to 375 degrees .
Lightly spray a scone pan/baking sheet with non-stick spray.
(Skip this step if you use a well-loved Pampered Chef pizza stone for your scones like I do.)
In a medium bowl, combine flour, sugar, baking powder, and salt.
Cut in butter with pastry blender or fork until crumbly.
Stir in whipping cream.
Add mango.
On a lightly floured surface, knead dough 5 or 6 times.
Roll dough into a 1/2-inch thick circle.
Cut into eight triangles.
Place dough triangles on prepared pan.
Brush tops with either a little cream or an egg wash.
Bake for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/50802/mango-scones"},{"id":"50750","title":"Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
lard","directions":"Mix together flour, salt, sugar and baking powder.
Add shortening, ensuring it is mixed well into flour mixture.
Mix together milk and water and add to flour mixture.
Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough.
Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick.
Prick bannock with fork throughout.
Bake at 425 degrees F for approx 45 minutes or until golden brown.
Remove from oven and let cool.
if you are going to eat it hot, break pieces, add butter or your favorite topping.
or:.
if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick.
heat cooking oil or shortening over medium heat.
cook until both sides are golden brown.
once done, place on paper towels to absorb some of the oil.
add toppings of choice.
This recipe makes a large bannock or a couple dozen fry bread.
enjoy!","url":"https://recipe.bluelayer.org/recipe/50750/bannock"},{"id":"50719","title":"Cheese Straws","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, gruyere
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft.
Add all the cheese and beat with the butter until the mixture is smooth.
Stir in the mustard.
Whisk together the flour, salt, baking powder, and hot red pepper.
Add to the butter mixture and beat until combined.
Form into a ball.
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths.
On waxed paper, roll each piece into a rectangle 1/3-inch thick.
Use a pastry wheel to cut dough into 4- by 1/2-inch strips.
Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.
Bake at 375 degrees for 8 to 15 minutes, until light brown.
Watch carefully, as overly browned straws aren't tasty.
Cool on a rack.
Notes: Every oven is different.
Cook the first batch, watching carefully, and if too brown, reduce heat to 325 degrees.
Rotate pan halfway through baking time.
Use more than one baking sheet at a time only if the sheets may be placed in the oven without overlapping.
Air must freely circulate or the bottoms will be burned and the tops unbrowned.
Switch shelves and positions of the pans as necessary to prevent top or bottom from browning.
Take care: white cheese will not brown as much as yellow.
Once the aroma comes wafting out of the oven, they are usually done.
Cooking further may burn the cheese.
Remove with a metal spatula to cool on a rack.
These keep several days at room temperature in a tightly sealed container, or frozen up to 3 months.
Due to the heavy humidity in the South, it may be necessary to re-crisp straws on a baking sheet in a 300-degree oven.
Variation: Use cookie cutters, a pastry bag, or an indented pizza slicer to shape cheese straws.
Cut into coins, triangles, hearts, or specialty shapes for special parties.","url":"https://recipe.bluelayer.org/recipe/50719/cheese-straws"},{"id":"50699","title":"Simply Perfect Galette","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
blueberries, raw","directions":"DOUGH--Combine flour and salt in a bowl.
Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
Cut in remaining butter until it is in pea-sized bits.
Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
Gather dough into 1/2\" thick disk and wrap tightly in plastic wrap.
Refrigerate for at least 30 minutes.
Dough can be prepared up to 2 days ahead of time and refrigerated.
To freeze, overwrap in aluminum foil and defrost overnight in fridge.
If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
Preheat oven to 400*F.
Position rack to center.
A baking stone can be used if availiable.
On a floured surface, roll our dough into very thin (no more than 1/16\" thick) 14\" diameter round.
Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2\" border.
Arrange fruit on top of the sugar/flour mixture, again leaving a border.
Sprinkle fruit with 4 tbs of remaining sugar.
Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
Bake 50 minutes to 1 hour, until edges are browned.
Immediately slide galette off of pan onto cooling rack.
Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.","url":"https://recipe.bluelayer.org/recipe/50699/simply-perfect-galette"},{"id":"50646","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix water and sugar.
Sprinkle yeast on water and let sit (bloom) for 5 to 10 minutes.
Add oil and salt and mix briefly.
Add flour 1 cup at a time until dough is slightly sticky and kneadable.
If kneading by hand, roll out on floured surface and knead for up to 5 minutes.
(I mix everything and knead in my KitchenAid stand mixer.
).
Let rest at least 5 minutes and up to an hour.
Divide in two and roll out on pizza stone or cookie sheet.
Top with spagetti sauce, your favorite pizza toppings, and cheese.
Bake at 450 F for 10 to 15 minutes, or until cheese is slightly brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/50646/pizza-dough"},{"id":"50610","title":"Cinnamon Sugar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F and line a large baking sheet with a Siplat liner or parchment paper.
In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt together until well-blended.
Working quickly, add the cold butter and use a pastry cutter or two forks to blend the mixture until it resembles wet sand.
Stir in the heavy cream and milk and stir quickly just until the dough comes together.
Be careful not to over-mix.
Transfer the dough onto a clean, floured surface and knead the dough until if forms into a ball.
With floured hands, pat the dough into a large circle about 3/4-inch thick.
Cut the dough into triangles with a pizza cutter, cutting as if you were cutting pizza.
Carefully transfer the scones to the prepared baking sheet.
For the topping, in a small bowl, combine the sugar, cinnamon and milk and mix until the sugar and cinnamon are moistened.
Spread the mixture in a thin layer on top of the scones.
Bake the scones for 12-14 minutes, or until they are slightly puffy and golden brown.
Inspired by the Pioneer Woman; adapted from Two Peas and Their Pod.","url":"https://recipe.bluelayer.org/recipe/50610/cinnamon-sugar-scones"},{"id":"50520","title":"Low Fat Alfredo Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cottage, creamed, large or small curd
cornstarch
salt, table
spices, pepper, black
spices, garlic powder
cheese, parmesan, hard","directions":"Place all ingredients in a blender or food processor and blend until smooth.
Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally.
Serve with hot, cooked fettuccine or use to make white pizza with broccoli and mushrooms.","url":"https://recipe.bluelayer.org/recipe/50520/low-fat-alfredo-sauce"},{"id":"50322","title":"California Chef's Pizza Blend Recipe","ingredients":"onions, raw
seeds, sesame seeds, whole, dried
spices, rosemary, dried
spices, basil, dried
spices, garlic powder
spices, marjoram, dried
spices, oregano, dried
spices, ginger, ground
mustard, prepared, yellow","directions":"Put all ingredients in a blender, not a food processor, and blend till finely grnd.
Store in a shaker jar.
Good for vegetables, pizza or possibly pasta sauce.
This will keep well in an airtight jar for a year.","url":"https://recipe.bluelayer.org/recipe/50322/california-chefs-pizza-blend-recipe"},{"id":"50233","title":"Copycat Mccain Mini Frozen Pizzas","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"mix water, yeast, and sugar.
let stand for a few min till it's all bubbly.
add salt, oil, and 3 cups of the flour, stir until a soft dough forms.
kneed for a few min, adding extra flour until it's just barely not sticky anymore.
let rise in a warm place for 30 min or so until it's doubled in size.
divide into 8 balls and flatten out into 4-5 inch disks on cookie sheets lined in parchment paper.
preheat the oven to 425f.
top with a Tbs or two of sauce, then mozza, then parmesan.
bake for 10 min or so, stop before they're golden if you want more authentic taste since this leaves the crust a little gummy and doesn't toast the cheese.
let stand for 5-10 min before serving now or let cool completely before wrapping with a bit of foil or plastic wrap between them and freezing.
you could also bake just the crusts and add the toppings raw before freezing.","url":"https://recipe.bluelayer.org/recipe/50233/copycat-mccain-mini-frozen-pizzas"},{"id":"50106","title":"Tex's Lazy Pizza Sauce","ingredients":"catsup
tomato products, canned, puree, without salt added
spices, garlic powder
spices, oregano, dried
spices, basil, dried","directions":"Mix and spread on your pizza base with the back of a spoon","url":"https://recipe.bluelayer.org/recipe/50106/texs-lazy-pizza-sauce"},{"id":"49898","title":"Fastest French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine the flour, yeast, and salt in a bowl or food processor.
Add 1 1/4 cups of warm water all at once, stirring with a wooden spoon or with the machine on.
Continue to mix, for a minute or two longer by hand, for about 30 seconds total with the food processor.
Add water by the tablespoon if necessary, until a ball forms.
Shape the dough into a flat round or long loaf, adding only enough flour to allow you to handle the dough.
Put the dough on a baking sheet or a well-floured pizza peel.
Let it rise in the warmest place in your kitchen, covered, while you preheat the oven to 425F.
(If you have time, let the dough rise for an hour or so.)
Bake the bread on the sheet, or slide it onto a baking stone.
Bake until done, 30 to 45 minutes; the crust will be golden brown, crisp, and firm.","url":"https://recipe.bluelayer.org/recipe/49898/fastest-french-bread"},{"id":"49843","title":"The Best Bread Ever ;)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"start by blending your flour, salt and sugar with a wisk in a large bowl, blend well for about one minute.
in a measuring cup ad your yeast and a half cup of (a little warmer than) luke warm water (not hot) stir, cover for 2 minutes.
Add one cup of (a little warmer than) luke warm water to your yeast mixture, cover.
Make a well in your flour mixture add yeast and water mix.
Cover the bowl with a warm damp cloth and a kitchen towel set aside for 10 minutes.
When the bubbles in the water are showing that lets you know your yeast is working so now its time to start mixing.
With a spatula ( i like to use plastic, it seems to stick less) start blending the flour mix with the water until a very sticky dough forms.
prepare a cutting board for kneeding by dusting it with flour.
dump your stick dough onto the board.
dust your hands and start kneeding the dough for about ten minutes.
( i like to press my dough into a pizza shape and fold it press again fold, stretch etc.
for about the first five minutes then i start a traditional kneeding action).
once a smooth texture is there ( carefull not to dry out your dough to much with flour) shape a round ball and coat with about 2 table spoons of EVVO.
Line a large bowl with wax paper and spray with non stick cooking spray, place dough in to rise.
Cover with the same warm damp cloth and kitchen towel and place in room temperature for 1 1/2 hours ( up to 3 hours) for first rise.
Once the dough has doubled in size prepare your cutting board with wax paper coated with cooking spray.
Remove dough from bowl onto prepared board.
using your hands, ( not a knife) pull apart into two pieces, shape loaves.
( i like to make the loaves about 8 - 10 inches long and about 4 inches withe but this is not really important, sometimes i braid them too!)
OK, now place another piece of wax paper sprayed with cooking spray over the top of both loaves cover with a towel and place in room temp for 1 hour ( second rise).
Now its time to prepare your oven.
Pre heat oven to 425. cover your baking stone with about 1/4 cup of corn meal and place in the oven on middle rack.
On a lower rack place pan with about 1 cup of water ( this keeps your crust from getting brown to quick) You want your baking stone to be really hot when its time to put the bread inches Once your hour is up your bread will have grown a bit ;) so remove your towels and wax paper with one hand ( im right handed) my left i place it gently on one loaf.
using my right hand i take the wax paper and turn the loaf upside down into my left hand being carefull not to disturb the shape and air in my loaf.
open the oven pull out your rack with the baking stone and place your loaf directly onto your cornmeal.
close oven.
set timer for 10 minutes.
after 10 minutes turn down oven to 400 and bake for 20 more minutes.
Watch that your crust isnt getting to brown (i like mine golden brown, think of the color of honey :) ) IF your crust is how you like it cover with a double fold of foil just over the top.
turn oven off and let stand in oven for 5 more minutes.
Remove to cooling rack.
Slice after 10 minutes and serve.
Repeat baking process with second loaf.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/49843/the-best-bread-ever"},{"id":"49796","title":"Yummy Yeast Free Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Combine the dry ingredients first, add the water, then mix together with.
your hands.
When it's at the right consistency, the dough will easily.
come away from the side of the bowl and form a ball.
Press onto a.
non-stick cookie sheet or pizza pan.
Bake the crust for 10-15 minutes inches.
a 400 degree oven.
Add the toppings of your choice and bake for another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/49796/yummy-yeast-free-pizza-dough"},{"id":"49783","title":"Pizza Dough Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, garlic powder
spices, rosemary, dried
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into your bread machine according to your manufactures directions.
Mine is wet first then placing salt sugar and yeast in separate corners.
Set machine on basic dough cycle.
When dough cycle has finished remove from machine and place on a floured surface.
I use a sil pad or a dough board.
Divide in two.
Roll out to 12 in rounds.
Top with what ever your heart desires.
Bake in a preheated oven at 425 degrees for 15-20 minutes.
Try making a grilled pizza.","url":"https://recipe.bluelayer.org/recipe/49783/pizza-dough-bread-machine"},{"id":"49695","title":"Pocket Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat over to 425 degrees.
Combine ingredients in a bowl until the dough leaves the sides.
Turn onto a lightly floured surface and knead 10 times.
Cover with a bowl for 15 minutes.
Make a pizza or pizza pocket and bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/49695/pocket-pizza-dough"},{"id":"49615","title":"Baked Brussels Sprouts Recipe","ingredients":"bread crumbs, dry, grated, plain
butter, without salt
spices, pepper, black
salt, table
brussels sprouts, raw","directions":"Preheat oven to 350.
Drain Brussels sprouts.
Blend all ingredients except Brussels sprouts in 2 qt casserole.
Add in sprouts to casserole, toss to combine, and bake 45 min.
NOTES : This adds a little pizzazz to a frzn vegetable.","url":"https://recipe.bluelayer.org/recipe/49615/baked-brussels-sprouts-recipe"},{"id":"49605","title":"Pizza Arizona","ingredients":"cornmeal, degermed, unenriched, yellow
house of pasta, pizza dough,
sauce, salsa, ready-to-serve
oil, olive, salad or cooking
spices, chili powder
cheese, parmesan, hard
spices, coriander seed","directions":"Position rack in bottom third of oven and preheat to 400F.
Sprinkle cornmeal on baking sheet.
Unroll dough onto sheet, forming 10x15-inch rectangle.
Mix salsa, oil, and chili powder in small bowl.
Toss cheese and cilantro in medium bowl.
Spoon salsa mixture over dough, leaving 1/2-inch border.
Sprinkle with cheese mixture.
Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes.
Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/49605/pizza-arizona"},{"id":"49559","title":"No-Bake Protein Bars","ingredients":"oats
seeds, flaxseed
raisins, seeded
cranberries, dried, sweetened
beverages, protein powder whey based
spartan, real semi-sweet chocolate baking chips,
honey
peanut butter, smooth style, without salt","directions":"Line a 13x9-inch baking dish with baking parchment.
Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.
Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.
Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.
Refrigerate bars until hardened, 15 to 20 minutes.
Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.","url":"https://recipe.bluelayer.org/recipe/49559/no-bake-protein-bars"},{"id":"49555","title":"Chickpea Flour Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
spices, rosemary, dried
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
onions, raw
cheese, parmesan, hard
spices, pepper, black","directions":"Preheat the broiler.
Sift the chickpea flour with the salt into a medium bowl.
Slowly add 1/4 cup of the water, whisking constantly to form a paste.
Beat with a wooden spoon until smooth.
Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
Heat 1 tablespoon of the olive oil in a 12\" nonstick ovenproof skillet.
Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
Burst any large air bubbles with the tip of a knife.
Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
Slide the pizza onto a work surface, cut into wedges and serve hot.","url":"https://recipe.bluelayer.org/recipe/49555/chickpea-flour-pizza"},{"id":"49505","title":"Premium Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water.
Stir in 2 cups of flour and salt; mix well.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes.
Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water.
Stir in 1/2 cup of flour; mix well.
Cover bowl with plastic wrap and let rise until foamy, about 1 hour.
Blend in remaining water, flour and salt; beat well.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes.
Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled, about 2 to 3 hours.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces.
Roll dough out to half of its final size.
Let rest for 10 to 15 minutes (while you prepare desired pizza toppings).
Preheat oven to 450 degrees F (230 degrees C).
Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved.
Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan.
Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown.
Let baked pizza cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/49505/premium-pizza-crust"},{"id":"49373","title":"Rustic Country Potato-Sausage Pizza #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
house of pasta, pizza dough,
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, cheddar","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks.
After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes.
Set aside.
Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet.
Shape them both into a rustic shaped rectangle, about 7 1/2\" x 11\" each.
Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each.
Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
Cut each rectangle into 4 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49373/rustic-country-potato-sausage-pizza-5fix"},{"id":"49279","title":"Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated","directions":"Put yeast in water with sugar and disolve.
Add to flour and salt and mix for 8 minutes in a mixer with a dough hook.
Stand and allow to double, knock back and roll out.
Add your toppings, cook in oven on high, 240 degrees.","url":"https://recipe.bluelayer.org/recipe/49279/thin-crust-pizza-dough"},{"id":"49229","title":"Gluten-Free Strawberry and Chia Seed Newton Cookies","ingredients":"jams and preserves, apricot
figs, dried, uncooked
lemon juice, raw
salt, table
seeds, chia seeds, dried
seeds, chia seeds, dried
orange juice, raw
oats
sugars, granulated
salt, table
spices, cinnamon, ground
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"To make the dough, stir together the chia seeds and 3 tablespoons of orange juice and set aside to gel.
Add the rolled oats to the bowl of a food processor and pulse into a fine but rough flour.
Reserve 2 tablespoons of the flour and set aside.
Add the sugar, salt, cinnamon, maple syrup, vanilla extract and coconut oil to the bowl and continue to pulse to combine mixture into a ball.
Turn out the dough out onto a sheet of plastic wrap, form into it a round flat disk and cover it tightly with the plastic wrap.
Refrigerate for 1 hour.
To make the filling, blend the jam, dried fruit, lemon juice and salt in the bowl of a small food processor until smooth.
Add the chia seeds to the mixture and set aside.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Place a piece of plastic wrap over a work surface and dust it with some of the reserved oat flour.
Place the dough onto the floured surface and cover with another sheet of plastic wrap to prevent the dough from sticking.
Using a rolling pin, roll the dough out to a thin piece the size of a 14-by-6 inch rectangle.
With a pizza cutter or knife, trim the excess cracking edges to shape straight edges.
Spoon the filling along the center of the dough in one straight line leaving 2 inches along the bottom and top of the dough clean.
Fold each side over the prepared filling and press the dough firmly to seal each layer.
Cut about 10 equal slices into small rectangles from the long cookie strip and place closely together onto the parchment-lined baking sheet seam-side down.
Bake the cookies for 15-20 minutes.
Let cool on wire rack.
Cookies can be stored in airtight container up to 3 days.","url":"https://recipe.bluelayer.org/recipe/49229/gluten-free-strawberry-and-chia-seed-newton-cookies"},{"id":"49185","title":"Focaccia with Black Olives","ingredients":"wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
oil, olive, salad or cooking
spices, thyme, dried
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 450.
Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
Sprinkle the flour on a work surface.
Flatten the dough into a disk and roll it out into a rough 12-inch round.
Transfer the dough to a cookie sheet lined with parchment paper.
Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil.
Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open.
Remove the pits.
chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven.
Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned.
Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil.
Cut the focaccia into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/49185/focaccia-with-black-olives"},{"id":"49138","title":"Honey-Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
oil, olive, salad or cooking","directions":"Run warm water into a large bowl to heat the bowl.
Pour warm water into that same bowl.
Add yeast and honey and stir with a whisk.
Set it aside and let it activate for ten minutes.
Add oil and salt, stir again.
Whisk in white flour first, and follow it with Wheat Flour.
When dough begins to form a ball, roll it out onto a flat surface.
Kneed for ten minutes or so.
Form dough into a ball and lightly cover it with olive oil.
Place it into a large bowl and cover it.
Store in a warm place for an hour to let the dough rise.
Punch down the dough and split it into fours, again forming balls and covering them with oil.
Place balls no a lightly floured cookie sheet to let them rise again.
Pre-Heat Oven to heat pizza stone, 475 degrees.
Roll out the dough and top pizza as desired.
Bake for ten minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/49138/honey-wheat-pizza-dough"},{"id":"20596","title":"Bread Machine Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete.
Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan.
Use your fingers to dimple the dough every inch or so.
Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C).
Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.
let cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20596/bread-machine-focaccia"},{"id":"49102","title":"Beer Pizza Crust","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, basil, dried
wheat flours, bread, unenriched","directions":"If using a bread machine, simply add all the ingredients in the order given.
Make sure that the salt and yeast do not touch, and that the yeast does not touch the liquid, especially if you have a bread machine that preheats the ingredients.
If making by hand:.
Pour beer into a cup and sprinkle the yeast on top.
Let sit for about 5 minutes or until yeast starts bubbling and foaming.
Mix all dry ingredients.
Slowly add in beer and yeast mixture.
Combine all ingredients.
Kneed dough on a cutting board or countertop for approximatley 8-10 minutes.
Use flour on the counter top and your hands to ensure it doesn't stick.
The dough is ready when it's elastic and you can see little bubbles in it.
Place dough in a bowl (spray first with non-stick spray) and cover with a dish towel.
Place somewhere warm (I use the oven preheated to about 200F and then cooled off).
Let rise for about 30-40 minutes, or until doubled in size.
Roll out dough using a rolling pin.
Top with whatever you like!
Bake in 475F preheated oven for 8-10 minutes.
If using a pizza stone, make sure you preheat the stone in the oven.
When the crust is brown and the cheese is browning, remove from the oven and let pizza stand for a few minutes.
This will allow the cheese to solidify and make it easier to cut.","url":"https://recipe.bluelayer.org/recipe/49102/beer-pizza-crust"},{"id":"49095","title":"Caramelized Onion and Olive Pizza with Goat Cheese","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
onions, raw
fresh red onions,
onions, raw
spices, garlic powder
spices, thyme, dried
vinegar, red wine
olives, ripe, canned (small-extra large)
cheese, goat, soft type
spices, pepper, black
salt, table","directions":"Place a pizza stone or heavy baking sheet in oven.
Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).2.
Let dough stand at room temperature for 30 minutes.3.
Heat a large nonstick skillet over medium-low heat.
Add 2 teaspoons oil; swirl to coat.
Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally.
Stir in vinegar.4.
Place dough on a floured surface; roll into a 14-inch circle.
Pierce entire surface liberally with a fork.
Remove pizza stone from oven.
Place dough on pizza stone.
Spread remaining 2 teaspoons oil over dough.
Spread onion mixture and olives evenly over dough.
Sprinkle with cheese, pepper, and salt.
Bake at 450 for 15 minutes or until crust is browned.
Cut into 8 slices.","url":"https://recipe.bluelayer.org/recipe/49095/caramelized-onion-and-olive-pizza-with-goat-cheese"},{"id":"49074","title":"Pizza Hut Dessert Pizza","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
butter, without salt
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Combine all crust ingredients in a mixer and knead for 10 minutes.
Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
Punch down dough now and then when you get a chance.
Preheat oven to 550 degrees F.
Roll the dough as thin as desired.
Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough.
Place dough on pizza stone or in pan.
Brush with vegetable oil and prick with fork.
Pre-bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling.
If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping.
After you have spread on the filling, you put on the crumb topping.
Mix well with a fork or pastry blender.
Spoon over pie filling.
Use as much as you want of the topping.
Put the rest in a zip-type bag in the refrigerator to save.
Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown.
Remove and drizzle with Vanilla Glaze.
Yields one 16-inch dessert pizza.","url":"https://recipe.bluelayer.org/recipe/49074/pizza-hut-dessert-pizza"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
sugars, granulated
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
water, bottled, generic","directions":"Cream the butter and brown sugar.
In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.
Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.
Bring it together with your hands, then divide it into four equal pieces.
Roll each piece into a long sausage shape about 2.5 cm in diameter.
Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.
Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.
Chill in the fridge whilst you repeat this process with the remaining dough.
Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.
When you have a neat shape, slice each piece into eight `fingers'.
Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.
Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.
Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.
Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.
Sprinkle with granulated sugar and press it in gently with the back of a spoon.
If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.
If not, bake for a few more minutes, then check again.
When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.
They will harden as they cool.
To make the filling, sift the icing sugar and cocoa into a bowl.
(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)
Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.
Keep the butter cream at room temperature until you are ready to fill the biscuits.
When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.
Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"48928","title":"Five Minute Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 450F.
Dissolve yeast with water.
Add oil, salt and sugar.
Mix in flour until a soft dough ball forms.
Let stand for 5 minutes.
Pat into a greased pizza pan and add desired toppings.
Bake for 12-15 minutes or until bottom of crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/48928/five-minute-pizza-dough"},{"id":"48772","title":"Thin Pizza Crust (Gluten-Free)","ingredients":"cornmeal, degermed, unenriched, yellow
seeds, flaxseed
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Preheat your oven 400 degrees F. Place pizza stone or sheet in oven to heat.
Combine all ingredients to make a moist dough which you can form into a ball.
Roll out the dough between 2 sheets of parchment or wax paper.
Take the pizza stone out of the oven and lay the dough on the stone.
The edges of the dough will probably be a bit rough; patch them if you like.
Bake the crust for about 7 to 10 minutes, until lightly browned.
Add your desired toppings.
Bake again for 5 to 10 minutes until cheese is melted and toppings are heated thoroughly.
Enjoy!
Makes one average-sized pizza crust.","url":"https://recipe.bluelayer.org/recipe/48772/thin-pizza-crust-gluten-free"},{"id":"48738","title":"5-Minute Artisan Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a \"swoop and sweep\" method.
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN!
You want to retain as much gas in the dough as possible.
A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days.
Refigerate at least 3 hours before using.
On Pizza Day.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
Prepare and organize your toppings.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour.
Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8\" thick and 12\" wide.
Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes - it may take a few minutes longer.
Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48738/5-minute-artisan-pizza-dough"},{"id":"48665","title":"Barker's Pizza Dough","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine water and milk and add yeast and sugar.
Stir to dissolve and let rest about 5 minutes.
Mix in olive oil, salt, and wheat flour.
Add white flour to a workable dough.
Knead about 5 minutes and form into a ball.
Place in a boil that's been \"oiled\" with about 1/2 tbsp olive oil.
Cover with damp towl and let rise in a warm place for 40 minutes.
Punch down dough and form to fit pan and sauce and \"top\".
Bake 500 F for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/48665/barkers-pizza-dough"},{"id":"48640","title":"Pizza dough Crispy Thin Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
butter, without salt
salt, table","directions":"Add all ingredients ,except water to stand mixer ,use medium speed ,add water little at the time ,let it mix well about 20 mins
After 20 mins ,check dough must be smooth ,take out from stand mixer ,move to clean working surface ,dust some extra flour ,divide to 150 grams portion
Form each dough to smooth ball
Protect each dough from get dried by put in plastic bag ,approximately after 2 hours when dough double in size in plastic bags its good to use
Flatten each dough to 12 inches round ,put on baking tray bake at 220c until you see bubbles on flour (3 mins approximately ) make it medium bake ,this can save by wrap it and refrigerate for 2 or 3 days ....or or do it all one time by make round 12 inches pizza ,put sauce,cheese,topping and dried oregano then bake ,you will get crispy thin crush pizza hot from your oven :)","url":"https://recipe.bluelayer.org/recipe/48640/pizza-dough-crispy-thin-crust"},{"id":"48610","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
Proceed as the individual pizza recipes direct.","url":"https://recipe.bluelayer.org/recipe/48610/pizza-dough"},{"id":"48497","title":"Calzone (Bread Machine Made) Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Calzone- Remove dough from the machine and roll it into circles of approx.
8inches in diameter.
Spread filling on one half of the circle leaving a borderaround it for closing.
Close the calzone by folding the unfilled side on top ofthe filled side and crimping the edges closed with your fingers or possibly a fork.
Place on a lightly greased baking or possibly pizza pan.
Let rise approx.
30 min.
Brush lightly with extra virgin olive oil and bake in a preheated 500F oven for approximately 20 to 30 min or possibly till puffed and golden brown.
Filling- place 1.5 to 2 Tablespoons each of ricotta and grated mozzarella cheese in eachcalzone.
Or possibly use a stromboli filling.","url":"https://recipe.bluelayer.org/recipe/48497/calzone-bread-machine-made-recipe"},{"id":"48430","title":"French Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix warm water, yeast, sugar, and honey.
Let stand until foamy, 5-10 minutes.
To the yeast mixture, add olive oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
(Dough will be loose and sticky, but not too sticky).
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400 degrees.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes.
Brush the tops with egg white.
(Feel free to use your fingers, just don't press too hard).
Bake 10-12 minute until golden.","url":"https://recipe.bluelayer.org/recipe/48430/french-dinner-rolls"},{"id":"48410","title":"California Pizza Kitchen Spinach Artichoke Dip Recipe","ingredients":"oil, olive, salad or cooking
butter, without salt
onions, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
lemon juice, raw
sugars, granulated
cream, sour, cultured
cream, sour, cultured
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
spices, pepper, black","directions":"Hot the extra virgin olive oil and butter together in a large saucepan over medium heat.
When the butter melts, add in the onion and cook till it is softened, stirring occasionally, 3 to 4 min.
Stir in the garlic and cook 2 to 3 min longer, stirring frequently and stopping before the garlic and onion turn brown.
Sprinkle in the flour and continue cooking, stirring continuously, till the mix turns golden brown, about 10 to 15 min.
Then, whisking continuously, slowly pour in the stock till it is smoothly incorporated.
When the mix begins to simmer, stir in the cream.
Let it return to a simmer.
Remove from the heat and add in the Parmesan, chicken bouillon, lemon juice and sugar.
Stir till completely blended.
Add in the lowfat sour cream, spinach, artichoke bottoms, Jack cheese and warm pepper sauce and stir till all ingredients are thoroughly combined and the cheese has melted.
Serve with raw vegetables or possibly tortilla chips.
This recipe yields 3 c..
Yield: 3 c.","url":"https://recipe.bluelayer.org/recipe/48410/california-pizza-kitchen-spinach-artichoke-dip-recipe"},{"id":"48347","title":"Toasted Coconut Bonbons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Toast coconut by spreading it out on a cookie sheet and placing in a 350 degree (F) oven for 5-10 minutes.
You want it nice and brown.
Even if it tastes a little burnt, it will taste heavenly in the chocolate!!
Trust me.
Melt chocolate chips with cocoa butter in a double boiler (if you dont have cocoa butter, it wont matter, it just adds a little pizzazz to the chocolate chips most of the nicer, more expensive chocolate has cocoa butter in it).
Once everything is melted and smooth, add the toasted coconut and mix evenly.
Drop the mixture onto a greased cookie sheet using two teaspoons.
I make them approximately 1/2 3/4 diameter.
You could also spoon right into candy cups.
When the last bonbon has been dropped, place them in the freezer for about 5-10 minutes.
Take them out and place in a container.
Or eat them all right then I may or may not have done that.","url":"https://recipe.bluelayer.org/recipe/48347/toasted-coconut-bonbons"},{"id":"48267","title":"Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"FOOD PROCESSOR METHOD: Put first 5 ingredients into food processor fitted with dough blade.
With machine running, pour warm water and cooking oil through tube in lid.
Process for 50 to 60 seconds.
If dough seems sticky to remove, add about 1/2 teaspoons flour to make it easier to handle.
HAND METHOD: Put first 5 ingredients into medium bowl.
Stir together well.
Add warm water and cooking oil.
Mix well until dough leaves sides of bowl.
Knead on lightly floured surface for 5 to 8 minutes until smooth and elastic.
TO COMPLETE: At this point you may choose to roll out and press in greased 12 inch pizza pan, forming rim around edge.
Or place dough in large greased bowl, turning once to grease top.
Cover with tea towel.
Let stand in oven with pilot light on and door closed for about 1 hour until doubled in size.
Punch dough down.
Roll out and press in greased 12 inch pizza pan, forming rim around edge.
Companys Coming.","url":"https://recipe.bluelayer.org/recipe/48267/whole-wheat-pizza-crust"},{"id":"48178","title":"Honey Pizza Dough (awesome)","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
In a mixer fitted with a dough hook, combine the flour and the salt.
(can do by hand with spoon if you don't have a mixer).
Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
The dough should be smooth and firm.
Place in lightly oiled bowl an cover with plastic wrap.
Let sit for about 30-45 minutes.
(When ready, the dough will stretch as it is lightly pulled).
Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
Work each ball by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times.
Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done.
(smaller pizzas will take less time, so keep watching it)
I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.","url":"https://recipe.bluelayer.org/recipe/48178/honey-pizza-dough-awesome"},{"id":"48133","title":"Butter Dips","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Place the 1/4 cup of butter in a nine inch pie plate in a 450F oven.
Remove after butter melts.
Add all dry ingredients in large bowl and whisk to combine.
Then add 1 cup of buttermilk to dry ingredients and mix until just moistened.
Pour this mixture on to a flowered cloth and knead about six times just to make the dough stick together (using the flowered cloth, they are very sticky).
Don't add extra flour to the recipe as they will be too tough!
Roll out dough to an 8 inch circle and cut into 8 pieces just like \"pizza\".
Place each triangle into the melted butter and turn carefully so both sides of each triangle are coated with butter.
Bake for approximately 15-20 minutes in a 450F oven till golden brown.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48133/butter-dips"},{"id":"48093","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.","url":"https://recipe.bluelayer.org/recipe/48093/pizza-dough"},{"id":"47983","title":"Savory Corn Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
tomatoes, sun-dried
water, bottled, generic","directions":"In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
Mix in the sun-dried tomato pest until evenly distributed.
Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
Heat a large heavy skillet over medium heat.
Form the dough into a ball.
On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust.
Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side.
When done, each side should have several browned spots.
Serve immediately, or store at room temperature.
It keeps very well.","url":"https://recipe.bluelayer.org/recipe/47983/savory-corn-flatbread"},{"id":"47958","title":"The Real Chicago Deep Dish Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, corn, peanut, and olive
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes.
Dough will be a little sticky.
If too sticky to handle, add a little more flour.
If too dry, add a little water.
Dough should be a little tacky but able to shape into a ball.
Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
Punch down, then cover and let gluten relax for 10-15 minutes.
Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet.
If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.
).
Bake at 450 degrees for 30 minutes, depending on your oven.
You may want to prebake the crust, if you wish, for about 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/47958/the-real-chicago-deep-dish-pizza-dough"},{"id":"47878","title":"Sunflower Seed Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
seeds, sunflower seed kernels, dried
cornmeal, degermed, unenriched, yellow","directions":"**If youre not familiar with the 5 Minutes a Day approach, youll need a LARGE (a gallon at least) container with a lid.
I use a gallon ice cream tub with a hole poked in the lid (you dont want the lid to be airtight or itll explode with the expanding gases as the dough rises).
Youll also need enough fridge space to store this container until you use all the dough.
You should also know that this recipe will make 3-4 medium sized (about a pound) loaves.
But that wont be a problem.
Oh, and once youve tried this approach, it WILL change your everyday life.
If youre a bread person, at least.
In your storage tub, combine the warm water, yeast, and salt.
Swirl or stir gently to dissolve the yeast.
Add the flours and sunflower seeds all at once.
Stir with a spoon until the dough begins to come together.
Then get your hands in there and mix until all the liquid is incorporated and there are patches of dry flour left over.
Put the lid on the container (you may not want to seal it yet and remember dont use an airtight lid!)
and let the dough rise at room temperature for three hours or so.
At this point it should have not quite doubled in size.
(I found this dough didnt rise as much as others, but it has an amazing oven lift.)
Stick it in the fridge over night.
About an hour before you want to eat the bread, preheat the oven to 450F and place a pan of water on the bottom shelf of the oven.
Now prepare your baking surface.
You can use a pizza stone (which you should preheat with the oven), but I dont have one, so Ive been using a normal half-sheet pan.
To use a normal half-sheet pan, you need to spread a thin layer of cornmeal or semolina on the pan roughly in the shape and size of your loaf.
This will keep it from sticking.
Then pull out a chunk of dough about the size of a softball (or however big you want the loaf to be) and shape the loaf: what you want to do is create a gluten cloak.
To do this you need to sort of flatten (not squish) your dough into a disc and then roll the edges toward the bottom.
Youll be able to see the strands of gluten forming and creating almost a network across the top of the loaf.
I like an oblong loaf shape for this bread, but it really doesnt much matter what shape you give it.
(*See photo) 8.
Once youve shaped the loaf, roll the top and sides of it in the extra sunflower seeds until the loaf is pretty generously coated.
Place it on top of the cornmeal on your baking sheet and make sure the bottom is pretty thoroughly coated in the cornmeal.
Trust me: you do NOT want your bread sticking.
Then slash the loaf: take a sharp knife and cut a slash about 3/4 right down the middle of the loaf (lengthwise).
This will give it room to rise and will make it look awfully pretty.
Let the bread rest at room temperature for 20 minutes while the oven pre-heats.
Bake it for 30 minutes.
It should be evenly browned (my oven is really small and heats unevenly, so I rotate the loaf halfway through to ensure even browning) and when its done it will sound hollow if you tap on the bottom of the loaf.
(You *may* need an additional 5 or so minutes and definitely more if you bake a considerably larger loaf.)
Let it cool for a few minutes before you tear into it.
Itll give it time to compose itself and will lessen the likelihood that youll burn the dickens out of your mouth.
(Not that it wouldnt have been worth it.)","url":"https://recipe.bluelayer.org/recipe/47878/sunflower-seed-bread"},{"id":"47861","title":"Pizza Hut Italian Dressing","ingredients":"spices, oregano, dried
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
salt, table
spices, pepper, black
vinegar, red wine
lemon juice, raw
salad dressing, mayonnaise, regular
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Crumble the oregano, basil, thyme and rosemary into a medium bowl.
Stir in the salt,pepper, vinegar and lemon juice.
Whisk in the mayonnaise and then the gradually whisk in the olive oil.
Stir in the Parmesan cheese.
Transfer to a jarwith a tight-fitting lid and store in the refrigerator.
Shake well before using.","url":"https://recipe.bluelayer.org/recipe/47861/pizza-hut-italian-dressing"},{"id":"47744","title":"English Toffee","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat a metal rolling pin, pizza wheel, and marble board or the back of a baking sheet with the vegetable oil; set aside.
Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat.
Add the sugar, the water, and the salt; increase the heat to medium and cook the mixture until it registers 260F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula.
Add 1/2 cup of the almonds and continue cooking until the mixture becomes golden brown and registers 305F on the thermometer (about 8 minutes), stirring constantly.
Remove the pan from the heat and carefully pour the mixture onto the oiled board.
With the oiled rolling pin, quickly spread out the mixture very thin.
It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.
While still warm, with the oiled pizza wheel score the toffee into pieces that are 1 1/2 inches long and 1/2 inch wide.
Let these centers set until cooled to room temperature (about 30 minutes).
Melt and temper the chocolate (see pages 2530).
Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature.
If left exposed to the air, the toffee will absorb moisture and become soft.
Line 3 baking sheets with parchment or waxed paper.
Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets.
Dip a toffee piece into the tempered chocolate, coating it completely.
With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate, and drop the toffee into the chopped almonds.
Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper-lined sheets to set up completely, or chill in the refrigerator for 15 minutes.
In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.
Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47744/english-toffee"},{"id":"47650","title":"Easiest Ever Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
The dough will be fairly sticky but don't add any more flour.
Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size.
I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
When dough is finished rising, pre-heat oven to 400 F degrees.
Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
Leave to rise for about 10 minutes, before topping with your favourite ingredients.
Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned.
Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.","url":"https://recipe.bluelayer.org/recipe/47650/easiest-ever-pizza-dough"},{"id":"47358","title":"Pizza dough (with yeast)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the yeast in the cold water
Mix salt, sugar and olive oil with the yeasty water
Pour in the flour and mix (with a machine) until it forms a dough .. Takes appx.
5 minutes for me
Divide the dough into 6 lumps for normal size pizzas, or 4 for large size pizzas.
Wrap each dough individually in cellophane leaving a little room for the dough to rise.
Refrigerate for at least 24 hours before use, after this the dough is perfect for freezing - just defrost in refrigerator for 24 hours before use","url":"https://recipe.bluelayer.org/recipe/47358/pizza-dough-with-yeast"},{"id":"47296","title":"Seattle Teriyaki Sauce","ingredients":"soy sauce made from soy (tamari)
water, bottled, generic
spices, ginger, ground
spices, garlic powder
sugars, brown
honey
cornstarch
water, bottled, generic","directions":"Mix all ingredients except the cornstarch and 1/4 cup of water in a sauce pan and begin heating over medium heat.
Mix cornstarch and cold water in a cup and dissolve.
Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add water to thin it if necessary.
Serve with rice and chicken as a more traditional teriyaki sauce, or as the sauce for a chicken and sauteed onion pizza.","url":"https://recipe.bluelayer.org/recipe/47296/seattle-teriyaki-sauce"},{"id":"46771","title":"Easy Kitchenaid Mixer Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, oregano, dried
honey
wheat flours, bread, unenriched","directions":"Put water in mixer bowl and sprinkle yeast over water to dissolve.
Mix water and yeast with whisk attachment until foamy.
Add Olive Oil, Salt, Oregano and Honey and whisk together until well blended.
Add 1 Cup of Flour and mix together.
Remove whisk attachment scraping dough mixture into bowl and attach bread hook to mixer.
Add another Cup of Flour and mix on low speed until well incorporated and dough is not \"sticky\".
If dough is too sticky, add the additonal 1/4 cup (or more) of flour until it resembles bread dough.
Mix dough on medium speed for 5-7 minutes until it is elastic and smooth.
Remove dough ball from mixer and place in an oiled bowl large enough for the dough to double in size.Cover bowl with a damp cloth and allow dough to rise in a warm place, away from drafts.
When dough is doubled in size (15-20 minutes), remove from bowl and punch down dough, roll out to desired thickness and shape.
Drizzle Olive Oil on rolled out dough, sprinkle with additonal Dried Oregano and Kosher Salt, and top as desired.
Bake on a perforated pizza pan in a very hot (500 degree) oven.
Start pizza on bottom rack for 5 minutes.
Using a pizza peal, slide the peal underneath the pan and move the pizza to the oven's top rack.
Continue baking until crust is browned, and toppings are heated (5-7 minutes more).
Using the pizza peal, remove the pizza pan from the oven carefully.
Place pan on a heat proof surface, then use the pizza peal to remove the pizza from the pan.
Allow pizza to cool for 2 minutes on the peal, then slice as desired using a pizza cutter.","url":"https://recipe.bluelayer.org/recipe/46771/easy-kitchenaid-mixer-pizza-dough"},{"id":"46668","title":"Thin Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
vital wheat gluten
salt, table
oil, olive, salad or cooking","directions":"Combine yeast and sugar in a small bowl with 1/2 the water.
Set aside till the mixture foams(10 mins or so).
In a larger bowl, mix Flour, Gluten and Salt.
When the yeast is foamy, form a well in the middle of the flour mixture and pour in yeast mixture, olive oil, and remainder of water.
Mix well till mixture pulls away from the bowl.
Turn out on a lightly floured surface and knead 50 times.
Form into a ball.
Place a little olive oil into the mixing bowl and turn the dough ball to coat.
Cover with a damp kitchen towel and place in a warm place till double(about 1 hour, but could be more).
After it doubles, punch dough down lightly and set aside covered to rest for 10 minutes.
Divide into 2 pieces and roll out to shape.
Brush with olive oil before cooking.","url":"https://recipe.bluelayer.org/recipe/46668/thin-pizza-crust"},{"id":"46337","title":"Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table","directions":"In mixer, mix flour, water, yeast and salt until it forms a loose dough.
Mix in oil until incorporated.
Switch to dough hook and knead for 15 minutes.
Forn dough into a ball and place in an oiled bowl covered by plastic wrap.
Proof in refrigerator for 24 hours.","url":"https://recipe.bluelayer.org/recipe/46337/pizza-crust"},{"id":"46271","title":"No Yeast Homemade Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat the oven 425 degrees F.
Combine all ingredients and knead ten times.
Let stand for ten minutes.
Put dough on a cookie sheet and roll or press out.
Top with toppings (my favorite--cheese and large slices of fresh Roma tomato).
Bake 20-25 minutes or until edges are golden.","url":"https://recipe.bluelayer.org/recipe/46271/no-yeast-homemade-pizza"},{"id":"46165","title":"Super Easy Pizza Sauce","ingredients":"tomato products, canned, puree, without salt added
oil, olive, salad or cooking
sugars, granulated","directions":"In a large saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups.
Season sauce with salt and cool to room temperature.
(Sauce keeps, covered and chilled, 5 days.
).","url":"https://recipe.bluelayer.org/recipe/46165/super-easy-pizza-sauce"},{"id":"46138","title":"Thick Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
Blend at low speed until moistened and beat 2 minutes at medium speed.
Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
Place dough in greased bowl and cover loosely with plastic wrap and a towel.
Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
Punch down several times to remove all air bubbles.
Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/46138/thick-crust-pizza-dough"},{"id":"46047","title":"Magic Bread Box (Yeast Bread All Week With Barely Any Work)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Start by putting 700g water (about 3 cups + 1 tablespoon) in a 6qt container with a lid.
Just make sure it's not a screw-top container, because you want it to be able to pop off if the dough really expands or gases build up inside.
But you don't want the dough to dry out during the long rise time, so you want something with a decent seal to keep in the moisture.
Sprinkle a tablespoon of salt and 4-8 g (1-2 teaspoons) of yeast on top.
The warmer it is inside where you are going to set the dough to rise, the less yeast you need.
In the summer I use 4g, and the winter 8g.
Great for stretching that pricey jar of yeast as far as it will go!
Dump 1000g of unbleached all-purpose flour on top of that (approx 7-7.5 cups) and mix it up with a big spoon just until all the flour is damp.
Don't knead!
It's very sticky at this point, but still, more of a lump than a batter.
Cover and let it sit out on the counter (out of the sun) all day or all night, until you can see big bubbles in the dough through the clear sides of the container and the container is almost full.
For me this usually takes 6-12 hours.
Recently I've found I can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results.
Technically it's ready to bake at that point, but I find it's very difficult to handle until it sits in the fridge for a good chunk of time first.
The coolness makes it a little stiffer.
So once it's risen, chuck it in the fridge for another half a day.
When you're ready, sprinkle the top of the dough with a few tablespoons of flour, just to make the part where you're going to stick your fingers less sticky, but don't work it in at all.
Grab the dough by the floury part, lift it partially out and cut off a piece with a bread knife.
Tuck the edges underneath to form a ball (you may need to go around the edges several times) and put it on a pan sprayed with oil and dusted with cornmeal.
You want to use a pan deeper than the bread is tall.
A dutch oven is ideal, but I use a large loaf pan.
I make about 1/5 of the dough at a time, which is about the size of an orange, but you can use less or more if you adjust baking times.
Put the remaining dough back in the fridge, and use it all up in a 10-14 days.
When you make the next batch, you can even skip cleaning the container out if you want.
The little smudges of leftover flour and dough should incorporate into the new batch with no ill effects.
Recently I've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge, it pays huge dividends.
Just pick up the whole thing and spend a minute tucking the edges under, going around and around, and then plop it back in the container.
Next time you go to cut a hunk of dough off, you'll find the dough is extra bubbly, and it bakes up extra fluffy with nice big air-pocket holes in it.
Let the newly shaped loaf sit for 30-60 minutes, then cover tightly (either with foil, or if your pan is a dutch oven with the lid) to keep in the moisture as the bread bakes.
This eliminates the need for a pan of water in the bottom of the oven.
I used to preheat, but recently I've been putting it in a cold oven with good results.
The large toaster oven I use heats up pretty fast, so that may be why it works so well for me.
At any rate, you want to bake at 450 for a good long time, then take the lid/foil off to brown for a little more.
In my oven, for the size I make (about 1/5 of the dough at a time) that takes about 30-35 minutes, plus 5-10 for the browning.
You will have to experiment with your own equipment.
Let it sit until it cools, then slice and enjoy!
Once it's cut, it goes stale pretty quickly, so don't resist that good bread smell too long -- .
NOTE: You can tinker with the flour any way you want.
Whole wheat, rye, oatmeal, flax, wheat bran, cinnamon, etc.
If you don't want to improvise, just find another recipe you like and use that with this method.
See the book \"Artisan Bread in 5 minutes a day\" for other variations and options like pizza, bagels, pretzles, etc.
NOTE2: If you want to bake all the dough at once, I recommend starting at least 24 hours in advance.
Mix the dough, refrigerate for half a day, take the dough and spend a minute shaping into a ball, then put it back in the fridge for another half a day before taking it out and putting it in its final shape.","url":"https://recipe.bluelayer.org/recipe/46047/magic-bread-box-yeast-bread-all-week-with-barely-any-work"},{"id":"45987","title":"Bread Machine Basic Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Put machine on the dough cycle.
Whatever you decide to make- bake at 425 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/45987/bread-machine-basic-pizza-dough"},{"id":"45953","title":"Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Place yeast and warm water in a large bowl.
Add sugar and salt to yeast mixture and stir.
Add oil and stir well.
Add 2 cups of flour to above mixture.
Add maybe 1 more cup of flour (add flour until dough is not too sticky) and stir until combined.
Turn onto floured board and knead until smooth and elastic.
Put in bowl sprayed with Pam and cover with plastic wrap.
Put in fridge for a couple hours or over night, pounding down the dough at least once to promote rising.","url":"https://recipe.bluelayer.org/recipe/45953/whole-wheat-pizza-dough"},{"id":"45690","title":"Perfect Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Lightly dust a large bowl with flour.
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Let the pizza dough return to room temperature in the bowl, about 2 hours.
Lightly dust 2 large baking sheets with flour.
Scrape the dough out onto a lightly floured work surface and punch it down.
Using a sharp knife, cut the dough into 5 even pieces.
Form the pieces into balls and transfer them to the prepared baking sheets.
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Set a pizza stone on a rack in the top third of the oven.
Preheat the oven to 500 for at least 45 minutes.
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel.
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
Turn the oven to broil for 5 minutes, then return it to 500.
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
Repeat with the remaining pizza dough and toppings.","url":"https://recipe.bluelayer.org/recipe/45690/perfect-neapolitan-pizza-dough"},{"id":"45681","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine oil and 1/2 cup warm water (between 105 and 115F) in a small glass or measuring cup.
With food processor motor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Let it run until dough is smooth, about another minute.
Dough should be slightly tacky but not too sticky.
If necessary, add a little flour, one tablespoon at a time, and let it run for a little longer.
Oil a medium-size mixing bowl.
Form dough into a ball and transfer to bowl, turning dough to coat with oil.
Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45681/pizza-dough"},{"id":"45662","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a measuring cup stir together water and yeast until yeast is dissolved.
In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms.
On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.
Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat.
Cover bowl with plastic wrap.
Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
On a lightly floured surface flatten dough with your hands.
Cut dough in half and form into 2 balls.
(Dough may be made 1 day ahead to this point.
Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag.
Return dough to room temperature before proceeding.)
Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand.
Let dough rise in a warm place until doubled in bulk, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/45662/pizza-dough"},{"id":"45617","title":"Bread Machine Pizza Crust","ingredients":"sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45617/bread-machine-pizza-crust"},{"id":"45568","title":"Easy No Yeast Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat your oven to 400'F.
Place the flour, baking powder and the salt into a bowl.
Make a well in the center and add the water and oil.
Combine by gradually incorporating the flour into the olive oil and water.
You may want to add a little more water if necessary.
Transfer the dough to a floured board and knead it at least for 5-7 minutes.
Let the dough rest in an air tight plastic bag while you prepare the toppings for your pizza.
Once the toppings are made, set them aside and take the dough out of the plastic bag.
Put a tiny bit of oil in the center of your pizza pan and with your hands and finger tips spread the dough to cover the pan.
I use a 12 inch pizza pan.
You could probably stretch it to 15 inches, but it would be a thinner crust.
Place your pizza sauce on the dough and then cover with your favorite toppings.
Pop it into the preheated oven.
Check it after about 20 minutes to see how the crust is browning.
Some ovens are hotter then others, so this is a good habit to get into.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/45568/easy-no-yeast-pizza-dough"},{"id":"45498","title":"Panago's Basic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.
(I did this step in my kitchenaid.
).
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes.
Keeping an eye on it until the cheese browns and the crust looks done.","url":"https://recipe.bluelayer.org/recipe/45498/panagos-basic-homemade-pizza-dough"},{"id":"45452","title":"Dessert Pizza Shells","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Dissolve the yeast and the skim milk powder in the water.
Add the sugar or honey and stir well to dissolve.
Let this sit for about 10 minutes.
Add the apple juice and combine well.
Put all of the flour in a large mixing bowl.
Add the salt and combine.
Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough.
Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.
Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).
Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight.
Go with a dough shell that is at least 18 inch thick.
Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings.
The pizza shell should like like a pie or tart shell.
Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.
Bake it completely.
This baked crust will then be ready to take various toppings.
In a few situations you might want to only par -bake the crust -- when doing a baked apple pizza, for example.
Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work.
Using fresh fruit will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese and fruit.
Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor.
A dusting of confectioners' sugar looks good and goes a long way in the taste department.
Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.","url":"https://recipe.bluelayer.org/recipe/45452/dessert-pizza-shells"},{"id":"45420","title":"Push-Button Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Place warm water in food processor bowl.
Sprinkle yeast over, then add salt, 2 teaspoons oil and sugar.
Process briefly to mix.
Let rest 1 minute.
Add 1 3/4 cups flour and process in two 4-second bursts, waiting several seconds between each.
Process one more 4-second burst, adding remaining 1 tablespoon flour with machine running.
Let dough rest 1 minute.
Lightly oil medium bowl.
Turn dough out onto lightly floured surface; it will be somewhat sticky.
With floured hands, knead gently 30 to 45 seconds.
Place dough in oiled bowl, rotating to coat entire surface.
Cover with plastic wrap and set aside in warm spot to rise until doubled in bulk, 1 to 1 1/2 hours.
Proceed as directed in individual recipes.","url":"https://recipe.bluelayer.org/recipe/45420/push-button-pizza-dough"},{"id":"45413","title":"Easy Healthy Whole Wheat Flax Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, flaxseed","directions":"Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
gently knead dough on floured surface until smooth.
Cover and let rise for 5 minutes.
grease 9inch pie plate, and spread dough in it.
put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45413/easy-healthy-whole-wheat-flax-pizza-crust"},{"id":"45382","title":"Crispy and Fluffy Homemade Naan Made with All-Purpose Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Add the dry yeast and honey to the lukewarm water, and leave for 10 minutes.
Combine the all-purpose flour, baking powder, and salt in a bowl.
Pour in the yeast mixture, and hand mix.
When everything is blend, add the olive oil.
Knead until the dough is smooth, and cover with plastic wrap.
Allow the dough to rise in a double boiler until it becomes 1.5 times its original size.
Gently knead, and divide into 4 portions with a knife.
Roll the dough out thin with your hands or a rolling pin, and pan-fry both sides in a non-stick frying pan (no need for oil.)
I added 1 tablespoon of dry parsley.
Carrot Naan: Use 55 ml of lukewarm water and add 45 g of carrot.
Cheese Naan: I used 2 slices of cheddar cheese.
With mashed potatoes.
Adding sauteed golden brown onion will increase the umami flavor/
This dough is also delicious baked as a pizza.
I topped with bacon, okra, egg, and broccoli.
You can make pita bread with the same ingredients.
Refer to.
You can stuff them with all kinds of different fillings.","url":"https://recipe.bluelayer.org/recipe/45382/crispy-and-fluffy-homemade-naan-made-with-all-purpose-flour"},{"id":"45342","title":"Soft Crust Pizza Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1 c. hot water.
Mix 3 c. water, salt, and sugar.
Add in yeast mix.
Stir in flour till well blended.
Divide and spread dough with well greased hands onto 4 well greased cookie pans (or possibly 6 large pizza pans).
Dough is quite sticky.
Mix Sauce ingredients.
Spread on pizzas.
Toppings: Use a combination of cheeses to equal 1 1/2 pounds or possibly more (Mozzarella, Monterey Jack, Cheddar, Parmesan).
Add in as desired: 2 pounds sausage (browned), 2 pounds hamburger (browned), pepperoni, canned mushrooms, olives, green pepper, pineapple chunks, etc.
Bake at 350 to 375 degrees for 20- 30 min or possibly till done.","url":"https://recipe.bluelayer.org/recipe/45342/soft-crust-pizza-recipe"},{"id":"45225","title":"Valentino's Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Stir water, sugar and yeast together until dissolved.
Add the olive oil and the salt.
Stir in the flour until well blended.
Let dough rest for 10 minutes.
Pat dough into pan or on to a pizza stone using fingers dipped in olive oil.
If desired sprinkle basil, thyme or other seasonings on crust.
Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.","url":"https://recipe.bluelayer.org/recipe/45225/valentinos-pizza-crust"},{"id":"45217","title":"Pizza Cheese","ingredients":"cheese, parmesan, hard
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Simply combine all the cheeses together, and top your pizza with it!
** Always sprinkle a little cheese on the base, after the sauce but before your toppings.
This helps the toppings stick to base!","url":"https://recipe.bluelayer.org/recipe/45217/pizza-cheese"},{"id":"45161","title":"The Last Pizza Dough Recipe You'll Ever Use!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Add all ingredients to the bowl of a stand mixer fitted with the dough hook.
start on the lowest setting for 1 minute, then increase to level 3 ( fast enough that it starts mixing at a better pace ) and mix for 5 minutes or until dough is completely smooth, elastic, and bowl is clean of all ingredients.
place dough in a greased bowl, place in a warm place until doubled, punch down, then divide in half.
spray 2 12\" pizza pans , place each dough ball on pans, then using your knuckles, start pressing out to the edges.
spray or oil entire top of dough so it doesn't dry out.
(very important!
).
let sit until relaxed each time the dough starts shrinking back, to relax it more, then press out farther until you have it at the pan's edge.
use your fingertips to depress indents all over the pizza's surface ( this stops it from rising up too high, and also allows the sauce to have little pockets to sit in!
top with your favourite pizza sauce, toppings, and cheese, then bake in a 475 degree oven at the second highest rack of the oven ( very important for proper browning of cheese, and bottom crispness!
).","url":"https://recipe.bluelayer.org/recipe/45161/the-last-pizza-dough-recipe-youll-ever-use"},{"id":"45126","title":"Thin Crispy Pizza Dough from America's Test Kitchen","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball.
Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop.
Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round.
Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously.
(An overloaded pie will bake up soggy.)
Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer.
Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat.
We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.","url":"https://recipe.bluelayer.org/recipe/45126/thin-crispy-pizza-dough-from-americas-test-kitchen"},{"id":"45100","title":"Vegan Pumpkin Scones","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger).
Cut in margarine, adding a bit at a time until mixed.
Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces.
Imagine you are cutting a pizza so that you get even, triangular slices.
Bake at 425 degrees for 12-15 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/45100/vegan-pumpkin-scones"},{"id":"45007","title":"Margherita Pizza Pockets","ingredients":"house of pasta, pizza dough,
cheese, mozzarella, low sodium
tomato sauce, canned, no salt added
spices, basil, dried","directions":"Place dough on lightly floured work surface.
Cut into 8 pieces.
Roll each into a ball and stretch dough into 3 inch circles.
Place cheese, sauce and basil in the center of each, dividing equally.
Fold dough over to enclose and pinch to seal.
Place on prepared baking sheet, about 2 inches apart.
Bake until golden brown, about 10 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45007/margherita-pizza-pockets"},{"id":"44946","title":"King Arthur Pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Dissolve in 2 cups warm water in this order: 1 tablespoon each of sugar, dry yeast and salt.
Blend in with a large spoon 5 1/2 to 5 1/2 cups of flour.
You can also add two tablespoons of olive oil for flavor.
Turn out onto a floured surface and knead until smooth and springy.
Clean and grease your large bowl, place the dough in it, cover and let rise until doubled in bulk (1 to 2 hours).
Preheat oven to 450F (230C).
Punch down dough, divide into 3 to 4 pieces.
Roll out each piece on a floured surface, with a floured rolling pin into circles that fit into 12 inch pizza pans.
Let the dough rest several times to relax it and make it more cooperative.
Turn it over from time to time and roll the reverse side.
Brush on a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface and add own toppings.
Sprinkle the top with grated cheese.
Bake for 15 mins.","url":"https://recipe.bluelayer.org/recipe/44946/king-arthur-pizza"},{"id":"44907","title":"Cold-Rise Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"Makes 2 crusts.
Dissolve yeast in warm water in the bowl of your mixer and let stand for 5 minutes.
Make sure your bowl is also warm if it isnt, warm it with a bit of warm water first.
Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl.
Add 5 1/2 cups of the flour to the yeast mixture in the mixer bowl, then add the cold water mixture.
Using the dough hook on your mixer, mix the dough on low for 8 minutes or until dough begins to form.
Add a few more tablespoons of flour to mixture if it needs it.
Let rest 2 minutes.
Mix again 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 flour, 1 tablespoon at a time, to prevent dough from sticking to hands but dough will still be a bit sticky.
Divide dough in half and put each portion into a gallon plastic bag coated with cooking spray.
Chill in the fridge overnight or up to 2 days.
Bring dough to room temperature for 1 hour before using.
To make your pizza:
Preheat oven to 475 degrees.
Stretch/press your pizza dough into the pan of your choice; I usually use a 14-inch round pan brushed with olive oil.
Add sauce/toppings, bursh crust with a bit of olie oil if you like, and bake pizza for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.
This dough is freezable!
Freeze in a heavy-duty, freezer-safe plastic bag for up to 2 months.
To use, thaw the dough overnight in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44907/cold-rise-pizza-dough"},{"id":"44885","title":"Cinnamon Crackers","ingredients":"seeds, flaxseed
nuts, almonds
sugars, granulated
spices, cinnamon, ground
water, bottled, generic","directions":"Preheat oven to 275 degrees.
Mix together dry ingredients, then add water.
Spread mixture on cookie sheet on silicone baking mat.
Cover with waxed paper and roll or pat out to even thickness -- thinner is better, but thickness must be uniform so that edges do not overcook.
Score into squares using a pizza cutter.
Bake for about 1 hour, until crispy.
Crackers will continue to crisp as they cool.
Allow to cool, then break apart on scores.","url":"https://recipe.bluelayer.org/recipe/44885/cinnamon-crackers"},{"id":"44878","title":"Ridiculously Easy Fettucini Alfredo","ingredients":"egg substitute, powder
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Cook a generous pot of egg noodles according to package directions.
Meanwhile, grab a deep skillet and warm your chicken stock over medium-high heat.
Chicken paste in water is a flavorful method.
Once warm, add cream and bring it up to a near boil, but do not let it boil!
Add parmesan (not the canned stuff!)
little by little.
You can grate some yourself or buy it grated in the cheese section.
A whisk works nicely as you will need to continuously stir the mixture until the cheese is fully melted into the liquid.
Taste for preference.
Add more cheese if desired.
To thicken your sauce, mix the oil and flour with a fork and gradually add small increments over medium-high heat until desired thickness.
It will continue to thicken a little once it simmers.
You can add cut up chicken or shrimp to the sauce before pouring over the drained noodles.
Keep in mind, this makes a lot so you may want to reserve some before adding extras as it freezes nicely.
Ive also used this sauce in making homemade chicken spinach alfredo pizzas.","url":"https://recipe.bluelayer.org/recipe/44878/ridiculously-easy-fettucini-alfredo"},{"id":"44864","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, cheese, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/44864/perfect-parmesan-pizza-dough"},{"id":"44690","title":"No Fail Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder","directions":"In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil.
Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 1/2 cups of the flour, along with the salt and garlic powder, to the water and yeast mixture.
Mix by hand until smooth.
Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth.
You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil.
Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 1/2 hours).
Pound the dough down and divide into 2 balls to make two 8 pizzas, or keep as one large ball to make a 16 pizza.
Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/44690/no-fail-pizza-dough"},{"id":"44601","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1/2 cup warm water with honey, let sit 10 minutes to proof.
Mix remaining ingredients in large mixing bowl and add yeast mixture.
Turn onto floured board and knead 7-10 minutes.
Cover and let rise for appr 1 hour.
Preheat oven to 450 f and divide dough into 2 equal pieces.
On surface sprinkled with cornmeal, roll out to desired thickness and size and let rise 20 to 30 minutes.
Top with sauce and topping of choice and bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/44601/pizza-dough"},{"id":"44599","title":"Slo Rise Pita","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve yeast in water.
One cup at a time, stir in whole-wheat flour.
Stir the dough 100 times in the same direction.
Cover with plastic wrap and let rest for 45 minutes.
Sprinkle salt over the dough and stir in oil.
One cup at a time, stir in white flour until the dough will take no more and cannot be stirred.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.
Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap.
Let rise until doubled in volume approximately 3 hours.
Gently punch down.
Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450F (230C).
Divide the dough into 16 equal pieces.
Roll out each piece of dough into a 7-to 8-inch circle that is 1/4 inch thick.
Using your hands or a semolina-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface.
Bake for 2 to 3 minutes, or until the breads have puffed.","url":"https://recipe.bluelayer.org/recipe/44599/slo-rise-pita"},{"id":"44590","title":"The Real Chicago Deep Dish Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
salt, table","directions":"Dissolve yeast and sugar in warm water in a bowl.
Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat.
Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes.
Press dough into a 10-inch deep dish pizza pan.","url":"https://recipe.bluelayer.org/recipe/44590/the-real-chicago-deep-dish-pizza-dough"},{"id":"44411","title":"Nonfat Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place in breadmachine in order recommended for your machine.
Set to dough setting.","url":"https://recipe.bluelayer.org/recipe/44411/nonfat-pizza-dough-bread-machine"},{"id":"44348","title":"Pizza Hut or Olive Garden Breadsticks","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients in bread Machine on dough setting.
Then, roll it out into a log and divide it into 16 pieces.
(I can normally only get about 12) Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.
Cover, and let rise for 45 minutes.
Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later.
Sprinkle with kosher salt.
Cook for 15 minutes.
Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.
Tada!
Olive Garden breadsticks.
For Pizza Hut:.
mix: 1/3 cup of parmesan cheese 1 tsp ground black pepper 1 tsp italian seasoning 1/2 tsp garlic powder
Then shake these onto your breadsticks to your liking (don't overpower the sticks though) For Cheesesticks Sprinkle shredded mozzarella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit.","url":"https://recipe.bluelayer.org/recipe/44348/pizza-hut-or-olive-garden-breadsticks"},{"id":"44215","title":"Simple and Standard Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
honey","directions":"Stir the yeast into the warm water to dissolve.
Add the flour.
Stir the remaining ingredients into the flour mixture.
Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
Place dough in a lightly greased bowl and cover.
Allow to rise in a warm place for 30 minutes.
Punch down the dough and divide into portions.
On a lightly floured surface, roll the dough into very thin rounds and top as desired.
Bake at 400F until crisp and golden brown, approx 8-12 minutes.
NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days.
Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.","url":"https://recipe.bluelayer.org/recipe/44215/simple-and-standard-pizza-dough"},{"id":"44150","title":"Easy Rosemary Bread","ingredients":"house of pasta, pizza dough,
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Preheat pizza stone in the oven to 425 degrees F (if you dont have a pizza stone, preheat a pan you wish to use).
If the dough is slightly tacky, dust the outside with a little flour.
Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8 in diameter (do NOT use a rolling pin, just your fingertips).
There will be indentations all over the doughthis is okay!
Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it.
Brush a little olive oil on top of the dough and sprinkle on a pinch of coarse salt and a few dashes of rosemary.
Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone).
Carefully slice and serve hot with olive oil and a balsamic reduction (or butter).","url":"https://recipe.bluelayer.org/recipe/44150/easy-rosemary-bread"},{"id":"44148","title":"Solstice Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground","directions":"1) Preheat the oven to 325F Lightly grease two 9\" round cake pans, or two 8\" or 9\" stoneware shortbread pans, or a combination.
2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
3) Place 1 cup of the flour in a food processor with the crystallized ginger.
Process until the ginger is finely minced; this may take up to 1 minute.
4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture.
Beat until well combined.
5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes.
Remove it from the oven.
8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula.
Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges.
Do this immediately, while the shortbread is still warm.
If you wait, it'll be difficult to cut.
10) Transfer the wedges to a rack to cool.
NOTE*: One reviewer suggested 'browning the butter' first.","url":"https://recipe.bluelayer.org/recipe/44148/solstice-shortbread"},{"id":"44145","title":"Jay's Signature Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution.
Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough rise until double; this should take about 1 hour.
Punch down the dough, and form a tight ball.
Allow the dough to relax for a minute before rolling out.
Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C).
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately.
If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/44145/jays-signature-pizza-crust"},{"id":"44083","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the packet of active dry yeast into lukewarm water and whisk with a fork until the yeast is dissolved.
Let sit for about 10 minutes to activate the yeast.
Combine flour and salt in a large bowl and form a well in the center of the flour.
Pour the water into the well and, using your hands or the dough hook on an electric mixer (not a beater!
), mix the flour and the water together.
When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky.
Repeat with the second half of the dough.
If using immediately, place the balls of dough in a bowl.
If not using immediately, the dough can be placed in a plastic bag or Tupperware container in the refrigerator for 48 hours or frozen.
Do not leave uncovered if placing in the fridge or freezer.
(Adapted from The Kitchn.)","url":"https://recipe.bluelayer.org/recipe/44083/pizza-dough"},{"id":"44051","title":"Holiday Bread Wreath","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough.
Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center).
Divide the dough in half and transfer one piece to another bowl.
Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball.
Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour.
Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole.
Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center.
Sprinkle generously with flour.
Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring.
Let rest, uncovered, 15 minutes.
Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make \"leaves.\"
Let rest, uncovered, until plump, about 15 more minutes.
Slide one dough wreath (on the parchment) directly onto the hot stone.
Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door.
Bake until the bread is golden brown, 15 to 20 minutes.
Transfer to a rack to cool.
Repeat with the second dough wreath, adding another cup of water to the broiler pan.
MAKE IT AHEAD Cool the bread completely, then wrap tightly in foil and freeze for up to 5 days.
Reheat, wrapped, at 450 degrees F until warmed through, 20 to 25 minutes.
Photograph by Con Poulos","url":"https://recipe.bluelayer.org/recipe/44051/holiday-bread-wreath"},{"id":"44034","title":"Wood-Fired Oven Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix water, yeast, salt and honey together until all are dissolved.
Place into a large mixing bowl.
Add flour.
Mix at moderate speed for 8-10 minutes.
The dough should form ears and the mixing bowl should be essentially dry.
Place dough in a greased bowl, and cover with a moist dishtowel.
Place in a warm area for about an hour, until doubled in size.
Roll out on a floured surface, and divide into 4 or 5 balls.
Place in a proofing tray
If to be used immediately, let rise for another hour.
If not, chill and bring our an hour before using.","url":"https://recipe.bluelayer.org/recipe/44034/wood-fired-oven-pizza-dough"},{"id":"44031","title":"Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
beef, grass-fed, ground, raw","directions":"PREPARE MEAT.
Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth.
Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add.
40 to 50 squares should be ample for 4-6 people.
Remove meat from roaster and pour broth into medium to large stock pot.
When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces.
Place back in broth.
If desired add several medium size cubed and \"par-boiled\" potatoes to broth at this time.
I usually do this only when making with Beef.
When making with ham, I sometimes add soup beans to broth.
PREPARE DOUGH.
This can be done while meat is cooking.
(Remove rings because here's where it gets a little messy).
In large mixing bowl, combine 3 cups of flour and the salt.
Use remaining flour as needed for \"dusting\" and clean up as noted herein.
Slowly add water and thoroughly mix with hands until dough reaches a \"slightly sticky to touch\" consistency.
You may need to add more flour to get this part right.
You may also substitute canned broth or broth made with soup base instead of water when mixing dough.
This will give a little extra flavor.
HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet.
Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
After dough is rolled out to approximately 1/8\" thickness, use a sharp knife or pizza cutter to make 2\" squares.
Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper.
Try to avoid overlapping squares.
Roll out and cut remaining dough and layer.
Place wax paper between all layers.
Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
Adjust heat as needed to keep a gentle boiling until desired amount of dough is added.
Then reduce heat and simmer until dough is thoroughly cooked and \"chewy but not gooey\".
Serve in soup plate or bowl and enjoy.
Please note this dough recipe does not call for eggs.
My gram always stressed to me their was a difference between egg noodle dough and pot pie dough.
I never questioned her cooking practices, but I sure enjoyed the final products !","url":"https://recipe.bluelayer.org/recipe/44031/pot-pie-noodles-w-ham-beef-chicken-or-turkey"},{"id":"44027","title":"Easy Thin Crust Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Pre heat oven to gas mark 8, 240oc.
It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
Put the flour into a large bowl, and then stir in the yeast and salt.
Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough.
You may need to adjust the flour/water ratio as all flours absorb the water differently.
Turn onto a lightly floured surface and knead for 5mins until smooth.
Cover with a tea towel and set aside.
You can leave the dough to rise if you like, but it is not essential for a thin crust.
Roll out the dough.
If you have let it rise, give it a quick knead, then split into two balls.
On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin.
The dough needs to be very thin as it will rise in the oven.
Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.","url":"https://recipe.bluelayer.org/recipe/44027/easy-thin-crust-pizza-dough"},{"id":"44008","title":"Peanut Butter Cups","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be \"kneaded by hand\".
Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
Stir constantly until melted, mixture will be glossy.
Spread immediately over peanut butter mixture.
Allow to cool and harden slightly, cut into squares.
DH suggested using a pizza cutter to cut these into squares and it works great!
After these are cut and the chocolate has set, I store these covered in a tupperware container.","url":"https://recipe.bluelayer.org/recipe/44008/peanut-butter-cups"},{"id":"43905","title":"Thermomix Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flour, white, all-purpose, unenriched","directions":"Place the water, yeast, oil, salt and oregano into the Thermomix bowl.
Mix for 5 seconds/speed 3.
Add the flour Mix 6 seconds/speed 8.
Set dial to closed lid position.
Knead the dough for 2 minutes/interval speed.
Transfer dough to an oiled bowl and allow to rise until double - 45 minutes.
Punch down and allow to double again - 45 minutes.
Divide the dough into four balls and let rest for 15 minutes.
Form the pizzas and add favorite toppings.
Bake at 400 degrees F for about 12 minutes, or until browned.","url":"https://recipe.bluelayer.org/recipe/43905/thermomix-pizza-dough"},{"id":"43897","title":"Ethiopian Ambasha","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, coriander seed
spices, cardamom
spices, pepper, black
spices, fenugreek seed
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
oil, olive, salad or cooking
spices, ginger, ground
spices, cloves, ground
spices, cinnamon, ground","directions":"Dissolve the yeast in warm water for 10 minutes.
Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well.
Slowly add the flour until a mass forms.
On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
(note: this recipe makes a stickier dough than usual)
Reserve a 1-inch piece of dough.
With floured hands spread the dough out on an ungreased pizza pan.
Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel.
Place the reserved ball of dough in the center of the scored dough.
Cover and let rise one hour.
Bake at 350F (180C) for an hour or until golden brown.
Combine the topping ingredients in a small bowl.
While still warm brush the bread with topping.","url":"https://recipe.bluelayer.org/recipe/43897/ethiopian-ambasha"},{"id":"43892","title":"Pizza","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
spices, garlic powder
spices, oregano, dried
spices, cumin seed
cheese, mozzarella, low sodium","directions":"DOUGH:.
Mix butter, sugar, and buttermilk in a microwave safe container.
Microwave on high for about 1-11/2 minutes or until warm- NOT HOT.
Set aside.
Mix dry ingredients in large bowl.
Add buttermilk mixture, stirring until well mixed.
Turn out on well-floured board and knead until smooth.
Roll out with rolling pin and put in large, lightly greased pizza pan.
SAUCE:.
Mix tomato sauce, paste, and seasonings in a small bowl and spread on dough with the back of a spoon.
Top with cheese and desired toppings.
Bake at 450 degrees for about 12 minutes or until edges of crust are golden brown.","url":"https://recipe.bluelayer.org/recipe/43892/pizza"},{"id":"43855","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put bread flour into a large mixing bowl.
Add sugar, salt and yeast to the flour.
Stir to combine evenly.
Combine melted butter and warm water.
Pour water mixture into flour mixture and stir by hand with a large spoon.
At this point the dough will look more like pancake batter than pizza dough, but continue to stir once combined for a minute or two to really develop those glutens!
Stir in (by hand) 2-3 more cups of the AP flour.
This should bring the dough to a point where it is kneadable.
Use remaining flour to dust a clean, smooth work surface.
Knead the dough to work in as much flour until the dough is no longer tacky.
The outside \"skin\" will be smooth.
Divide the dough into the desired number of pizzas.
This Recipe makes two large pizzas or four small pizzas.
Roll each part of divided dough into balls, coat with olive oil and place each in a seperate large bowl.
Turn oven on to 350F, but only allow to preheat for one minute then turn the oven off.
The idea is to just warm the oven; Not to get it hot.
Cover each bowl with a damp towel.
Place in the warm oven to rise 2-3 hours or until the dough has doubled in size.
Flour pizza pans and turn out risen dough on each pan.
Be gentle with the dough while spreading it to the edges in the pan keeping it as even as possible.
Use a fork to dock the entire dough (except the edges where the crust will be).
Preheat oven to 450F.
Bake each dough/crust for 10 minutes without toppings or sauce (yes, i know this is sacreligious to many pizza-philes, but it works for this recipe).
Remove crust from oven, add desired sauce and toppings, and return to the oven for another 15 minutes.
De-pan the pizzas.
Allow pizzas to sit for 5 minutes before slicing (this is the hardest step :) It's a good time to go pour yourself a cold beer).","url":"https://recipe.bluelayer.org/recipe/43855/pizza-dough"},{"id":"43801","title":"Whole-Wheat Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl or in the bowl of a stand mixer, stir together water, yeast, sugar, and salt.
Set aside for 5 minutes or until yeaste has bubbles and foamed, if it doesn't foam, start again with fresh yeast and check that the water isn't too hot,.
If working by hand, stir both flours and oil into yeast mixture, until a soft dough forms.
Lightly dust a clean work surace with all-purpose flour and turn dough onto it.
Knead by holding dough with one hand, stretching it with the other, then pushing the heel of the holding hand into the mass.
Knead for 10 minutes or until the dough is smooth and elastic.
If dough gets sticky, add 1 Tbsp, all-purpose flour.
If using a mixer, attach dough hook and bowl to mixer.
Add both flours and oil to yeast mixture.
Mix on medium until combined.
Knead on low until smooth and elastic, about 8 minutes.
If dough gets sticky, add 1 tablespoons all-purose flour.
Using a paper towel, coat a large bowl with oil.
Place dough in bowl, turning to coat all sides with oil.
Cover bowl with plastic wrap and set aside in a warm draft-free place until doubled in size, about 1 1/2 hours.
Wenm ready to bake pizza, divide and roll out dough as desired.","url":"https://recipe.bluelayer.org/recipe/43801/whole-wheat-pizza-dough"},{"id":"43788","title":"Homemade Strudel Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Toss together the flour and salt in a mixing bowl.
Drizzle the oil all over the flour and mix it in, then gradually add the water, in splashes, all the while tossing with the fork.
When all 10 tablespoons of water are incorporated, mix vigorously to bring the dough together.
Add more water if the dough seems dry or wont come together.
Scrape the dough onto the work surface, and knead with your hands until the clumps have disappeared and the dough is smooth and elastic, 3 minutes or more.
Press the dough into a disk, wrap well in plastic wrap, and refrigerate for at least 2 hours or overnight.
Let very cold dough sit at room temperature briefly before rolling.
Strudel dough can also be frozen for several months.
You may have heard that strudel dough should be so thin you can read the newspaper through it.
That sounds difficult, but wait until you work with this dough: it is elastic and strong but quite cooperative, so it is surprisingly easy to extend it to any size and shape you want.
Use the basic techniques of rolling and stretching, given below, to make either a large dough circle for the Strudel Purse (page 390) or a rectangle for the Autumn Strudel (recipe follows).
In fact, your dough may stretch so readily that it will end up thinner than you need, so dont keep going until you can read the newspaper: use a ruler or yardstick and follow the measurements in the recipes.
Begin by rolling the dough: Work on a large, preferably wooden surface, with at least a yard of clear space.
Chilled dough should warm up briefly at room temperature.
Lightly dust the work surface with flour.
Press the dough flat with your hands and begin rolling it out from the center.
For a circle, roll from the center out in several directions; to start forming a rectangle, roll in one direction and then at a right angle.
Turn the dough: As soon as the dough has started to stretch, pick it up and turn it over.
Roll to extend it several more inches (for either shape), then turn it over again.
Dust the work surface again with flour, if necessary, each time you flip the dough over.
Stretch the dough on the board: When it extends about 18 inches in any direction, the dough is thin enough to start stretching by hand.
The easiest way to do this is on the table: lay one hand flat on the dough, near an edge, pressing only lightly, and with the other hand grasp the edge and tug it outward to stretch.
To enlarge a circle, tug evenly all around.
To maintain a rectangular shape, tug the sides and corners of your rectangle.
As the dough sheet gets larger, and will stay in place, grasp the edge of the dough with both hands and tug it gently outward.
Enlarge the circle evenly all around in this manner.
Stretch the dough while holding it up in the air: This is a slightly more difficult stretch, but faster and more fun!
Slide your hands under the dough, palms down, and lift the edge off the work surface.
Cup your hands and turn your fingers toward each other, so the edge of the dough is supported by your wrists and extended fingers (as shown in photo).
Raise the dough completely off the table, letting it hang from your hands so its own weight stretches it, as one does when making a pizza.
Carefully move your hands apart to stretch the thicker dough along the edge; gradually shift the dough along your hands to enlarge it evenly.
To stretch a circle in the air, keep shifting the dough on your wrists and hands, stretching it on all sides (360 degrees).
To stretch a rectangle, pick up the dough and stretch it along one side, lay it down, and pick it up with your hands under another of the four sides.
Stretch the corners when the sheet is on the work board.
Stretch the dough with gravity: A traditional trick.
Pick up the dough sheetor pull it gently toward you on the work surfaceand position it so a third or a bit more of the dough is flat on the edge of the table and the other two-thirds is hanging toward the floor.
The friction of the surface should hold the dough in place while gravity stretches the hanging portion downdont let go until you are confident it wont all slide off.
After a couple of minutes, lift and reverse the dough so the other edge stretches downward.
(When I was little, my grandmother would leave the dough hanging down while she did other work in the kitchen.)
Mending the dough: Strudel dough may get small tears in it during stretching, but they are easily repaired.
When the sheet is the size you want, lay all of it flat on the worktable and pinch the edges of the holes together, then gently pat or roll them smooth.","url":"https://recipe.bluelayer.org/recipe/43788/homemade-strudel-dough"},{"id":"43728","title":"Boboli Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
salt, table
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Put wheat flour into a mixing bowl with yeast, gluten, and salt.
Combine water, honey and oil.
Dissolve well.
Pour into the wheat flour, mix well, and let it sit for 10 minutes.
Add all-purpose flour, starting with 2 cups all-purpose flour and adding one cup at a time, up to 2 1/2 cups total.
Stop adding flour when dough clings to the hook and cleans the sides of the bowl.
Knead for 5 minutes.
Dough should be smooth, elastic, and feel wet, but not sticky.
Oil the top of the dough, cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes.
Take dough out, punch it down, and let it rest on the counter, covered, for 10 minutes.
Sprinkle cornmeal on a pizza stone.
Place the dough on it and roll into a 14 circle.
Take a chopstick or similar instrument and poke holes in the dough, about 2 apart.
This keeps the pizza uniform in shape without huge bubbles in it.
Spritz lightly with water and sprinkle with Parmesan cheese.
Bake in a 400 degrees F oven for 1520 minutes, covering it lightly with foil during the last 5 minutes to prevent over browning.
Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/43728/boboli-pizza-crust"},{"id":"43680","title":"One Basic Dough and Eight Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
Turn out onto a floured board.
Lightly knead the soft dough until smooth.
Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
Place a pizza stone on the center rack of the oven.
Preheat the oven to convection bake at 450F.
Punch the dough down; divide it in half.
On a floured surface, roll each piece into a 12-inch circle.
Cut two 15- to 16-inch squares of heavy-duty foil.
Coat them with nonstick spray.
Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
Let the dough rise for 20 minutes.
Top each with one of the suggested toppings that follow.
Transfer the pizzas onto the heated pizza stone in the oven.
Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
Slice one small red onion thinly and spread it over the pizza dough.
Cover the onion with 2 thinly sliced tomatoes.
Season the topping with kosher salt and freshly ground black pepper.
Sprinkle 2 to 3 finely chopped garlic cloves on top.
Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
Drain one 6-ounce jar marinated artichoke hearts and chop them.
Spread them evenly over the olives.
Top with 1 1/2 cups crumbled goat cheese.
Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
Arrange them evenly over the pizza dough.
Drizzle with 1 to 2 teaspoons of the tomato oil over all.
Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
Spread the pizza dough with 1/2 cup prepared pesto sauce.
Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
Sprinkle with 4 ounces crumbled feta.
Spread the pizza dough with 2 tablespoons light olive oil.
Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
Preheat the oven to 450F.
In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
Remove from the oven.
Let cool.
Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.","url":"https://recipe.bluelayer.org/recipe/43680/one-basic-dough-and-eight-pizzas"},{"id":"43646","title":"Chock-Full of Lycopene Tomato Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
tomatoes, red, ripe, raw, year round average","directions":"Measure out the ingredients.
Add in enough tomatoes so that they come just to the top of the broth, but use the line of the broth to measure.
Place the dry yeast into the designated location in the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rising .
After the first rising, lightly remove the gas, roll them up, place the seams facing downwards, cover with plastic wrap and then a wet cloth, and let sit for 20 minutes.
Memo on the size of each roll 48 g x 8.
After letting them sit, release the gas and roll them back up, place the seam facing downwards, line them up on a cookie sheet, and let them rise for the second time.
Use the oven's rising function at 40C for 25 minutes.
They will have increased one size bigger after the second rising.
If you are going to coat them in eggwash or decorate them, then do it at this point.
Bake in an oven preheated to 180C for 13 to 15 minutes, and it is done.
These are my favorite sliced tomatoes.
These ones are salted, so I used 3 g salt.
Use 3.5 g salt for unsalted kinds.
The bread is already made with a tomato base, so you only need to top it with pesto genovese, wieners, and cheese to turn it into a pizza.","url":"https://recipe.bluelayer.org/recipe/43646/chock-full-of-lycopene-tomato-bread"},{"id":"43613","title":"Whole Wheat Pizza Crust","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Mix water, oil, honey and yeast.
Add wheat gluton, garlic powder (optional) and two cups of the flour.
If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
Knead about 7 minutes in your mixer.
If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
After you roll the dough out pierce the rolled out pizza dough with a fork.
Bake the pizza crust 450 degrees for about five minutes.
Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
Repeat for the second crust.","url":"https://recipe.bluelayer.org/recipe/43613/whole-wheat-pizza-crust"},{"id":"43599","title":"Sesame Parmesan Pizza Sticks","ingredients":"house of pasta, pizza dough,
butter, without salt
seeds, sesame seeds, whole, dried
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Place dough on a lightly floured work surface.
Using rolling pin, roll out to 12 by 8 inches and 1/8 inches thick.
Brush melted butter over dough.
Evenly coat with sesame seeds, Parmesan, salt and pepper.
Fold in half the long way to enclose ingredients.
Using rolling pin, roll a few times to seal.
Cut dough into 3/4 inch wide strips, about 1 inch long.
Twist dough to form sticks.
Place 1/2 inch apart on baking sheet.
Bake until golden, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/43599/sesame-parmesan-pizza-sticks"},{"id":"43594","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw
cream, sour, cultured
dill weed, fresh
fresh red onions,
lemon juice, raw","directions":"Preheat the oven to 500F.
Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/43594/smoked-salmon-pizza"},{"id":"43565","title":"Meatless Lentil Chili Recipe","ingredients":"water, bottled, generic
salt, table
lentils, raw","directions":"Cover and simmer 30 min.
Don't DRAIN.
Add in: 1 pkg.
dry onion soup mix 1 1/2 teaspoon chili pwdr (or possibly to taste) 1/2 teaspoon cumin
Simmer 30 min more.
Serve as is or possibly over spaghetti, rice or possibly corn chips (cheese on top).
Use for pizza, tacos or possibly a dip.","url":"https://recipe.bluelayer.org/recipe/43565/meatless-lentil-chili-recipe"},{"id":"43427","title":"Structural Gingerbread House Dough","ingredients":"syrups, corn, light
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely.
Stir until smooth.
Meanwhile, in a large bowl, combine flour and salt.
Add syrup-sugar-margarine mixture.
Mix well.
Wrap the dough in plastic and let it rest at least 30 minutes at room temperature.
Heat the oven to 350 degrees.
Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan.
Lightly flour the cardboard patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces.
Try to fit as many as you can without crowding.
For clean edges, cut with a pizza wheel.
Remove and reserve excess dough.
Reroll dough scraps for the remainder of the pieces.
Grab the opposite edges of the parchment paper and transfer to the baking sheet.
Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges.
Cool completely before removing from pans.
This recipe can easily be increased, if you want to make it a project for several kids by doubling or even tripling the ingredients.
Instead of measuring out the flour, for a double recipe, use 1 (5-pound) bag plus 1 cup flour.
For a triple recipe, use two (5-pound) bags plus 2 cups flour.","url":"https://recipe.bluelayer.org/recipe/43427/structural-gingerbread-house-dough"},{"id":"43192","title":"Crisp Whole Wheat Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.
Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).
When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.
Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.
Turn out onto a lightly floured surface and knead for 2-3 minutes.
Place in a bowl greased with the remaining tablespoon of oil.
Cover with plastic wrap and place in a warm spot.
Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).
When its doubled, split the dough ball into two pieces on a lightly floured surface.
If you only need one small pie, the other ball can be frozen at this point.
Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.
Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).
Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.
Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.
Bake for 10-12 minutes, until the crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/43192/crisp-whole-wheat-pizza-crust"},{"id":"43126","title":"Spicy Ricotta Sauce","ingredients":"cheese, ricotta, whole milk
oil, olive, salad or cooking
spices, pepper, red or cayenne
salt, table
spices, garlic powder
cheese, parmesan, hard
spices, basil, dried","directions":"Mix all ingredients with a fork or silicone spatula until well blended in a medium-sized bowl or right in the cheese container.
Refrigerate for at least one hour to blend flavors.
I use this as a sauce for pasta and as well as a pizza sauce.
This is a very spicy recipe and is a take on a recipe from a place I worked.","url":"https://recipe.bluelayer.org/recipe/43126/spicy-ricotta-sauce"},{"id":"43000","title":"Vermont Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk together the flour, cheese powder, yeast, salt, and baking powder.
If you're using baker's ammonia in place of baking powder, set it aside.
Add the shortening, working it in to make an unevenly crumbly mixture.
If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water.
Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.
Divide the dough in half, and shape each half into a small rectangular slab.
Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that.
Preheat the oven to 400F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough about 1/16\" thick, or slightly thicker.
If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat.
The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
If you've used parchment, gently slide the parchment and crackers onto a baking sheet.
Cut the dough into 1 1/4\" squares; a rolling pizza wheel works well here.
Don't separate the squares.
If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it.
Prick each square with the tines of a fork.
Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges.
Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done.
Quickly and carefully pull the remaining crackers apart to separate them.
Return to the oven.
Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown.
You'll need to watch these closely at the end; don't walk away from the oven.
They go from golden to dark brown very quickly.
Remove them from the oven, and cool right on the pan.
When completely cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43000/vermont-cheese-crackers"},{"id":"42922","title":"Sun-Dried Tomato and Herb Focaccia","ingredients":"house of pasta, pizza dough,
tomatoes, sun-dried
tomatoes, sun-dried
salt, table
spices, rosemary, dried","directions":"Pat dough evenly into greased 9-inch square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough.
Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450F (230C) oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.
).
Prep time does not include 30 minutes it takes to rise.","url":"https://recipe.bluelayer.org/recipe/42922/sun-dried-tomato-and-herb-focaccia"},{"id":"42915","title":"Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon.
Pour in water and oil; mix until dough no longer sticks to the bowl.
Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
Transfer dough to a greased bowl; cover bowl with a clean towel.
Place bowl in the oven with the light turned on until risen, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/42915/whole-wheat-pizza-dough"},{"id":"42568","title":"Pizza Hard Rolls Recipe","ingredients":"beef, grass-fed, ground, raw
tomato sauce, canned, no salt added
salt, table
spices, garlic powder
olives, ripe, canned (small-extra large)
cheese, mozzarella, low sodium","directions":"Brown grnd beef.
Add in the next ingredients.
Mix well.
Cut deep slits into 8 hard rolls.
Top with strips of American cheese.
Fold wrap with aluminum foil.
Bake at 400 degrees for 15 min.","url":"https://recipe.bluelayer.org/recipe/42568/pizza-hard-rolls-recipe"},{"id":"42500","title":"Barbecue Chicken Pizza","ingredients":"house of pasta, pizza dough,
sauce, barbecue
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
fresh red onions,
cheese, mozzarella, low sodium","directions":"Spread sauce over Boboli crust.
Top with chicken, red onion and cheese.
Bake according to crust package.
Eat the whole thing!","url":"https://recipe.bluelayer.org/recipe/42500/barbecue-chicken-pizza"},{"id":"42447","title":"Daily Bread -Wheat","ingredients":"water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched","directions":"1) Pour water into your container of choice.
I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
).
2) Add Salt and yeast.
3) Add wheat flour and wheat germ.
Stir until flour is no longer clumpy.
4) Add white flour, 2 cups at a time.
Stir in in between with a wooden spoon.
(If you have a mixer that can handle bread dough by all means use it!
I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
Let sit on the counter for 2 hours.
(I do not find that heat, or no heat makes a difference).
6) Dough can now be used for bread of choice or stored in the fridge.
To bake:.
Make sure you have flour ready to keep your hands covered.
The dough is very sticky.
Heat oven to 400 degrees.
To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
Bake 30 minute.
To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
(sometimes I skip this step).
Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
Roll like a jelly roll and pinch the ends.
You may slice the top with a sharp knife).
To use for pizza dough: Follow as above but roll out to fit your pizza pan.
Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
To make cinnamon rolls: follow as above.
Roll out jelly roll style and coat with melted butter and cinnamon sugar.
Roll jelly roll style and slice.
Bake at 375 for about 40 min -- watch them it depends on how thick they are.
I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
Our menu dictates how often I make it but it is about every other or every third day.
But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.","url":"https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat"},{"id":"42313","title":"Easy Pizza Dough from Scratch-Fine Cooking Magazine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pour water into a 3 quart bowl, or large lidded plastic food container.
Using a wooden spoon, mix in the oil, salt, yeast, and sugar.
Don't worry about dissolving all of the ingredients; just stir well to combine.
Don't bother proofing the yeast either-it shouldn't fail if used before it's expiration date.
Add the flour and mix until uniformly moist.
The dough will be quite wet.
No kneading is necessary.
Cove the bowl with plastic wrap, or partially cover.
Leave the lid open a bit to let gases escape.
Let the dough rise for two hours at room temperature.
The dough will fully expand and may even begin to collapse by this time.
Do not punch down the dough.
It will collapse on its own and later shrink while it chills in the refrigerator.
It will never regain it's height, and that's OK. Chill for at least 3 hours before using.
After 2 days, tightly cover the bowl to keep the surface of the dough from drying out.
It will keep in the refrigerator for up to 2 weeks.
After that, tightly wrap into 1/2 pound balls and freeze for up to 3 weeks.
On a floured board, roll, and use your fingers to stretch the dough to your liking.
If the dough continues to contract, let it rest for 10 to 15 minutes, covered, then stretch some more.
Add your favorite pizza toppings.
Bake in the bottom third of the oven using a pizza stone or baking sheet.
I use parchment paper so the dough does not stick.
Turn the pizza half way through baking.
Depending on how thick or thin you like your pizza crusts, the amount varies.
I make two large pizzas with very thin crusts, about 12X18\".
Prep times are approximate.
For thin crusts (1/16th of an inch thick), bake at 550 for 10 to 15 minutes.
For regular style crust (1/8 inch thick) bake at 550 for 8 to 10 minutes.
For a thick crust (1/2\" thick) bake at 500 for 20 to 25 minutes.
Let pizza sit for a minute or two before cutting.
Variations:.
Whole wheat dough: subsitute one cup of whole wheat flour for the same amount of all purpose flour, and add 2 tablespoons of extra water.
Cornmeal dough: substitute 1 cup of stone ground yellow cornmeal for the same amount of all purpose flour and add 1 tablespoon of extra water.","url":"https://recipe.bluelayer.org/recipe/42313/easy-pizza-dough-from-scratch-fine-cooking-magazine"},{"id":"42246","title":"New York style pizza dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"put water in a metal bowl (I use 5qt.
kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved.
add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook.
mix on low for 4 minutes.
let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes.
immediately divide the dough into 3 equal pieces.
round each piece into a ball and rub with olive oil.
place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day.
The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour.
shape the dough using the toss and spin method stretching to a diameter of about 12 inches.
dough should be about 1/4 inch think and slightly thicker toward edge.
transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
add sauce and toppings and slide onto the stone.
should take about 12 minutes to bake.
when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize.
The underside of crust should be brown and crisp...not white and soft.","url":"https://recipe.bluelayer.org/recipe/42246/new-york-style-pizza-dough"},{"id":"42203","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to a lightly-oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in a 450-degree oven for about 20 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/42203/bread-machine-pizza-dough"},{"id":"42028","title":"Pizza Crust for Bread Machine","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
semolina, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle.
Remove after rise cycle and use with your favorite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/42028/pizza-crust-for-bread-machine"},{"id":"41948","title":"Flaky Dinner Rolls","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
Dissolve sugar into milk, then add yeast.
Let stand for 5 minutes.
In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt.
Stir lights (or start mixer with dough hook attachment).
Add yeast mixture to flour, continue to mix.
If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth.
Cover with plastic wrap and let sit for about 10 minutes.
On floured surface, roll dough into 12 x 10 inch rectangle.
Use 1/3 of softened butter and spread on top of dough.
Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log.
Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle.
Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll.
Slightly pinch seam once it's rolled up, but don't seal up the ends.
Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
Use vegetable oil to lightly grease 12 muffin tins.
Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
Loosely cover with plastic wrap and allow to rise for about 45 minutes.
Preheat oven to 375 degrees.
Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown.
Remove from muffin tins and place on wire rack to cool.
(I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
Serve warm, and enjoy.","url":"https://recipe.bluelayer.org/recipe/41948/flaky-dinner-rolls"},{"id":"41837","title":"Thick-Crust Pizza Shells- OAMC","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine the water, yeast, and sugar; Stir well.
Let stand in a warm place for 5 minutes, or until foamy.
Stir in the cornmeal, salt, and oil.
Stir in enough flour to make a kneadable dough.
Turn the dough out onto a lightly floured surface.
Knead, adding more flour as necessary, for 10 minutes, or until smooth and elastic.
Coat a large bowl with non-stick spray.
Add the dough and turn to coat all sides.
Cover and set in a warm place for 15 minutes.
Divide the dough in half.
Roll each half into a 12\" circle.
Bake at 450 for 30 minutes (or add 10 minutes to whatever pizza recipe you are following).
If you freeze them, you dont have to thaw before using them.
Just add your toppings and bake as directed.","url":"https://recipe.bluelayer.org/recipe/41837/thick-crust-pizza-shells-oamc"},{"id":"41753","title":"Best Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the bread flour, sugar, yeast and kosher salt in the bowl.
Pour the water and the oil in your bread machine pan.
To that add the dry flour mix and set your bread machine to a dough setting.
Mix until the dough forms into a ball.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with some olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41753/best-pizza-dough"},{"id":"41617","title":"Simple Rustic Bread With Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
nuts, walnuts, english","directions":"In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
Stir to dissolve yeast.
Add remaining 1 1/2 cups water, sugar, salt and bread flour.
Mix at low speed until flour is thoroughly incorporated.
Note: dough will be sticky, not smooth.
Place dough in a large oiled bowl and turn to coat all sides with oil.
Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
Punch dough down.
Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
Cut dough into 2 pieces.
With floured hands, shape each piece into a 12-inch log.
Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
Let rise for 30 minutes.
Meanwhile place pizza stone on lowest rack in oven.
When dough begins last rise, preheat oven to 400.
Pull the parchment paper off the baking sheet and transfer to the pizza stone.
(Or just bake on the baking sheet if you don't have a pizza stone.)
Bake bread for about 40 minutes, or until it sounds hollow when tapped.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/41617/simple-rustic-bread-with-walnuts"},{"id":"41601","title":"Bulk Bread Machine Mix (Oamc)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ingredients thoroughly and store in air tight container in cool place.
Use within 6 to 8 months.
To make 1 1/2 lb.
loaf of Basic White Bread:.
Put into your bread machine in order:.
1 cup warm water.
1 egg** beaten, room temperature.
2 T. butter or cooking oil.
3 1/2 cups bread mix, room temperature.
2 1/4 t. active dry yeast.
Bake on white cycle.
*Any combination of flours can be used, replacing up to half of the flour, (10 cups) with a whole grain flour.
For EACH CUP of whole grain flour used, add 1 tablespoon of vital wheat gluten to the mix.
**Substitute powdered egg for a fresh egg if you are going to be baking the bread on a timer.
Mix may be used to make pizza dough, calzones, cinnamon rolls or dinner rolls.
Remove dough at the end of first kneading cycle and finish by hand.
Time is for mix only.","url":"https://recipe.bluelayer.org/recipe/41601/bulk-bread-machine-mix-oamc"},{"id":"41363","title":"(Clean) Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, oregano, dried
seeds, flaxseed
parsley, fresh
spices, garlic powder
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"The spices are optional.
Preheat oven to 425 F.
In a large bowl, combine dry ingredients (flour through salt).
Put milk into a small bowl or cup and heat it for 30 seconds.
Then add oil.
Add wet ingredients into the dry ingredients and stir well until the dough begins to form a ball and pull away from the sides of bowl.
Knead dough by hand, while still in bowl, until smooth.
Then form it into a ball.
Press dough into an oiled baking sheet or pizza pan using your fingertips.
Add your desired pizza sauce, fresh mozzarella, pepperoni, and your favorite vegetables.
Bake for 20 minutes then check on dough, continue baking if you want a well done crust.","url":"https://recipe.bluelayer.org/recipe/41363/clean-pizza-dough"},{"id":"41353","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
honey
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
Add to food processor and combine remaining ingredients.
Pulse until ball starts to form.
Remove the dough from the processor and dust lightly with flour.
Place in a lightly floured bowel and cover with a damp cloth.
Let rise until it doubles in size about 45 min.,.
Punch down dough divide dough in to two separate but equal balls and roll thin.
Top with favorite toppings.
Bake 450 F for 12 to 18 minute.","url":"https://recipe.bluelayer.org/recipe/41353/pizza-dough"},{"id":"41296","title":"Tammy's Easy Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"**Water should be 110-115 degrees for best results.
mix water, butter, and sugar in mixing bowl.
Add part of the flour and stir.
Add the rest of the flour and the yeast, and stir into a dough.
Knead for 6-8 minutes, or until dough is smooth and elastic.
Set dough in bowl and grease the top.
Cover with a towel and set in a warm place to rise for about 45 minutes.
After dough has risen the first time, punch down and knead until air bubbles are removed.
Liberally butter a 16-inch round pizza pan, and press dough onto pan.
Carefully lift one-half of the crust and fold over (to expose half of the pizza pan).
Sprinkle 1/2 Tablespoon cornmeal over pan.
Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.
Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce.
Sprinkle on cheese and any optional toppings desired.
Sprinkle on oregano, basil, and parmesan cheese last.
Place pizza in oven and turn heat to 400 degrees.
Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned.
(Be sure to watch so it doesn't burn; every oven is different!
).
When pizza is browned, turn off heat and open oven door.
Leave pizza in oven until ready to serve.
Then remove from oven, cut, and serve.
If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.","url":"https://recipe.bluelayer.org/recipe/41296/tammys-easy-pizza-crust"},{"id":"41284","title":"Super Sesame Soup Thins (Ten Talents Cookbook)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried","directions":"Whip together first 3 ingredients until they mix (temporarily).
Pour over flour and still together well.
Knead briefly.
Set aside for 10 minutes.
Place on a cookie sheet and roll out.
Sprinkle with more salt and a generous amount of sesame seeds.
Roll seeds into dough.
Cut into squares with a knife or pizza cutter and bake at 350 for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/41284/super-sesame-soup-thins-ten-talents-cookbook"},{"id":"41233","title":"Jeannette's Nearly Whole Wheat Pizza Dough","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Blend salt, warm water and honey for one minute.
Add yeast and blend two minutes more, until well incorporated.
Let stand five minutes.
With mixer, blend olive oil and one cup of flour until smooth.
Change to dough hooks and add remaining flour, combine until a wet dough ball forms in bowl.
Dust kneading surface with flour and turn out dough.
Knead for about five minutes until dough is the texture of a baby bottom (soft and slightly firm).
Will be a little tacky, not messy sticky.
Coat a 1 gallon Ziploc baggie with cooking spray (or olive oil), zip up dough and toss it in the fridge all day.
Preparation: Let dough return to room temperature and punch it down.
Roll out and make a pizza!
I like it thin and cooked in the BBQ -- Try Pizza in the BBQ!","url":"https://recipe.bluelayer.org/recipe/41233/jeannettes-nearly-whole-wheat-pizza-dough"},{"id":"41227","title":"Simple Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
spices, garlic powder
spices, basil, dried
spices, oregano, dried","directions":"Mix ingredients together.
Use to top pizza crust.
Use about 1/4 cup per 12-inch pizza crust.
Add additional toppings and cheese as desired.","url":"https://recipe.bluelayer.org/recipe/41227/simple-pizza-sauce"},{"id":"41141","title":"Famous Maryland Chocolate Crab Pizza","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet.
Pour tempered chocolate in circle.
Pour chocolate chips, marshmallows and rice cereal on center of chocolate.
Hand mix and spread in a 8 to 9-inch circle.
Drizzle on white chocolate and add candy crabs of your choice for toppings (m&m's, peanuts, other candies, etc.)
Let harden and enjoy.","url":"https://recipe.bluelayer.org/recipe/41141/famous-maryland-chocolate-crab-pizza"},{"id":"41126","title":"Spicy Sweet Cherry Tomato Jam","ingredients":"cherries, sweet, raw
sugars, brown
sauce, hot chile, sriracha","directions":"Combine all ingredients in a medium size pot.
Bring to a boil, stirring occasionally.
Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly.
You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce.
Fantastic with cream cheese on crackers.
Serving size depends on your chosen use.
I've counted it as if using as tomato sauce on a pizza.
This recipe makes enough for 2 medium pizzas.","url":"https://recipe.bluelayer.org/recipe/41126/spicy-sweet-cherry-tomato-jam"},{"id":"41068","title":"Melty Cheese* Sauce (Vegan)","ingredients":"nuts, cashew nuts, raw
spices, pepper, black
leavening agents, yeast, baker's, active dry
cornstarch
lemon juice, raw
salt, table
spices, onion powder
spices, garlic powder
water, bottled, generic","directions":"Add all the ingredients except the water to your blender or food processor.
add enough water to just cover.
blend until smooth.
add the rest of the water and blend until thoroughly combined.
stirring constantly simmer in saucepan until thickened.
use over macaroni, pizza, lasagna, veggies, etc.
you can also add agar to make it slice-able.
it also mixes well with ketchup and barbecue sauce for a wonderful veggie burger topping or tater-tot dip.","url":"https://recipe.bluelayer.org/recipe/41068/melty-cheese-sauce-vegan"},{"id":"41034","title":"Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into bread pan in order listed OR according to your bread machine manufacturer's recommendations.
Select \"dough\" and \"large\" settings.
Press start.","url":"https://recipe.bluelayer.org/recipe/41034/pizza-dough-bread-machine"},{"id":"40924","title":"Soft Greek Pita Rounds","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put 1/4 cup warm water (not too hot) and honey in bowl and mix to dissolve honey.
Add yeast and stir until combined.
Let sit 10 minutes until bubbly.
In separate bowl mix salt and flours.
Add yeast mixture and remaining water and mix until well incorporated.
Let sit 30 minutes.
Add oil and more water if needed to make the dough moist and hold together well.
Knead well for 5 minutes.
Put a little vegetable oil on your hands and rub over dough to prevent cracking.
Put dough in bowl, cover with moist towel and let rise for about and hour, or until doubled in size.
Preheat oven to 500 degrees F.
Divide dough into 12 balls.
Roll out to 7-8 inches in diameter, cover with towel and let sit for 20 minutes.
Bake on pizza stone or cookie sheet covered in parchment paper for 3 to 5 minutes, or until puffed and just starting to turn brown around edges.
Remove from oven and immediately place in ziploc bag.
Store in fridge or freezer.
To reheat place in 350 F oven for 2 minutes or 30 seconds in microwave on high.","url":"https://recipe.bluelayer.org/recipe/40924/soft-greek-pita-rounds"},{"id":"40875","title":"Grape & Rosemary Focaccia","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
salt, table
spices, basil, dried
grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
cheese, parmesan, hard","directions":"Let pizza dough stand at room temperature 15 minutes.
On lightly floured surface, roll dough to 12x8-inch rectangle.
If dough begins to pull back while rolling, let rest 5 minutes.
Transfer dough to lightly oiled baking sheet.
Prick with fork.
Cover; let rise in warm place 30 minutes.
Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil.
Arrange grapes over dough; sprinkle with rosemary and cheese.
Bake 20 to 22 minutes or until puffed and lightly browned.
Drizzle with remaining oil.
Cut in strips with a pizza cutter or large knife.
Serves 12.
Prep includes rise time!","url":"https://recipe.bluelayer.org/recipe/40875/grape-rosemary-focaccia"},{"id":"40858","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix in a bread maker on the dough setting.
This recipe makes 2 pizza doughs.
Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
Dump dough into the bag.
For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
(you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
Let the dough get to be room temp before cutting it in half and working with one dough.
The durum will give the dough a bit of elasticity -- so be patient when working it.
If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
(that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
Leave the stone on the grill to get that hot.
Make sure the stone has time to get really hot.
Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
and then salt the tomatoes.
Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
Sometimes we do roasted garlic on the base.
But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
You can google for gourmet pizza recipes - but this is a good base to get you started!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40858/pizza-dough"},{"id":"40827","title":"Basic Deep Dish Pizza Crust Recipe","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place all of the ingredients in your machine in the order recommended by your machine's manufacturer.
Select the dough cycle and press start.
You may need to add in some more flour (1 Tbsp.
at a time) if the dough is too wet or possibly more water if the dough is too dry (1 Tbsp.
at a time).
Preheat oven to 450 degrees.
Grease a 12-inch deep dish pan with extra virgin olive oil or possibly spray it with a cooking spray.
After dough has risen one time, roll or possibly hand stretch the dough into a circle so which it will completely cover the bottom of the pan.
Pull the dough up around the edges of the pan so which a slight lip is formed.
Cover the pan with a towel and let the dough rise in a hot place for about 30 min.
While the dough is rising, prepare your toppings and grate your cheese; set aside.
Prick the dough several times with a fork and bake the crust for 5 min.
Remove the crust from the oven, and using a brush or possibly your fingers, lighly cover the crust with extra virgin olive oil.
Layer the ingredients in this order; sauce, cheese, meats, vegetables and seasonings.
Leave a 1/2-inch border around the rim of the pizza.
Place pizza on bottom rack of the oven and bake for 5 min, after that time, either move the pizza to the upper part of the oven or possibly lower the temperature to 400 degrees.
Bake for another 25 to 30 min, till the crust is golden.
This recipe yields 1 pizza.
Yield: 1 pizza","url":"https://recipe.bluelayer.org/recipe/40827/basic-deep-dish-pizza-crust-recipe"},{"id":"40814","title":"Easy Pizza Dough!!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table","directions":"Mix half of cup of AP flour, sugar and the yeast.
Add the warm water and stir well.
Let it rest for 20 min or until it foam forms on the top.
Then add the olive oil, oregano, garlic salt, salt and 2 cups of AP flour and mix well.
Sprinkle a little of the remaining flour on the table and star kneading by hand 10 min.
If the dough is sticky pour a little more flour.
Put the dough in a greased bowl and cover with plastic wrap.
Let it double size 1 hour.
I turn on the oven and put the bowl on top of the stove for faster results.
Then make your favorite pizza.
Enjoy!!
Makes 1 large pizza!
!","url":"https://recipe.bluelayer.org/recipe/40814/easy-pizza-dough"},{"id":"40807","title":"Delicious Cheesy Cheese Straws","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
spices, pepper, red or cayenne
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F (175 degrees C).
Process Cheddar cheese, flour, butter, 1/4 cup Parmesan cheese, cayenne pepper, and salt in a food processor until large crumbs form; transfer to a bowl.
Stir milk into the cheese mixture until it forms a ball of dough.
Roll dough out onto a lightly floured work surface to about 1/8-inch thick.
Use a pizza cutter or thin knife to trim the edges of the dough to leave a large square with sides measuring 7 to 8 inches.
Cut dough into 1/3-inch strips and arrange onto a baking sheet.
Bake in preheated oven until puffy, about 15 minutes.
Sprinkle 2 tablespoons Parmesan cheese over the warm cheese straws.","url":"https://recipe.bluelayer.org/recipe/40807/delicious-cheesy-cheese-straws"},{"id":"40770","title":"Low Fat Wholemeal/Honey Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
honey
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw","directions":"Pre-heat oven to 200C.
Sieve the self rising flour and the whole meal flour together.
Mix by letting it flow through your fingers for air.
Add the baking soda and continue to mix.
Next chop the margarine into small cm squares and drop into the mix.
Break down the margarine with your fingers till all of the clumps are gone.
Add 8 drops of lemon juice to the milk.
Then slowly add the low fat milk into the mix.
I use a knife to work in the milk to keep as much air in the mix.
Continue adding milk until mix is moist and add in the honey.
Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air.
Maneuver the mix like a pizza base and lay flat on board.
Cut into 6 - 8 pieces and roll into shape about 1\" to 1 &1/2 \" thick and place on floured baking tray.
Place in pre-heated oven for 10 - 15 minutes.
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/40770/low-fat-wholemeal-honey-scones"},{"id":"40734","title":"Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine flour, salt, yeast in a large bowl and mix until homogeneous.
Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into 270g even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).","url":"https://recipe.bluelayer.org/recipe/40734/neapolitan-pizza-dough"},{"id":"40718","title":"Favorite Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix together water and sugar.
Sprinkle with yeast.
Allow to sit 10 minutes.
Add salt, olive oil, and flour.
Knead until very smooth.
Divide dough in half.
Roll each piece into a 12-inch circle.
Place on lightly greased baking sheet and let rise 20 minutes.
Flatten each and top with pizza toppings.
Bake at 425 degrees for 15 minutes.
If you choose to use this recipe for garlic or cinnamon bread sticks, bake untopped for 5 minutes.
Remove from oven, top with margarine of choice and either garlic salt or cinnamon sugar mixture.
Return to oven for about 3 minutes.
Remove from oven and cut into breadsticks.","url":"https://recipe.bluelayer.org/recipe/40718/favorite-pizza-crust"},{"id":"40669","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Place the tepid water in a mixing bowl.
Dissolve the yeast and salt in the water.
Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
Beat together for 5 to 10 minutes to form a sticky batter.
Knead in the remaining flour until you have a smooth dough.
Place on a clean counter and cover with the bowl.
Allow to rise until double in bulk (about 1 hour).
Punch the dough down and divide into 3 equal parts.
To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
This dough recipe makes enough for three 14 inch pizzas.","url":"https://recipe.bluelayer.org/recipe/40669/pizza-dough"},{"id":"40660","title":"Best pizza sauce ever!!!","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
salt, table
sugars, granulated
spices, oregano, dried","directions":"Fry onion & garlic in oil until onion is transparent or soft
Keep aside and let it cool
In a blender, blend all the other ingredients with onion & garlic except oregano
Add oregano and stir well
Store in a jar , refrigerate and use it upto a week or more :D","url":"https://recipe.bluelayer.org/recipe/40660/best-pizza-sauce-ever"},{"id":"40601","title":"Chewy Italian Rolls from KAF","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"BIGA:.
Mix all ingredients until well blended.
Cover bowl and let rest at room temperature for 12 to 20 hours, until very bubbly.
DOUGH:.
Mis biga with remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed.
Increase mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.
Add additional water or flour if necessary.
Let dough rise in greased, covered bowl, for 1 to 2 hours, until very puffy.
Turn dough out onto well floured surface, and shape it into a 6\"x12\" square.
Using a bench knife or pizza wheel, cut out eight 3\" square rolls.
Place rolls, floured side up onto parchment paper.
Cover rolls and allow to rise for 45 minutes or until puffy.
Place a baking stone in the top third of oven, and preheat oven to 450.
Bake the rolls for 13 to 15 minutes, until they are golden brown.
Remove from oven and cool on rack.","url":"https://recipe.bluelayer.org/recipe/40601/chewy-italian-rolls-from-kaf"},{"id":"40456","title":"Easy Homemade Pizza Dough & Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Whisk the dry ingredients and salt in a bowl, and set aside.
Microwave the milk, sugar, and butter in a separate bowl for 30 - 40 seconds at 500 W. Mix in the yeast and let it soak.
Pour the yeast mixture into the bowl with the dry ingredients, and mix with a spatula in a cutting motion.
When the dough comes together, cover with plastic wrap.
Microwave for 30 seconds at 200 W or at a low defrosting setting.
Leave it in a warm place for about 15 minutes.
Flour the pizza dough, divide into your desired sizes, roll out with a rolling pin, and the dough is ready.
Top with your favourite toppings and bake in the oven for about 10 - 15 minutes at 200C.
If you roll out the dough thin and preheat a baking sheet with the oven at 230C, and then bake, it will make the crust crispy.
When you are making pizza bread, flour the dough, and gently press the air out by hand.
Divide into your desired sizes and roll out into circles with the rolling pin.
I divided into 4 portions and each one was 100 g.
When you bake them, they will plump up and the toppings might fall off, so pierce the dough with a fork.
Spread on ketchup or sauce, and put on the toppings.
Microwave for 30 seconds at 200 W.
Cover with a tightly wrung out kitchen towel, and let them rise for about 15 minutes with the bread-rising function in the oven.
Alternatively, cover with plastic wrap, and leave in a warm place at 35 ~ 40C.
Preheat the oven for 180C.
Bake for 14 ~ 20 minutes.
When the bottom is lightly baked as well, it's done.","url":"https://recipe.bluelayer.org/recipe/40456/easy-homemade-pizza-dough-bread"},{"id":"40246","title":"Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Combine the flour, salt, sugar, and dry yeast in a bowl and lightly mix.
If using fresh yeast, soak in lukewarm water.
Add the lukewarm water (with the fresh yeast if using fresh yeast) and mix with your hands.
You can also use a rubber spatula if you like.
Bring it all together and knead in the center of the bowl or on a lightly dusted table or board.
After about 5 minutes, it should not be sticky.
It is ready when it's elastic.
If it's rather sticky, add a bit of flour.
Cover the bowl with a moistened and wrung out towel, cover with a plastic bag or plastic wrap, and chill in the refrigerator for at least 5~8 hours for the second rising.
If you're in a hurry, chill for 2 hours.
The dough should rise to about twice the size.
The picture shows dough that has chilled for 5 hours.
Coat your finger with flour and try pressing a hole into it.
Divide into 2 equal pieces and roll into balls.
Cover so that it doesn't dry out and let rest for 20 minutes.
Preheat your oven to the highest temperature possible, heating your baking pan at the same time.
I use a convection oven that goes up to 250C.
Flatten the rested dough out on kitchen parchment paper.
Press out to 30 cm diameter and top with the toppings.
It will become a bit springier and puffier than your ear.
Slide the pizza with the kitchen parchment paper onto the hot baking pan from the preheated oven.
It'll puff right up.
It'll be done in 10 minutes.
The pictured pizza is topped with tomato sauce, sliced mozzarella, and dried basil.","url":"https://recipe.bluelayer.org/recipe/40246/just-10-minutes-easy-authentic-chewy-and-fluffy-pizza"},{"id":"40146","title":"Seeded Crackers","ingredients":"seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Position a rack in the lower third of the oven and heat the oven to 450F.
Make the topping:.
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds.
Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
Make the dough:.
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoons of the kosher salt.
With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
Dont bother trimming the edges; rustic edges add character.
Transfer to an unlined baking sheet.
Bake until nicely browned, about 10 minutes.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations.
Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.","url":"https://recipe.bluelayer.org/recipe/40146/seeded-crackers"},{"id":"39995","title":"Royal Pizza Sauce","ingredients":"spices, basil, dried
spices, parsley, dried
spices, oregano, dried
spices, pepper, black
salt, table
sugars, granulated
spices, garlic powder
tomato products, canned, puree, without salt added
tomato sauce, canned, no salt added","directions":"Make the sauce before you make the crust, so that the flavors have some time to get yummy.
Mix all ingredients in a big bowl; order doesn't matter.
You can do without the Puree, and increase/decrease the amount of Sauce to conveniently match the cans you purchased.
This makes enough sauce for 2 big pizzas.
Refrigerate the remainder for up to 10 days before the texture gets lumpy.","url":"https://recipe.bluelayer.org/recipe/39995/royal-pizza-sauce"},{"id":"39852","title":"Stromboli and Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.
Fold the top down and the bottom up letter-style and do the same side to side.
Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:.
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.
Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour).
Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200F.
For Pizza:.
Divide the dough into 2 equal pieces and stretch into a 10\" disk.
If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone) to 500F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
Bake for 4 minutes.
Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).","url":"https://recipe.bluelayer.org/recipe/39852/stromboli-and-pizza-dough"},{"id":"39659","title":"Healthy Delicious Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix all of the ingredients together well.
Let it sit for 5-10 minutes as a dough ball.
Let it sit longer if you like a thicker crust as it will rise a bit.
If you want to make 2 pizzas (great for families) cut it in half and stretch it or roll it out into two round shapes to fit into your pan.
Otherwise just stretch and roll it out to fit your pan.
Cook in a 450 degree oven for 10 minutes.
Remove from oven and top with your favorite toppings.
Place back into the 450 degree oven for another 10 minutes or until the pizza is done!","url":"https://recipe.bluelayer.org/recipe/39659/healthy-delicious-pizza-dough"},{"id":"39613","title":"Spiced Chocolate Chip Scones","ingredients":"oats
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cloves, ground
spices, nutmeg, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees.
If preferred, use a baking stone instead of a cookie sheet.
Preheat your stone while making your dough.
When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.
Combine dry ingredients (except chocolate chips) in a wide-mouthed, large bowl.
Mix well with a wooden spoon.
Add the 1/3 cup soymilk and all of the shortening.
Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.
Roll out onto a lightly greased cookie sheet or parchment paper.
Pat into an approximately 9 inch round using your hands.
Brush with the remaining teaspoon of soymilk or milk.
If desired, sprinkle with cinnamon sugar.
Bake for approximately 20-25 minutes or until golden brown.
Let cool and slice into 8 pieces!","url":"https://recipe.bluelayer.org/recipe/39613/spiced-chocolate-chip-scones"},{"id":"39571","title":"Simple Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place the plastic bag on the scale and weigh in the ingredients in order from the top.
When everything is in the bag, mix them together from the top.
When the dough comes together, lightly tie the top closed.
And that completes the dough.
Now prepare the toppings.
When the toppings are prepared, remove the dough from the bag and lightly dust with flour.
Gently deflate and spread out into any shape you choose.
Place on the toppings.
If you are using a lot of toppings, or you are making a thick crust, bake the dough by itself for a short time.
This will prevent the crust from only getting half baked.
Preheat the oven to 210C.
Bake for about 20 minutes and then it's done.
If separating the dough and making two pizzas, use this time.
Adjust according to the thickness of the crust and the toppings.
If you have some dough leftover, you can seal the bag and freeze it.
You can defrost it in the microwave or at room temperature.
If you use baking powder, you don't need to use yeast.
But please use one or the other.
I used the leftover dough to make bread.
It depends on the size but bake 6 portions for 15 minutes at 200C.
Potato Gratin Pizza: You can easily make the white sauce in the microwave.
Refer to.
It's creamy and soft.
It's so delicious!
Whole wheat pizza:.
I recommend this for those who are worried about their blood sugar.
You can also make focaccia with this dough.
Make dents in the dough with your finger and cover with olive oil.
Sprinkle with cheese and herbs and then just bake it.
It's also great with tomatoes.
If you spread the dough out thinly and then cook it in a frying pan, you get Naan bread.
Cover with a lid and carefully fry on low heat to make Naan.
If using a Teflon nonstick pan, you don't need to use oil!
Divide the dough into 10~12 portions and form into half-moons.
Insert fillings and cheese and lightly bake for a bread that children will enjoy eating.
15 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/39571/simple-pizza-dough"},{"id":"39549","title":"Dkm's Chicago-Style Deep Dish Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, canola
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
Mix on low speed for a few minutes until the dough comes together, then slowly add the oil.
Continue to mix dough for 7 more minutes.
The dough should be somewhat moist and smooth, but not sticky.
Form the dough into a ball and place into a bowl.
Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
Remove the bowl from the refrigerator about one hour prior to making the pizza.
Set the bottom oven rack to its lowest position and preheat the oven to 450 F for at least 30 minutes prior to baking.
After letting the dough rest for one hour, coat the bottom of a well seasoned 15″ x 2″ deep dish cast iron skillet with regular olive oil (do not use extra virgin).
Place the dough ball in the center of the pan and press it out until it covers the entire bottom.
Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
The top of the edges should be pinched up against the side of the pan.
If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
Using sliced mozzarella, or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
Add your desired toppings (Italian sausage is very popular in Chicago).
If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
Top with 1 LARGE can of crushed tomatoes, spooned directly from the can.
Use your hands if necessary to spread out the tomatoes.
**Note that 6 IN 1 brand tomatoes are very fresh tasting tomatoes and are recommended for this recipe.
Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
Remove the pizza from the oven and allow to cool for about 3 minutes.
Remove the pizza from the baking pan and place on a cutting board or serving pan.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/39549/dkms-chicago-style-deep-dish-pizza"},{"id":"39542","title":"Vegan Lunch Box Easy Whole-Grain Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, sprinkle yeast in warm water and stir well to dissolve.
Set aside for about 5 minutes to bloom.
Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade.
Pulse well to combine.
With food processor running, slowly drizzle the yeast mixture into the feeding tube.
Stop when dough forms a ball.
Pour in the olive oil and pulse two or three times to combine.
Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.
Cut dough into eight equal pieces.
Shape each into smooth ball.
Set balls 2 inches apart on a floured surface and lightly cover with plastic wrap.
Let rise a room temperature for 45 minutes.
Any dough that you are not baking right away can be wrapped in plastic and kept in the fridge overnight.
Just bring to room temperature by letting sit out for about 15 minutes when ready to make.
Preheat over to 500F Place pizza stone in center rack of over--or sprinkle a baking sheet with cornmeal and set aside.
On a well-floured surface, pat one dough ball at a time into a 6 1/2 inch circle.
Top with topping of your choice, and bake mini pizzas for 7 to 8 minutes until crust is golden and toppings are piping hot.","url":"https://recipe.bluelayer.org/recipe/39542/vegan-lunch-box-easy-whole-grain-pizza-dough"},{"id":"39527","title":"Energy Bar (Clif / Larabar)","ingredients":"dates, deglet noor
nuts, almonds
oil, corn, peanut, and olive
spices, cinnamon, ground
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Blend dates, almonds, peanuts and cinnamon in food processor for 2-3 minutes.
Add oats, chocolate chips and pulse until they look incorporated.
Dump everything on a piece of plastic wrap and cover with another piece of plastic wrap and mush it together.
Use rolling pin to flatten and cut into desired size of bar with pizza cutter.","url":"https://recipe.bluelayer.org/recipe/39527/energy-bar-clif-larabar"},{"id":"39504","title":"Whole Grain Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
molasses
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast, olive oil & molasses in water.
Let foam 5 minutes.
Stir in salt.
Then slowly add the flours until dough forms a ball that is slightly sticky.
Place on a floured surface and knead until dough is smooth and elastic.
Cover and let rise 20 minutes.
Roll out to desired pan size and thickness.
You may want to let rise slightly again, depending on desired crust thickness.","url":"https://recipe.bluelayer.org/recipe/39504/whole-grain-pizza-dough"},{"id":"39462","title":"Best Basic Bread For The Bread Machine Recipe","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place in bread maker according your machine's instructions.
Remove from machine after first rise and shape as desired (loaf, sandwich or possibly hamburger rolls, pizza crust).
Allow to rise again and bake till bread sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/39462/best-basic-bread-for-the-bread-machine-recipe"},{"id":"39460","title":"Pizza - Homemade, Thick Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
tomato sauce, canned, no salt added
spices, garlic powder
sugars, granulated
spices, oregano, dried
spices, paprika
spices, thyme, dried","directions":"Preheat oven to 425 deg F.
Mix together all the dry ingredients.
Add the warm water and oil, mix well.
Knead dough a few times on a lightly floured surface.
Put dough back in bowl, and lightly coat dough with oil.
Cover and let rest or 5 minutes.
While dough is resting, mix together all ingredients for the pizza sauce.
Divide dough in half, and press each half into an oiled pizza pan.
Cook dough for 2 minutes, then take out and let cool.
Put sauce then desired toppings on pizza.
Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/39460/pizza-homemade-thick-crust"},{"id":"39365","title":"White Pizza / Pasta Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, onion powder
spices, nutmeg, ground
spices, pepper, black
spices, oregano, dried
spices, basil, dried
salt, table
cheese, parmesan, hard","directions":"Melt butter in a skillet.
Add in the flour and stir it until it is completely dissolved and becomes golden in color.
Stir in the milk and whisk continuously to prevent lump formation.
Add the rest of the seasoning while continuing to stir.
When the mixture thickens, turn off the heat.
Add grated cheese and stir until completely dissolved.
Serve over pizza or with pasta.","url":"https://recipe.bluelayer.org/recipe/39365/white-pizza-pasta-sauce"},{"id":"39347","title":"Easy Cottage Cheese Butterhorns","ingredients":"butter, salted
cheese, cottage, creamed, large or small curd
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
sugars, powdered
water, bottled, generic","directions":"Cream butter, cottage cheese and salt together until combined.
Stir in flour until no dry spots remain; dough will be sticky.
Use a spatula to move the dough to the center of the bowl into a rough ball, cover and refrigerate for at least 3 hours or overnight until the dough is manageable.
Turn dough onto a lightly floured surface and divide into thirds.
Roll each third into ball and flatten into a disk.
Cut each disk into 8-12 wedges using a pizza cutter.
Roll each wedge starting with the widest side and place the pointed side down onto a lined baking sheet.
Bake at 350 degrees F for 2530 minutes or until golden brown.
While rolls are cooking, prepare the glaze.
Combine butter, vanilla, and sugar.
Drizzle in water until its the consistency youd like, mixing until smooth.
Drizzle rolls white still warm with the glaze and serve.","url":"https://recipe.bluelayer.org/recipe/39347/easy-cottage-cheese-butterhorns"},{"id":"39221","title":"Herbed Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, brown
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
cheese, parmesan, hard","directions":"Preheat your oven to roughly 150 degrees.
Just enough to make it warm enough to cause the dough to rise well.
Then turn your oven off as soon as it heats up.
Add all the above ingredients in the order above into your stand mixing bowl.
Mix using a dough hook until it forms a ball.
Place it in an oiled bowl and cover with a cloth.
Place in the warm oven for about 30 minutes or until the dough doubles in size.
When dough has doubled, preheat your oven to 400 degrees.
Roll out the dough in desired shape.
You may need to flour your surface and rolling pin to prevent sticking.
I usually just sprinkle my baking sheet (or stone) with corn meal and garlic salt and just press out my dough.
Add your favorite toppings and bake for approximately 15-18 minutes depending on the size of pizza you're making.
Should just be bubbly.
Enjoy with freshly grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/39221/herbed-pizza-dough"},{"id":"39187","title":"Apricot Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
apricots, dried, sulfured, uncooked
nuts, pecans
orange juice, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 375 degrees F.
Cut butter into small pieces and store in the refrigerator or freezer while preparing other ingredients.
Stir flour, sugar, baking powder and salt together in a large bowl.
Using a pastry blender or two forks, cut in butter until mixture resembles fine crumbs.
Stir in apricot bits, pecans and orange peel.
With a fork, quickly stir in one cup heavy cream until dough is just moistened (if there is still a lot of dry flour left, add another tablespoon of heavy cream and mix).
Gather dough together in a rough ball and turn onto a floured surface.
Knead 5 or 6 times.
For large scones, press dough into an 8x8 cake pan, then turn the square of dough onto the lightly floured surface and cut into eight triangles (sort of like cutting a pizza).
For small scones, divide dough in half.
Roll half of the dough into a circle and cut into eight wedges.
Repeat with the other half of the dough.
Regardless of size of scones, place them one inch apart on an ungreased baking sheet.
Brush lightly with heavy cream.
Bake about 13 minutes for small scones or about 20 minutes for larger scones.","url":"https://recipe.bluelayer.org/recipe/39187/apricot-scones"},{"id":"39184","title":"Classic Pizza Dough (Magic Bullet Express Trio)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 400 degrees (unless its for use at a later time.
).
Place your Meal Mixer onto the Base and insert the Flat Blade.
Add ingredients in the order they appear to the Meal Mixer and Pulse the Bullet Express about 10 to 15 times until the ingredients are mixed together and the dough looks slightly formed and thickened (it pulls away from the bottom and forms towards the center.)
If the dough is not forming, check to be sure you followed the steps correctly and start over from the beginning again.
Carefully remove the dough, keeping an eye on the blade (its sharp!)
and place it on the flour sprinkled surface.
Knead for 4-5 minutes then shape into a ball.
Lightly cover your fingertips with flour if the mixture is a little sticky.
Place the ball of dough into a large oiled bowl and cover loosely with plastic wrap.
Let the dough rise for about 1 to 1-1/2 hours.
Roll the dough out by hand onto a 12-inch pizza pan.
Add your favorite sauce and toppings and bake for about 15 minutes.
(times vary per oven, so keep your eye on it!
).","url":"https://recipe.bluelayer.org/recipe/39184/classic-pizza-dough-magic-bullet-express-trio"},{"id":"39174","title":"Venezuelan Arepas","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Pre heat oven to 350 degrees Fahrenheit.
Lightly grease and heat flat griddle or frying pan on medium high.
Add water to a medium bowl.
Dissolve sugar and salt in water.
You want a mild flavor, not too salty but enough to taste it.
Add the Harina P.A.N little by little as you mix with your hands.
Stop adding the corn meal just before the mix becomes solid.
It should be the consistency of a thick pancake batter at this stage.
Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball.
Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
Pick up the dough and slap it down back into the bowl a few times to speed up the process.
Note: the dough should never become as firm as a ball of bread dough or pizza dough.
There is no real kneading involved.
When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall.
Note: if the dough cracks on the edges when you flatten it, it is too dry.
Wet your hands and try again.
Place the arepa on the preheated griddle and continue forming the rest in the same manner.
Flip the arepas just before they are about to burn, when the bottom is golden brown.
Allow them to brown on the other side.
At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
Slice open and fill with butter, cheese, meat or anything else!","url":"https://recipe.bluelayer.org/recipe/39174/venezuelan-arepas"},{"id":"39082","title":"No-Knead Pizza Dough with Spelt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.","url":"https://recipe.bluelayer.org/recipe/39082/no-knead-pizza-dough-with-spelt"},{"id":"39032","title":"Easy Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Place a bowl on a scale.
Place the plastic bag inside with it wide open.
Measure in all of the ingredients marked *, and shake well to mix.
Add the lukewarm water and olive oil, and squeeze the bag after letting a bit of air inside.
Knead by hand from the outside of the bag for 7-8 minutes.
Roll out the dough to about a 2cm thickness, and let it rise for 12 minutes using the bread-rising setting (30W) of your oven.
Place the dough out on a dusted work surface, and punch down the dough.
Divide the dough into two portions.
Roll the dough to about 25cm in diameter with a rolling pin.
Add the toppings of your choice.
Bake for 10-15 minutes in a preheated oven at 220C and it's done.
Easy and Delicious Homemade Pizza Sauce
Anna's Family Recipe Double Teriyaki Chicken Pizza
Meat Sauce Pizza with Spam and Chorizo: spam, chorizo, green bell peppers, basil, meat sauce, grated cheese, and shredded cheese.
Japanese Style Pizza with Mentaiko and Mayonnaise Sauce: chikuwa, quail eggs, green onions, mentaiko and mayonnaise sauce (mentaiko, mayonnaise, soy sauce, garlic), and shredded cheese.","url":"https://recipe.bluelayer.org/recipe/39032/easy-pizza-crust"},{"id":"39012","title":"Cheddar Salsa Biscuit Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
sauce, salsa, ready-to-serve
butter, without salt
water, bottled, generic","directions":"Heat oven to 425 degrees.
Generously grease large cookie sheet.
In a large bowl, combine flour and cheese; mix well.
Add salsa, butter and water; stir just until blended.
On lightly floured surface, knead dough gently just until smooth.
Press or roll out dough to 12x6 inch rectangle.
With sharp knife or pizza cutter, cut into 2x1 inch strips.
With thin spatua, place strips about 1/2 inch apart on greased chookie sheet.
Bake at 425 degrees for 11 to 13 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39012/cheddar-salsa-biscuit-bites"},{"id":"39002","title":"Soft Liver Dog Treats","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, parsley, dried
spices, rosemary, dried
blueberries, raw
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Combine all ingredients in a blender or food processor.
Puree until smooth and well mixed (it may be necessary to add more water or oats, depending on how wet the liver is; I do not drain mine).
Line two 13x9\" pans with nonstick foil or parchment paper.
Divide the puree between the two pans and spread evenly.
Bake at 350 for 25 minutes, until tops are no longer moist and cakes can be lifted from the pans (the bottoms will be golden brown).
Allow to cool slightly, then cut with a knife or pizza cutter into small pieces.
For training treats for a small to medium sized dog, aim for pea-sized pieces.
Freeze treats that you will not use in the next few days.","url":"https://recipe.bluelayer.org/recipe/39002/soft-liver-dog-treats"},{"id":"38701","title":"Basil & Garlic Pizza Dough (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, basil, dried
spices, garlic powder
cheese, parmesan, hard
cornmeal, degermed, unenriched, yellow","directions":"Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer.
Process on Dough setting.
Sprinkle cornmeal on pizza pan.
Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle.
Roll out dough and place on pizza pan.
Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.","url":"https://recipe.bluelayer.org/recipe/38701/basil-garlic-pizza-dough-abm"},{"id":"38663","title":"Seriously Delicious Pizza Made from Scratch","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place all of the ingredients into a bowl and whisk with cooking chopsticks.
Once it's begun to settle, put the dough onto a counter and knead it for about 10 minutes until smooth.
Allow dough to rise (30 minutes).
Separate into two portions and let sit for 15 minutes.
Cover with a wrung cloth so that the dough doesn't dry out.
Flatten into 28 cm disks with rolling pin.
Poke holes in the dough with a fork.
Top with whatever you like.
Bake in the oven at 190 - 200C for 15 - 20 minutes.
Margherita pizza.
Mixed toppings pizza.
Japanese style onion and bacon pizza.
Have a pizza party!","url":"https://recipe.bluelayer.org/recipe/38663/seriously-delicious-pizza-made-from-scratch"},{"id":"38647","title":"Easy Naan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
salt, table
water, bottled, generic
cream, sour, cultured
butter, without salt","directions":"Place a pizza stone in the oven and preheat to 450 degrees F. (If no stone is available, put in a cookie sheet.)
Sift the dry ingredients together then put into the bowl of a stand mixer.
Add in the warm water and sour cream and mix together with the dough hook until all combined.
It will be sticky.
(If not using a stand mixer, use either a wooden spoon or a hand mixer.)
Place dough on a sheet of plastic wrap and loosely close up.
Set aside on the counter and cover with a dishtowel.
Let stand for 30 minutes.
Lightly flour work surface and rolling pin.
Cut dough into 6 strips.
Roll out to about 1/4 inch thick.
Brush with some melted butter.
Place onto pizza stone/cookie sheet and bake for about 5-6 minutes.
Let cool slightly and then enjoy!","url":"https://recipe.bluelayer.org/recipe/38647/easy-naan"},{"id":"38642","title":"Quick and Easy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball.
Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto greased pizza pan and top with your favorite toppings.
Bake at 375 degrees for approximately 15 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38642/quick-and-easy-pizza-dough"},{"id":"38641","title":"Dark pizza sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
sugars, granulated
vinegar, balsamic
spices, basil, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Mix all the ingredients in a pot bring to boil.
Turn heat down simmer 20 minutes.
Spread over pizza dough dip breadsticks.
You can freeze this for 6 months.","url":"https://recipe.bluelayer.org/recipe/38641/dark-pizza-sauce"},{"id":"38512","title":"Basic Pizza Dough for Hoisin Prawn Mini Pizzas","ingredients":"oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place oil, salt, flours, yeast and 1 cup warm water in a processor.
Process until dough just forms.
Turn out onto a lightly floured surface.
Knead for 5 minutes or until smooth and elastic.
Place dough in a large, oiled bowl.
Cover and set aside in a warm place for 45 minutes or until doubled in size.
Using your fist, punch down centre of dough.
Knead for 20 to 30 seconds or until smooth.
Roll out to form a 32cm round pizza base, if making traditional pizza.","url":"https://recipe.bluelayer.org/recipe/38512/basic-pizza-dough-for-hoisin-prawn-mini-pizzas"},{"id":"38446","title":"Navajo Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large Dutch oven or heavy pot, heat the oil over medium high heat.
I like to do this outside on a grill or using my camp chef stove so the entire house doesnt smell like frying oil.
While the oil is heating, microwave the flour in 15-second increments until it is warmed all the way through.
Do not skip this step or your dough will be difficult to work with.
To the warm flour, add the baking powder and salt and give it a quick stir.
Slowly stir in the warm water and milk.
Knead it a little until you get a smooth and stretchy dough.
If it is too sticky, add a little more flour; if it is too dry, add a little more water.
Pull off pieces of dough that are roughly half a cup in size and roll into a ball then smash that ball flat between your hands, pat/flip it back and forth between your hands, stretching around the edges as you go until you have a thin, flat round (it is a little like flipping pizza dough).
You can roll them out with a pin but hand stretching works better.
Test the oil to make sure its the right temperature by taking a small piece of dough and putting it into the oil.
If it floats and turns golden after counting to 10, it is ready.
When the oil is ready, gently fry two or three rounds at a time (if you add too many, they will stick together and the oil will cool down and they will end up strangely shaped and soggy).
Once the bottoms are golden brown, flip them and fry the other side until golden.
Remove them from the oil using tongs and allow them to drain on paper towels.
Repeat until all the dough is fried.
Top with your favorite sweet or savory toppings.","url":"https://recipe.bluelayer.org/recipe/38446/navajo-fry-bread"},{"id":"38374","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order reccommended for your bread machine and set to dough cycle.
After it's finished, transfer dough to lightly oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38374/bread-machine-pizza-dough"},{"id":"38316","title":"Almond Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
nuts, almonds","directions":"Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
Add butter and massage into dry mixture with your fingers (or in food processor by pulsing).
If using a food processor, put mixture in a bowl.
Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated.
Pour onto lightly floured working surface and knead for 1 minute.
to completely incorporate mixture.
Dough will be \"tacky\" but NOT \"sticky\" or \"shaggy\".
Place on parchment or waxed paper and hand form into a circle (approx.
8 inches in diameter) and about 1 inch high (or thick).
Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds.
Bake for 17 to 22 minutes at 375F in a preheated oven.
Edges of scones will have a light brown color when done.","url":"https://recipe.bluelayer.org/recipe/38316/almond-buttermilk-scones"},{"id":"38258","title":"Whole Wheat Pizza Dough Secret Family Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes.
Mix in oil.
Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel.
Allow dough to rise for 20 to 30 minutes.
Place dough on a pizza stone and roll out with a rolling pin.","url":"https://recipe.bluelayer.org/recipe/38258/whole-wheat-pizza-dough-secret-family-recipe"},{"id":"38254","title":"Traditional Florentine Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix the water with the sugar and yeast.
Let stand for 5 minutes until dissolved and the yeast starts to bubble.
Add the salt, olive oil and 1 cup of the flour and mix well.
Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
Form a fall, place into an oiled bowl and cover with a cloth napkin.
Let dough rise for 45 minutes.
Punch down and divide in half.
Preheat oven to 400F If using a pizza stone, be sure to put the stone in the oven while it heats up.
If using a baking pizza pan, lightly oil your baking pizza pan.
Otherwise, shape pizza on a lightly floured surface.
With your hands, press on the dough to spread it out to about 1/2 cm high (very thin).
Top pizza with toppings of your choice.
Allow to rest for 10-15 minutes.
If using a pizza stone, transfer to pizza stone.
Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.","url":"https://recipe.bluelayer.org/recipe/38254/traditional-florentine-pizza-crust"},{"id":"38199","title":"Neapolitan Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, oregano, dried
spices, pepper, red or cayenne","directions":"Combine all ingredients.
Stir well.
Cover and refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/38199/neapolitan-pizza-sauce"},{"id":"38156","title":"Cold-Raised Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flours, yeast and salt.
Mix well.
Combine water and oil.
Add to flour-mixture, stir to blend.
Knead dough on a flour-coated counter, adding more flour as needed.
(or water if it seems too dry).
When dough is \"soft\", shape in to a ball and roll in flour.
Transfer to a big bowl and cover.
Let stand in refrigerator overnight.
Next day knead dough 1 min., then let it rest for 10-30 minutes.
Roll out and place on a flour-coated baking sheet.
(I usually pre-bake the dough for 8-10 minutes at 400F).","url":"https://recipe.bluelayer.org/recipe/38156/cold-raised-whole-wheat-pizza-dough"},{"id":"38091","title":"Pistachio-Chive Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
chives, raw
salt, table
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking
nuts, pistachio nuts, raw
cheese, parmesan, hard
mustard, prepared, yellow
capers, canned
chives, raw","directions":"Preheat oven to 325 degrees F.
In medium bowl combine flour, chives, 1/2 tsp salt and 1/8 tsp pepper.
In another bowl combine water and oil.
Drizzle oil mixture into flour mixture, stirring constantly (dough will appear dry but will come together when gently worked with hands).
Form dough into ball.
On a lightly floured surface roll dough in 12 by 7 1/2 inch rectangle.
Prick all over with fork.
Sprinkle with pistachios and cheese; Press into dough.
Using a pizza cutter, cut dough into 3 by 1 1/2 inch rectangles.
Transfer to large ungreased baking sheet.
Bake 20 to 23 minutes or until crisps begin to brown.
Transfer to wire racks.
Cool and serve with Caper Mustard.
Caper Mustard: combine ingredients in a small bowl.","url":"https://recipe.bluelayer.org/recipe/38091/pistachio-chive-crisps"},{"id":"38001","title":"Low Carb Meat-Lover's Pizza","ingredients":"butter, without salt
tomato sauce, canned, no salt added
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
mushrooms, white, raw","directions":"Preheat oven to 450 degrees .
Heat a medium oven-proof skillet over low heat.
Brush one side of low-carb lavash (3 net grams carbs)with half the butter.
Place the lavash, butter-side-down, in the skillet and cook for 45 seconds.
Brush with remaining butter and turn the lavash over to brown the other side.
Remove skillet from heat.
Spread tomato sauce evenly over the lavash.
Top with the sausage, pepperoni, and cheese.
Add mushrooms, fresh or canned, if desired.
Place skillet into the hot oven and bake 10 minutes, till pizza is bubbly and cheese is golden.
Remove skillet from oven (use a pot holder - the handle will be HOT).
Slide pizza out of skillet and cool 1 or 2 minutes.
Cut into 6 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/38001/low-carb-meat-lovers-pizza"},{"id":"37952","title":"Super Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
sugars, brown
honey
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"put yeast packet in 1 cup of luke warm water.
let it dissolve about 3 minutes.
put flour, salt, white and brown sugar in a bowl mix slightly.
pour in the 1 cup of water with the yeast in it.
add 1/4 cup water to batch.
mix ( using dough hook on mixer or by hand).
pour in butter and honey
mix or knead for 10 minutes or untill its smooth and elastic.
put back in bowl and coat dough ball with a little olive oil and the sides of the bowl.
put plastice wrap over bowl.
let rise in a warm place for 1 1/2 hours ( if you have time do 2- 1 1/2 hour rises punching down the dough after the first).
heat oven to 425 and cook till slightly brown (about 6-9 minutes).
put on favorite sauce and toppings and enjoy.","url":"https://recipe.bluelayer.org/recipe/37952/super-pizza-dough"},{"id":"37883","title":"Flatbreads/flatbread pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour into a medium sizef bowl
Add salt and yeast to flour
Create a well in the centre of flour.
Pour in water and oil
Mix well
Continue adding flour to mix until dough is no longer sticky
On a lightly floured surface knead the dough for five minutes
Return dough to bowl and cover and leave somewhere warm for approximately 1 hour
Preheat oven to 220F Centigrade
Knead the dough once more for a further five minutes.
Dough can be wrapped and frozen for future
With a rolling pin roll the dough such that it is long and thin
If making plain flatbreads bake in oven for three minutes turning once
If making pizzas add tomato sauce made from passata, basil, oregano, black pepper, salt and a pinch of sugar
Add toppings of choice and bake for 3-5 minutes
Done!","url":"https://recipe.bluelayer.org/recipe/37883/flatbreads-flatbread-pizzas"},{"id":"37785","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add water to half of the flour.
Mix 1 minute.
Add crumbled yeast.
Mix 5 minutes.
Add salt and 2 tablespoon olive oil.
Mix 1 minute.
Add second part of flour.
Mix 3 minutes.
Add 3 tablespoon oil.
Mix until dough separates form the walls.
Dived into 2 portions.
Let rise at least 30 minutes for pizza or 1 1/2 hours for bread.
Ready to use or to bake.
Now you can use both or freeze one portion.
Or you make one pizza and one bread!","url":"https://recipe.bluelayer.org/recipe/37785/pizza-dough"},{"id":"37730","title":"Chocolate Shortbread II","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it appears done around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/37730/chocolate-shortbread-ii"},{"id":"37719","title":"Candy Corn!","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw","directions":"Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
Pulse 4 to 5 times until the mixture is smooth and well combined.
Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot.
Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mix to 230 degrees F, about 1 - 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat.
Cool until the mix is cool enough to handle, about 10 to 15 minutes.
Divide the dough into three equal pieces.
Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
Add two drops of orange to the second piece and knead until the color is consistent throughout.
Leave the third piece white.
Roll each piece of dough into a strand, about 18 inches long.
Cut each strand in half.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
Repeat with a yellow piece and an orange piece.
Lay the strands side by side and press them together using your fingers.
Cut the strand into 4-inch pieces.
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces.
If you don't have a wire butter slicer, use a knife, metal bench scraper, or pizza cutter to slice the dough into small pieces.
Repeat the process with the remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
Store in an airtight container with parchment paper between each layer.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/37719/candy-corn"},{"id":"37675","title":"Ange's Awesome Pizza Base","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place flour, salt and yeast in processor.
When mixed, slowly pour hot tap water in processor.
When combined, take out and place on floured surface.
Work dough a little, then place in bowl.
Cover with clean tea towel and put in a warm room for at least an hour.
Roll out.","url":"https://recipe.bluelayer.org/recipe/37675/anges-awesome-pizza-base"},{"id":"37639","title":"Pita Bread -- Using the Master Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
TO BAKE: (Dough should be refrigerated for at least 24 hours).
Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
(Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
Divide the dough into 4 pieces (no larger than 4 ozs.
each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
Place the dough on a flour-dusted pizza peel, dusting the top with flour.
With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch.
This is important, because if it's too think, it may not puff.
With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
Bake for 5 to 7 minutes, until lightly browned and puffed.
For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
The pitas will deflate slightly as they cool, however the space between the crust will still be there.
Serve with your favorite filling.
Once cooled the pitas can be stored in a zip-lock bag.","url":"https://recipe.bluelayer.org/recipe/37639/pita-bread-using-the-master-recipe-309834"},{"id":"37632","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
Turn the dough onto the counter and divide into the number of pizzas you want.
Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
Flatten into a disk, pushing it outwards with your palms.
Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.","url":"https://recipe.bluelayer.org/recipe/37632/pizza-dough"},{"id":"37562","title":"Semi-Homemade Garlic Lover's Pizza Sauce","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
sugars, granulated
spices, garlic powder
spices, basil, dried
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Put all ingredients in a medium-sized bowl.
Mix thoroughly.
Enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones.
This makes enough sauce for 2 12\" pizzas.","url":"https://recipe.bluelayer.org/recipe/37562/semi-homemade-garlic-lovers-pizza-sauce"},{"id":"37395","title":"Whole Wheat Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift together the two flours.
Mix dry yeast, distilled water and honey.
Let stand 5 min.
Add in salt and 1 c. flour.
Mix well.
Add in safflower oil.
Knead in remaining flour for about 5 min till smooth and elastic.
Cover, let rest 15 min.
Place on well-greased glass Pyrex pizza baking dish.
Add in sauce and cheese.
Bake at 400 degrees for 18-20 min.","url":"https://recipe.bluelayer.org/recipe/37395/whole-wheat-pizza-dough-recipe"},{"id":"37329","title":"Easy Pizza Crust","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees Fahrenheit.
Put warm water in large bowl.
Sprinkle yeast on top of water and mix well.
Add 2 cups of all purpose flour and mix well.
Flour large board and hands.
Knead dough slowly incorporating additional cup of flour.
Spread dough in pizza pan which has been lightly sprayed with cooking spray(I use Olive Oil spray).
Add sauce, toppings and cheese of choice.
Bake for 15 minutes or until crust is brown and cheese has melted.","url":"https://recipe.bluelayer.org/recipe/37329/easy-pizza-crust"},{"id":"37223","title":"Whole Grain Master Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if its lidded, just shake them well).
Add the water to form a very wet dough.
Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, youll need more time).
NEVER PUNCH DOWN or intentionally deflate.
The dough will rise and then begin to collapse.
Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
Quickly shape the loaf by pulling the top around to the bottom and rotating, but don't knead.
Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (or 40 if your dough is fresh and not refrigerate).
Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.
Place an empty broiler tray for holding water on any other rack that wont interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water and sprinkle with a seed mixture if desired.
Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).
Use a serrated bread knife held perpendicularly to the loaf.
Slide the dough onto the pizza stone.
Pour 1 cup hot tap water into the broiler tray.
Bake for about 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/37223/whole-grain-master-bread-recipe"},{"id":"37205","title":"Pizza Dough","ingredients":"water, bottled, generic
alcoholic beverage, beer, regular, all
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water, wine or beer (anything works here; I like red wine best), honey, yeast, and olive oil.
Allow the yeast to soften and bloom for a few minutes.
Add the flour, starting with about 3 cups, and the salt.
Mix, adding flour as neccessary, to form a soft but not sticky dough.
Knead until smooth.
I use setting 4 on my Kitchenaid for about 5 minutes.
Move the dough into an oiled bowl, cover, and let rise for 45 minutes.
After 45 minutes, place dough on a lightly floured surface and divide into the number of pieces you want.
You can make one large pizza, two smaller ones, or 3 or 4 individual-sized pizzas.
Shape each piece into a smooth ball, pulling under and pinching.
Cover balls with a towel and rest for a few minutes while you get your toppings prepared.
Flatten dough with your fingers and top as desired.
Bake in a very hot oven for about 15 minutes or until brown and crispy.
I like a 450-degree oven with a pizza stone.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37205/pizza-dough"},{"id":"37186","title":"Pizza Dough Perfection","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched","directions":"Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes.
(This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.)
Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve.
Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine.
Let sit 10 minutes.
Add 1 cup bread flour and stir to combine.
Allow sponge to sit on the counter overnight.
Add remaining warm water and olive oil.
Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough.
Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise.
(You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.
).
Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12\" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.
).
Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!","url":"https://recipe.bluelayer.org/recipe/37186/pizza-dough-perfection"},{"id":"37153","title":"Bryanna's Yeasted Pastry Dough, No Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour).
The potatoes need to be just potatoes, no milk if using \"real\" mashed potatoes.
If using instant mix with the boiling water.
Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
Add the flour and salt.
Knead for 5 minutes or process in food processor for 30 seconds.
Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9 pie pan (you have to oil the pans because this dough has no fat in itOR use a really good non-stick pan).
Dont use much flour when rolling out.
Fill the pie and cover with the rolled-out second half of the dough.
Crimp the edges together and cut some slits for the steam to escape.
Bake immediately (no rising) for 25-30 minutes or until golden.
The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
To make a freeform pie, preheat the oven to 350 degrees F. Roll the dough out to a 16 circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14 round pizza pan.
(To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.)
Make sure there are no holes or excessively thin spots in the dough.
Pile the filling in the center and drape the edges over the filling, leaving about a 5 uncovered hole in the center, and pleating the dough to make it fit over the filling.
This doesnt have to look fancyafter all, its a rustic pie!.
Bake immediately (no rising) as instructed for the double crust pie above.
Glaze as above, too, if you like.
Bryanna:Its impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quicheseven fruit pies!
You can make a conventional double crust pie, or a freeform or rustic pie.
This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan.
(Its doesnt work with very runny fillings!)
A food processor makes this easy!","url":"https://recipe.bluelayer.org/recipe/37153/bryannas-yeasted-pastry-dough-no-fat"},{"id":"37123","title":"Chewy Coconut Cashew Granola Bars","ingredients":"sugars, brown
peanut butter, smooth style, without salt
syrups, corn, light
butter, without salt
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, flaxseed
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F.
In large bowl, combine brown sugar, peanut butter, corn syrup, butter, vanilla, and coconut extract.
Stir in oats and cereal.
Add in all remaining ingredients.
Press evenly into lightly greased 9x13 pan.
Bake for 15-20 minutes or until light brown.
Cool completely before cutting into bars (a pizza cutter works great for this).
Note: toasting the nuts and coconut for 5-10 minutes heightens their flavour even more, if you want to take that extra step!","url":"https://recipe.bluelayer.org/recipe/37123/chewy-coconut-cashew-granola-bars"},{"id":"37121","title":"Crispy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Dissolve the yeast in the lukewarm water.
Add the olive oil and mix.
Lightly mix together the bread flour and cake flour.
Set aside a handful, and add the rest of the mixed flour to the bowl in Step 1.
Mix with chopsticks until starts to come together.
Once it looks something like this photo, sprinkle in the salt and form it into a ball.
Coat a work surface with the set-aside flour and knead the dough.
It's done once the surface is smooth, and it doesn't tear apart when lightly pulled.
Roll up the dough and put it in a bowl.
Cover with plastic wrap and let it rest at room temperature for 20 minutes.
Divide the dough in two, and lightly reshape into round balls.
(You can either put it in the fridge or freezer at this point.
Please refer to Helpful Hints.)
Wrap in plastic wrap and let rest at room temperature for 20 minutes.
Preheat the oven to 220C.
Dust the dough with bread flour (not listed in ingredients) and roll it out into circles,30 cm in diameter.
The dough is done.
Bake for about 10 minutes at 220C Please bake until the rim starts to brown.","url":"https://recipe.bluelayer.org/recipe/37121/crispy-pizza-dough"},{"id":"37092","title":"No Need to Let It Rise! 5-Minute Crispy Pizza Crust","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 220C.
In a bowl, briefly mix the dry ingredients with a spoon.
Add the ingredients marked with (mix first) to the bowl from Step 1 in 3 or 4 increments, and mix each increment in with the spoon using a cutting motion.
After mixing adequately, knead the dough lightly until it becomes smooth.
Roll the dough into a ball and it's finished.
Dust a chopping board with flour and flatten the dough thinly with a rolling pin.
Dock the dough and add whatever toppings you like.
Bake the pizza at 220C for 10-20 minutes.
If you bake the pizza on a sheet of parchment paper, it should keep it from sticking.
While this dough tastes good with bread flour, please adjust the amount of the liquid ingredients according to how they mingle with the flour.
You can also use half bread flour and half cake flour.","url":"https://recipe.bluelayer.org/recipe/37092/no-need-to-let-it-rise-5-minute-crispy-pizza-crust"},{"id":"37074","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 325 degrees F.
Cut out two sheets of parchment as large as your cookie sheets.
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
Add additional milk, if necessary.
Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.
Divide the dough in half.
Work with half the dough at a time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment.
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.
Trim the edges and prick the dough evenly with a dough docker or fork.
Repeat with the remaining dough and parchment.
Place the rolled-out dough pieces, on their parchment, onto baking sheets.
Bake the crackers for 15 minutes, or until you begin to smell chocolate.
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
Transfer them to a rack to cool.
Store the cooled crackers tightly wrapped.
Yield: 32 - 3 1/2 x 2 1/2 inch crackers.","url":"https://recipe.bluelayer.org/recipe/37074/chocolate-graham-crackers"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"36965","title":"Turbo Pan Cooker Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Place the water ina mixing bowl, add yeast and stir to mix.
Add oil, flour, sugar and salt and stir together to form a ball of dough.
Let stand 5 minutes.
After 5 miutes, turn out onto floured board, kinead in flour (on the board) tilll dough is stiff.
Divide into 2 pieces and roll each into circle (to fit into the base of pan).
Specific instructions for the Turbo Cooker:
Place desired vegetables into base with 2 TBS water.
Cover (valve closed) and cook on high heat for 4 minutes.
Add in the sauce and seasoning and cook (valve closed) for 1 minute.
Reduce heat to medium-high, clean out the base and add 1 round of dough.
Cover (valve open) 4 minutes.
Reduce heat to medium, turn dough witha spatula and spread 1/2 the sauce and vegetable mixture over the crust.
Top with cheese.
Cover (valve closed) 4 minutes.","url":"https://recipe.bluelayer.org/recipe/36965/turbo-pan-cooker-pizza"},{"id":"36960","title":"Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, oregano, dried
parsley, fresh
spices, coriander seed
spices, chili powder","directions":"In a small bowl, whisk together water, sugar, oil and yeast.
Let stand for about 5 minutes, until foamy.
In a stand mixer bowl fitted with the paddle attachment, combine whole wheat flour, salt, garlic powder, oregano, parsley, coriander and chili pepper.
With the motor running at the lowest speed, gently pour the wet mix into the flour mixer and mix until the ingredients are combined.
Change to the dough hook attachment and knead dough at medium speed for about 2 to 3 minutes or until dough is elastic and smooth.
If dough is too wet, gradually add a little bit more whole wheat flour.
In another bowl (or you can use the same mixing bowl), spray cooking oil (or you can use just a little bit of olive oil) and place the dough inside.
Cover it with plastic wrap and set aside for approximately 1 hour.
The dough will rise and double in size.
Divide the dough in half.
On a floured surface, roll out the pizza dough using a rolling pin.
Transfer dough to a baking pan and add the topping of your preference.
Bake in a preheated 425 degrees F oven until done.","url":"https://recipe.bluelayer.org/recipe/36960/whole-wheat-pizza-dough"},{"id":"36927","title":"Pizza Express","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Pour the warm water, sugar and yeast into a mixing bowl and mix together, then leave to stand for 10-15 minutes.
Sift the flour and salt into the mixing bowl and work all of the ingredients together using your hands
When it is one ball, take out of the bowl and place on a flat, floury surface
Fold and push the dough with the heel of your palm until it no longer sticks to your hand
The dough should be smooth and silky.
Place it in a clean bowl, cover with a damp tea towel and leave in a warm place for about an hour
Pre-heat oven to 220/200C fan oven or gas mark 7 This is the perfect time to select and prepare your toppings
Your dough should now have doubled in size.
Take it out of the bowl and place on a floury surface, then push your fist hard into the dough, turn it over and repeat
Then, using a floury rolling pin, roll the dough out into a circular shape so that it is 9 in diameter
Now place your pizza base onto a baking tray, making sure any flour is tapped away
CREATE YOUR PIZZA!
with whatever ingredients you want
Place pizza into the oven and cook for 20 minutes","url":"https://recipe.bluelayer.org/recipe/36927/pizza-express"},{"id":"36743","title":"skye's parmesan & garlic thin crust pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"in a large bowl combine warm water, sugar and yeast.
stir well.
let sit for a few minutes.
add in the rest of ingredients and mix well to incorporate together into soft elastic dough.
work dough for several minutes.
once dough is done (dough forms a nice ball)... turn out onto a lightly oiled surface.
knead the dough for several minutes.
then form into a ball, cover with a towel and let rest for 10 minutes.
*NOTE* at this point dough may be refrigerated or frozen.
to do this.... get plastic bag and spray the inside with nonstick cooking spray and then place dough in bag and seal tight.
can be refrigerated up to 7 days or frozen up to 2 months
preheat oven to 400F
after your dough has rested... roll and gently stretch dough into a large circle or rectangle.
dough must be \"docked\" (poked with a fork so that it doesn't rise too much during baking)
mix your olive oil and garlic powder and brush all over top of pizza dough
pre-cook puzza crust for 4 minutes before adding toppings.
pop any large air bubbles in crust and let it cool before toppings are added.
adding toppings:
brush pizza crust with more of the garlic olive oil.
then layer on your toppings (sauce, cheese, pepperoni, etc)
bake pizza approximately another 10 - 15 minutes until crust is golden brown and cheese is melted and bubbly
remove pizza and allow to cool 5 minutes before cutting.
eat and enjoy
*EXTRA NOTE* the basic pizza crust brushed with oil can be baked and cut into strips and served with garlic butter dipping sauce... or brushed with extra garlic oil and just sprinkled with mozzarella cheese and baked like that for a quick cheesy garlic bread to serve with soups, salads, or pasta dishes.","url":"https://recipe.bluelayer.org/recipe/36743/skyes-parmesan-garlic-thin-crust-pizza"},{"id":"36645","title":"Pepperoni Pizza Spread","ingredients":"cheese, mozzarella, low sodium
cheese, cheddar
salad dressing, mayonnaise, regular
pepperoni, beef and pork, sliced
mushrooms, white, raw
onions, raw
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Combine first 8 ingredients in a large bowl.
Transfer to an 11x7x2 baking dish.
Bake, uncovered, at 350 for 25-30 minutes or until edges are bubbly and lightly browned.
Serve with crackers, bread sticks, and/or French bread.","url":"https://recipe.bluelayer.org/recipe/36645/pepperoni-pizza-spread"},{"id":"36608","title":"Delicious Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix water, sugar, and yeast in a bowl.
Let yeast rise for at least 15 minutes.
Add: salt, and vegetable oil and stir.
Add any other seasonings as desired.
Then add flour and mix.
Knead on a floured surface until dough is not sticky anymore but still feels moist.
Cover and let rise in a warm place for at least 30 minutes.
Roll on a floured surface and put on a lightly greased pan.
Add toppings and cook at 425F for 10-20 minutes (depending on your oven).
The crust is cooked when the bottom starts to brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36608/delicious-pizza-dough"},{"id":"36526","title":"Sugar Free Rugelach","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
raisins, seeded
nuts, walnuts, english
spices, cinnamon, ground
apricots, dried, sulfured, uncooked","directions":"Cream together the margarine and cream cheese in the bowl of an electric mixer.
Blend in the vanilla.
Mix in the flour.
Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon.
If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions.
Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle.
Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.
Roll each wedge from base to point.
Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden).
Remove to racks to cool.","url":"https://recipe.bluelayer.org/recipe/36526/sugar-free-rugelach"},{"id":"36297","title":"Rachel's Very Beginner's Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees F.
Select the baking pan by determining if a soft or crisp exterior is desired.
For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking.
For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup.
Make a deep hollow in the center of the flour with the back of your hand.
Pour 1 cup of cream into the hollow, reserving 1/4 cup of cream, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream.
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough.
If the dough is too wet, use more flour when shaping.
Lightly sprinkle a board or other clean surface using some of the reserved flour.
Turn the dough out onto the board and sprinkle the top of the dough lightly with flour.
With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round using a little additional flour only if needed.
Flour again if necessary and fold the dough in half a second time.
If the dough is still clumpy, pat and fold a third time.
Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit.
Brush off any visible flour from the top.
For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.
The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
Using a metal spatula if necessary, move the biscuits to the pan or baking sheet.
Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown.
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.
If so, slide another baking pan underneath to add insulation and retard browning.
Continue baking another 4 to 8 minutes until the biscuits are light golden brown.
When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter.
Turn the biscuits out upside down on a plate to cool slightly.
Serve hot, right side up.
Cut dough into 1/2- to 1-inch rounds and bake as directed, adjusting the baking time as necessary.
Top with Hot Pepper Jelly and serve for cocktails, or split and fill with ham shavings.
My neighbor Harriet Rigny's grandmother made these every Easter for her family.
Add a tablespoon or two of sugar to the dough.
Line a cake pan with parchment paper.
Rather than cut or roll the dough, pat the dough into the lined cake pan.
Bake as above, perhaps a few minutes more if necessary to cook through.
Remove from the oven, brush the top with softened or melted butter, and turn upside down on a rack to cool slightly.
When cool, slice in half horizontally.
Sandwich with sugared strawberries and cream, and serve a bowl of each separately.
The 1832 edition of The Carolina Receipt Book by a Lady of Charleston (which predates The Carolina Housewife) has a recipe for a biscuit that does not get beaten and uses cream and potash, saying it is much better than a beaten biscuit.
It is the same size, however, but more like a cream biscuit.","url":"https://recipe.bluelayer.org/recipe/36297/rachels-very-beginners-cream-biscuits"},{"id":"36290","title":"From-Scratch Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
tomato sauce, canned, no salt added
spices, oregano, dried
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Preheat oven to 450F.
Grease a 12 inch pan.
Dissolve yeast in a large mixing bowl with water.
Stir in sugar, salt, and oil.
Add flour and beat with a wooden spoon.
On a lightly floured surface, such as wax paper, knead dough until smooth.
Pat out dough in pizza pan, form ridge along edge.
Mix oregano and pepper with sauce.
Spread sauce over dough.
Sprinkle cheese on top of sauce.
Arrange any extra toppings at this point.
Bake until cheese bubbles.
Oven times vary by topping and amount of cheese.","url":"https://recipe.bluelayer.org/recipe/36290/from-scratch-pizza"},{"id":"36218","title":"Tiger Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, sesame, salad or cooking","directions":"Mix together the ingredients for the tiger paste, cover and set aside.
This will keep in the fridge for several days and is enough for 2 loaves this size
Mix together the dough ingredients, keeping the salt and yeast separate until the water is added
Bring together into a dough and knead well on a lightly oiled surface until very smooth and elastic
Leave to prove, covered in an oiled bowl until doubled in size- around 45 mins to an hour
Knock the dough back, shape into the desired shape and place on a floured baking tray (or pizza tray)
Turn on the oven and set to 220C
Brush the tiger paste over the dough in a thick, smooth layer
Cover the dough and leave to double in size (or more) again.
30-60 mins depending on room temperature
Bake for 10 mins at 220 then turn down to 200 and bake for a further 10-20.
It should be cooked after 10 so after that it is a matter of colouring.
After about 15 mins it should look like the picture
Remove from oven, place on a rack to cool for at least 30 mins before cutting.","url":"https://recipe.bluelayer.org/recipe/36218/tiger-bread"},{"id":"36211","title":"Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in a bread machine.
Set for a 2 pound dough cycle.
Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
Rest the covered balls for 15 minutes.
Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams.
Do not stack the disks but keep them covered.
Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color.
WATCH CLOSELY.
They cook really quickly.
Cool on rack 5 minutes.
They will naturally deflate, leaving a pocket.
Wrap them in a kitchen towel to keep them soft.","url":"https://recipe.bluelayer.org/recipe/36211/tyler-florences-pita-bread-bread-machine-dough-cycle"},{"id":"36194","title":"Ohrarieska (Finnish Barley Flatbread)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat the oven to 500F Mix all ingredients until smooth.
Generously grease a baking sheet (a 12-inch pizza pan works well).
Pour the batter onto the sheet - bread should be 12 inches in diameter.
Bake for 15 minutes, until bread is firm and golden brown.
Cut into wedges, and serve hot with butter or cheese.
This is definitely at its best shortly after it has been baked.","url":"https://recipe.bluelayer.org/recipe/36194/ohrarieska-finnish-barley-flatbread"},{"id":"36170","title":"2 Minute Pizza or Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times.
That's it; it's ready!
(You can also mix this in your food processor or with a beater, but it's less fun!
).
Use your fingers to pat the pastry into a pie plate or pizza pan.
Add the rest of your ingredients and bake.
NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.","url":"https://recipe.bluelayer.org/recipe/36170/2-minute-pizza-or-pastry-crust"},{"id":"36117","title":"Pizza Dough (bread machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, rosemary, dried","directions":"Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
Bake at 400 degrees for 15-20 min.
or until crust is golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.","url":"https://recipe.bluelayer.org/recipe/36117/pizza-dough-bread-machine"},{"id":"36072","title":"All Purpose Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine yeast sugar and water and let sit for 5 minutes to proof.
Add the rest of the ingredients and mix well.
Knead on floured surface until smooth and soft.
Place in an oiled bowl and cover.
Let rise until double in size.
Punch down
Place on large cookie sheet and work the dough evenly across the pan.
Use your fingers to press the edges to the sides of the pan to form the crust edge.
**Note** If you are using a thin or watery sauce bake the crust alone for 4 minutes at 350 before adding sauce and toppings to prevent sauce from soaking into crust.","url":"https://recipe.bluelayer.org/recipe/36072/all-purpose-pizza-dough"},{"id":"35956","title":"South African Crunchies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 325 or 350.
Melt margarine on low heat.
Add the golden syrup and stir well.
Stir in vanilla extract and set aside.
In a large mixing bowl sift in the flour.
Add the sugar, oats and coconut stir well until evenly mixed.
Make a well in the centre of the dry ingredients and add the margarine/syrup mixture.
Use an electric mixer to make sure all is incorporated evenly.
Press mixture into a sprayed 9 x 13 inch baking pan.
Dough will be about a half inch thick.
Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully.
Edges may burn.
Remove from oven and using a pizza cutter cut into 24 bars.
Gently remove and place on a wire rack until cooled.
Store in an airtight container.
Freeze well.","url":"https://recipe.bluelayer.org/recipe/35956/south-african-crunchies"},{"id":"35932","title":"Sherrie's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom
butter, without salt
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Combine flour, sugar, baking powder, salt and spices.
Cut in butter with pastry blender.
Add cranberries and grated orange rind.
Add 1/2 cup light cream and stir just until moist.
Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
Form into a 1/2\" thick disk.
Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
After placing scones on cookie sheet, refrigerate for 15 minutes.
Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35932/sherries-cranberry-scones"},{"id":"35916","title":"Pizza Beer Dough You Want Too Know","ingredients":"wheat flour, white, all-purpose, unenriched
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"add all ingredients to machine or bowl.this was made for bread machine but you can mix as you like.
let rest 30 mins.then roll dough,place on pan(spread some olive oil on pan and sprinkle some corn meal if you can)bake at 475 deg.
about 5- 7 mins,just till you see it start to rise.not till done!take out add sauce, toppngs,bammmm!good to go.serve with beer!","url":"https://recipe.bluelayer.org/recipe/35916/pizza-beer-dough-you-want-too-know"},{"id":"35881","title":"Herbed Pizza Crust","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, rosemary, dried
spices, oregano, dried
spices, pepper, black
spices, thyme, dried
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.
Program dough cycle setting; Press start.
When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2-3 minutes more.
Continue patting and stretching until dough is 12 - 14 inches in diameter.
Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.
Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes *** I have added toppings with the dough from here and baked and it's great!
But the recipe continues on -- ***
Position oven rack in lowest position; Preheat oven at 500F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.
Remove from oven.
Follow topping and baking directions for individual recipes.
Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust.
*** I've also been known to add garlic to this recipe.
*** Enjoy!","url":"https://recipe.bluelayer.org/recipe/35881/herbed-pizza-crust"},{"id":"35822","title":"Cheesy Herb Bread Sticks","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
spices, basil, dried
spices, oregano, dried
spices, garlic powder
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Preheat your oven to 400 F.
Roll out your dough into a circle or the closest thing to it.
Carefully move the dough to a pizza pan or baking tray.
In a bowl combine olive oil, basil, oregano, garlic powder, and black pepper and mix to form a thin paste.
Spread the mixture evenly over your dough, then sprinkle on your mozzarella cheese.
If you have some mixture left over, feel free to spoon it on top of the cheese.
Bake in the oven for 20-25 minutes or until dough is cooked and cheese is brown and bubbly.
Slice into sticks and enjoy!","url":"https://recipe.bluelayer.org/recipe/35822/cheesy-herb-bread-sticks"},{"id":"35744","title":"Papa Buds Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated
spices, oregano, dried
spices, pepper, black
water, bottled, generic
spices, garlic powder
spices, basil, dried","directions":"Mix together and use on your pizza dough.
this does make a large amount of sauce but freezes well.","url":"https://recipe.bluelayer.org/recipe/35744/papa-buds-pizza-sauce"},{"id":"35613","title":"Napolentana Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix the dough in a stand mixer, by hand or in a bread machine.
If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.
Alternatively, dough can rise in a refrigerator overnight.
Punch it down and push out the air bubbles.
Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side.
Pinch the two ends together to make a smooth ball with a tight outer \"skin.\"
Set your ball seam-side down where it can rest.
Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap.
This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.
The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
Stretch the dough, top, and bake in a VERY hot oven!","url":"https://recipe.bluelayer.org/recipe/35613/napolentana-pizza-dough"},{"id":"35556","title":"5 Minute Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Yields 1 large pizza.
Preheat oven 450 degrees F. Combine yeast and water.
Then mix this with the rest of the ingredients.
Knead for 5 minutes.
Spread on a pizza stone or pizza pan.
Add your desired toppings.
Bake 12-18 minutes.
The baking time really depends on your toppings and pan.
I usually top my pizza with pineapple, onion, tomato and green peppers.
Since the vegetables are raw, the veggies took a little longer to bake than a meat pizza.","url":"https://recipe.bluelayer.org/recipe/35556/5-minute-pizza-dough"},{"id":"35542","title":"Organic Whole Wheat Garlic Flatbread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, oregano, dried","directions":"Into a large bowl pour the warm water and mix the sugar in.
Then add the natural dry active yeast and let it sit there for 10 minutes until it begins to foam up.
Then stir the salt and olive oil into the yeast mixture.
Then add the whole wheat flour and the all purpose flour.
Stir everything together and it will begin to form into dough.
Pour some flour onto a flat working surface and pour the dough onto the surface.
Begin to work your hands into the dough for about 5 minutes until all of the flour from the surface has been absorbed into the dough.
Form the dough into a ball and drizzle some olive oil onto the dough.
Coat it all over the dough and place it into a bowl.
Cover the bowl with a paper towel and let it sit there for 1 hour.
Once the hour has passed you will notice the dough has expanded and risen.
Grab a rolling pin and put some flour on it and on your flat working surface to make sure the dough doesnt stick.
Take the dough out of the bowl and place it on top of the flour and begin to flatten it out with the rolling pin.
Once you have it as flat as you would like it, grab a large non stick flat baking dish.
Place the dough on top and drizzle some olive oil and oregano over the top and bake it in a 425 degree F oven for about 25 minutes.
Depending on how crispy you want the bread would be how long you keep it in the oven.
Note: If you are making a pizza you would have to also put your ingredients on top of the dough and bake it all together at the same time.","url":"https://recipe.bluelayer.org/recipe/35542/organic-whole-wheat-garlic-flatbread"},{"id":"35472","title":"New York-Style Wheat Flour Pizza Crust Recipe","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flours and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
Press dough into pan.
Preheat oven to 450F
Follow directions for individual recipes, baking pizza on bottom rack of oven.
If baking on a pizza stone add two minutes to your cooking time.","url":"https://recipe.bluelayer.org/recipe/35472/new-york-style-wheat-flour-pizza-crust-recipe"},{"id":"35408","title":"Cornmeal Crust","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
spices, pepper, red or cayenne","directions":"Heat oven to 425.
Grease 12 inch pizza pan with shortening.
Heat water to boiling in 2-quart saucepan.
Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
Spoon onto pizza pan and spread evenly, mounding edge slightly.
Bake 5 to 7 minutes or until set and light brown.
After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.","url":"https://recipe.bluelayer.org/recipe/35408/cornmeal-crust"},{"id":"35359","title":"Whole Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, garlic powder
honey
water, bottled, generic
oil, olive, salad or cooking
semolina, unenriched","directions":"In mixing bowl add yeast, honey, olive oil and water.
Whisk together and set aside.
In medium bowl add whole wheat flour, all purpose flour, salt and garlic salt.
Mix.
Add flour mix to yeast mix.
Use hook attachment on low setting.
Once dough begins to pull off the sides remove hook.
Cover bowl with towel and set aside until doubles in size.
Use semolina on counter to shape dough.
Add desired toppings and bake 15 minutes at 400F on a pizza stone or baking sheet.","url":"https://recipe.bluelayer.org/recipe/35359/whole-wheat-pizza-dough"},{"id":"35312","title":"Easy Cheesy or Focaccia Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, cheddar
spices, pepper, red or cayenne
salt, table
cheese, parmesan, hard
spices, rosemary, dried","directions":"Lightly grease a pizza pan or large baking sheet.
Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
Spread oil over top of dough.
Evenly sprinkle with cheese, hot red pepper flakes and salt.
Let rise, uncovered, until doubled, from 15 to 30 minutes.
Preheat oven to 400F (200C).
Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
Bake in centre of preheated oven until golden, about 25 minutes.
Slide bread off pan and onto a cooling rack.
FOR FOCACCIA:.
Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
Omit hot red pepper flakes.
Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.","url":"https://recipe.bluelayer.org/recipe/35312/easy-cheesy-or-focaccia-bread"},{"id":"35311","title":"Basil Herb Oil","ingredients":"spices, basil, dried
oil, olive, salad or cooking","directions":"Crush the basil leaves coarsely in a mortar.
Add few tbsps.
of olive oil.
Pound the basil.
Keep adding the remaining oil gradually.
Mix well.
Pour into a glass bottle.
Seal it tightly.
Use after 2 weeks.
Shake the bottle every 3 days for 2 weeks.
Use in salad dressings (add a little to unflavoured oil), on pizza, pasta and tomato mozarella salad.","url":"https://recipe.bluelayer.org/recipe/35311/basil-herb-oil"},{"id":"35185","title":"Handmade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine water and yeast in a large bowl and let sit for 5 minutes.
Stir in the sugar, salt, and oil.
Add half the flour and mix.
Add remaining flour and knead until smooth.
Cover with a clean kitchen towel and put in a warm spot to rise for about half an hour.
On cold days, briefly warm your oven, then turn it off and put the bowl in there.
Leave the lightbulb on to provide a bit of warming.
Punch the dough down and split into 2 to 3 pieces depending on how big you want your pizzas and how thick you like your crusts.
Press onto a greased cookie sheet or pizza pan until the dough is about 1/4 inch thick for thin crusts.
Spread your favorite sauce, sprinkle on grated mozzarella, add toppings, and bake at 400 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35185/handmade-pizza-dough"},{"id":"35161","title":"Sun-dried Tomato, Basil Pesto and Artichoke Pizza Rolls","ingredients":"house of pasta, pizza dough,
sauce, pesto, classico, basil pesto, ready-to-serve
cherries, sweet, raw
artichokes, (globe or french), raw","directions":"Divide the pizza dough into 24 equal pieces.
Form the dough into small balls, then with a rolling pin, roll out each ball into a 3 to 4-inch round.
In the center of the round, place 1 teaspoon of basil pesto, 3 to 4 sun-dried tomato pieces, or oven-dried cherry tomatoes and 1 or 2 artichoke heart pieces.
Lift the edges up towards the center, and well seal the roll.
Place the roll onto lightly-oiled baking sheet and sealed side up like a Chinese steamed bun.
You probably need two baking sheets.
Repeat the same steps until all the rolls are done.
Let rest at a warm place for 40 to 60 minutes until the rolls are almost doubled in bulk.
Preheat the oven to 425 degrees F.
Bake one sheet at one time for 15 to 20, or until the top becomes brown and when you tap it, sounds hollow.
Remove from the oven, let cool on the sheet on a wire rack for about 8 minutes
Transfer the rolls onto the wire rack and let cool completely or serve warm.
Makes 24 rolls and they can be frozen well.","url":"https://recipe.bluelayer.org/recipe/35161/sun-dried-tomato-basil-pesto-and-artichoke-pizza-rolls"},{"id":"35138","title":"Apricot Fruit Leather Rolls(Bahrain)","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
honey
sugars, granulated","directions":"Preheat oven to 160 degrees F. with rack in center.
Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes.
Transfer to a fine sieve; drain, and reserve liquid.
Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar.
Process until mixture is very smooth and easily spreadable.
If it is too thick, add up to 1 tablespoon soaking liquid.
Cover two 10-by-15-inch baking sheets with plastic wrap.
Divide puree between the sheets; spread in a thin, even layer with an offset spatula.
Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight.
Remove from oven; let cool.
Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter.
Roll tightly into cylinders, and serve.","url":"https://recipe.bluelayer.org/recipe/35138/apricot-fruit-leather-rolls-bahrain"},{"id":"35114","title":"Pizza Dough (For Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in exact order listed above into the bread machines pan.
IMPORTANT - Do not mix ingredients!
Set machine to dough setting, and press start.
(My machine took 50 mins to complete it's cycle).
When bread machine has finished what it needs to do.
Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into two x 20 cm rounds for a thinner based pizza.
Place onto a lightly greased backing tray and dress with your favourite topping.
Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.","url":"https://recipe.bluelayer.org/recipe/35114/pizza-dough-for-bread-machine"},{"id":"34971","title":"Pizza Crust -- Yummy!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking","directions":"Mix the flour, sugar, salt and milk in a mixer.
Take the hot water and put in a small bowl.
Add the yeast, sugar and oil and let rest for five minutes.
Pour the yeast mixture into the flour mixture and mix using a dough hook.
It will be quite juicy.
At this point add upto 1/2 a cup more flour a tablespoon at a time until it looks just right.
It should pull away from the bowl and make a ball of dough.
Cover the mixing bowl with a kitchen towell and let rise about 30 minutes.
Then sprinkle corn meal on the pizza stone or pan.
Press the dough into the appropriate shape.
Top as desired and bake at 425 for about 15 minutes.
Adjust to your own altitude.","url":"https://recipe.bluelayer.org/recipe/34971/pizza-crust-yummy"},{"id":"34939","title":"Amazing Whole Wheat Pizza Crust","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C).
Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.","url":"https://recipe.bluelayer.org/recipe/34939/amazing-whole-wheat-pizza-crust"},{"id":"34864","title":"Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 425F.
Mix sugar and cinnamon.
Mix sugar-cinnamon mixture gently through the apples and set aside.
For the crust, mix the flour and salt together.
Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
Sprinkle the milk and gently mix inches.
Gather the dough together so that it forms a ball.
Do not over-handle the dough as you will end up with a tough pastry.
Divide pastry in half, and roll between two strips of waxed paper.
(If you moisten your surface with a damp cloth, the waxed paper will not slip around.
).
Roll in a circle about 12 inches in diameter.
Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper.
If you like, you can trim the crust leaving about 1/2 inch overhanging.
Heap your apple filling into the pastry-lined pan.
(If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!
).
Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
Fold the crust under and flute or use whatever decorative edging you like.
The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
Cut some slits in the top crust to let steam escape.
Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges.
Set the pie on a pizza tin or a pan to collect any juices that might overflow.
Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/34864/apple-pie"},{"id":"34857","title":"Basic Recipe for Phyllo Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Sift the flour with the salt.
Make a well in the middle of the flour.
In the well put the water and the olive oil.
Work the dough until it hangs well together.
Dust flour on a table or board.
Knead the dough for about 5-7 minutes.
The dough should be smooth and not stick to the board.
Roll the dough out to a big rectangle.
Lay a damp towel over it and let it rest for about 15 minutes.
Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet.
Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
Continue with the recipe that requires the phyllo dough.","url":"https://recipe.bluelayer.org/recipe/34857/basic-recipe-for-phyllo-dough"},{"id":"34626","title":"Bubbly Double Crust Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table","directions":"In mixer bowl measure out first portion of flour with yeast.
In a measuring cup measure water, add milk butter and oil.
Microwave for around 1min30sec until it reaches 125'F.
Use an instant test thermometer.
While it's in the mic measure out the flour, sugar, and salt in another bowl.
Add the 125'F liquid to the flour and yeast in the mixer and mix away.
I use speed 2 on a Kitchenaid stand mixer using a standard dough hook.
Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful.
Use it all up.
If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time.
Continue kneeding for 10-15minutes.
Once done kneed dough by hand into a ball, cover and let rest 10 minutes.
This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up.
Then I take a baking sheet without sides and put a piece of parchment paper on it.
After resting divide the dough in half.
keep half covered while working with the other.
Roll half out into a 12\" or so circle.
Or a square the size of your pizza stone.
Transfer the dough to the parchment paper on the baking sheet.
Put some shredded mozza cheese into this.
I use part skim milk mozza that is lower in fat.
Roll out the second half of dough the same size and place on top of the first.
Roll and pinch the edge together to seal or use a fork to press together.
If one layer is shorter than the other just stretch it all out and pinch the 2 layers together.
It doesn't have to look good cause it'll be all bubbled when done.
Now poke a few holes around with a fork to release air pockets that will form between the layers.
The less you poke the more bubbled and better it will look.
I prefer to not poke holes and keep an eye on it in the oven.
If a big pocket gets out of hand poke it to release the air.
Cover the top with pizza sauce.
I like sliced tomatoes, cubed ham, and green olives.
Then top with more cheese and pop it in the over.
Slide the parchment paper off the baking sheet and right onto the hot stone.
Cook for 12-14 minutes and it's done.
Slide the parchment off the stone and back onto the sheet to take it out of the oven.
For a BBQ pizza mix half BBQ sauce with half pizza sauce.
Now fry up some cubed chicken then coat with BBQ sauce.
Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
The secret is in the dough.
And the method of using 2 layers of dough with some cheese in between.
It'll bubble up and be like something out of an Italian brick oven.","url":"https://recipe.bluelayer.org/recipe/34626/bubbly-double-crust-pizza"},{"id":"34589","title":"Muffuletta Bread","ingredients":"water, bottled, generic
honey
salt, table
lard
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Proof the yeast with the honey with 1/3 water then mix rest of ingredient's.
Knead for 5 minutes.
Let rise till doubled.
Knead for 5 more minutes and let let rise again.
Form in round on pizza stone and bake on pizza stone at 375 for 30 minutes, till brown.","url":"https://recipe.bluelayer.org/recipe/34589/muffuletta-bread"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.
Combine the ingredients, change to a spatula and mix until it's no longer floury.
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
Deflate the dough by folding it, and divide it into your desired portions.
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
Form the dough into your desired shapes.
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
As the dough completes rising, start preheating the oven to 180C.
When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
Adjust the baking time.
I wrapped bacon and cut the dough for these spiral breads.
I topped them with pizza sauce, fried onions, and cheese before baking.
These bread are filled with chocolate cream.
I divided the dough so that each piece weigh 45 g.
Cornet shaped bread.
Each portion of dough weigh about 50 - 60 g.
Ham swirled bread.
Before baking, I topped them with corn, mayonnaise, and cheese.
Wiener sausage roll.
Each portion of dough for both bread weigh 45 g.
The bread on the left is ham, corn, mayo, and cheese bread.
The bread on the right is fried onion pizza style bread.
Ham and egg bread.
Chocolate cream bread.
Wiener sausage and egg bread.
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
Apple cinnamon roll.
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
Then roll them up, cut, and bake.
The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
Melon Bread.
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
These are great as gifts.
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34443","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix water, sugar, salt and oil.
Allow to cool.
Mix together flour, yeast and water mixture.
Knead.
Pat and push into a pizza pan.
Makes 1 thick crust pizza.
Add sauce and toppings of your choosing.
Bake at 400 degrees for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/34443/pizza-dough"},{"id":"34403","title":"Jay's Signature Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution.
Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough rise until doubled; this should take about 1 hour.
Punch down the dough, and form a tight ball.
Allow the dough to relax for a minute before rolling out.
Use for your favorite pizza recipe.
Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately.
If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/34403/jays-signature-pizza-crust"},{"id":"34362","title":"Marrakech Tagine Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
butter, without salt","directions":"In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar.
Pulse until its all mixed together.
While the machine is running, slowly pour in the warm water and olive oil, and process until its all mixed and you have a dough that is silky-smooth.
It may feel slightly to very sticky, depending on humidity.
If its too wet, as in runny, add another tablespoon or so of all-purpose flour and process until its mixed inches.
Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny.
Cover with a cloth and let it rest for 15 minutes.
Punch the dough down, turn it over, and divide into 4 or 6 equal pieces.
Flatten each piece into a round about 1/4-inch (0.64 cm) tall.
Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side.
Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes.
While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it.
Preheat the oven to 400 F/200C.
Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times.
The loaf should hold its shape.
Brush each round with the melted butter.
Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes.
Transfer to a towel-lined board to cool.","url":"https://recipe.bluelayer.org/recipe/34362/marrakech-tagine-bread"},{"id":"34227","title":"Roti Canai (Malaysian Style)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, canned, condensed, sweetened
egg substitute, powder
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Dissolve sugar and salt in water.
Add milk, egg and flour and blend well.
Add the margarine.
Knead the dough until smooth and no longer sticky.
Divide dough into 70 g pieces.
Shape the dough into balls and coat with margarine.
Cover the dough and leave for about five hours or overnight.
Gently press the dough with palm, stretching it slightly.
Hold the dough and stretch to expand the dough piece.
Repeat this step for about eight times.
(Or you can toss it like a pizza maker, I've seen this done and it's awesome).
Finally you should get a piece of thin sheet of dough.
Fold up or coil into a lump.
Leave the dough for ten minutes.
Fry on both sides over medium heat until golden brown.
Serve Roti Canai with Curry.","url":"https://recipe.bluelayer.org/recipe/34227/roti-canai-malaysian-style"},{"id":"34215","title":"Dinner Rolls With Flax Seed (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
seeds, flaxseed
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine according to makers directions.
Put bread machine on dough setting and let it run.
Lightly grease 9X13 pan.
When bread machine is finished turn dough out on to lightly floured surface.
Pat into roughly a square shape.
Using a pizza cutter cut into 15 pieces.
Put rolls in pan and cover with damp towel.
Place in a warm draft free area, allow to proof (rise) until doubled in size (usually an hour).
Close to end of proofing preheat oven to 350* .
Bake 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/34215/dinner-rolls-with-flax-seed-bread-machine"},{"id":"34142","title":"This is Gluten Free?! Our Favorite Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
rice flour, white, unenriched
cornstarch
xanthan gum,
salt, table
spices, rosemary, dried
spices, garlic powder
spices, oregano, dried
oil, olive, salad or cooking
vinegar, cider","directions":"Heat the milk in the microwave until it is just warm to the touch.
Add 1 tsp of sugar and the yeast.
Stir and set aside.
In a large bowl, combine the rice flour, cornstarch, xanthan gum, salt, rosemary, garlic powder, oregano, and 2 tsp of sugar.
The yeast mixture should have some bubbles at the top.
If it doesn't, throw it out and remix.
If it does have bubbles, add the olive oil and cider vinegar.
Pour the yeast mixture into the flour mixture and stir to combine.
Prepare your pan by greasing it and sprinkling it with rice flour.
Pour out your dough and add enough rice flour so that it is workable.
Starting in the center, work the dough out to the sides of the pan using your fingers.
Once your crust is spread out, lightly coat it with olive oil to prevent drying and let it rise in a warm area for 40-60 minutes.
Preheat your oven to 400 degrees Fahrenheit.
Cook the crust without toppings for 8 minutes.
Remove the crust and top it as you wish.
Return the pizza to the oven and bake for another 10-15 minutes until the cheese is nice and melty.
NOTE: I like to top a pizza stone with parchment paper and spread out the dough on it.
Then, I can slide the parchment paper off and let the crust rise while I stick the pizza stone in the oven to preheat.
The crust gets a great texture this way.
I've never made this recipe on a regular pizza pan, so I look forward to reading your reviews.","url":"https://recipe.bluelayer.org/recipe/34142/this-is-gluten-free-our-favorite-pizza-crust"},{"id":"34099","title":"100% Whole Wheat Pizza Dough and Pizza Tips","ingredients":"wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
Rest for 5 minutes to hydrate dough.
Cover while resting.
Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed.
Stretch and fold the dough as you would a letter.
Do the same with the ends until a folded package is formed.
Turn over and pull the dough to the bottom forming a smooth ball.
Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz.
each or 227 g.
Form each piece into a ball.
Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
Thaw frozen dough in the fridge for a day before cooking.
On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface.
Gently press into discs, spray with oil and cover with oiled plastic.
Preheat oven with pizza stone to 500F or slightly more if possible.
Prepare toppings.
Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches).
It should be thicker along the rim and thin, but not paper thin.
Place on parchment paper and add sauce, cheese and toppings.
Place on stone and bake until cheese is bubbly and crust is browned.
This will take 7 to 8 minutes at 500F.
Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce.
Pinch of sugar helps remove any bitterness and provides correct consistency.
Don't cook sauce.","url":"https://recipe.bluelayer.org/recipe/34099/100-whole-wheat-pizza-dough-and-pizza-tips"},{"id":"34042","title":"Flax and Corn Cracker-Chips","ingredients":"corn, sweet, white, raw
seeds, flaxseed
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 400 degrees F.
Combine all of the ingredientsexcept for 1 teaspoon of the saltto make a moist dough.
On a piece of parchment paper that will fit on a baking sheet, roll out the dough as thin as you can.
Cut the dough into cracker-chips of whatever size you like using a pizza cutter.
Sprinkle with remaining teaspoon of salt.
Place the parchment paper on the baking sheet.
Bake cracker-chips for 10 minutes.
Remove from oven and place crackers-chips that have lightly browned onto a cooling rack.
Bake for another 5-10 minutes until all cracker-chips are done.
Let them cool before eating; they become more crisp and crunchy as they cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34042/flax-and-corn-cracker-chips"},{"id":"33963","title":"Pizza Pocket Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix yeast warm water let stand 10 minutes.
Meanwhile mix flour sugar baking powder, soda salt and butter.
Mix till crumbly.
To make buttermilk, mix 1 tsp or vinegar or lemon juice with 1 c of milk.
Stir buttermilk and yeast in dry.
On a floured surface knead dough until it comes together; cut into 4th.
Roll to 1/4 inch think and with a upside down cup or circle cookie cutter make circles.
Fill half full; fold and pinch together.
Place pockets on a baking pan and brush with milk.
Bake in 350F oven for 15-30 minutes.","url":"https://recipe.bluelayer.org/recipe/33963/pizza-pocket-dough"},{"id":"33922","title":"Stir-N-Roll Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425 degrees F.
Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl.
Stir vigorously until mixture leaves side of bowl.
Form pizza bread and top with toppings and sauce.
Bake for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33922/stir-n-roll-pizza"},{"id":"33759","title":"Fresh tomato sauce","ingredients":"sugars, granulated","directions":"Chop onions, tomatoes, garlic and chilli.
Put everything in a sauce pan and simmer for about an hour.
Blend.
Serve with pasta, potatoes, rice, on pizza... anything essentially!
Can be frozen for later use.
In the photo below just chopped and fried some bacon...
I'll throw it over pasta later ;-)","url":"https://recipe.bluelayer.org/recipe/33759/fresh-tomato-sauce"},{"id":"33721","title":"Todd Wilbur's Cheated Domino's Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
cheese, mozzarella, low sodium
tomato products, canned, puree, without salt added
salt, table
salt, table
spices, pepper, black
spices, garlic powder
spices, oregano, dried
spices, basil, dried
spices, marjoram, dried
spices, pepper, red or cayenne","directions":"Make the sauce by combining the crushed tomatoes with tomato puree.
Combine tomato sauce with other sauce ingredients in a small saucepan over medium heat.
When the mixture begins to bubble, reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally.
Remove from heat and cool, then chill in a covered container until you make your pizza.","url":"https://recipe.bluelayer.org/recipe/33721/todd-wilburs-cheated-dominos-pizza-sauce"},{"id":"33689","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
syrups, sugar free
water, bottled, generic","directions":"In the order listed, mix ingredients little by little into a food processor.
Process vigorously until finely ground.
Pour in 1 tablespoon water, and blend once more.
If it doesn't become malleable, add more water.
Place in bowl, and using your hands, gather the dough into a ball.
Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.
Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork.
(Children will love to make the cuts in the crackers.)
Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340F/170C, until light brown, then lower heat to 300F/150C, and bake for 10 more minutes.
To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter.
Put crackers into a plastic bag and crush with a rolling pin.
After crushing the crackers in a bag using a rolling pin, add melted butter.
Use a potato masher to flatten into the cake pan.
Be sure to pack it tightly, so that it won't crumble when baked.
When using butter to make the graham cracker dough, I recommend cutting it up into cubes, then freezing them in the freezer.
I made rare cheesecake.
I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration.
This rare cheesecake is a mousse-type that doesn't harden.
Here is a stick-type cheesecake.
Pridefully packed with homemade sour cream and graham crackers.
Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.","url":"https://recipe.bluelayer.org/recipe/33689/honey-graham-crackers"},{"id":"33684","title":"Breadsticks - Pizza Hut Style","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, oregano, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
spices, onion powder
spices, oregano, dried
oil, olive, salad or cooking","directions":"Add the dough ingredients to the bread machine in the order given, and set to first rise.
When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
With a pizza cutter, cut the dough into 1x4 inch strips.
Place on greased cookie sheets and allow the bread sticks to rise until doubled.
Meanwhile, stir the topping seasonings together with the parmesan cheese.
Brush the breadsticks heavily with olive oil.
Sprinkle with the topping.
I use an empty spice bottle to shake it on evenly.
Bake the bread sticks at 350F for 12 to 15 minutes until golden.
Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.","url":"https://recipe.bluelayer.org/recipe/33684/breadsticks-pizza-hut-style"},{"id":"33619","title":"Double-Soft Style Soft Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Add all the ingredients except for the margarine to the bread maker tray, set to create dough (45 minute rise) and start.
Add the margarine after 5 minutes.
Remove and deflate the dough, then split it into 2.
Roll into rounds and let them sit for 15 minutes.
Use a rolling pin to stretch out into long shapes.
Fold in the top and bottom into the center and close.
Match the length of the cake pan.
Place the dough in a tray and allow to rise a 2nd time for 35 to 40 minutes.
I use a Pyrex deep pound cake pan - width 21.5 x depth 12 cm x height 7 cm, 1.5 L.
Once it's risen to emerge 1 - 2 cm from the pan, place in the 160C preheated oven and bake at 160C for 8 minutes, then at 200C for 28 minutes (36 minutes all together).
Once it's baked, remove from the pan immediately and cool.
Enjoy as-is, or toasted until golden.
Both are delicious.
Check out this Shokupanman Pizza that a reader made.","url":"https://recipe.bluelayer.org/recipe/33619/double-soft-style-soft-bread"},{"id":"33604","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Put all ingredients in breadmaker set on Pizza program mine is 45min.
Let the machine work.
When done.
Remove the dough, knead dough on a lightly floured surface and divide into 2 balls.
If you making only one pizza put other half in bowl cover with plastic and store in refrigerator up to 2 days.
Shape dough into flat circle use rolling pin and transfer circle to a sprayed baking tray.
Put your favorite toppings and bake in preheated oven 200C for 12min.","url":"https://recipe.bluelayer.org/recipe/33604/pizza-dough"},{"id":"33602","title":"100% Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
vital wheat gluten
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Using a stand mixer (trust me), put the water, yeast, and Splenda/sugar in the bowl.
Walk away for 5 minutes.
Come back and add the olive oil, wheat gluten, and 1C rye flour.
Mix thoroughly, then walk away.
I like to watch TV for this part.
Come back in about a half an hour, give or take.
Let the sponge form.
When its a part you dont like or your show is over or whatever, come back.
Push down the sponge and add the rest of the rye flour and the salt, then slowly add the wheat flour while your mixer is on a low-setting.
You wont be able to get it all in this is a good thing.
When the dough looks about right (usually just over halfway through the wheat flour), pull it out and begin kneading it.
I do most of this by feeling, but my general rule when kneading bread is to get it to resist you when you poke it.
Not to inflict pain, but to be semi-firm.
Roughly 10 minutes, although Im lazy.
This should incorporate most of your remaining flour.
At this point, determine how fast you want this thing done.
I like to oil a pizza pan and plop the dough straight on, in which case you need only one rise and get a round, sloping loaf.
The other option is to do a double or even triple rise more and longer rises means a fluffier loaf.
Two ways Ive done this
a.
Oil a pizza pan and center the ball of dough, then cover with a damp cloth and put in a warm place.
Make sure the cloth is loose, because this can rise pretty well.
Let rise for at least an hour, but possibly as long as two.
Multi-task.
Do laundry.
Tell your family youre busy baking and cant possibly help them, and watch TV instead.
When its ready (you get a feel for what you like, but wait at least 2 hours the first time), pop in a 350F oven for about 40 minutes.
(I use my moms oven, which allows me to set a proof cycle I just take off the cloth and turn the oven on, and take it out exactly 42 minutes later.)
b.
Oil a bowl and toss the dough in, making sure to coat the top.
Let rise once for about an hour or so, then put into a greased bread pan, let rise a second time, then poke so it falls evenly, and let rise a third time (about 3 hours of rising) and bake as above.
Depending on how long you let it rise, this can be great for anything from eggs on toast to sandwiches.
The knack to this recipe lies in being able to walk away from it for extended periods of time.
Also, in experimentation try nuts, fruit, etc.","url":"https://recipe.bluelayer.org/recipe/33602/100-whole-wheat-bread"},{"id":"33558","title":"Breadmaker Pizza Base>>yummiest Ever Found!!","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
spices, onion powder
leavening agents, yeast, baker's, active dry","directions":"Mix dough in bread maker to mix and rest etc.
Then push into 2 large greased pizza trays and sit covered in warm place for a further ten minutes to rise.
Put your favorite toppings on and cook in hot oven 15 - 20 minutes.
You can freeze dough although of course i think it is better to use fresh.
For a simple topping just drizzle olive oil over base.
Add garlic and chopped tomatoes with some fresh basil and black pepper.
Don't forget some salt it brings out the flavour of the tomatoes.","url":"https://recipe.bluelayer.org/recipe/33558/breadmaker-pizza-base-yummiest-ever-found"},{"id":"33427","title":"Wheat Pizza Dough Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In large bowl, dissolve sugar in water.
Sprinkle yeast over and let stand 10 min or possibly till foamy.
Combine flours and salt in separate bowl.
Stir oil into yeast mix, stir in half of flour mix.
Add in more flour till dough can be gathered into sticky ball.
Knead dough 5 min.
Cut in half.
Cover with waxed paper and let rise 10 min.
Roll each half into a 12\" circle.
Transfer to lightly oiled pans.
Stretch dough into large circles.
Let rise 15 min before adding toppings.
Let raise 30 min for thicker crusts.","url":"https://recipe.bluelayer.org/recipe/33427/wheat-pizza-dough-recipe"},{"id":"33422","title":"Brick Oven Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F).
While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined.
Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
Divide dough into two and put in two oiled bowls.
(I use cooking spray.
).
Let rise for 90 minutes.
I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise.
(Don't cook it!
).
Once risen, take each dough ball, fold it over itself a couple times and reform into a ball.
You should feel and hear air bubbles popping as you form it.
Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed.
It's best if it sits for up to a day, but a few hours will do.
If in a pinch, you could use it right away.
Remove dough from fridge and let it come to room temperature.
Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel.
Give quick shakes to the peel to make sure the dough doesn't stick.
Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes.
Let stand 5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/33422/brick-oven-pizza-dough"},{"id":"33367","title":"Polenta Pizza Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
water, bottled, generic
cheese, parmesan, hard","directions":"Place cornmeal in a small bowl.
Add in cool water and stir till uniformly combined.
Stir cornmeal mix into saucepan of boiling water.
Cook, stirring over low heat till thick (about 5 min).
Remove from heat, and stir in Parmesan.
Form a crust in a greased 9 inch pie pan.
(Use wet hands and/or possibly a spatula to pat it into place).
Bake uncovered at 375 degrees for 30 min.
Remove from oven.
Turn oven down to 350 degrees.","url":"https://recipe.bluelayer.org/recipe/33367/polenta-pizza-recipe"},{"id":"33186","title":"Chocolate Chip Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla.
Combine 1 cup of the flour and the chocolate chips in the workbowl of a food processor and process until the chocolate is chopped (you want the chocolate pieces to be small enough that they don't poke out of the dough, but large enough that you can still discern them as individual bits).
Beat the remaining 1 1/3 cup flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it is golden brown around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/33186/chocolate-chip-shortbread"},{"id":"33114","title":"Mitch's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lard","directions":"In a large bowl, mix the flour, baking powder and salt.
Add the lard and cut in with a fork so there are no big chunks.
Stir in the buttermilk and whole milk.
Mix thoroughly but avoid kneading.
Roll the dough out onto a floured surface until it's about 3/8\" thick.
Use a cookie cutter to cut whatever size biscuits you want.
Place biscuits on a pizza stone or cookie sheet close together.
Bake at 425 deg.
for about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/33114/mitchs-buttermilk-biscuits"},{"id":"33112","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
Whisk dry ingredients together in a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
In a separate bowl, stir the honey into the milk to dissolve.
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
If it seems to require more liquid to come together, add a little extra milk.
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
Divide the dough in half, and form each half roughly into a rectangular shape.
Work with one half at a time, keeping the other half covered.
On the counter, lightly flour one of your parchment sheets and a rolling pin.
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
The dough should be about 1/16″ thick.
Trim the edges to make a clean rectangle and dock evenly with a fork.
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
Lift the parchment onto your baking sheet.
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
Repeat the last two steps for your other half of dough.
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
Let the crackers cool on the pan until just barely warm.
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.","url":"https://recipe.bluelayer.org/recipe/33112/homemade-graham-crackers"},{"id":"33050","title":"Bbq Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
sauce, peppers, hot, chili, mature red, canned","directions":"Preheat grill to med-high heat.
roll dough to a 12\"x15\" rectangle.
brush top with olive oil.
place dough oil side down on grill for about 3 mins or until bottom is slightly brown.
punch down bubbles if needed.
brush top with olive oil and turn.
top with remainding ingredients.
cover and cook till cheese melts.","url":"https://recipe.bluelayer.org/recipe/33050/bbq-pizza"},{"id":"32983","title":"Quick Beer Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all","directions":"Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough.
Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
Divide the dough in half.
Shape each half into a 10\" to 12\" round.
Place the rounds on parchment paper, if you're going to use a pizza stone.
Or place the dough on a lightly greased or parchment-lined baking sheet.
Transfer the pizzas, parchment and all to the baking stone.
Or place the pans in the oven.
Bake for 3 to 4 minutes.
Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
Remove from the oven, and serve hot.","url":"https://recipe.bluelayer.org/recipe/32983/quick-beer-pizza-dough"},{"id":"32869","title":"Beer Pizza Crust (ABM)","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flours, bread, unenriched
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select dough cycle.
Remove dough to a floured board and let rest for 15 minutes.
Divide dough in half.
Meanwhile heat oven to 400*.
Roll out dough or press into pans.
Partially bake (10-12 minutes) before adding toppings.","url":"https://recipe.bluelayer.org/recipe/32869/beer-pizza-crust-abm"},{"id":"32848","title":"DIY Cheez Its","ingredients":"cheese, cheddar
butter, without salt
shortening, vegetable, household, composite
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"In a food processor, combine cheese, butter, shortening, salt, and cayenne pepper.
Pulse until combined and add flour.
Pulse until everything is broken down and looks like crumbs.
Add in water and pulse until combined into a dough.
(You may have to add a little more water but dont add too much.
You dont want to the dough to be too wet.)
Divide dough into 2 pieces, and wrap each in wax paper.
Chill for at least 30 minutes.
Preheat the oven to 375 degrees F. Roll the dough out on the wax paper until its about 1/8 inch thick.
Using a ruler and a pastry or pizza cutter, cut the dough into 1-inch squares (the ruler helps ensure that all crackers are the same size).
Use a toothpick or skewer to punch a hole in the middle of the square.
In addition to making it look like an authentic Cheez It, this also keeps the cracker from puffing up too much.
Separate the squares and transfer to a baking sheet.
You can put the crackers pretty close to each other as they dont spread very much during baking.
Bake for about 20-25 minutes or until lightly browned.
The more color they have, the more they will taste like a true Cheez It.
Cool completely.
The recipe makes about 100 crackers.
(Recipe adapted from In Katrinas Kitchen.)","url":"https://recipe.bluelayer.org/recipe/32848/diy-cheez-its"},{"id":"32813","title":"Chick Pea Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
chickpea flour (besan)
sugars, granulated
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, garlic powder
salt, table
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"Preheat the oven to 325 degrees F.
Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl.
Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs.
Mix in the water gradually, until the dough holds together in a ball but isn't.
sticky.
Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12 inch square, 1/8 inch thick.
Yes, it is important.
to roll the dough this thinly, so be gentle but firm when you do it.
If the.
dough seems unusually resistant, just cover it with a towel and give it.
a 15 minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch.
squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets.
Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares.
Bake for 10 minutes.
Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good).
Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown.
Transfer to a cooling rack.
Yield: approximately 120 small crackers.","url":"https://recipe.bluelayer.org/recipe/32813/chick-pea-crackers"},{"id":"32807","title":"5 Ingredient Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add additional flour and stir until dough forms a ball.
gently knead dough.
Cover and let rise for 5 minutes.
grease 9inch pie plate.
Spread dough in pie plate.
put on toppings.
Put in oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/32807/5-ingredient-pizza-dough"},{"id":"32803","title":"Pizza Popcorn","ingredients":"corn, sweet, white, raw
butter, without salt
spices, oregano, dried
spices, basil, dried
spices, pepper, red or cayenne
spices, garlic powder
cheese, parmesan, hard","directions":"While popcorn is popping melt butter and add next 5 ingredients.
Toss well and top with Parmesan cheese.
Now find a good movie and enjoy!","url":"https://recipe.bluelayer.org/recipe/32803/pizza-popcorn"},{"id":"32774","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
vanilla extract","directions":"Soften up the margarine first.
Add the sugar, salt and vanilla.
Mix it until it is soft and creamy.
Add the flour.
Stir it up until it is thick, like pie crust.
You will probably need to use your hands.
Knead the dough until it is smooth and soft.
Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2 inch thick.
Cut the big circle into 16 or 20 wedges.
Use a pizza cutter to make cutting it easy.
After it is cut into wedges, poke the surface all over with a fork.
You can make pretty designs, if you want to.
Bake the big cookie at 350F for about 20 minutes.
The edges will be brown.
Use the pizza cutter to re-cut the lines in the cookie.
Allow it to cool and serve with tea for a special tea party.","url":"https://recipe.bluelayer.org/recipe/32774/shortbread-cookies"},{"id":"32701","title":"Fabulous Oregano Bread (or Pizza Dough)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, oregano, dried
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order in your bread machine using the regular bread cycle.
If you want pizza dough, use the\"dough\" setting and roll out flat on a floured surface.
Preheat your oven to 400.
Spray your cooking pan with Pam.
You can also sprinkle a little cornmeal on the pan if you wish.
Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
Let rise for 1/2 hour.
Bake for 15-20 minutes.
Remove from oven, apply toppings and continue baking until toppings are done.
If you wish to make a freeform loaf: Preheat oven to 350F.
Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
Bake until golden brown and sounds hollow when thumped (about 30 minutes).
Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.","url":"https://recipe.bluelayer.org/recipe/32701/fabulous-oregano-bread-or-pizza-dough"},{"id":"32322","title":"Sesame-Anise Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
seeds, sesame seeds, whole, dried
spices, anise seed
water, bottled, generic","directions":"Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade.
Line a baking sheet with parchment paper and lightly oil the parchment.
Form the dough into a ball and pat into a 6-inch disk on the parchment.
Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours.
Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes.
Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes.
Let cool slightly before slicing.
Photograph by Christina Holmes","url":"https://recipe.bluelayer.org/recipe/32322/sesame-anise-bread"},{"id":"32253","title":"Cinnamon Nuggets","ingredients":"house of pasta, pizza dough,
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 400.
Cut dough into 1 1/2\"x2\"-inch pieces; place on a lightly greased baking sheet.
Brush tops with butter.
Combine sugar and cinnamon in a small bowl.
Sprinkle dough pieces with cinnamon-sugar mixture.
Bake at 400 for 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32253/cinnamon-nuggets"},{"id":"32153","title":"Giant Apple Cookie","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, baking soda
butter, without salt
egg substitute, powder
vanilla extract
nuts, walnuts, english
raisins, seeded","directions":"In a skillet, combine apples, apple juice lemon juice.
Cook for 5 minutes, stirring twice.
Increase to high and boil for 10 minutes.
Cover and remove from heat.
Cool completely.
Preheat oven to 350F (180C).
Line a 12 1/2 inch pizza pan with foil, leaving an overhang all around the edges.
Grease and flour the foil.
Set aside.
Combine the sugars, flour, salt, cinnamon and butter until it is the texture of coarse oatmeal.
Stir in egg and vanilla until they are just blended.
Add apple mixture, walnuts and raisins.
Turn mixture into prepared pan.
Bake until brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32153/giant-apple-cookie"},{"id":"32117","title":"Simple Roman Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
semolina, unenriched
wheat flours, bread, unenriched","directions":"Set your bread machine to the dough setting for a 1 lb.
loaf.
Place the ingredients in the breadmaker in the order listed above.
Start the bread machine.
After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
Place the ball in a bowl that has been coated with olive oil.
Roll the ball around to coat with olive oil.
Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
The next day, divide the dough into 6 balls.
I use a scale and weigh the dough, but you can eyeball it if you like.
Do not over work the dough.
Rub each ball with olive oil.
If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
Allow the dough to sit at room temperature for 2 hours before making the pizza.
Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
Heat the oven to 425 deg.
I prefer to use a pizza stone.
Sprinkle the stone with semolina and place it in your oven as it heats up.
Roll the dough with a rolling pin and you may also stretch it with your hands.
Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
Top with sauce and ingredients.
I would only use two ingredients since the dough is thin.
Bake for 10 minute.
Top with provolone or mozzerella cheese.
Bake another 5 minute or until the bottom is lightly brown.","url":"https://recipe.bluelayer.org/recipe/32117/simple-roman-pizza-dough"},{"id":"32070","title":"Perfect Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix the warm water and yeast in a small bowl to blend.
Let stand until the yeast dissolves, about 5 minutes.
Mix the flour and salt in a food processor to blend.
Add in the oil.
With the machine running, add the yeast mixture and blend just until the dough forms.
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
Punch the down dough and form into a ball.
The dough can be used immediately or stored airtight in the refrigerator for 1 day.","url":"https://recipe.bluelayer.org/recipe/32070/perfect-pizza-dough"},{"id":"32042","title":"Apple Leather","ingredients":"apples, raw, with skin
lemon juice, raw
water, bottled, generic
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 170 degrees F. Line 2 trays with parchment paper or silicone baking mats.
Toss apples in lemon juice to keep from browning.
Add apples, water, sugar and cinnamon to a medium saucepan and cook over medium heat until apples are tender.
Mash slightly with a potato masher and then continue to cook for an additional 5 minutes.
Pour mixture into blender or food processor and puree.
Pour half the mixture onto each of the pans and spread very thinly and as evenly as possible.
Bake for 3-4 hours or until leather is slightly tacky only and no longer wet.
Rotate pans every hour and swap racks.
Slice the leather into desired width strips using a very sharp knife or a pizza wheel.
Wrap in waxed paper and seal in a air tight container.
They wont last long!
Recipe adapted from Baked by Rachel.","url":"https://recipe.bluelayer.org/recipe/32042/apple-leather"},{"id":"32028","title":"Ciabatta (Italian Slipper Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.","url":"https://recipe.bluelayer.org/recipe/32028/ciabatta-italian-slipper-bread"},{"id":"31940","title":"French or Italian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
You can simply cover the food processor bowl with plastic wrap (remove the blade first) or turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
To make baguettes, pat each piece into a rectangle, then fold it over onto itself, the long way, twice; seal the resulting seam and, using your hands, roll the dough into a long snake; use only as much flour as you need to keep the dough from sticking.
Spread a large, heavy piece of canvas or cotton (you can use a large tablecloth, folded into quarters to give it extra stiffness) on a table or countertop and sprinkle it very lightly with flour.
Or use baguette pans, sifting a little bit of flour into them.
Place the loaf, seam side up, in a fold of the cloth (this is called a couche, or bed), or seam side down in the baguette pan.
When all the loaves are formed, cover with a cloth and let rise for about 1 hour at room temperature.
To make boules, shape the loaf or loaves into a round ball, pinching the bottom to seal the seam as well as you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) board or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 450F.
For the baguettes, sprinkle each loaf very lightly with flour and slash the top several times with a razor blade.
If the dough has risen on a cloth, slide it onto floured baking sheets or gently move it onto a peel (or just a piece of wood), then slide the bread directly onto a baking stone set on a rack low in the oven.
If the dough has risen in baguette pans, place them in the oven, with the rack set in the middle.
For the boules, slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough onto a pizza stone.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 30 to 40 minutes for baguettes, 40 to 60 for boules (or longer if the boule is very large).
Remove and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/31940/french-or-italian-bread"},{"id":"31909","title":"Chili Sesame Crackers","ingredients":"seeds, sesame seeds, whole, dried
cheese, parmesan, hard
oil, olive, salad or cooking
spices, chili powder
spices, pepper, red or cayenne
spices, onion powder
spices, garlic powder
mustard, prepared, yellow
salt, table
sauce, ready-to-serve, pepper, tabasco
water, bottled, generic","directions":"Preheat oven to 350 degrees F.
In food chopper or food processor, grind 1 1/4 cups sesame seeds to fine meal.
Remove and place in large bowl.
Place shredded Parmesan cheese in food chopper or food processor and pulse briefly until reduced to granular consistency.
Add to sesame seed meal and mix.
Stir in olive oil.
Add remaining (unground) sesame seeds, chili powder, cayenne pepper, onion and garlic powder, mustard, sea salt and mix thoroughly.
Add Tabasco sauce and water and mix.
Add additional water, if necessary, one tablespoon at a time, to obtain a consistency similar to pancake batter.
Pour mixture into baking pan and smooth to fill pan and obtain a thickness of a cracker.
If too thick, remove some batter and re-smooth.
Optionally, roll a clean cylindrical glass or bottle over top to smooth and yield a consistent thickness.
Bake for 30 minutes or until edges browned and center firm.
If a dry, extra crunchy cracker is designed, bake an additional 10-15 minutes at 250 degrees F.
Remove and allow to cool.
Cut with pizza cutter to desired size.","url":"https://recipe.bluelayer.org/recipe/31909/chili-sesame-crackers"},{"id":"31893","title":"Old-Time Beaten Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.
Add the butter and process until coarse crumbs, 10-15 seconds (or more).
Add the milk and process for atleast 3 minutes (This is not a typo!
This\"beats\" the dough).
The dough will be soft and putty-like, almost like melted mozzarella.
Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.
Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).
Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).
Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).
Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.
If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.
Lightly prick the biscuits with a fork.
Bake abut 20 minutes, until their tops are a very light golden brown.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/31893/old-time-beaten-biscuits"},{"id":"31876","title":"Fabulous Food's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
salt, table","directions":"Place very warm water, yeast and sugar in food processor and pulse once or twice to mix.
While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly.
I always use water that is almost too hot to the touch, and have always had great luck with this dough.
Let sit while you measure out the dry ingredients.
After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working.
Dump in the dry ingredients and turn on the food processor.
The machine will go all the work, including the kneading.
After about a minute the dough should form into a ball going around in your food processor.
Open the machine and take a look.
If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.
Place about a tablespoon of olive oil in a large bowl.
Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball.
Place in the bowl and turn to lightly coat with the olive oil.
Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.
For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550F for about 10 -12 minutes.","url":"https://recipe.bluelayer.org/recipe/31876/fabulous-foods-pizza-dough"},{"id":"31864","title":"The Best Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water.
Gather into a ball.
Turn out an a lightly floured surface, and knead until the dough is smooth.
Place in a well oiled bowl, and turn to coat the surface.
Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough.
Roll out to fit a 14 inch pizza pan.
Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color.
Remove from oven.
Place desired toppings on the pizza.
Bake for 20 minutes, or until toppings are done.","url":"https://recipe.bluelayer.org/recipe/31864/the-best-pizza-crust"},{"id":"31850","title":"Herb Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
spices, oregano, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, thyme, dried","directions":"Mix yeast in water and let it sit until it begins to look creamy, about 10 minutes.
In another bowl, combine the rest of the ingredients and mix.
Add the creamy yeast mixture and blend until dough is firm and joined.
Cover the ball of dough and let sit until it is almost doubled in size (but not quite).
I like my crust thin, so I never let it double in size.
I usually give it about 15 minutes.
Once the dough has risen, roll it out into the shape of your stone or pizza pan and prep the rest of your pizza ingredients.
Once topped, this dough should bake at 350 degrees F for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/31850/herb-pizza-crust"},{"id":"31802","title":"Plain Pizza Base","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Find a deep and wide mixing bowl, [Try not to do it on a flat surface such as counter top as it takes more time and can be quite messy.
I usually use a wok as i have one:)] Add in the flour.
Add in yeast and just mix it lightly with the flour.
Add in water.
To be on the safe side, do not add all, always leave a little in the cup and add more if necessary.
Mix the mixture with hand until you knead it to a dough that does not stick to your hand.
Add the olive oil at this stage.
You may substitute this with butter or margarine.
It's to give the dough its nice golden brown colour when baked.
Knead it for a minute.
Add the salt.
It should be 1 flat teaspoon not heap.
Knead it for 2 to 5 minutes.
You may also add ingredients at this stage such as rosemary, basil, cajun spice, etc and made it your unique pizza base.
Divide and roll to your desired thickness and size.
Dust the working surface well with flour.
Cover the unused portion to avoid drying out.
[If you want to save the dough, divide and roll it tight as a ball, the wrap it with clear plastic film.
Keep it in the freezer.
I keep them for maximum 2 weeks.
Before using it, let it thaw for 30min to an hour, It might get a bit sticky as it has all those water condension.
Add a bit of flour and roll your dough.]
Preheat the oven to 250 degree celcius.
Add your favourite ingredients and put in the oven to bake at 220 degree celcius for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/31802/plain-pizza-base"},{"id":"31771","title":"Wheat-White Pizza","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
cheese, mozzarella, low sodium
cheese, cheddar","directions":"Mix the water and honey in a medium sized bowl.
Spring the yeast on top and set aside for 15-20 minutes until bubbles form on surface.
Put the flour and salt in a mixing bowl.
Slowly add the yeast mixture and mix with a dough hook until a dough ball forms.
Knead slightly until dry ingredients are mixed well.
Rub surface of a large bowl with olive oil.
Transfer the dough ball and roll in oil to coat.
Cover with towl and set aside for one hour in a warm place (dough should double in size.
).
Preheat oven to 400 degrees.
Roll dough thinly on a lightly floured surface.
Add sauce and spices.
Cover with cheese and bake for 15-18 minutes.","url":"https://recipe.bluelayer.org/recipe/31771/wheat-white-pizza"},{"id":"31739","title":"Pizza Base","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix ingredients together, separating the salt and the yeast initially.
Knead until smooth
Let prove until dough has doubled in size.","url":"https://recipe.bluelayer.org/recipe/31739/pizza-base"},{"id":"31441","title":"Pizza Dough - Dad's Famous Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix together 2 cups of warm water and yeast.
Wait a few minutes and then stir it.
In a separate bowl, mix together salt, sugar, and olive oil.
Add the yeast and stir.
Add 2 cups of bread flour and stir with a whisk.
It will be like batter.
Once it is creamy, begin adding more flour (1 cup at a time).
Add flour until the flour makes a sticky dough.
When the dough is so thick that you can't mix it anymore begin kneading it with your hands (adding more flour if needed) for 5-10 minutes.
Cut the dough in half and form into 2 balls.
Place the balls onto a greased cookie sheet.
Cover loosely with syran wrap that is either sprayed or wiped down with oil to prevent sticking.
Put it in the fridge for 2-9 hours (5-9 hours is ideal).
When you're ready to use the dough, preheat the oven to 425.
Remove from refrigerator and roll out on floured surface.
Place on greased cookie sheet and top with your favorite sauce, cheese, and veggies.
Bake at 425 for 16-18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31441/pizza-dough-dads-famous-recipe"},{"id":"31276","title":"De' Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table","directions":"Pour warm water into a bowl, The water should be about 85 to 115F--test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Show it who's boss and punch it down.
That's right, give it a good smack so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
You're now ready for the next step:
Rolling out the dough!
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400F oven until the crust is light brown.
About 15 minute
Bake on either baking stones or on a cookie sheet or a pizza pan.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/31276/de-best-pizza-dough"},{"id":"31274","title":"Biscuit Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
sauce, salsa, ready-to-serve
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Heat oven to 425.
Generously grease a large cookie sheet.
In a large bowl, combine flour and cheese and mix well.
Add salsa, margarine and water and stir just until blended.
Knead dough gently on lightly floured surface just until smooth.
Press or roll out dough to 12- x 6-inch rectangle.
Cut into 2- x 1-inch strips with sharp knife or pizza cutter.
Place strips about 1/2 inch apart on greased cookie sheet.
Bake for 11 to 13 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/31274/biscuit-bites"},{"id":"31242","title":"Easy 30-Minute Pizza Dough II","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 3-4 little pizzas out of this amount of dough; it's thicker than my other pizza dough recipe.","url":"https://recipe.bluelayer.org/recipe/31242/easy-30-minute-pizza-dough-ii"},{"id":"31221","title":"Paul's Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, basil, dried
spices, oregano, dried
wheat flours, bread, unenriched","directions":"Place items in the bread machine in the order they are listed and select the\"dough\" cycle.
When the cycle is complete, dust the counter with white flour and corn meal.
Roll dough around gently to throughly cover.
Roll out dough to the desired size, place on non-stick or lightly greased pan and prick several times with a fork (16\" perforated pizza pan sprayed with non-stick cooking spray works best).
Blind bake at 400F for 10-15 minutes.
Add desired toppings (spaghetti sauce, cheese, pepperoni, etc) and bake for an additional 10-15 minutes.
Let rest for at least 10 minutes for best results.","url":"https://recipe.bluelayer.org/recipe/31221/pauls-bread-machine-pizza-dough"},{"id":"31089","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Add enough flour to make soft dough.
Let rise to double the size.
Bake at 375 F.","url":"https://recipe.bluelayer.org/recipe/31089/easy-pizza-dough"},{"id":"30951","title":"Seeded Crackers","ingredients":"seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, rosemary, dried
salt, table","directions":"Position a rack in the lower third of the oven and heat the oven to 450F.
To make the topping: In a small bowl, stir the sesame seeds, poppy seeds and fennel or caraway seeds.
Fill another small bowl with water; set it aside along with a pastry brush and the kosher salt.
To make the dough: In a large bowl, whisk the all-purpose flour, whole-wheat flour and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
(Note: To use a pasta machine, it has been suggested to start on setting one, roll, double and re-roll to get close to a shape that can be cut without excess dough.
Follow rolling steps from settings two to four, then double again to correct the shape.
Roll on setting five, finally on setting six.
Place the sheets directly on a silicone baking sheet liner.
Remember, dough will be very stiff.
).
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoon of the kosher salt.
(Note: At this point, using a lightly floured rolling pin to roll over seeds will help them adhere better to the cracker.)
With a dough scraper, pizza cutter, ravioli cutter or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
It's not necessary to trim the edges; rustic edges add character.
If using a silicone sheet as your work surface it is, also, not nessary to separate; they will shrink.
If desired, prick with a fork.
).
Transfer to an unlined baking sheet.
Bake until nicely browned, about 6 -10 minutes depending on your oven.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations: Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.","url":"https://recipe.bluelayer.org/recipe/30951/seeded-crackers"},{"id":"30925","title":"JP's pizza dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Add wet ingredients to bread maker first, followed by dry ingredients in the order listed above.
Use dough cycle on bread maker.
Dough can be used immediately or stored in Ziploc bag lightly coated in olive oil until ready to make.
Makes four 12\" thin crust pizzas or two 12\" thicker crust pizzas.
Can also be used for breadsticks, focaccia, calzones, etc.","url":"https://recipe.bluelayer.org/recipe/30925/jps-pizza-dough"},{"id":"30909","title":"Graham Crackers - Alton Brown","ingredients":"spices, cinnamon, ground
leavening agents, baking soda
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour.
Pulse to combine.
Add very cold butter and pulse until it resembles coarse cornmeal.
Add molasses, milk and vanilla.
Pulse until a smooth dough forms.
Press dough into a 1/2\" thick disc, wrap in plastic and refrigerate 30 minutes.
Roll dough between sheets of parchment to 1/8\" thickness.
Cut into 2x2\" squares with a pizza cutter (or an accordion cutter, if you have one).
Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one).
Remove irregular edges and bake in preheated 350F oven for 25 minutes until the color has gotten slightly paler.
Allow to cool completely IN THE PAN.
Store in zip top bag with as much air removed as possible for up to 14 days.","url":"https://recipe.bluelayer.org/recipe/30909/graham-crackers-alton-brown"},{"id":"30885","title":"The Most Versatile Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat the oven to 375 F/190 C.
Put the warm water into a small bowl.
Place the yeast in the warm water and stir.
Let it sit while you mix the rest.
In a separate large bowl, mix the sugar, flour and salt.
Add the water mixture to the dry mixture and mix until combined.
Let it sit for 10 minutes if you have time.
The longer it rises, the lighter the bread but if you dont have time, then go ahead and get them ready to cook.
For rolls, I like to tear off small balls of dough the size of about a golf ball.
Then roll the balls into a snake on a well floured surface (youll want flour on your hands as well to keep from sticking), and then tie them into a knot and place them about 2 inches apart on a cookie sheet or pan that has been sprayed with cooking spray or buttered.
I will usually tie all the knots and put them onto the pan and give them a little more time to rise while I melt the butter.
Brush them with butter.
Next, put the first cookie sheet in the oven with the second one following a few minutes later.
Bake for 16-20 minutes.
Regular bread rolls will take a little less than the stuffed rolls.
Remove from oven when golden brown.
Your house smells wonderful right now!
Variations (This dough is so versatile, you can try anything.)
-For garlic bread, add 1 teaspoon of Mrs.
Dash Herb and Garlic seasoning (in Australia, I use Tuscan Seasoning) and some crushed/minced garlic to the melted butter before brushing it on top of the rolls.
For individual pizza rolls, I take a larger ball of dough and roll it out into a square with a rolling pin.
Along one edge, sprinkle grated pizza cheese or tasty cheese and sliced pepperoni, sprinkle with Italian seasoning, then roll up the square and seal the edges of the dough so the insides dont leak out.
Brush with butter, bake, then serve with ranch dressing and pizza sauce for dipping.
-For cinnamon rolls, roll out all the dough into a large square, brush with melted butter, then thoroughly sprinkle on a mixture of cinnamon and sugar.
Roll up into a roll and cut the roll into slices that are about 3/4 to one inch thick.
Place the rolls on a pizza pan or cookie sheet, just 1/2 an inch apart.
Let rise then bake.
For monkey bread or cinnamon pull-apart bread, butter or spray a bundt pan then pinch off small balls of dough the size of a large marble or ping pong ball, roll them in melted butter then a cinnamon sugar mixture and place in the Bundt pan.
Cook for 20 minutes, then check for doneness.
If it is cooked, let it cool for a few minutes then turn it out on a plate.
I once made this in a heat proof bowl for Halloween and it looked like a brain, I won the prize for most creative dessert!
-For chicken and mushroom pockets, take cooked chicken cut into small chunks and mix with some sauteed mushrooms and 1/2 a block of cream cheese.
Take a larger ball of dough and roll it out into a square with a rolling pin.
Place a dollop of the mixture on one half of the square and fold dough over and seal edges.
Brush with butter (and roll in seasoned bread crumbs if desired) and cook for about 20 minutes.
Serve with cream of mushroom soup as a sauce and with long grain wild rice and a vegetable on the side.","url":"https://recipe.bluelayer.org/recipe/30885/the-most-versatile-bread-rolls"},{"id":"30803","title":"Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"NOTE: Dough needs time to rise and rest so plan ahead!
Put the water into a small bowl.
Add yeast and sugar into the water.
Let it rest 5-10 minutes, or until foamy.
If yeast does not foam check water temperature and start over, making sure the yeast is not expired.
Place flour and salt in medium bowl.
Combine with a fork and make a well in the center of the flour.
Pour yeast mixture into flour.
Drizzle 1/4 cup of olive oil into flour mixture.
Use a fork to pull the dry ingredients into the wet.
Mix in the bowl until mostly combined.
Turn dough out onto a lightly floured surface and knead until all ingredients are well combined.
Place 1 tablespoon olive oil in a large bowl.
Place dough in bowl and turn to coat it with olive oil.
Cover dough with a clean towel and let it rise in a warm place for about an hour.
Dough is ready when its doubled in size and you can see an indent with you press on it with your finger.
Knead dough until it deflates and becomes a smooth ball.
Cut dough in half and roll each half into a ball.
Cover with a towel and let rest for 15 minutes.
Preheat oven to 400 F.
Shape each piece of dough into about a 10 circle.
Place dough on a pizza stone or pan and top with sauce and favorite pizza toppings.
Bake for 10-12 minutes, or until cheese is melted and crust is golden brown.
Recipe makes two 10 sized pizzas.","url":"https://recipe.bluelayer.org/recipe/30803/homemade-pizza-dough"},{"id":"30793","title":"Pizza Spices","ingredients":"spices, oregano, dried
spices, basil, dried
spices, marjoram, dried
spices, thyme, dried","directions":"Combine all ingredients in a small bowl.
You can use as little or as much as youd like, sprinkling it on top of your pizzas right before they go into the oven or once theyve already baked.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/30793/pizza-spices"},{"id":"30783","title":"Prime-Time Pizza Dough","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F).
Sprinkle the yeast on top and let stand 10 minutes, or until foamy.
Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together.
Allow the machine to knead the dough until smooth.
(If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic.
Or combine by hand in a large bowl.)
Turn out the dough onto a floured board and knead 2 to 3 minutes.
Place the dough in an oiled bowl and turn to coat the surface.
Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas.
Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes.
(If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour.
(If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.)
Preheat the oven to 500 degrees F.
Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust.
When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan).
Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
Guy's Favorite Topping Combos
The French Pig (pictured above)
Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
The Motley Que
Pulled chicken, barbecue sauce, red onions, cilantro, fontina
Spicy Hawaiian
Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
Au Naturel
Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
Photograph by Dave Lauridsen","url":"https://recipe.bluelayer.org/recipe/30783/prime-time-pizza-dough"},{"id":"30602","title":"Quick Focaccia Bread","ingredients":"house of pasta, pizza dough,
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
salt, table
fresh red onions,
spices, rosemary, dried","directions":"grease a 9-inch square metal cake pan.
roll out the dough to 12x6-inch rectangle, sprinkle with olives.
fold in half to make 6-inch square; pat into pan.
cover with plastic wrap, and let rise until double in size, about 30 minutes.
with fingertips, make indents in dough.
brush with oil, sprinkle with salt, onion and rosemary.
bake in centre of 450*F oven until golden brown, about 30 to 40 mintes.
with spatula, remove from pan, and let cool on rack.
Make Ahead:.
let cool, cover with plastic wrap and set aside for up to 24 hours.
reheat in 350*F oven for 10 minutes.
cut into 4 strips, cut each strip in half and serve.","url":"https://recipe.bluelayer.org/recipe/30602/quick-focaccia-bread"},{"id":"30504","title":"Authentic Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift together the bread flour and cake flour into a bowl.
Add the salt, and mix until it is evenly distributed.
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes.
It's done when it starts to bubble.
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition.
Mix well while making sure the moisture gets evenly distributed.
Once the dough comes together, knead for 7 to 8 minutes.
Add olive oil, and knead again for 7 to 8 minutes.
Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
The dough will rise to about twice its size.
During the cold season, let it rise by warming the bowl with about 40C lukewarm water.
Push the middle of the dough with your finger.
It's done if it doesn't come back out.
Remove the gas by gently pushing the dough with your palm.
Divide the dough into four.
(If quartered, the pizzas will be rather small.
If you want a bigger size, you can just divide into two.
Please adjust it to your preference.)
Freeze the ones you're not using.
Let them defrost at room temperature when using.
It will be a little less tasty though.
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick.
Coat the rolling pin with cake flour beforehand.
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220C preheated oven.","url":"https://recipe.bluelayer.org/recipe/30504/authentic-homemade-pizza-dough"},{"id":"30443","title":"Pizza Spice Blend","ingredients":"spices, oregano, dried
spices, basil, dried
spices, fennel seed
spices, thyme, dried
spices, garlic powder
spices, pepper, red or cayenne","directions":"Mix well and store in airtight jar, away from heatand light.
Sprinkle on pizza or anything that needs a bit of a pick up.
Chili, spaghetti, soups, etc.","url":"https://recipe.bluelayer.org/recipe/30443/pizza-spice-blend"},{"id":"30428","title":"Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
spices, fennel seed
spices, caraway seed
salt, table
spices, pepper, black
spices, coriander seed
spices, pepper, red or cayenne
spices, oregano, dried
spices, garlic powder
sugars, granulated","directions":"Mix all dry ingredients together.
Spread ground pork out in a shallow pan.
Sprinkle with the spice mixture.
Drizzle with water.
Mix as thoroughly as possible (most important step).
Cover and refrigerate 24 hours.
Mix again.
Stuff into casings, make into patties, cook or freeze.
I like to just fry it up and use it for a topping on pizza.
Use your imagination - it tastes great in lots of dishes.
Cooking time is refrigeration time.","url":"https://recipe.bluelayer.org/recipe/30428/italian-sausage"},{"id":"30415","title":"Naan For Breadmaker","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
yogurt, greek, plain, nonfat
water, bottled, generic
butter, without salt
onions, raw","directions":"A flat bread from India.
Make sure your oven is well preheated.
Use dough cycle on machine.
Remove dough from machine and divide into 12 parts.
Preheat oven to 500.
Roll each part into a small circle (about 8 inches diameter) and place on greased pizza or other baking pan.
Brush top of each one with melted butter and press finely chopped onion into dough.
Bake 10 to 15 minutes until puffy and brown.
Note: While traditional \"Nan\" has onions, try substituting 1 to 2 teaspoons lemon or orange peel, anise or fennel seeds.
Just sprinkle on top of melted butter.","url":"https://recipe.bluelayer.org/recipe/30415/naan-for-breadmaker"},{"id":"30362","title":"Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Add flour, salt, sugar, and yeast to mixing bowl.
Using a dough hook, turn mixer on low for 1 minute to mix ingredients together.
(You can add additional flavoring ingredients too, such as 1 tbsp basil or oregano -- be creative.
).
Add olive oil.
Turn mixer on low speed and slowly start to add the water in 1 ounce increments.
The dough should clean the sides of the bowl after about a minute or two of mixing.
Mix for about 8 minutes.
Let the dough rest for about 15 minutes.
Roll and stretch the dough until very thin, add any desired toppings, and bake @ 475 until golden brown.","url":"https://recipe.bluelayer.org/recipe/30362/neapolitan-pizza-dough"},{"id":"30234","title":"Grilled Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
Add more flour or water by the Tbs as needed.
Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
Immediately divide the dough into 6 equal pieces.
Gently round each piece into a ball and brush or rub each ball with olive oil.
Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
Seal the bags closed and let sit at room temperature for about 30 minute.
Refrigerate the balls for at least 3 hours or preferably overnight.
Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/30234/grilled-pizza-dough"},{"id":"30143","title":"2-Ingredient Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched","directions":"In a bowl, combine the flour and yogurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes.
Roll into a pizza shape and add toppings.","url":"https://recipe.bluelayer.org/recipe/30143/2-ingredient-pizza-dough"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"29935","title":"Maznik Mahz-neek ()","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
vinegar, distilled
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
cheese, feta","directions":"Preheat oven to 425F.
When the Maznik is put into the oven, you will need to lower the temperature to 375F.
Place the flour and salt in a large mixing bowl.
Make a well in the center if the pile and pour in the white vinegar and oil.
Bring the bowl over to a stand mixer with dough hook attachment and begin to pour in the water, a little bit at a time, as you start up the mixer.
Knead the dough until you get a nice shiny ball of dough.
Spray a large round tray pizza tray works best with vegetable oil.
Oil up your hands and begin to break off 1/6 of the dough that you prepared.
Form the piece of dough into a round ball and place it on the pizza tray.
Continue to do this with the rest of the dough.
You should have six round oiled balls of dough.
Cover the tray with a plastic bag and let it rest for an hour.
Dust your work surface (or a silpat or tablecloth youll see why this is helpful in a moment) with flour.
Take one of the dough balls and bring it over to the work surface.
With oiled hands, knead again into an even ball, then flatten it using the palm of your hand.
Pick up the dough by holding it by an edge; gravity will help stretch it as it hangs.
Use the back of your hands to stretch and pull the dough.
Put the dough back down on your work area and begin to gently stretch and pull the dough by using your thumb and index finger.
Stretch and pull the dough until its tissue-thin.
Cut away the thick dough around the edges with scissors.
Dip a spoon or brush into a cup of oil, then drizzle over the pastry in a circular motion.
Evenly sprinkle with a handful of cheese (1/6 of the total amount).
Lift the edges of the tablecloth closest to you and allow the pastry to naturally roll.
Place the roll in the center of a well-oiled pizza tray and form it into a snail shape.
Continue the above steps until you have used up all six dough balls and filling ingredients.
Once you have a full tray of coils, brush the entire pastry with oil and sprinkle with sesame seeds.
Put it in the oven for 35 to 40 minutes or until the top is golden brown.
Dont forget to turn down the temperature to 375F when you put it in!","url":"https://recipe.bluelayer.org/recipe/29935/maznik-mahz-neek"},{"id":"29933","title":"Syrian Pita or Pocket Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, combine the yeast, 1/2 cup of the warm water, and the honey.
Let stand until slightly frothy, about 5 minutes.
Add the oil and mix.
In a large bowl, combine the flour and salt.
Make a well in the center of the flour and pour the yeast mixture into it, mixing it into the flour with a wooden spoon.
Add the remaining 2 cups warm water, 1/2 cup at a time.
Shape the dough into a sticky ball and knead on a clean, well-floured work surface until very smooth and elastic, a good 10 minutes (add more flour as needed, a little at a time, if your dough is too sticky to knead).
Place the dough in a greased glass or plastic bowl and cover with a towel.
Let rest in a warm place for 1 1/2 hours to rise and double in size.
Knead the dough on a floured surface for another 10 minutes (again, adding flour as needed) and roll it into a tube about 1 foot long and about 3 1/2 to 4 inches in diameter.
Using a sharp knife, mark 16 equal lines on the roll of dough, then break the dough into 16 pieces of equal size and roll each into a ball.
On the same floured surface, roll out each ball with a rolling pin or tall glass until the dough is 1/4 inch thick and 6 inches in diameter, resembling a small pizza.
Place each rolled-out piece of dough on a floured piece of foil cut to the same size as a baking sheet, 4 to 5 at a time, until all 16 have been made.
Cover the flattened dough pieces with a kitchen towel and let them rise in a warm spot for another 2 hours.
(At this point, preheat the oven to 550F for 2 hours.
It is important to get the oven temperature as high as possible so that each pita bakes quickly and forms a pocket.)
Carefully lift up one sheet of foil with the risen dough pieces and place on a baking sheet.
Bake on the middle rack in the oven for 4 to 5 minutes.
Do not open the oven more than a crack until you see the bread puff up.
Take the sheet out and remove the baked pita breads, placing them in a basket and covering them with a clean cloth to keep warm.
Discard the used foil and transfer another sheet of unbaked pieces to the baking sheet.
Continue to bake in this manner, one sheet at a time, until all the pitas are baked.
Serve immediately alongside any maazeh salad or spread or as a sandwich with ijeh in its pocket.
These really dont stay soft and fresh past a day, but if you have a lot left over, store them in a zipper-lock plastic bag for up to 2 days on the counter or 1 week in the freezer, toasting them in the oven when needed.","url":"https://recipe.bluelayer.org/recipe/29933/syrian-pita-or-pocket-bread"},{"id":"29820","title":"Chicago Style Pizza Crust: Take 25","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Add 1/4 cup hot water (110F - 115F) to small bowl.
Stir in sugar followed by yeast.
Let mixture sit for 10 minutes until foamy.
Add flour, cornmeal and salt to mixing bowl and stir until dry ingredients are well combined.
Add oil and yeast mixture to mixing bowl containing dry ingredients and begin kneading with dough hook.
While kneading, add just enough warm water (80F - 90F) to ensure sure dough sticks together (usually around 1 cup).
Knead for 10 minutes.
Cover dough in bowl and let rise for 45 minutes.
Roll out dough with rolling pin.
Brush edge of crust with olive oil and salt to taste.
Top pizza with sauce, ingredients and cheese.
Bake on pizza stone at 470F for approximately 10 minutes.
Cool on wire rack for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/29820/chicago-style-pizza-crust-take-25"},{"id":"29796","title":"Pesto Pizza","ingredients":"house of pasta, pizza dough,
cheese, ricotta, whole milk
sauce, pesto, ready-to-serve, refrigerated
cheese, mozzarella, low sodium
cheese, cheddar
cheese, feta
parsley, fresh","directions":"Preheat oven to 400.
Stretch or roll out dough to fit a 16in pizza pan.
Spread ricotta over dough.
Spread pesto over ricotta.
Sprinkle pizza with mozzarella, cheddar and feta.
Top with fresh parsley and any toppings of your choice.
Bake for 15 minutes or until crust begins to brown.","url":"https://recipe.bluelayer.org/recipe/29796/pesto-pizza"},{"id":"29762","title":"Mrs. OCallaghans Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Spray a heavy baking sheet with nonstick spray.
* Whisk both flours, sugar, and baking soda in medium bowl to blend.
Add butter and cut in until butter is reduced to pea-size pieces.
Add buttermilk and stir until a shaggy dough forms.
Turn dough out onto lightly floured work surface.
Knead until dough comes together, about 10 turns.
Shape dough into a 7-inch round.
Place dough on prepared baking sheet.
Cut a large X, 1/2 inch deep, on top of the dough.
* NOTE: You can use a pizza stone, as well.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.
Transfer bread to rack and cool completely.
NOTES: I used my food processor to blend the ingredients, then turned it out onto a floured surface to knead.
It takes some elbow grease to work the dough, but it does comes together.
Be sure to bake the bread to a dark golden color.
Otherwise, the ends might turn out to be baked, but the center can be a little raw in the middle.
The first time, this happened to me but I simply returned it to the oven and it was fine.","url":"https://recipe.bluelayer.org/recipe/29762/mrs-ocallaghans-irish-soda-bread"},{"id":"29754","title":"Philly Style Pretzel Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda","directions":"Sprinkle the yeast on the 1 1/2 cups warm water in mixing bowl and agitate slightly to dissolve.
Add the sugar and dissolve.
Add the flours and salt, knead until smooth and elastic.
Let rise until doubled, about an hour.
The card didn't specify if it should be covered or not.
When the dough is almost done rising, make the baking soda bath with the baking soda and 2 cups warm water.
Make sure to stir it often!
After the dough has risen, punch the air out of it.
Divide the dough into 12 pieces on a clean surface, roll into a long rope about 1/2 inch thick, and shape-- such as circles, twists, nuggets, hearts, traditional shape, etc.
For traditional pretzel shape, shape the rope like a U cross the two ends over each other, pull the ends down and attach them at the bottom of the U.
Carefully dip each pretzel in the the baking soda bath for 20 seconds, and place on a greased baking sheet.
Allow the pretzels to rise again til doubled in size-- not listed on the recipe card (they need to describe some of these recipes better!)
but I am assuming it to be roughly another 60 minutes because the prep time is listed as 120 minutes total.
Bake at 450F for about 10 minutes or until golden-brown.
Now here's the fun part-- brushing and seasoning/decorating!
Melted butter and olive oil work for brushing, about 4 tablespoons (more or less depending on how much you like) will work for 12 pretzels, that's what is listed on the recipe card but I decided not to include it because some people may not want to brush it on.
If youdidn't bake your toppings on, brush with butter and oil and proceed with your own ideas or the ones I and the magazine suggest.
For toppings, kosher salt is the main one for traditional pretzels.
But why not try a cinnamon-sugar mixture like coarse pearl sugar and primo quality cinnamon?
Sesame seeds, or a mix of black and toasted sesame seeds by themselves or with some garam masala and olive oil.
Garlic salt and parmesan cheese (the powdery kind!)
for Italian pretzels, with your favorite pizza or pasta sauce as a dipper!
Use your favorite herbs, fresh or dried!
Dulce de leche sauce and dried apples for gourmet pretzels!
The sky's the limit!","url":"https://recipe.bluelayer.org/recipe/29754/philly-style-pretzel-dough"},{"id":"29734","title":"No-Knead Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes.
Then mix in the rest of the ingredients.
Mix in the flour without kneading, using a large wooden spoon.
Cover (not airtight) and allow to rest at room temperature for about 2 hours.
You can use the dough at this point, or refrigerate and use over next 12 days.
If you refrigerate at least overnight, you'll develop better flavor in the dough.
If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator.
You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
This is enough dough for 4 large pizzas.
Use as you would with any pizza recipe.","url":"https://recipe.bluelayer.org/recipe/29734/no-knead-pizza-dough"},{"id":"29726","title":"Apple Pizza Tart","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
apples, raw, with skin
jams and preserves, apricot","directions":"Whisk together the flour and salt in a mixing bowl.
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
(This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas.
Turn mixture into a bowl and proceed.)
Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened.
Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
Wrap in plastic and refrigerate for at least 1 hour or overnight.
Lightly butter 2 pizza pans.
Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface.
Roll the remaining 2/3 of dough into a 12-inch circle.
Place the dough on the prepared pans.
Refrigerate for 1 hour.
Preheat an oven to 400 degrees F (200 degrees C).
Sprinkle half of the sugar on the dough.
Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.
Bake in the preheated oven until the crust is golden brown, about 30 minutes.
Meanwhile, place the apricot jam in a blender, and blend until smooth.
Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute.
Brush the warm glaze over the apples before serving.","url":"https://recipe.bluelayer.org/recipe/29726/apple-pizza-tart"},{"id":"29709","title":"Robertas Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes.
Cut into 2 equal pieces and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator.
(If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
Top and bake.","url":"https://recipe.bluelayer.org/recipe/29709/robertas-pizza-dough"},{"id":"29643","title":"Moo Shu Pancakes","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, sesame, salad or cooking","directions":"Mix the salt into the flour with a fork.
Pile the flour onto a clean counter and make a well in it with your fingers.
Pour the oil into the well, followed by about half of the hot water.
Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough.
Knead the dough for a bout 10 minutes or until smooth.
Divide the dough into 18- 20 balls of about equal size.
Flatten and roll them out into discs about 2-3 inches in diameter.
Brush the tops of half of these with a little oil and place the other half of these on top.
Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across.
Stack with waxed paper in between the pancakes.
Heat a griddle or large ungreased skillet over medium-low heat.
cook one at a time turning often until bubbles begin to form in the dough.
Do not brown!
With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water.
Continue doing this until all the pancakes are done.
Enjoy with Toni's Moo Shu Vegetables!","url":"https://recipe.bluelayer.org/recipe/29643/moo-shu-pancakes"},{"id":"29618","title":"Spicy Adobo for Pizza","ingredients":"spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, bay leaf","directions":"Mix all of the ingredients and store in an airtight container.
When ready to use, sprinkle on pizza or meats.","url":"https://recipe.bluelayer.org/recipe/29618/spicy-adobo-for-pizza"},{"id":"29333","title":"Non-Dairy/Lactose-Free/Vegan \"cheese\"","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix dry ingredients in a saucepan.
Gradually add water, making a smooth paste and then thin with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble up for about 30 seconds and remove from heat.
Whip in the margarine.
Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas.","url":"https://recipe.bluelayer.org/recipe/29333/non-dairy-lactose-free-vegan-cheese"},{"id":"29241","title":"Lower Carb Pizza Dough (Two 14","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl add salt, sugar, olive oil, and optional garlic powder to the warm water.
Add Bread Flour and Yeast and stir until combined.
Add Vital Wheat Gluten and combine as much as possible.
Turn mixture out on a well floured surface and scrape any unincorporated ingredients from the bowl on top of the mixture.
Knead 1/4 turn at a time with your palm until the mixture is no longer sticky and is very elastic-- this usually takes about 3-5 minutes and 1/2 cup flour.
Note that the amount of additional flour required will depend on how much humidity your ingredients have absorbed-- You may need more or less than 1/2 cup.
Put 1 Tbs of olive oil in your large bowl then swirl it around the bottom and half way up the sides.
Put the dough in the bowl, then turn it over, cover and let it rise in a warm place.
After it doubles, punch it down, turn it over, cover, and let it rise again.
Cut the dough in half and place in freezer bags-- if using immediately, place half the dough on prepared pizza pan without punching it down so that it will be easier to spread out.
To use frozen dough, let it thaw in the freezer bag then place in a bowl, cover, and allow it to rise in a warm place before placing on a pizza pan prepared with cooking spray.
Since this dough is very elastic, I spread it out with my fingers as much as possible, then let it rise a little and spread it some more-- this seems easier than rolling it.
Prick the dough with a fork to avoid bubbles, add your favorite sauce, pizza ingredients and cheese.
Bake in a hot oven, 450F, until the cheese and the edge of the crust are lightly browned and cut the pizza into slices.
Notes: The \"cooking\" time is an estimate of time for rising; The nutritional information is for one slice of pizza crust assuming that each pizza is sliced into 8 pieces.","url":"https://recipe.bluelayer.org/recipe/29241/lower-carb-pizza-dough-two-14"},{"id":"29195","title":"Herb Pizza Crust (ABM)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, basil, dried
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.
Select dough cycle.
Remove dough to floured board, cover and let rest for 15 minutes.
Cut dough in half and roll out.","url":"https://recipe.bluelayer.org/recipe/29195/herb-pizza-crust-abm"},{"id":"29186","title":"Costco's Chicken Bake","ingredients":"house of pasta, pizza dough,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, mozzarella, low sodium
bacon, meatless
onions, spring or scallions (includes tops and bulb), raw
salad dressing, caesar dressing, regular
cheese, parmesan, hard","directions":"Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly.
Cut pizza dough into a 6 oz.
piece.
Roll out or press dough into a 7- x 5-inch rectangle.
Spread Caesar dressing on dough piece.
Add marinated chicken to dough piece, along the 5-inch border.
Cover chicken with mozzarella, green onion and chopped bacon.
Pull the 5-inch border over the ingredients and roll tightly.
Do not fold the ends inches The bake will continue to grow in length as you roll it out.
Finished bake should be approximately 11 x 2 inches.
Brush top of bake with Caesar dressing, and dredge in shredded Parmesan.
Bake until an internal temperature of 165F is reached.
I have estimated the time to make this,cause I still haven't tried to make it yet.","url":"https://recipe.bluelayer.org/recipe/29186/costcos-chicken-bake"},{"id":"29087","title":"Taco Pizza Casserole","ingredients":"corn, sweet, white, raw
seasoning mix, dry, taco, original
beef, grass-fed, ground, raw
sauce, salsa, ready-to-serve
cheese, cheddar","directions":"Prepare corn muffin mix according to pkg directions --
spread in a greased 8x8\" baking pan --
Bake at 400* for 6-8 minutes.
blend 1/2 pkg of taco seasoning mix into beef, reserving remaining mix for another recipe --
add any additional ingredients, according to.
taco seasoning mix directions -- reducing each by half --
remove cornbread from oven and spread with taco sauce --
Top with beef mixture and cheese.
Return to oven, continue baking 15 minutes -- longer or until cheese is melted.
Let stand 2-3 minutes, cut into squares to serve.
garnish as desired.","url":"https://recipe.bluelayer.org/recipe/29087/taco-pizza-casserole"},{"id":"29047","title":"Crunchy Bread Stix - Fowlerville Pizzeria Style","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle.
Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds.
Roll dough again lightly to press seeds into surface.
Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips.
Hold each breadstick by both ends and twist once.
Grease baking sheets or line with parchment paper.
Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.","url":"https://recipe.bluelayer.org/recipe/29047/crunchy-bread-stix-fowlerville-pizzeria-style"},{"id":"28939","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
oil, olive, salad or cooking
salt, table","directions":"You will be using a bread machine:.
Add yeast and sugar to the two cups of water.
Add bread flour.
Add semolina.
Add oil and salt.
Put bread machine on dough cycle.
Let the bread machine do it job and in 1 1/2 hours you will have enough dough for 2 pizzas.
I make one thick and one regular pizza with this dough and it is more than enough.
Suggestions:.
White Pizza - Bake dough for about 10-15 minutes until just starting to cook, add ricotta, fresh garlic, mozzeralla cheese and a little oregano.
Salad Pizza - Bake crust until fully baked.
Take out of oven and top with your favorite salad.
I make Greek Salad along with dressing.
A family favority.","url":"https://recipe.bluelayer.org/recipe/28939/pizza-dough"},{"id":"28849","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist).
Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor.
Pulse 5 times to blend.
Pour in the yeast and water and pulse 5 times.
Add the olive oil.
Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended.
As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns.
The dough will become smooth and elastic-like.
Place the dough in a greased bowl and turn to coat all sides.
Cover with plastic wrap or a tea towel.
Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.
Divide it in half; each half will make 1 (12-inch) pizza.
You can make 2 pizzas, or freeze half the dough for another time.
Freeze the dough in a resealable freezer bag.
To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours.
Roll the dough out while cold and then allow it to come to room temperature before adding toppings.","url":"https://recipe.bluelayer.org/recipe/28849/basic-pizza-dough"},{"id":"28819","title":"Basic Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
Make a well in the middle of the flour, and add 90% of the lukewarm water.
The water should not be hot to the touch, or the yeast will die.
Mix the contents of the bowl.
If you cover your hands with plastic gloves the dough won't stick to them.
If the dough is too stiff, add the rest of the lukewarm water.
It can be on the stiff side.
Mix in the olive oil.
Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
Knead the dough on a work surface.
I use a thick (3 mm) vinyl sheet as a kneading surface.
Fold the dough towards you as you knead.
Knead, or bash the dough on the work surface (it's great for releasing stress).
Get rid of your stress for 20 minutes.
When the dough is silky smooth and bouncy, the kneading is done.
Leave to rise (1st rising) in a 37C oven for about 1 hour.
When the dough has about doubled in volume, the 1st rising is done.
The rising time will vary depending on the season (temperature, humidity).
It should double approximately in volume.
Poke the dough with your index finger, to make sure the hole doesn't fill back up.
Apparently this is called the \"finger test\".
If the hole fills up, let the dough rise a bit more.
Cut the dough into 4 portions with a pastry scraper (or a knife).
Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
Roll the dough balls on a work surface to make their surfaces really smooth.
(This is a key point) Rest the dough in the refrigerator.
Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
Even in the refrigerator, the dough will rise in residual heat.
Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
Press each dough ball out with the fat part of your palm into a circle.
Since the dough has rested in the refrigerator, it will be very easy to flatten.
You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick.
Make sure to keep the dough circular.
Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls.
Stroke with your hands to shape and smooth out the dough.
Poke several holes in the dough with a fork to finish.
Stab it repeatedly, but gently!
The basic pizza crust is done.","url":"https://recipe.bluelayer.org/recipe/28819/basic-pizza-dough"},{"id":"28700","title":"Spicy Italian Sausage Sauce (For Pizza or Pasta's)","ingredients":"pork sausage, link/patty, unprepared
peppers, sweet, green, raw
onions, raw
spices, garlic powder
spices, pepper, black
salt, table
tomato sauce, canned, no salt added
water, bottled, generic
spices, basil, dried
spices, thyme, dried
cornstarch
cheese, parmesan, hard","directions":"In a frying pan fry up the Italian Sausage.
Add the minced green pepper,onion and garlic and brown til no longer pink.
Drain.
Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
You can use this on pizza dough or on a plate of spaghetti.
NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.","url":"https://recipe.bluelayer.org/recipe/28700/spicy-italian-sausage-sauce-for-pizza-or-pastas"},{"id":"28685","title":"Homemade Pizza Sauce","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
salt, table
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"In lg skillet, saute onion and garlic in oil until tender.
Stir in remaining ingredients.
Simmer for 30 minutes.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/28685/homemade-pizza-sauce"},{"id":"28570","title":"Scottish Oat Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, sugar, baking powder and salt together.
Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
Roll dough on lightly-floured surface to 1/8\" thickness.
Place on greased baking sheet, bake at 375 degrees F. for 12 - 15 minutes or until slightly browned.
NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times.
Break apart at score lines after cooling.","url":"https://recipe.bluelayer.org/recipe/28570/scottish-oat-cakes"},{"id":"28568","title":"Nick's Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a glass (liquid) measuring cup, draw up 1 1/2 cups warm watter.
Pour in yeast and sugar.
mix well and let sit till a good frothy head has formed ontop of the mixture( aprox 5-10min.
).
in a large mixing bowl sift the 3 cups of the flour with the salt.
form a hole in the center of the dry mix.
pour the yeast/water mixture into the flour and stir as much as possible.
take the dough mixture out of the bowl and knead in the rest of the flour till you get a somewhat sticky, elastic dough.
roll into a ball and set aside.
pour a bit of your olive oil into your mixing bowl.
place your dough ball into the ollive oil and roll it till its evenly coated.
cover with cling wrap or a damp cloth,and let it sit till the dough has doubled in size.
pour out and evenly spread your cornmeal on your pizza stone.
place in the oven and pre heat the oven to 550F you need to cook with your stone on the lowest shelf possible.
once the dough has rissen take it out of the bowl and give it a good punch to get the air out of it.
form it into a 14 in circle.
use your easle to remove your pizzastone and set it onto your counter.
becareful,its verry hot.
place your dough on the stone with caution.
pour on the rest of your olive oil and coat evenly.
put on topping and bake for 15-25 min.","url":"https://recipe.bluelayer.org/recipe/28568/nicks-pizza-crust"},{"id":"28506","title":"Best Soft White Bread Ever","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine.
Just follow your machines instructions.
Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
Warm the liquids until to about 100 deg.
F. and add to the mixer.
Mix until the dough pulls away from the sides of the mixing bowl.
Then allow the mixer to run on the second lowest setting to knead the dough.
This will take about 10 minutes.
Dependng on the humidity, you may have to add another tablespoon of water (or two).
Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise.
Depending on the temperature this may take 1 to 3 hours.
I like to put it in a cool area to have this step to the longest time possible.
Let the dough rise until doubled in volume.
Punch down the dough and shape in into the shape of your choice.
I prefer a football shape with blunt ends.
Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven.
Cover with plastic wrap and a towel and allow it to rise a second time.
This will take 1 to 1.5 hours.
Preheat the oven and the pizza stone to 400 Deg F.
After the dough has almost doubled in size remove the towel and plastic wrap.
With a sharp knife cut a slash along the top of the loaf.
Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
Allow to cool before you try to cut this bread.","url":"https://recipe.bluelayer.org/recipe/28506/best-soft-white-bread-ever"},{"id":"28348","title":"New York Style Pizza & Calzone Crust","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"in large bowl of mixer, dissolve the sugar in the water.
(i prefer sugar in the raw, but white work just fine).
Add oil and 2C of flour.
Mix on medium, 2 minutes.
Add salt and yeast, combine.
add remaining flour.
Turn out onto lightly floured surface and knead 5 minutes.
Divide into 2 equal balls, place in oiled bowls and cover with plastic wrap.
Allow to rise for 1 1/2 hours in warm location (I have done as little as 45 minutes -no problems).
Place dough on a lightly floured surface and sprinkle flour over the top.
Working from the edges to the center, press dough into a circle (12 inches).
Add sauce and ingredients, bake in a 500 degree oven for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/28348/new-york-style-pizza-calzone-crust"},{"id":"28332","title":"Homemade Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
butter, without salt","directions":"Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
Stir to combine.
Combine milk, water, and oil in a medium bowl.
Whisk to combine.
With the mixer running, pour wet ingredients into dry ingredients.
As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky.
Do not over-mix.
Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler.
Preheat oven to 500 degrees F for at least 30 minutes.
Divide dough evenly into 5 pieces.
On a lightly floured surface, roll each piece into an 8-inch circle.
Turn oven to broil.
Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes.
Watch carefully, as the bread can burn very quickly.
Repeat with remaining dough rounds.
Brush the warm bread with melted butter, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/28332/homemade-naan-bread"},{"id":"28309","title":"Reuben Pizza","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard
corn, sweet, white, raw
sauerkraut, canned, solids and liquids
oil, olive, salad or cooking","directions":"Cut Pizza Dough in half.
Form one piece in to a round disk / or square.
Use a floured rolling pin or stretch with your hands.
Place disk of dough on a parchment lined pan or greased pizza pan.
Sprinkle half the cheese on top, leaving a 1inch boarder around the edges Next top with the meat, then the drained kraut.
Top with the remaining cheese.
Roll out the second piece of dough and place on top over the filling.
Tightly crimp together the edges to seal.
Brush the top with olive oil .
Bake on lower third of oven at 450 degrees for 20-25 mins .
Cut Pizza into slices.
Dip in thousand Island Dressing.
Yummmm!","url":"https://recipe.bluelayer.org/recipe/28309/reuben-pizza"},{"id":"28296","title":"OREGANO & PARMESAN CRACKERS","ingredients":"butter, without salt
oil, olive, salad or cooking
salt, table
spices, pepper, black
yogurt, greek, plain, nonfat
vinegar, distilled
spices, oregano, dried
cheese, parmesan, hard
seeds, sesame seeds, whole, dried
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven 180c
Add all ingredients into a large bowl and mix them with your hands until you have a homogenious mixture
Your cracker dough must be soft and buttery
Let your dough rest in the fridger about 20 min or sp
Roll your dough with a rolling pin about 1 cm high
Cut your crackers evenly using a pizza blade
Cook your crackers about 20 min or until they get brown
Let your crackers cool for a while
You can serve them with wine or as a coctail snack","url":"https://recipe.bluelayer.org/recipe/28296/oregano-parmesan-crackers"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28122","title":"Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
Add the remaining ingredients together and knead well, about 2-5 minutes.
If the dough seems a little sticky, dust your hands with some flour and knead again.
Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12\" pie, or half for an 8\" or 9\" pan.
I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc.
on it and use the same baking instructions.
Bake at 500F for 8-12 minutes or until the edges are nice and brown.","url":"https://recipe.bluelayer.org/recipe/28122/easy-as-pie-10-minute-no-rise-thin-crust-pizza-dough"},{"id":"28114","title":"Crispy Whole Wheat Onion and Garlic Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
onions, raw
spices, garlic powder
seeds, flaxseed
salt, table
oil, canola
water, bottled, generic
oil, canola
spices, garlic powder
salt, table","directions":"Preheat the oven to 350 degrees F. 2.
Whisk together the garlic salt oil ingredients in a small dish and set aside.
Combine the flour, nutritional yeast, dehydrated onion flakes, garlic powder, ground flaxseed and sea salt in a medium mixing bowl.
Add the oil and water and mix until combined.
Knead the ingredients together with your hands to form a ball of dough.
Divide the dough into three equal balls and roll out each ball of dough into a large rectangular shape onto a sheet of parchment paper.
You want to roll it fairly thin (about 2 mm) so that the crackers will be nice and crispy.
Cut the dough with a pizza cutter into long strips and then cut them again across to make square-shaped crackers, whatever size you like.
Brush each batch of crackers with the Garlic Salt Oil.
Place the parchment paper with the cut crackers onto a baking sheet and into the oven to bake for 12-15 minutes or until lightly browned.
The thinner the crackers, the faster they cook so be sure to watch them carefully.
Allow crackers to cool completely and become more crisp before removing them from the pan.
Store in an airtight container for up to 2 days.
The crackers are best fresh or eaten within the first 24 hours when they are most crispy.","url":"https://recipe.bluelayer.org/recipe/28114/crispy-whole-wheat-onion-and-garlic-crackers"},{"id":"27980","title":"School Cafeteria Pourable Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
Add oil to dry mixture mix for 4 minutes on low speed.
Add water to dry ingredients.
Mix in stand mixer for 10 minutes on medium speed.
Batter will be lumpy.
Lightly coat a half-sheet pan (13\" x 18\" x 1\") with non-stick pan release spray.
Sprinkle half-sheet pan with 2 Tbsp cornmeal.
Pour or spread dough with rubber spatula into half-sheet pan.
Let stand for 20 minutes on counter (allows dough to rise).
Prebake until crust is set and can support sauce and toppings: Conventional oven: 475 F for 10 minutes.
Convection oven: 425 F for 7 minutes
Top prebaked crust with your favorite pizza sauce and toppings.
Bake until heated through and cheese is melted: Conventional oven: 475 F for 10-15 minutes.
Convection oven: 425 F for 5 minutes
Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).","url":"https://recipe.bluelayer.org/recipe/27980/school-cafeteria-pourable-pizza-crust"},{"id":"27950","title":"Pizza Sauce (Tomato)","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
lemon juice, raw
salt, table
spices, oregano, dried
spices, basil, dried
spices, thyme, dried
spices, garlic powder","directions":"Combine ingredients in a small saucepan over medium heat.
Bring to a boil.
Reduce heat and simmer for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/27950/pizza-sauce-tomato"},{"id":"27905","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"add flour, salt, and yeast
stir in the oil and water slowly until absorbed","url":"https://recipe.bluelayer.org/recipe/27905/pizza-dough"},{"id":"27804","title":"Pizza Dough Rounds","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"Place 1/4 cup warm water in medium bowl.
Sprinkle yeast and sugar over; stir to blend.
Let stand until very puffed, about 6 minutes.
Mix both flours, cornmeal, and salt in processor.
Mix 3/4 cup warm water and 2 tablespoons oil into yeast.
With machine running, gradually add yeast mixture to dry ingredients.
Mix until dough just comes together, adding more water by teaspoonfuls if needed.
Process 1 minute.
Transfer dough to lightly floured work surface.
Knead 1 minute.
Lightly brush large bowl with oil.
Transfer dough to prepared bowl; turn to coat.
Cover bowl with plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Transfer dough to lightly floured work surface; knead gently.
Form dough into 2 balls.
Place each on 1 sheet of parchment paper and press out to 9-inch round.
Cover with plastic wrap.
DO AHEAD: Can be made 1 day ahead.
Freeze 45 minutes.
Transfer to refrigerator.
Let stand at room temperature 30 minutes before continuing.
Roll out dough as directed in recipe.","url":"https://recipe.bluelayer.org/recipe/27804/pizza-dough-rounds"},{"id":"27789","title":"Best Ever Pizza Crust Recipe","ingredients":"water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Add in the rest in order and mix together well.
Then knead 5 min or possibly so.
Cover and let rise.
divide in half.
Form into 2 crusts, top with favorite toppings and enjoy makes 2 jelly roll pan size pizzas.
I have used Whole wheat flour and corn meal, 1 c. each, and it was just as good and a bit healthier.
Bake 450 degrees for 15 min.","url":"https://recipe.bluelayer.org/recipe/27789/best-ever-pizza-crust-recipe"},{"id":"27691","title":"Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"This is a double-rise dough typical of Neapolitan pizza.
Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water.
Mix in remaining flour until dough is slightly sticky and not dry.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight.
In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.
Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
Let rise for 1 hour.
(Throw out and start over with fresher yeast if not foamy.)
Stir dough sponge to deflate.
Mix 1/2 of remaining flour with salt, remaining water, and dough sponge.
Mix in remaining flour (dough should be slightly sticky and not dry).
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled (2 to 3 hours).
Punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.
Remove dough portions from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface to half of its final size.
Let rest for 10-15 minutes (while you prepare toppings).
Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved.
Move dough crust to pizza peel spread with flour.
Add sauce, cheese, and toppings and bake in preheated 500 F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown.
Cool 2-3 minutes on a wire rack before cutting and serving.
note:This recipe makes two 12\" or four 9\" crusts.","url":"https://recipe.bluelayer.org/recipe/27691/homemade-pizza-dough"},{"id":"27559","title":"College Kid Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Spread out on pizza pan by hand.
Makes one 14\" pizza
Add flour, salt, and baking soda to mixing bowl
Mix in oil and water
Knead by hand until smooth and malleable
Add favorite sauce and toppings then cook at 425 for ten minutes","url":"https://recipe.bluelayer.org/recipe/27559/college-kid-pizza-dough"},{"id":"27280","title":"My Mom's Homemade Bread & Bun Recipe (No Bread Maker)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In small bowl place the following ingredients:.
1 cup warm water.
yeast and 2 tbsp white sugar (DO NOT STIR).
let stand for 10 minutes.
In large mixing bowl do the following steps.
Place 8 cups warm water in bowl.
Place remaining 2 tbsp sugar in water.
Place 4 tbsp margarine or veg.
oil in water.
Place salt in water.
Add 6 cups flour one at a time and mix as you are adding.
Making sure to remove any lumps.
Should be smooth before adding next cup.
Pour Yeast mixture in other bowl that you set aside into mixture.
Mix until smooth.
Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon.
It should take only about a maximum of 17 cups of flour.
Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour.
Knead dough with hands for about 15 minutes or so.
Dough should be soft and feel light to to touch.
TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough.
DO NOT ADD MORE FLOUR!
It will make your bread dough TOO HEAVY!
if you do.
Separate dough in half.
Place each half in a bowl.
Place a light towel over it and let the dough rise for 1 hour or until doubled.
FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet.
Let rise for another 1/2 hour or until buns are double in size.
For buns to rise tall place them close together almost touching.
Bake at 375F.
FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan.
Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf.
Let rise for 1 to 2 hours.
Or until Dough is nicely formed above the rim of the loaf pan.
Bake at 350F for 45 minutes or until golden brown.
To test to see if done knock on top of the loaf.
If it sounds hollow it is completed baking.
It will be a dark golden brown color when finished.
Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down.
(If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation).
Brush melted butter over top of loaves to prevent from drying out.
Yield: 4 loaves 2 dozen buns.
Depends on size.
TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.","url":"https://recipe.bluelayer.org/recipe/27280/my-moms-homemade-bread-bun-recipe-no-bread-maker"},{"id":"27247","title":"Rustic Potato Loaves","ingredients":"potatoes, raw, skin
salt, table
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Scrub the potatoes and cube them into large pieces, peel on.
Toss into a pot, cover with water, add 2 teaspoons salt, and boil until they are completely cooked through.
Draw off 1/2 cup of the water from cooking the potatoes and set aside; drain the potatoes, and then spread them out flat to dry completely.
It is a very important to let the potatoes dry and cool for at least 30 minutes prior to mashing.
Leave the peel on.
Once the 1/2 cup water has cooled to tepid, add the yeast and allow to bloom for 5 minutes.
Put the dried, cooled potatoes in the KA with the paddle attachment and mash smooth; yes, the peel is still on.
It looks weird, but let it go.
When the potatoes are mashed completely, add the bloomed yeast/potato water, and the olive oil.
Mix until combined.
Change to dough hook.
Add the flour and the remaining 2 tsp.kosher salt all at once and mix for about 3 minute on low speed, then increase to medium speed and mix for 11 minutes more.
The dough will be firm at first and soft at the finish.
It will look very dry to begin with, like pie dough, but do not add more liquid and do not add more flour, even if you are tempted.
Just leave it and let it go.
The flour will be absorbed.
The end result will be very nearly the texture of brioche dough, very soft, almost a batter.
You should stop the machine a few times and scrape the dough down off the sides and bottom of the bowl, then let it continue to mix.
Scrape the dough into a greased bowl, cover with plastic and let rise for 35 minutes.
The dough will rise slightly but will not double.
While the bread is proofing, put your rack in the bottom of the oven and put your pizza stone in.Heat the oven to 375 degrees.
Invert a baking sheet and place a piece of parchment on it- this will be the resting place for the bread's final rise.
Sprinkle the parchment lightly with flour.
Turn the dough out onto a floured surface and divide it in half.
Shape each piece into a torpedo shape, with tapered ends.
Place the loaves on the parchment and cover with a towel.
Let rise at room temperature for about 35 minutes.
At the end of 35 minutes, slide your loaves onto the pizza stone, and using a spray bottle, spray the oven walls with water and then shut the door quickly to trap the steam.
Bake the loaves for 50 minutes, spraying the oven with water occasionally.
When they are done, the breads will be very brown, will sound hollow when thumped, and the interior temperature will be about 200 degrees F.
Remove from the oven and let cool for at least 20 minutes before slicing.
NOTES: The first time I made this bread I thought the recipe just had to be wrong on every count.
It is very different from any bread I've ever made.
But please, follow the directions faithfully and you will be rewarded!
These loaves are gorgeous- beautiful- very crusty and brown and smell soooooo good.
When I first made them I couldn't wait until they cooled completely so I cut off an end piece and bit into it.
It was fantastic!
I was surprised that the potato peel didn't make any distinct difference to the texture.
I thought it would.The resulting bread was very distinctly tasting of potato.
It was soft, as potato breads are, but yeasty and a little dense(in a good way) and had a wonderful crusty exterior.It was fantastic!
I think you are going to love these.
NOTE 2: If you don't have a pizza stone, just bake them on a sheet pan.It won't be quite the same, but it will be close enough.","url":"https://recipe.bluelayer.org/recipe/27247/rustic-potato-loaves"},{"id":"27156","title":"Restaurant Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Select the 'dough' setting and press 'start.
'.
When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
Grease a pizza pan and sprinkle with corn meal.
Transfer dough to pan and let rise until doubled in size.
Meanwhile, preheat oven to 375 degrees.
Bake dough until just set--about 5 minutes.
Remove from oven and add desired toppings.
Continue baking to desired doneness.","url":"https://recipe.bluelayer.org/recipe/27156/restaurant-pizza-crust-bread-machine"},{"id":"27007","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix the flour, yeast and salt together in a large mixing bow.
Stir in the olive oil and warm milk.
Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
Gradually add the warm water, mixing well to form a soft dough.
On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
*To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
These stayed fresh and were lovely with soup the next day.","url":"https://recipe.bluelayer.org/recipe/27007/pizza-dough"},{"id":"26879","title":"Ny Style Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 6 oz.
for Calzones, 18 oz.
for 12 inch, 25 oz.
for 15 inch.
Roll each portion into a ball.
You want a dough ball without visible seams except the bottom.
Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1 to 2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top.
Use fingertips to evenly flatten out the dough ball.
Work from the edges to the center press dough into a 12\" circle.
Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure.
Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board.
The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it.
Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.","url":"https://recipe.bluelayer.org/recipe/26879/ny-style-pizza-dough"},{"id":"26877","title":"Airy Pizza Dough - With Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place all the ingredients in the pan according to the manufacturer's instructions.
Program for the \"Dough\" or \"Pizza Dough\" cycle and press \"Start\".
The dough ball will be soft.
When the machine beeps at the end of the cycle, press \"Stop\" and unplug the machine.
Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface.
Divide into the desired number of portions.
Flatten each portion into a disc by kneading a few times then folding the edges into the center.
Cover with a damp towel on the work surface to res for 30 minutes until the dough has increased about 20 percent in size.
Rool out and shape the dough as directed in your pizza recipe.
Or place the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.","url":"https://recipe.bluelayer.org/recipe/26877/airy-pizza-dough-with-bread-machine"},{"id":"26807","title":"Napoli-Inspired Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl.
Quickly combine the dry mixture with a whisk.
Next, add water and use a whisk to make sure everything is mixed together.
Do a little kneading until dough forms a ball.
Take a large bowl and coat with good quality olive oil.
Add the dough to the bowl, cover with plastic wrap and let it rise at room temperature for at least 2 hours but longer is better.
When ready, roll out the dough to 1/4-1/2 inch thickness, top with your favorite toppings and bake at 475 F for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/26807/napoli-inspired-pizza-dough"},{"id":"26665","title":"Copycat Pizzeria Uno \"chicago Deep Dish\" Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, canola","directions":"r>OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
Blend in 1 cup of flour, and all the cornmeal, salt, and oil.
Mix well with a large spoon.
Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
Punch it down and knead briefly.
Go to Step #8.
Didn't want to do all that just to have another rise later?
Check out the bread machine instructions!
BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
Press the dough into an oiled 15-inch deep dish pan.
Let it rise for another 20 minutes before pre-baking.
After the rise in the pan is finished, bake at 450F for 10 minutes.
Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.)
I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
Don't have a deep-dish pan?
Can probably split this up among casserole dishes and large pie pans.","url":"https://recipe.bluelayer.org/recipe/26665/copycat-pizzeria-uno-chicago-deep-dish-pizza-dough"},{"id":"26589","title":"Uno Chicago Grill Deep Dish Pizza (Copy)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, basil, dried
cheese, parmesan, hard","directions":"Dissolve the yeast with warm water and sugar in a mixing bowl.
Add the corn oil and blend.
Add flour and salt and mix thoroughly until the dough is smooth and pliable.
If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
Turn the dough out and knead by hand an additional 2 minutes.
Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil.
Cover with plastic wrap and a towel and let it rise for two hours.
Do not punch the dough down.
Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan.
(I cover the bottom of my pan with olive oil first - a lot of olive oil).
For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown.
Allow the pizza to rest 3-4 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/26589/uno-chicago-grill-deep-dish-pizza-copy"},{"id":"26495","title":"Easy Pizza Base - No Need to Prove","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the yeast, flour, sugar & salt in a bowl.
Add water & oil.
Mix with a metal spoon until dough comes together.
Turn onto a lightly floured surface and knead for 5 - 7 minutes or until elastic.
Roll out to 3/4 cm thick.
Bake in a 220 degree celcius fan forced oven for 10-12 minutes.
Note: You can brush the base with a little garlic oil if you are going to bake the base first before putting your pizza ingredients on (this gives a crispier base).
Alternatively you can load your pizza toppings on the unbaked base, which will give you a lovely softer pizza base.","url":"https://recipe.bluelayer.org/recipe/26495/easy-pizza-base-no-need-to-prove"},{"id":"26437","title":"Delicious Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"If using a bread machine, add ingredients in the order recommended by your manufacturer.
If mixing by hand, start by mixing flour, yeast, and salt in a large bowl.
Leave a well in the center.
Add the olive oil and water in the well.
Mix by hand, kneading for 5-10 minutes.
Work into a ball.
Add a small amount of oil to the bowl and roll the ball to cover the dough completely.
Cover your bowl with a tea towel and place in a warm place to rise for approximately 1 hour and 50 minutes.
For 2 thinner crust pizzas: divide dough in half.
Grease a baking sheet for each pizza.
Roll each portion of dough on a lightly floured surface into a 12 to 13-inch circle.
Transfer to the baking sheet and build up the crust.
Prick the crust with a fork.
Bake for 10 to 12 minutes at 425 degrees.
Top as desired and bake for another 10 to 12 minutes.
For stromboli: roll dough on a lightly floured surface into a rectangle approximately 10 x 14 inches.
Top as desired, leaving 1 inch edges all around.
Starting with the nearest 14-inch side, roll into a loaf and pinch the seams closed.
Place seam side down on a greased baking sheet that has corn meal sprinkled on it.
Cut 3-4 vent holes diagonally across the top.
Brush with an egg wash (1 egg white and 1 tablespoon water).
Bake for 25-30 minutes at 425 degrees.
For 1 thick crust pizza: grease a 13 or 14-inch pizza pan.
Pat dough into the pan, building up the crust.
Cover and let rise for 30 to 45 minutes until doubled.
Bake for 20 to 25 minutes at 375 degrees.
Top as desired and bake for 15 to 25 additional minutes.","url":"https://recipe.bluelayer.org/recipe/26437/delicious-pizza-dough"},{"id":"26416","title":"Liver Slivers for Your Pooch!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
parsley, fresh
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 350*.
Process chicken livers, chicken stock, corn oil and parsley till smooth in food processor --
Transfer to large bowl, add powdered milk, rolled oats, brewer's yeast and soy flour and cornmeal, mix well.
Gradually add whole wheat flour, knead, creating a very stiff dough.
Roll out to 1/4\" thick --
Cut with pizza cutter into stick shapes.
Bake on ungreased cookie sheet 20-25 minutes or lightly browned.
Turn off heat and leave in oven to dry overnight.","url":"https://recipe.bluelayer.org/recipe/26416/liver-slivers-for-your-pooch"},{"id":"26346","title":"Cakebread Cellars Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil.
Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball.
Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl and cover with plastic wrap.
Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Punch the dough down and divide it into 4 equal pieces.
Shape into balls and set on a floured baking sheet.
Dust the tops with flour and cover the tray with plastic wrap.
Let rest at room temperature for 30 minutes.
Proceed with your chosen recipe.","url":"https://recipe.bluelayer.org/recipe/26346/cakebread-cellars-pizza-dough"},{"id":"26340","title":"No-Yeast Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms.
Turn dough onto a lightly floured surface and knead 10 times.
Shape dough into a ball.
Cover dough with an inverted bowl and let sit for 10 minutes.
Roll dough into a 12-inch circle on a baking sheet.","url":"https://recipe.bluelayer.org/recipe/26340/no-yeast-pizza-crust"},{"id":"26290","title":"Gluten-free Pizza Crust made from Rice Flour","ingredients":"rice flour, white, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat the oven to 220C.
Combine the rice flour and salt, and mix well.
Dissolve the sugar completely in lukewarm water.
Add the yeast and stir to make the yeast mixture.
Mix the olive oil and yeast mixture into the combined rice flour and salt bowl.
Knead well.
After kneading, form the dough into a ball and wrap with plastic wrap.
Let sit at room temperature for 15 minutes.
Spread out the dough with your hands into a circle.
Spread olive oil over the surface.
Top with your choice of ingredients.
Bake for 15-18 minutes at 220C.
Adjust the thickness of the crust to suit your taste.","url":"https://recipe.bluelayer.org/recipe/26290/gluten-free-pizza-crust-made-from-rice-flour"},{"id":"26284","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
spices, garlic powder
spices, basil, dried
spices, oregano, dried
cheese, parmesan, hard
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine yeast, sugar, salt, basil, oregano, parmesan cheese and water.
Let sit for 5 minutes or until yeast is dissolved.
Add vegetable oil.
Add flour.
Knead until a non-sticky dough is formed.
Let rest 15 minutes.
Press dough into greased pizza pan.
Add favorite toppings.
Bake at 375 - 400 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/26284/pizza-dough"},{"id":"26174","title":"Quick, Easy and Delicious Bread Dough without a Bread Maker","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the milk, butter, sugar and salt in a plastic container or small bowl, and microwave for 40 seconds at 600 W (until warmed to the touch).
Add the dry yeast, and mix well with chop sticks.
Add the bread flour in 2 batches, and mix with chopsticks.
Once the mixture is no longer floury, microwave for 30 seconds at 200 W uncovered.
Cover with cling film, and leave for 15 minutes in a warm place.
The 1st proofing is done!
Divide and shape the dough.
Dust a cutting board with flour, place the dough, and divide it into 4.
Roll each piece into a smooth ball.
(or skip to Step 9, and bake in the oven.)
To make a loaf of bread: Roll out the dough into a long rectangle.
Fold the dough into thirds horizontally to make it into a long thin log.
Roll it up from the side near you, and pinch together the ends to close.
It should look like a snail's shell.
Grease a pound cake pan, or line it with parchment paper, and place the rolled dough pieces in it from Step 7.
Microwave for 30 seconds at 200 W, gently cover with cling film, and leave in a warm place for 20 minutes (2nd proofing).
Preheat the oven to 180C.
Sprinkle with bread flour using a tea strainer or a brush, and bake in the oven for 20 minutes.
When the sides of the bread have turned light brown, it's done!
Remove from the pan immediately, and let cool.
I made wiener sausage bread with this dough.
It's fluffy and delicious.
I made pizza with this dough.","url":"https://recipe.bluelayer.org/recipe/26174/quick-easy-and-delicious-bread-dough-without-a-bread-maker"},{"id":"26130","title":"Pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Preheat oven to 500F
Wisk together the flour, sugar and salt.
Add the butter and using a pastry blender or your fingers work the butter into flour mixture until it is mostly incorporated and looks like course sand.
in a large measuring cup or small bowl combine the warm water and instant yeast.","url":"https://recipe.bluelayer.org/recipe/26130/pizza-dough"},{"id":"26077","title":"Nougatine","ingredients":"oil, olive, salad or cooking
sugars, granulated
lemon juice, raw
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.
The sugar will become grainy, then begin to melt.
When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.
Continue in this manner with the remaining 3/4 cup sugar.
When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.
Immediately pour the mixture onto the oiled baking sheet.
With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.
Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Place a piece of the nougatine in the tempered chocolate, coating it completely.
With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.
Repeat with the remaining nougatine pieces.
After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
Place the finished nougatine in paper candy cups.
In a tightly covered container, the nougatine will keep for 1 week at room temperature.
Substitute toasted, skinned, finely chopped hazelnuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/26077/nougatine"},{"id":"26009","title":"Whole Wheat Pizza Dough in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put everything except dry yeast in the bread pan.
Put dry yeast in the yeast compartment, select dough-only setting and start.
Soon after the dough is prepared, take it out.
Divide the dough into half with a scraper and shape it into balls.
Cover with a moistened and tightly wrung out kitchen towel, and rest for 20 minutes.
Place the dough on parchment paper and roll it out into your desired sizes.
Pierce the dough with a fork.
Spread pizza sauce and put on toppings and cheese, and bake it in the oven which is preheated at 180C / 356F for 15 minutes.
For pizza sauce, check out.","url":"https://recipe.bluelayer.org/recipe/26009/whole-wheat-pizza-dough-in-a-bread-machine"},{"id":"25961","title":"Whole Wheat Quick Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"Preheat oven to 450.
Mix yeast in water until foamy.
Stir in oil and flours until it forms a ball.
Cover the bowl with a towel and place the bowl on your stove while the oven is preheating.
Let rise for 15 minutes.
Roll onto baking pan.
Cover with toppings.
Bake for 20 minutes until crust is golden brown and the cheese is bubbly and browning on top.","url":"https://recipe.bluelayer.org/recipe/25961/whole-wheat-quick-pizza-dough"},{"id":"25958","title":"Butter Muffins (My Friends' Favorite Treat)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured","directions":"Set oven to 350*F.
Stir together all ingredients in a large bowl.
Spoon small balls on to a cook sheet (pizza pan also works).
Bake for 15-20 minutes.
Let cool or grab them and start enjoying the goodness of butter muffins!","url":"https://recipe.bluelayer.org/recipe/25958/butter-muffins-my-friends-favorite-treat"},{"id":"25954","title":"Vegan Avocado Scones Gluten Free","ingredients":"rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
vanilla extract
blueberries, raw
sweetener, herbal extract powder from stevia leaf","directions":"NOTES:
If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.
Whole wheat pastry flour could work too if you are not gluten sensitive.
Honey or agave could be used instead of the maple syrup.
You might want to taste the dough to see if it is sweetened to your liking.
These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
METHOD:
Line a cookie sheet with parchment paper or a Silpat liner.
Sprinkle a work surface with some oat or rice flour.
Preheat oven to 350 F with the rack in the middle.
In a medium bowl whisk together dry ingredients.
Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.
Puree until well combined.
Add this avocado puree to the flour mixture.
Combine with a spoon and then fold the dough together with your hands.
Dough will be sticky at first but then it comes together to create a semi-firm ball.
Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.
Press dried blueberries into the top of the disk.
Cut disk into 8 wedges with a pizza cutter.
Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.
Bake for about 10-12 minutes until lightly browned on the bottom.
Sprinkle with sweetener of your choice before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/25954/vegan-avocado-scones-gluten-free"},{"id":"25900","title":"Bread Machine Wheat Pizza Crust","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"add ingredients in order in bread machine.
put bread machine on dough cycle.
after dough is done take out and put on floured surface and roll out.
oil pan and put crust on.
put toppings on and bake for 18-23 minutes on 450F.","url":"https://recipe.bluelayer.org/recipe/25900/bread-machine-wheat-pizza-crust"},{"id":"25880","title":"Chicago Style Deep Dish Pizza Dough W/ Semolina","ingredients":"wheat flours, bread, unenriched
semolina, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
oil, corn, peanut, and olive
butter, without salt","directions":"First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
Now for the oil, add the oil to the bowl.
Melt the butter and let cool, then add to mixture.
Knead lightly for around 1-2 minutes.
The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours.
If you have more time your can punch it down after an hour and let rise again.
Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides.
Contrary to pizza delivery chains real deep dish pizza has a thin crust.
Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
Bake at 475 for 10 mins, turn and bake another 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25880/chicago-style-deep-dish-pizza-dough-w-semolina"},{"id":"25777","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
Combine the flour and the salt.
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
(The pizza dough can also be made in a mixer fitted with a dough hook.
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
(When ready, the dough will stretch as it is lightly pulled).
Work each ball by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times.
On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
Cover the dough with a damp towel and let rest 1 hour.
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Bake at 500 for 12 min or 400 for 20 minute.","url":"https://recipe.bluelayer.org/recipe/25777/pizza-dough"},{"id":"25554","title":"Sesame Thins (crackers)","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, sesame, salad or cooking
water, bottled, generic","directions":"Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
In a large bowl, combine seeds, flours and salt.
Add oil, stir until the mixture comes together.
Add just enough water (a tablespoon at a time) to form a workable dough.
Divide dough into three equal portions.
Roll one portion, until it's very thin (about 1/16 inch thick).
Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
Remove them from oven and transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/25554/sesame-thins-crackers"},{"id":"25420","title":"Abm Perfect Pizza Dough","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, pepper, black
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow the instructions to make dough in your bread machine.
This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.","url":"https://recipe.bluelayer.org/recipe/25420/abm-perfect-pizza-dough"},{"id":"25352","title":"Big Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"VEGAN
This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.
A word of warning: Don't knead pizza dough after first rising.
This will make it hard to roll out.
If you forget and knead, let dough relax, covered, 20 min.
Put water in large bowl.
Sprinkle in yeast, let soften and whisk to dissolve.
Add in salt; stir.
Add in flours all at once.
Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.
Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.
Wash and dry bowl; oil lightly.
Return dough to bowl.
Cover with clean damp towel.
Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.
Turn out dough on lightly floured board.
For two pizzas, divide dough in half with knife or possibly dough cutter.
Roll into 14- inch circles.
Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.
cornmeal.
Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.
cornmeal.
Preheat oven to 400 degrees.
Top pizza as desired with sauce and toppings.
Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.
Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.","url":"https://recipe.bluelayer.org/recipe/25352/big-pizza-dough-recipe"},{"id":"25271","title":"Greek Yogurt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Mix all ingredients together, I use my stand mixer with the dough hook.
Let mixer kneed the dough for about 5 minutes.
Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
Let the loaf rise for another 40 min to 1 hour.
Pre heat your oven to super hot 450 F/ 250C.
I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25271/greek-yogurt-bread"},{"id":"25237","title":"Vickys Tomato-Free 'Tomato' Sauce / Ketchup!","ingredients":"carrots, raw
lemon juice, raw
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
beets, raw
salt, table
spices, onion powder","directions":"Chop carrots into chunks and boil until soft
Put them in a blender with all the other ingredients and puree
Use as a pasta sauce, a pizza topping, lasagne or bolognaise sauce.
To turn into ketchup add 2tsp cinnamon, 2tsp garlic powder, half tsp nutmeg, half tsp white pepper and a pinch of ground cloves!","url":"https://recipe.bluelayer.org/recipe/25237/vickys-tomato-free-tomato-sauce-ketchup"},{"id":"25233","title":"Dyck Family Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Combine sugar with yeast and warm water, allow to sit until frothy, about 5-7 minutes.
Combine dry ingredients.
Mix in the oil, beer, and yeast mixture.
Knead the dough well, adding flour as needed until the dough is no longer sticky but is still soft and pliable.
Allow the dough to rise in a warm place.
I usually stick it into a slightly warmed oven (no more than 100F) covered with a clean tea towel.
Allow to rise for whatever amount of time you have, I usually let it rise just as long as it takes me to cut toppings and grate cheese for the pizza.
Role the dough for your pizza pans, your dough should be about 1/2cm (1/4\") thick.
Allow to rise on the pans for about 10-20 minutes before topping your pizzas.
Bake in a hot oven (375-400F) for about 10 minutes or until the cheese in golden brown and the underneath of the crust is golden brown.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/25233/dyck-family-pizza-dough"},{"id":"25193","title":"Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Adjust dough consistency.Usually its perfect, every now and then you might need to add about 1/4-1/2 cup of flour.I use the cycle: Dough/manual cycle.
When the cycle is complete, remove dough to lightly floured surface.
Lightly oil the pizza pan(s).
Roll or press to fit into prepared pan(s).
Add pizza sauce.
and whatever toppings you desire.
Bake at 400F for 20 to 30 minutes or until done.
Baking time will vary with the pizza-size and selected toppings.","url":"https://recipe.bluelayer.org/recipe/25193/pizza-dough-for-the-bread-machine"},{"id":"25097","title":"Pepperoni Pizza Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
spices, garlic powder
butter, without salt
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Line a sheet tray with parchment paper and set aside.
In a large bowl, combine all dry ingredients.
Stir in butter and break into small pieces using a pastry cutter.
Cut pepperoni into smaller pieces and stir into dry ingredients with the mozzarella and cheddar cheeses.
Stir in milk until all ingredients have moistened completely.
Sprinkle a piece of wax paper liberally with flour.
Scrape dough onto the wax paper and top with more flour.
Place another piece of wax paper over the top and squish the dough down to be 1 1/2 to 2 inches in thickness.
Carefully remove the wax paper.
Cut like a pie into 8 pieces and place onto parchment paper.
(If you dont sprinkle the bottom well with flour, the dough will stick, so be aware!)
Bake for 1520 minutes or until scones are golden brown.
Serve warm with marinara sauce.","url":"https://recipe.bluelayer.org/recipe/25097/pepperoni-pizza-scones"},{"id":"24899","title":"Pizzeria Luigi - Mona Lisa Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
spices, pepper, red or cayenne
cheese, mozzarella, low sodium
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
mushrooms, white, raw
fresh red onions,
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.
Let the yeast activate for 2 to 5 minutes.
Add salt and 2 cups of flour and stir until blended.
Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.
If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.
Knead about 7 times.
(Don't knead too hard or the dough will rip at the top).
At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.
Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.
Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet.
Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired.
Keep toppings an inch away from the edge of the pie.
Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24899/pizzeria-luigi-mona-lisa-pizza"},{"id":"24891","title":"Pizza Dough","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread machine pan.
Select dough cycle.
When the machine beeps, remove the dough out to a lightly floured work surface.
Form dough into a round ( or divide in half for 2 thin-crust pizzas ) and let it rest for 10 minutes.
lightly spray one 14-inch deep-dish pizza pan ( or two 12-inch pizza pans for thin crust )with cooking spray.
Sprinkle bottom and sides of pan with 1 tbsp cormeal.
In a lightly floured surface, gently, pat and stretched the dough to fit the bottom of the pans ( or bottom and halfway up the sides of the pan for the deep-dish pizza pan ).
Cover the dough and let it rest while you heat the oven to 425 degrees F.
Bake the dough for 5 minutes, remove from the oven, brush the dough with olive oil, top with the fillings of your choice and return it to the oven for an additional 10 to 15 minutes or until the cheese is bubbly and the edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/24891/pizza-dough"},{"id":"24778","title":"Easy Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast (1 envelope) with 1 Tb sugar and 1 c water, cover well and place in a warm oven to activate yeast (until it bubbles).
Combine the remaining ingredients and mix well (except oil).
Let dough rise in warm place until it doubles.
Oil pan, and spread dough on pan, (a square or round pan can be used) cover with pizza ingredients.
When ready to bake, bake at 350F for 30 minutes or until underside starts to brown.","url":"https://recipe.bluelayer.org/recipe/24778/easy-pizza-dough"},{"id":"24771","title":"Pizza Crust (Another One for the Bread Machine!)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water for thirty seconds in the microwave.
Pour water into bread machine.
Add olive oil to bread machine.
Pour white flour, cornmeal, and wheat flour on top.
Add sugar to one corner of the bread machine.
Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).
Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.
Set bread machine for dough.
Check in 5 minutes to scrap down the sides of any dough that is not mixing inches
Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.
When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.
If using for Pizza Crust:.
Preheat oven to 450 degrees F.
Divide the dough into two pieces.
Sprinkle your work surface with a little cornmeal.
Form dough into two 10- to 12-inch flat disks.
Slide onto a pizza stone, pizza pan or cookie sheet.
Add toppings of your choice.
Bake for 12 to 15 minutes.
You may find the dough easier to work with if it is chilled.
Oil a large bowl and place the dough in it after it is finished in the machine.
Cover tightly and let refrigerate for at least 2 hours or overnight.
Punch the dough down and proceed as above.
If Using for Bread Sticks:
Preheat oven to 425 degrees F.
Grease two heavy duty baking sheets.
Divide the dough into 12 pieces.
On a lightly floured surface, roll each piece into a long snack length.
Twist the sticks and place on the baking sheet.
brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).
Sprinkle with sesame seeds, poppy seeds and/or kosher salt.
Bake for 10 minutes or until golden brown.
When the breadsticks are cool, store them in an airtight container.
**or use any breadstick recipe you like with this dough (such as Recipe #150456 ).","url":"https://recipe.bluelayer.org/recipe/24771/pizza-crust-another-one-for-the-bread-machine"},{"id":"24689","title":"Flinn Family Bread Machine Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
spices, garlic powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add all in the order recommended by your bread machine manufacturer.
Select Dough settings and press start.
Put a bit of olive oil on pizza pan, and wipe it around with your hands.
Put dough in pan and press out with your greased hands.
Cover and let rest for 15 minutes.
Preheat oven to 400 degrees.
Spread sauce and toppings on top of dough.
Bake for 10 minutes.
Remove pizza from pan and put it directly on the rack.
Bake for 10 minutes more or until crust is lightly crispy and brown on the outside.","url":"https://recipe.bluelayer.org/recipe/24689/flinn-family-bread-machine-pizza-dough"},{"id":"24638","title":"Corn Crust for Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"Sift flour, cornmeal, and baking powder into a bowl.
Cut in margarine.
With a fork, gradually stir in cold water adding only enough to bind the crumbly mixture together.
Turn dough onto a floured board and knead briefly.
Roll out into a rectangle measuring 12x15 inches.
Place dough on ungreased baking sheet.
Turn up edges and flute.
Prick crust with tines of fork.
Bake at 425 degrees for 12 minutes.
Add topping and return to oven to melt cheese.","url":"https://recipe.bluelayer.org/recipe/24638/corn-crust-for-pizza"},{"id":"24527","title":"No Yeast Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"preheat oven to 400c
add dry ingredents together
slowy add the water and oil start with 3/4 cup water and add more as required
knead dough for 4 mins or until silky
makes 2 12\" pizzas","url":"https://recipe.bluelayer.org/recipe/24527/no-yeast-pizza-dough"},{"id":"24505","title":"Atlanta Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table","directions":"In a small bowl, stir the yeast in the warm water and let proof for 10 minutes.
Place the flour into the bowl or a mixer fitted with a dough hook.
In a small bowl, combine the cold water, olive oil, honey and salt and mix well.
With the mixer motor running on low, slowly pour the honey mixture in, then pour in the dissolved yeast.
Process until the dough forms a ball around the dough hook.
If it is sticky, sprinkle in additional flour by the tablespoons until it is easier to handle.
Transfer the dough to a lightly oiled bowl, turn the dough once to coat with oil.
Cover with plastic wrap and let the dough rest overnight (or at least 8 hours).
Divide the dough into 2 pieces; roll each piece into a smooth, tight ball.
Place on a floured plate, cover with plastic wrap and refrigerate until you are ready to make your pizza.","url":"https://recipe.bluelayer.org/recipe/24505/atlanta-pizza-dough"},{"id":"24405","title":"Chef John's Cheesy Crackers","ingredients":"oil, olive, salad or cooking
butter, without salt
cheese, cheddar
cheese, parmesan, hard
spices, paprika
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt.
Mix together with the back of a spatula until thoroughly combined.
Mix flour into cheese mixture with a fork until crumbly.
Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
Transfer dough to a work surface and press into a thick, flattened disk.
Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Roll dough out on a floured work surface to about 1/8-inch thick.
Use a pizza cutter to cut 1-inch wide strips from the dough.
Cut strips crosswise into rectangles about 1 1/2-inches long.
Use the back of a bamboo skewer to punch 5 small holes into each cracker.
Arrange crackers onto prepared baking sheet.
Bake in the preheated oven until crackers are browned and crisp, about 15 minutes.
Let stand about 3 minutes for crackers to cool and release from the foil.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/24405/chef-johns-cheesy-crackers"},{"id":"24387","title":"Bread Machine Thin Crust Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of the bread machine, and add the flour on top of the water.
Sprinkle with salt and sugar, and top with the yeast.
Set the machine on the dough setting, and push the start button.
When the machine signals that the dough is finished, transfer to a well-floured work surface.
Preheat oven to 425 degrees F (220 degrees C).
Roll or stretch the dough out into thin crust about 14 inches across.
Leave dough thick at the edge.
Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.","url":"https://recipe.bluelayer.org/recipe/24387/bread-machine-thin-crust-pizza-dough"},{"id":"24382","title":"Healthified Easy No-Yeast Thin Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Heat oven to 400F
In medium bowl, mix flour, baking powder and salt.
Stir in milk and oil until soft dough forms.
If dough is dry, stir in 1 to 2 tablespoons additional liquid.
On lightly floured surface, knead dough 10 times.
Shape dough into ball.
Cover with bowl; let stand 10 minutes.
Place dough on ungreased cookie sheet; flatten slightly.
Roll out to 12-inch round pizza pan.
Poke holes in the dough with a fork.
Bake 8 minutes at 400F, then put on the toppings and bake for another 20-25 minutes until they are cooked.","url":"https://recipe.bluelayer.org/recipe/24382/healthified-easy-no-yeast-thin-pizza-crust"},{"id":"24326","title":"Pizza Dough (Oregonian)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"water should be 90-100 Deg.
(not over 110) add water, sugar and yeast in bowl.
Let stand 5 to 10 min until bubbly,.
add oil and then flour.
mix until shaggy then let stand for 10 to 15 minutes until hydrated.
kneed until smooth, add a little more flour to prevent sticking.
let rise until double (about an hour).
Punch down and slipt into two pieces for thiner crusts.
Form crust and par bake at 425 for 10 - 12 minute.
Add toppings and cook for another 10 - 12 until cheese is melted but not browned.","url":"https://recipe.bluelayer.org/recipe/24326/pizza-dough-oregonian"},{"id":"24281","title":"Bea's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
bacon, meatless
salt, table","directions":"Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl.
Mix well.
Add the drippings, salt, and 1 cup flour.
Mix the ingredients together.
Add the last part of flour gradually until the dough holds its shape .
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes adding more flour as needed.
Transfer the dough to a lightly greased (bacon drippings) bowl.
Cover the bowl with a clean kitchen towel, and let the dough rest in a warm area (I put mine in the oven with light on) until it has doubled in size, about 1 hour.
When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls.
Cover them with a towel and let rest for 15 minutes.
The dough is ready to be shaped, topped and cooked.
Cook at 375 for 20 to 25 minutes until bottom is golden brown.","url":"https://recipe.bluelayer.org/recipe/24281/beas-pizza-dough"},{"id":"24271","title":"Herb Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, oregano, dried
spices, basil, dried
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Set aside 1 cup of flour (for dusting).
Mix all of the dry ingredients except for the flour in the first step.
Melt the butter in the water in a separate bowl.
Mix the dry and wet ingredients together by hand with a wooden spoon.
Knead dough on counter for 5 minutes.
Let rest in greased pan for 10-20 to rise.
Put it in a warm place (On top of the pre-heated oven works great) and make sure to put a damp paper towel over everything while its rising.
Roll out on the counter and roll up like a jelly roll.
I like to brush a little bit of melted butter over everything before I roll it, but thats optional.
Let rest in greased pan for another 30-49 minutes.
Bake at 400 degrees for 25-30 minutes.
Stab with a wooden skewer through the middle to check if its done- when you pull the skewer out and its clean, the bread is done.
If there is still some dough-goo on it, let the bread bake for a few more minutes.
You can add more of the herbs or switch them entirely; this recipe is very flexible and great to experiment with.
This also makes AMAZING pizza dough!
You can also use this recipe to make great homemade cinnamon rolls!
All you have it do is this:.
Use the same ingredients except for the oregano, basil, and garlic.
Put in a little bit of cinnamon (to taste) and 1/2 teaspoon vanilla.
When you get to step 7, slather on lots of butter, brown sugar, and cinnamon (all to your preference).
Roll it all up and slice.
Melt more butter and cinnamon in the baking pan and put the slices in whatever pan you prefer.
Bake for 15 minutes Make an easy vanilla glaze to put on top.
Obviously this is not a healthy recipe....
Which is why it tastes so good!
You can put in as much butter, brown sugar, etc as you like, its a very flexible recipe.","url":"https://recipe.bluelayer.org/recipe/24271/herb-bread"},{"id":"24252","title":"Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine.
Add the butter and pulse until the mixture resembles cornmeal.
Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
Roll the dough out until it is 1/8-inch thick.
Slide the rolled dough and parchment paper onto a half sheet pan.
Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough.
Trim off any excess.
Using a fork, poke holes all over the top of the dough.
Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/24252/graham-crackers"},{"id":"24163","title":"Potato Skins Pizza","ingredients":"bacon, meatless
potatoes, raw, skin
cheese, cheddar
salt, table
spices, pepper, black
chives, raw
cream, sour, cultured
salt, table
chives, raw","directions":"Preheat oven to 425 degrees F.
Lay bacon slices on a half sheet pan and bake on the bottom rack of the oven for 1517 minutes until bacon is crispy.
Drain bacon slices on paper towels and set aside.
Scrape any burned bits off the pan but leave the bacon drippings on the pan.
Once bacon slices are cool enough to handle, chop/crumble them.
Cook potatoes in simmering water until tender but not overcooked (1015 minutes for small potatoes that are 1 ounce or less, longer for larger ones).
Drain potatoes and let them cool for a few minutes.
Place the ring of a 10-inch springform pan with removable bottom in the center of the sheet pan with the bacon drippings (i.e.
remove the bottom of the springform pan and use the ring only as a mold for the potatoes).
Dump the cooked potatoes into the ring, and using a glass, or something else with a flat bottom, smash the potatoes down into the ring until the surface is even and flat, and the potatoes fill the ring with no large empty spaces.
Using a pastry brush, collect some of the bacon drippings from the sides of pan and brush them on top of the potatoes.
Season with salt and pepper.
Carefully remove the ring/mold and bake on the bottom rack of the oven for 25 minutes.
While the potatoes are baking make the chive sour cream by combining sour cream, salt, and chives in a small bowl.
When potatoes are done remove from the oven and evenly distribute the grated shredded cheddar cheese and bacon crumbles on top.
Return to the oven for another 35 minutes until cheese is melted and starting to bubble.
Let the pizza cool for at least 5 minutes before cutting into slices using a pizza wheel.
Sprinkle with chives and serve with chive sour cream.","url":"https://recipe.bluelayer.org/recipe/24163/potato-skins-pizza"},{"id":"24145","title":"mini french bread loaves","ingredients":"water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"1 Mix yeast and sucanat in large bowl and stir in water until dissolved.
(If you're using honey or agave, I put it in the water then stir in the yeast).
2 Add salt then flour and mix until a soft, pliable dough forms, not too sticky.
3 Place on floured surface and knead for 6-8 minutes.
4 Place back in the bowl and cover with a kitchen towel.
5 Let rise for one hour or until doubled in size (I make this in my mixer so I just set it and leave it be for about 4-5 minutes and cover it) divide in half, roll each half into a rectangle then roll lengthwise to make a log shape, pinching the ends place on a pizza stone (or cookie sheets but pizza stone works best) and let rise for an additional 30 minutes.
cut slits into your loaves (about four) and brush an egg wash over it.
Bake at 375 for 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24145/mini-french-bread-loaves"},{"id":"24053","title":"LoBello's Spaghetti House - Gnocchi","ingredients":"wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic","directions":"Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl.
Retain 1 cup flour for later use.
Add 1/2 cup of water to the dry ingredients and mix by hand.
Continue to add water by the tablespoon until the flour is incorporated - but not sticky.
If the dough mixture becomes too sticky - add flour until the dough is dry to the touch.
Lightly flour the working surface.
Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
Cover the dough with a clean towel and let rest for approximately 15 minutes.
Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces.
Re-flour each piece thoroughly.
Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick.
Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into \"little nuggets\" approximately 3/4-inch wide.
Using the tip of a dinner fork slightly tilted on an angle, press each \"nugget\" into the fork tip and roll downward.
This will give you a little round piece of dough with ridges.
Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking.
Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained.
Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24053/lobellos-spaghetti-house-gnocchi"},{"id":"23956","title":"Blueberry Stromboli w/Cinnamon Balsamic Cream","ingredients":"house of pasta, pizza dough,
wheat flour, white, all-purpose, unenriched
butter, without salt
blueberries, raw
sugars, granulated
cornstarch
cream, sour, cultured
sugars, powdered
vanilla extract
vinegar, balsamic
spices, cinnamon, ground","directions":"Prepare your favorite pizza dough or use the dough recipe from the sweet & spicy onion pizza recipe found in my recipes.
I made the dough and divided it into fourths, using one fourth of it for this recipe.
Preheat oven to 350F.
Dust a flat service with flour and place dough on it.
Using a floured rolling pin, roll the dough out into a roughly 8x6-inch rectangle.
In a small bowl, add filling ingredients and toss to coat blueberries thoroughly.
Pour filling ingredients into center of rolled dough.
Spread to a make a line lengthwise along center.
Fold in shorter (6-inch) sides of dough toward center.
Then, fold longer (8-inch) sides in until a log is formed.
Transfer to a baking sheet with sealed side of stromboli on the bottom.
Coat the entire top and sides of the stromboli with melted butter and place in the oven.
Bake at 350 for 30 minutes.
Meanwhile, in a small bowl, mix cinnamon balsamic cream ingredients thoroughly and refrigerate until stromboli is finished baking.
When stromboli is finished, cut in half on a bias and serve with cream as a dip.","url":"https://recipe.bluelayer.org/recipe/23956/blueberry-stromboli-w-cinnamon-balsamic-cream"},{"id":"23949","title":"Lebanese Olive Pizza","ingredients":"wheat flours, bread, unenriched
tomatoes, red, ripe, raw, year round average
cheese, mozzarella, low sodium
olives, ripe, canned (small-extra large)
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"Pre-heat oven to 225 C (425F).
Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
Sprinkle herbs over the top.
Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
Allow to rest a few minutes before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/23949/lebanese-olive-pizza"},{"id":"23894","title":"Basic Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In the bowl of a stand-mixer fitted with the dough hook attachment, stir together the yeast, warm water and sugar.
Stir in the olive oil, then turn the mixer on low and gradually add in the flour and salt.
Turn mixer up to medium and knead the dough until it comes together and forms a soft ball and pulls away from the sides of the bowl, adding more flour (1/4 cup at a time) if needed.
Cover the bowl with a kitchen towel and allow the dough to rise for two hours.
Once risen, gently turn dough out onto a floured surface (you do not want to knead the dough here), and divide the dough in half.
Press each half into a greased pizza pan (medium to large size pizza pan), covering the pan and a little up the sides to form the crust.
For preparation: Top with desired toppings and bake in a 450 F oven for around 15 minutes or until crust is firm and golden and the center of the pizza is cooked through.
Notes: I use the type of pizza pans with the holes on the bottom.
The holes help the bottom of the crust get golden and crisp.
I have used half wheat flour and half white flour with this recipe before with great results.","url":"https://recipe.bluelayer.org/recipe/23894/basic-pizza-dough"},{"id":"23891","title":"pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"pre heat oven to 400F
mix dry ingredients
add oil and water
mix until it turns into a ball.
add more flour to mix if sticky
roll into desired shape and bake for 15-20 minutes","url":"https://recipe.bluelayer.org/recipe/23891/pizza"},{"id":"23828","title":"Beer Pizza Dough (For Black and Decker Bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the 6 ingredients in order listed into the bread pan (starting with the beer).
Follow the manufacturer's instructions for using the dough setting.
Remove dough from bread pan, cover with clean tea towel and let rest 5 minutes.
Roll and shape dough into a round.","url":"https://recipe.bluelayer.org/recipe/23828/beer-pizza-dough-for-black-and-decker-bread-machine"},{"id":"23776","title":"Naan-Style Flatbread","ingredients":"butter, without salt
spices, cumin seed
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"1 (14-ounce) can pizza crust
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside.
Remove pizza crust from can and unroll onto baking sheet.
Using your hands, press out the dough until it is approximately 1/4-inch thick.
Brush the dough with melted butter and sprinkle with seeds.
Bake until lightly golden, about 10 to 12 minutes.
Cut into serving size pieces.
Cook's Note: Naan is an Indian white flour flatbread that is lightly leavened by yeast.","url":"https://recipe.bluelayer.org/recipe/23776/naan-style-flatbread"},{"id":"23642","title":"Hidden Veggie Potato Pizza #5FIX","ingredients":"potatoes, raw, skin
squash, winter, butternut, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, mozzarella, low sodium","directions":"Preheat your oven to 400 degrees.
Combine the Simply Potatoes mashed potatoes and your mashed butternut squash in a large bowl until thoroughly blended.
Reserve half of the mixture in a smaller bowl.
Returning your focus to the large bowl now containing half of the total mash mix, sift in the flour and baking powder.
Work the dry and wet ingredients together until well combined and a ball of dough forms.
Add flour as necessary in tablespoons to keep it from sticking.
Once you've successfully formed a ball of dough, cover the bowl with plastic wrap and set aside for a few minutes to rest.
Meanwhile: grease a pizza pan or baking sheet and shred your cheese.
Once the dough has rested, roll it to your desired thickness and transfer to your pan, or simply press it into shape on the pan itself.
Set the crust in the oven to pre-bake for about 10 minutes.
Doing this will ensure that your crust cooks through entirely once you add your toppings.
Once pre-baked, remove from the oven and spread with your reserved mashed potato-squash mix.
Top the mix with the cheese, and return your pizza to the oven.
Cook for 8-15 more minutes, or until the crust underneath has cooked through and the cheese is beginning to turn golden.
Note that the exposed crust will not get very brown on top, but that the dough in contact with the pan should turn a light golden brown.","url":"https://recipe.bluelayer.org/recipe/23642/hidden-veggie-potato-pizza-5fix"},{"id":"23638","title":"Seeded Crackers - Alton Brown","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
spices, poppy seed
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine in a medium bowl: both flours, both seeds, salt, baking powder.
Stir well.
Stir in oil.
Add water and stir until just combined.
Turn dough out onto a floured board.
Knead a few times, to ensure dough is evenly mixed and smooth.
Cut into 8 pieces and cover with a towel 15 minutes.
Preheat oven to 450F.
Flatten one dough ball and pass through a pasta roller at the widest setting.
Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8\" thick.
Place dough sheet on a parchment-lined baking sheet.
Using pizza cutter, cut sheets into 2x2\" squares, removing any leftover irregular edges.
Bake 8-12 minutes or until browned and crisp.
Transfer to a rack and cool completely.
Store in a zip top bag with as much air removed as possible.
Use within 2 week.s.","url":"https://recipe.bluelayer.org/recipe/23638/seeded-crackers-alton-brown"},{"id":"23423","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic","directions":"Combine salt, flour and lard.
Mix well by hand until a crumbly dough is formed.
Add water, kneading the mixture in the bowl to form a dough of medium softness.
It may feel like the water will not be incorporated completely, but just keep kneading.
Divide dough and roll between your palms to form balls that are about the size of the circle formed by joining your thumb and forefinger.
Let the dough sit for about 30 minutes.
Heat a pan over medium, while you form the dough balls into thin rounds with a tortilla press or a small rolling pin.
Lay a tortilla on the hot pan.
Bubbles should form quickly.
Be careful, the steam that can escape from these bubble is extremely hot.
When your tortilla is toasted lightly on the bottom, flip it to cook the opposite side.
It will take some practice to find the right temperature to work with.
You want your tortillas to cook through, but you also want them to be light and airy.
Just like pizza, the goal here is to find the right dough consistency, and the right cooking temperature.","url":"https://recipe.bluelayer.org/recipe/23423/flour-tortillas"},{"id":"23367","title":"Garlicy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all wet ingredients into the bowl of a food processor.
Mix up yeast with sugar into warm water and let yeast grow.
Add yeast mixture to dry ingredients in food processor and mix for about 30 seconds until it forms a ball.
Store dough in a cool dry place in a bowl to rise for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/23367/garlicy-pizza-dough"},{"id":"23279","title":"Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
Let stand for about 10 minutes; until water is frothy.
Combine flours in a large bowl.
Whisk 1/2 cup flour mixture into yeast mixture until smooth.
Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
Lightly sprinkle corn meal on two baking sheets or pizza peel.
Once doubled, punch down and cut into 8 pieces.
Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round.
.
Transfer rounds to baking sheets sprinkled with cornmeal.
Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500F .
Tramsfer 4 pitas, one at a time, to the preheat baking stone.
(Pitas can also be baked directly on an oven rack.
).
Bake until puffed and pale golden, about 2 minutes.
Turn over with tongs and bake for 2 minute more.
Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
Bake each circle for 4 minutes until the bread puffs up.
Storing Pita Bread:.
Pitas can be baked up to a week in advance and frozen.
.
To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze.
Thaw, still wrapped, before reheating.
Heat wrapped in foil for 10 - 12 minutes in a 350 degrees F oven.","url":"https://recipe.bluelayer.org/recipe/23279/whole-wheat-pita-bread"},{"id":"23220","title":"Grandma's Cheese Pastries","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cottage, creamed, large or small curd
sugars, granulated","directions":"Blend butter and cheese in mixer; add flour by hand.
Refrigerate at least two hours.
Divide dough into four balls; roll each into a circle about 9\" in diameter; cut each circle like a pizza, into 16 wedges.
Spread with fillings; sprinkle with sugar; roll up each wedge, starting with the WIDE end.
Place on a greased cookie sheet and bake at 350 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/23220/grandmas-cheese-pastries"},{"id":"23165","title":"Authentic Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, activate the dry yeast in the lukewarm water by adding honey (or sugar).
When it starts to bubble, the yeast is ready for the rest of the ingredients.
Add the rest of the ingredients and knead the dough well, preferably for 10-15 minutes!
Let the dough rise, covered with a clean kitchen towel, for at least 1.5 hours or until doubled in size.
Punch it down and push out the air.
Form it into 3-5 equal sized dough balls, by wrapping the outer layer around the outer side until you have a silky smooth skin on the ball.
Dust a baking tray with flour and place the balls onto the tray.
Cover with plastic wrap to prevent the dough from drying out.
Allow it to rise for about an hour.
If you are planning on using the dough later (more than an hour), refrigerate it.
I recommend using a pizza stone and cooking the pizza on your Weber Grill.
Heat the grill to minimum 400 F.
Roll out your pizza dough to your desired thickness.
Use a pizza peel to lift your pizza to/from the stone.
Bake the pizza on the grill with the lid on for about 8 minutes.","url":"https://recipe.bluelayer.org/recipe/23165/authentic-pizza-dough"},{"id":"23151","title":"Rice Krispies Squares - No Sweet-Tooth Needed","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"In a large pan melt the margarine over a low heat.
Grease a tray that's about 9 x 11 inches and 2 inches deep.
Also grease the spoon you'll use for stirring with and something like a cake slice.
Add the marshmallows and stir till melted.
Once melted continue to cook for 3 more minutes.
Remove from heat and add rice cereal and any additional ingredients (e.g.
peanuts).
Mix till all the cereal is coated in marshmallow.
With the spoon pour the mix out into the greased tray and use the cake slice to press the mixture into the tray.
If the mix starts to stick to the cake slice you can grease it over top of the marshmallow already stuck on and continue.
Any mixture left over can be put into greased ramikins.
Allow to cool (they will stop being as sticky).
This can be sped up in the fridge.
I cut my squares apart with a large pizza cutter, but any knife will do.
Squares can then be stored in a Tupperware container for around 2 weeks.
For other flavours add one cup of any of the following: raisins, glacier cherries, cashews, dried cranberries.
You can also add 1 cup of crunchy peanut butter after you've cooked the marshmallow for 3 minutes, and then continue as normal.
These tend to come out very crumbly though still nice.","url":"https://recipe.bluelayer.org/recipe/23151/rice-krispies-squares-no-sweet-tooth-needed"},{"id":"23136","title":"Best Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle yeast into water.
Add in 4 c. of flour plus salt; beat well with mixer, 2-3 min.
Add in sufficient flour to make soft dough.
Let raise in mixing bowl, cover with plastic wrap, till double, about 1 to 1 1/2 hrs.
Pour onto well-floured surface and knead into soft, smooth dough.
Divide into 3 lumps and stretch each lump to fit pizza pan.
Mix 1 small tomato sauce and 1 small tomato paste for pizza sauce.","url":"https://recipe.bluelayer.org/recipe/23136/best-pizza-dough-recipe"},{"id":"22947","title":"Parmesan Thin Crust Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients in the bread pan of bread machine.
Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes.
Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface.
Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use.
To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it.
Store no longer than 7 to 10 days, or if frozen for up to 2 months.
If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle.
Place the dough on the prepared peel.
Brush the dough with some olive oil and layer your ingredients.
Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.","url":"https://recipe.bluelayer.org/recipe/22947/parmesan-thin-crust-pizza-dough"},{"id":"22891","title":"Kristi's Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Start making your dough around 4 to 6 hours before you want to eat.
Most of that time will be unattended.
Heat water in microwave or saucepan.
It should be around 110 degrees.
You can test the water by dipping the underside of your wrist in it.
It should feel about the right temperature for baby bath water.
Water hot enough to burn a baby is also hot enough to kill yeast!
Stir water, sugar, and yeast together until yeast dissolves.
Add the olive oil and the salt.
Stir in the flour.
It will seem like you have way too much flour.
When you can't stir any more flour in, turn the entire contents of your bowl out onto a clean surface and knead in the rest of the flour.
Grease a large bowl (about double the size of your dough).
Put the dough in the bowl, cover with a towel, and let rise in a warm place until double in size (about 1 1/2 to two hours depending on temperature.)
Should be more than 80 degrees (will still rise if cooler but will take much much longer) but never over 120 degrees (which is hot enough to kill yeast.)
Punch down and let rise again, probably another 1 to 1 1/2 hours.
About 1 hour before you want to eat, split dough into 3 pieces and roll into balls.
If you have a pizza stone, now is the time to put it in the oven to heat it up.
If you don't, just preheat the oven to 425 and get your pan out.
Wrap the balls in saran wrap to keep the dough from drying out (you may be tempted to skip this step, but it is much easier to roll out soft dough!
).
Now's the time to cut up some toppings.
Set your mooching friends and family, if you have them, to work!
On a clean, dry, floured surface, roll out the first ball into a round roughly the size of your pizza pan or stone.
Transfer the dough round to the stone or pan, and brush the crust with olive oil and sprinkle with garlic salt or garlic powder.
Put on your toppings.
I do pizza sauce, then a bit of mozzarella cheese, mushrooms, black olives, green peppers, pepperoni, ham, or whatever is currently in the fridge.
Then I top with a lot of cheese.
Bake at 425 for 15 minutes.
Enjoy!
:-D.","url":"https://recipe.bluelayer.org/recipe/22891/kristis-pizza-crust"},{"id":"22798","title":"Perfect Pizza Base","ingredients":"leavening agents, yeast, baker's, active dry
sugars, powdered
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
semolina, unenriched","directions":"Combine 3/4 cup warm water, yeast, sugar and salt in a jug.
Whisk with a fork to dissolve.
Cover with plastic wrap.
Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Sift flour into a bowl.Add semolina.
Add yeast mixture and oil .
Mix to form a soft dough (you may need more warm water).
Turn onto a lightly floured surface.
Knead for 10 minutes or until elastic.
Place in a lightly greased bowl.
Cover with plastic wrap.
Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
Use your fist to punch dough down.
Knead on a lightly floured surface until smooth.
Once you have toped you pizza put into oven in a pizza pan or stone for 20 minutes or until base and cheese is golden brown.","url":"https://recipe.bluelayer.org/recipe/22798/perfect-pizza-base"},{"id":"22785","title":"Killer Pizza Muffins!","ingredients":"leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
garlic chili sauce,
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees.
Mix the cup of warm water with the sugar and dry yeast.
Let stand 10 to 14 minutes.
Add the butter, salt and flour.
Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place.
Punch down and allow to rise again.
Cut dough into small-meduim sized balls, place each ball on oiled muffin tins, punch the ball with your thumb and spread the edges of the ball around the muffin tins to make a hollow muffin cup shape.
Let rise again, press the edges to make sure they stick to their muffin cup figure.
Bake for about 20 minutes or until slightly golden.
Bring out of the oven.
Press top of puffed muffins with the back of a spoon to create a slight dent.
Spread the sauce and cheese or any other topping you have in mind.
Bake until cheese is melted.
Tada!","url":"https://recipe.bluelayer.org/recipe/22785/killer-pizza-muffins"},{"id":"22675","title":"Jalapeno Pizza Crust","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
peppers, jalapeno, raw
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/22675/jalapeno-pizza-crust"},{"id":"22533","title":"Tips for Making Holey Artisan White Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients just until combined and rest for 30 minutes in the mixing bowl.
Use wet hands if desired.
With wet hands or dough scraper, stretch and fold on counter letter style folding all four sides over.
Don't pull the dough apart.
Place in oiled bowl or straight sided container and cover.
in 30 minutes, stretch and fold and return to bowl.
The dough should be stronger and smooth and shiny.
If not, do another stretch and fold in 20 to 30 minutes.
It should take 2 to 3 hours to rise to twice the initial volume or slightly more than twice.
Divide into 2 parts and gently shape into 2 balls using flour on counter and hands.
Place into floured bannetons or floured bowls to rise another 40 to 50 minutes.
Meanwhile, preheat oven to 500F along with a cast iron skillet on the floor of the onen for steaming.
When 1.5 its volume, turn balls out onto parchment and score with a double edged razor blade and be careful not to cut yourself.
Drop temperature to 425F.
Place in oven on pizza stone or baking sheet and add 1 cup of boiling water carefully to the skillet.
Don't drop water onto the oven door glass.
Cook for 12 minutes and rotate the loaves for even cooking, removing the steaming pan.
Bake for 8 more minutes or until the loaves are 205 F internally.
Remove to cooling rack and wait 45 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/22533/tips-for-making-holey-artisan-white-bread"},{"id":"22506","title":"KAF Classic Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.
*Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel.
Allow them to rise as directed.
When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down.
Bake as directed.
Or roll them onto a baker's peel, and then onto a heated pizza stone in the oven.
Bake as directed above.
Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
Stuffed Baguettes.
Divide the baguette dough into six pieces instead of three, and shape each into a 5\"-long rectangle.
Layer with your favorite filling; we like mustard, ham, and Swiss cheese.
Don't use too much filling, as it'll make the baguettes soggy.
Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
Place on a lightly greased or parchment-lined baking sheet.
Slash each baguette twice lengthwise, if desired.
The cheese will ooze out.
Some people like this look; some don't.
Your choice.
Bake until golden brown, as directed above.
You may need shorten the baking time a bit from the original recipe.
Tips from our KAF bakers.
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
It's the baker's technique that turns an average baguette into an all-star.
The more you practice your baguette-baking techniques, the better the baguette you'll make.
Don't expect perfection the first time out!
Why the small amount of yeast and the extra-long rise?
Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers.
The extra-long rise will give your baguettes outstanding flavor.","url":"https://recipe.bluelayer.org/recipe/22506/kaf-classic-baguettes"},{"id":"22430","title":"Super Quick Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Preheat oven 425F
Mix the yeast with the lukewarm water until the yeast is dissolved.
Let it stand for a couple minutes.
Add the salt and vegetable oil/melted margarine.
Mix.
Add the flour, and mix.
Roll out the dough.
Put it in the oven for 5 minutes.
Take it out and rub margarine over it.
Add toppings, and cook for 10-15 more minutes.","url":"https://recipe.bluelayer.org/recipe/22430/super-quick-pizza-crust"},{"id":"22398","title":"Pizza Dough (With No Yeast)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Heat oven to 425F.
Measure ingredients (except 2nd amount of salad oil) into a bowl.
Stir vigorously until mixture leaves the side of the bowl.
Gather dough together and press into a ball.
Knead dough in bowl 10 times to make smooth then divide dough in half.
On lightly floured surface roll each half into a 13-inch circle.
Place on pizza pan.
Turn up edges 1/2 inch and pinch.
Brush circles with remaining 2T of salad oil.
Add toppings and bake for 20-25 minutes or until it looks done.","url":"https://recipe.bluelayer.org/recipe/22398/pizza-dough-with-no-yeast"},{"id":"22380","title":"Kittencal's Best Garlic Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
Press the dough cycle and start.
Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
Stretch into desired size for your pizza pan.
*Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.","url":"https://recipe.bluelayer.org/recipe/22380/kittencals-best-garlic-pizza-dough-for-the-bread-machine"},{"id":"22371","title":"Delayne's Fruit Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
cheese, parmesan, hard
sugars, granulated
orange juice, raw
water, bottled, generic
cornstarch
sugars, granulated
salt, table
lemon juice, raw","directions":"For the base - mix flour, sugar and butter together until combined into dough
Roll dough out on sprayed pizza pan
Bake at 350 for 10 min
For the spread - mix cream cheese and sugar then spread on base
Cut up any type of fruit you want into slices and layer on pizza.
For the pizza in the photo I used apples, oranges, blueberries and strawberries.
For the glaze - in a pot mix together orange juice, water, cornstarch, sugar, salt and lemon juice and boil until it thickens and becomes translucent - about one min
Spread over top of fruit and then chill pizza until cool.
Serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/22371/delaynes-fruit-pizza"},{"id":"22324","title":"Brown Sugar Crust for Cheesecakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox.
You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor.
Heat oven to 375F Grease and flour 13 x 9\" baking pan or a 12-inch pizza pan.
In medium bowl, mix flour and brown sugar.
Cut in butter, using fork or pastry blender until crumbly.
Press firmly and evenly against bottom and side of pan.
Bake 10 to 15 minutes or until light brown and cool.","url":"https://recipe.bluelayer.org/recipe/22324/brown-sugar-crust-for-cheesecakes"},{"id":"22278","title":"Domino's Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, combine all ingredients, stirring vigorously.
Set aside to rest five minutes, and then stir again for three to five minutes.
Add additional water or flour to achieve a smooth, sticky dough.
Divide into four pieces and place each one into an oiled freezer bag.
At this point, dough can be refrigerated or frozen.
Allow to rise at room temperature and then punch down.
Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
Top as usual, and then bake at 450F until crust is crisp and cheese has melted.
(Makes 4 ten inch pizzas.
).","url":"https://recipe.bluelayer.org/recipe/22278/dominos-pizza-dough-recipe"},{"id":"22245","title":"My Basic Toastie Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the flour, salt and sugar into a bowl and sprinkle over the yeast.
Mix to a soft dough with the oil and water.
Knead the dough on a lightly floured surface for 10 minutes and then use as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/22245/my-basic-toastie-pizza-dough"},{"id":"22229","title":"Truffled Taleggio and Mushroom Pizza","ingredients":"house of pasta, pizza dough,
mushrooms, white, raw
cheese, fontina
oil, olive, salad or cooking","directions":"Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle.
Transfer to a tray lined with parchment paper.
Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet.
Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
Remove from oven; prick any large bubbles with a fork and flatten.
Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
Drizzle with truffle oil (if using) and season with pepper.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22229/truffled-taleggio-and-mushroom-pizza"},{"id":"22225","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
Add the dry yeast and sugar, stir to combine and let sit for 15 minutes.
The top of the water will bubble and it will smell very yeasty; this is what you want.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour and add the olive oil and the yeast/water mixture.
Using a fork, gradually stir the flour into the yeast/water mix.
Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
When the dough is ready, portion it into six golf-ball-size pieces.
(If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.)
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
Top the pizzas as desired.","url":"https://recipe.bluelayer.org/recipe/22225/pizza-dough"},{"id":"22150","title":"Authentic Nan or Nan Pizza With a Bread Machine","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients into a bread machine and set it to make the dough.
Once it's done, take out the dough, divide it into 8 portions and form each portion into the shape of a rice paddle.
Heat up the panini machine, coat it with vegetable oil, and cook them for 5 minutes.
Enjoy it with some store-bought keema curry, or make your own.
You can take leftover curry and put it on top of some of the nan, toast it, and make nan pizza.
You can also store this in the fridge for breakfast.","url":"https://recipe.bluelayer.org/recipe/22150/authentic-nan-or-nan-pizza-with-a-bread-machine"},{"id":"22097","title":"Whole Wheat Pizza Crust","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, dissolve sugar into water.
Add yeast and stir.
Let sit for 10 minutes in a warm spot for yeast to grow.
It should look foamy on top when it is ready.
Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
After yeast has developed for 10 minutes, add it to the flour mixture and mix.
Once it is blended, add the olive oil.
Knead for 2 minutes (until oil is fully incorporated).
It will probably be quite sticky.
Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise.
The dough should approximately double in size (this can take 20-60 minutes).
Turn dough onto floured surface and knead for a couple minutes.
If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
Divide dough into 4 balls.
each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone.
Dough can be refrigerated for a day or two, or frozen for longer.
Lightly oil pizza pan before putting dough on it.
Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings).
You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of \"wet\" ingredients, like fresh pineapple).","url":"https://recipe.bluelayer.org/recipe/22097/whole-wheat-pizza-crust"},{"id":"22042","title":"Polvorones A Traditional Spanish Christmas Cookie","ingredients":"wheat flour, white, all-purpose, unenriched
pork, fresh, loin, tenderloin, separable lean only, raw
sugars, powdered
nuts, almonds
spices, cinnamon, ground
salt, table","directions":"Heat oven to 300 F. Put unbleached white flour in a bowl or pizza stone and toast it in the oven for 15 minutes.
Do not let it brown.
Toast the almonds in the oven for 15 minutes and grind to a powder in a food processor or blender.
In a large bowl, add the flour.
Make a hole and add the lard, powdered sugar, ground almonds, cinnamon and salt.
Incorporate with your hands until it forms a smooth dough that can be rolled.
If the dough is too sticky, add some additional flour.
Turn the dough onto a floured surface.
Roll out to a 1 thickness.
You can either cut the dough into sliced squares or use a cookie cutter to cut out your cookies.
Place onto a pizza stone or baking pan.
Bake for 25 to 30 minutes.
Once they are done baking, let them cool completely before moving them, as they will crumble especially when hot.
Finish by sprinkling powdered sugar on each cookie and wrapping individually in waxed paper.
Feliz Navidad!","url":"https://recipe.bluelayer.org/recipe/22042/polvorones-a-traditional-spanish-christmas-cookie"},{"id":"21883","title":"Homemade pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
spices, garlic powder
sugars, granulated
oil, olive, salad or cooking
spices, oregano, dried
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix warm water and active dry yeast.
Mix flour, olive oil, garlic salt, sugar and oregano, after 2 minutes add the water with the yeast.
Once you finish molding the dough, add the butter and keep molding probably you will need to add more flour.
Let the dough rest for at least 2 hours, this step makes the dough grow and eventually add a better flavor.
Usually I bake my pizza at 450 for 20-25 minutes, it's delicious!","url":"https://recipe.bluelayer.org/recipe/21883/homemade-pizza-dough"},{"id":"21713","title":"Wheat Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, oregano, dried
spices, basil, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place the ingredients in order suggested by manufacturer.
Select dough setting.
(Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.)
When the cycle is complete, turn dough onto lightly floured surface.
Punch down, cover and let stand for 10 minutes.
Divide dough in half.
Pressed each portion into a greased 12 in pizza pan.
Add sauce, cheese, and favorite toppings.
Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.","url":"https://recipe.bluelayer.org/recipe/21713/wheat-pizza-crust-bread-machine"},{"id":"21678","title":"Pesto & Sun-Dried Tomato Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
sauce, pesto, ready-to-serve, refrigerated
tomatoes, sun-dried
cheese, provolone","directions":"Mix flour, yeast, sugar, salt, water, and oil.
Stir till combined and knead for 5 minutes.
Cover and rest for 10 minute.
Divide dough in half and put on two 12-inch stones.
Let rise for 30 minutes.
Preheat oven to 425F.
Bake for 10 minutes.
Remove from oven; cover with pesto cheese and sun-dried tomatoes in that order.
Cook for 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/21678/pesto-sun-dried-tomato-pizza"},{"id":"21618","title":"Pizza Dough (bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread machine in order recommended by manufacturer.
Use dough setting.
When machine is completed, remove dough and place in greased bowl.
Cover; let rise in a warm place until doubled in bulk.
Roll or press in prepared pan.
Brush lightly with olive oil.
Cover and let stand 15 minutes.
Add sauce and toppings.
Bake at 400 degrees for 24 minutes or until done and crust is crispy on outside.","url":"https://recipe.bluelayer.org/recipe/21618/pizza-dough-bread-machine"},{"id":"21576","title":"Pizza Dough From Scratch","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"In a large bowl, combine water, yeast, and sugar and stir.
Let sit until the mixture is foamy, roughly 5 min.
Add 2 cups of four, 1/2 cup oil, and the salt to the yeast mixture.
Mix by hand until all is mixed smooth.
Keep adding flour along with herbs of choice.
Garlic, thyme, basil, oregano, are all commonly used.
Use only small handfuls of each.
Mix the dough until it is slightly tacky and all ingredients are added in.
Take the dough out of bowl and place onto a lightly floured surface and knead the dough until smooth but still tacky.
Oil a large bowl with little oil and place dough in bowl making sure all surfaces are brushed with oil.
Cover the bowl with a towel and set in a warm, draft-free place until it becomes almost twice it's original size.
Should take from 1 hour to 1 1/2 hours.
Divide dough in 2 equal portions and roll out or hand toss, your preference.
Place on pizza sheets, I prefer the air bake pans.
Add toppings and cheese, put a light layer of cheese over sauce but under other toppings to help hold pizza top together.
Place in an oven set to 450F and cook around 20 minutes, more or less depending on preference and how done you like your pizza, enjoy!","url":"https://recipe.bluelayer.org/recipe/21576/pizza-dough-from-scratch"},{"id":"21519","title":"Black-Bean-Pizza-Dough Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
water, bottled, generic
spices, pepper, red or cayenne
beans, snap, green, raw","directions":"Combine and knead all ingredients (I used my bread machine).
Let rise 50-60 minutes.
Roll dough on a cornmeal-covered counter.
Place dough in pizza pan.
For a thin, crispy crust, place toppings on dough and bake immediately.
For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
Place pizza on the bottom rack of oven (Preheated to 500F) 5-10 minutes.
We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.","url":"https://recipe.bluelayer.org/recipe/21519/black-bean-pizza-dough-recipe"},{"id":"21499","title":"Oat Cake Crackers","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
oats
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
seeds, flaxseed","directions":"Combine dry ingredients.
Work oil into flour mixture.
Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
Cover with another sheet of waxed paper and roll out 1/4\" thick.
You need to work quickly with the dough once you add the water, or you'll end up with a brick.
Remove top paper, cut with pizza cutter,
Put on 2 cookie sheets.
Bake 400 for 25 minutes, shifting sheets top to bottom and front to back half way through baking.
Bake till lightly brown.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/21499/oat-cake-crackers"},{"id":"21355","title":"Crispy Chewy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking","directions":"Combine flour, water and salt and let rest for 20 minutes.
Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy.
Pour 2 T. of oil into a bowl and coat the sides.
Turn the dough into the bowl and add 1 T. of oil to the top.
Let rise for 2-2.5 hours.
Preheat oven for 1 hour at 450 degrees.
Pout 2 T. of oil onto a baking sheet and coat.
Pout dough onto baking sheet and spread out.
Poke about 30 holes in the dough with a fork and bake for 20-25 minutes.
Top with your choice of sauce and toppings.","url":"https://recipe.bluelayer.org/recipe/21355/crispy-chewy-pizza-dough"},{"id":"21265","title":"Pull-Apart Parmesan Focaccia Bread","ingredients":"spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, garlic powder
house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 425F.
Mix seasonings.
Place dough on lightly floured surface.
Drizzle with 1 Tbsp.
oil, then sprinkle with half the seasoning mixture; knead dough until evenly blended.
Spray 9-inch round pan with cooking spray.
Shape dough into 2-inch balls.
Measure 2 Tbsp.
of the remaining oil into small bowl.
Dip dough, 1 ball at a time, into oil, turning to evenly coat ball with oil; place in prepared pan.
Drizzle with remaining oil; sprinkle with remaining seasoning mixture, then cheese.
Bake 15 min.
or until golden brown.
Cool 10 min.
Remove from pan to wire rack; cool slightly.","url":"https://recipe.bluelayer.org/recipe/21265/pull-apart-parmesan-focaccia-bread"},{"id":"21229","title":"Bread Machine Whole Wheat Pizza Crust","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients as specified for your bread machine.
Use the \"dough\" cycle.
When bread machine is finished, punch down dough and let rest for about 5 minutes.
Spread dough on a 14 inch round pizza pan, prick with fork and bake for 10 minutes at 425 degrees.
Remove crust and top with your favorite toppings and continue to bake for approximately 20 minutes.","url":"https://recipe.bluelayer.org/recipe/21229/bread-machine-whole-wheat-pizza-crust"},{"id":"21224","title":"Crick-Cracks: Savory Turkish-Style Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, fennel seed","directions":"In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid), combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of the salt, and the butter.
Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces.
Pour in the buttermilk and mix again until it is just combined.
The dough will come together quickly and will be a little wet.
Wrap the dough in plastic, pressing it into a flat rectangle about an inch thick.
Chill the dough for 3 hours or overnight.
Divide the dough into quarters.
Lightly flour your rolling-out surface with about 1/4 cup of flour.
Roll out the first quarter into a rectangle, approximately 12 x 15 inches.
Dont worry about making the dough into the perfect size or shape; its most important that it rolls out to be 1/16 inch thick or as thin as you can make it.
Line a heavy baking sheet with parchment paper.
Roll the dough over the rolling pin or fold it in half to pick it up and place it on the lined baking sheet.
Place another sheet of paper on top of the rolled dough and roll out the remaining quarters of dough, layering them on the baking sheet, separated by parchment paper.
This is an easy way to store the dough as it chills.
Chill the rolled-out dough for at least an hour or overnight.
Preheat the oven to 350F.
Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them on the parchment paper.
Dock the dough by pricking little holes into it with a fork; this keeps the dough from bubbling too much when it bakes and creates a cracker pattern.
Using a ruler and a pizza cutter or knife, cut the dough into 3-inch squares, leaving odd pieces on the ends.
Its easier to leave those pieces to snack on after theyre baked rather than reroll the scraps and repeat the process.
The dough will get tough if rerolled.
In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella seeds, and the remaining teaspoon of salt.
Using a pastry brush, moisten each sheet of cut crackers lightly with water and then sprinkle each evenly with the salted seed mixture.
Place the crackers in the oven and reduce the temperature to 325F.
Bake them for 8 minutes and rotate the pan.
Continue baking the crackers for another 10 to 11 minutes or until lightly browned.
If your oven can only hold two pans at a time, keep the other two chilled while you are baking the first two.
Cool the crick-cracks completely before serving.
Store them in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/21224/crick-cracks-savory-turkish-style-crackers"},{"id":"21209","title":"Takakau (Maori Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pre-heat oven to 400F (200F)
Sift flour and Baking Powder into a large bowl.
Make a well in the center and pour in milk, combine mixture together.
Turn out onto a floured bench and knead gently with floured hands.
Roll to a flat round shape
Ideally lightly flour a round pizza tray and knead dough into the tray and to the inside of the edges.
Bake for approximately 30 minutes or until golden brown.
Serve hot and/or allow to cool.
Leftovers when cooled can be covered with a damp tea-towel and/or stored in an airtight container.","url":"https://recipe.bluelayer.org/recipe/21209/takakau-maori-bread"},{"id":"21181","title":"KRAFT Cheese Italian Pizzazz Burgers","ingredients":"beef, grass-fed, ground, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"COMBINE ground beef, cheeses and bread crumbs.
Shape into patties.
BARBECUE over medium heat until thoroughly cooked.","url":"https://recipe.bluelayer.org/recipe/21181/kraft-cheese-italian-pizzazz-burgers"},{"id":"21118","title":"Melty Nutritional Yeast \"cheese\" (Vegan)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
mustard, prepared, yellow","directions":"Mix dry ingredients in a saucepan.
Whisk in water.
Cook over med.
heat, whisking until it thicken and bubbles.
Cook 30 seconds, then remove from heat.
Whip in Margarine and mustard.
It will thicken as it cools.
but will thin when heated or when water is added.
Variation for richer, stretchier sauce that's good on pizza:.
Substitute 1/4C Cornstarch and 2 tablespoons flour.
Instead of margarine, whip in 1/2C of oil after it cooks.
Add as much as 1C water at the end or as needed to make a thick, smooth sauce that pours easily.
Pour it on pizza for the last few mins of baking.
Put under broiler for a few mins to form a stretchy, golden-brown speckled skin.","url":"https://recipe.bluelayer.org/recipe/21118/melty-nutritional-yeast-cheese-vegan"},{"id":"21086","title":"Puffy Pita Pockets for Persnickety People","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.
About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.
Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
Repeat for the remaining balls of dough.
Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.","url":"https://recipe.bluelayer.org/recipe/21086/puffy-pita-pockets-for-persnickety-people"},{"id":"21078","title":"Vegan Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable","directions":"Whisk together the flour, baking powder, and salt.
Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together.
The dough shouldnt be sticky or dry.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Slice the dough ball into 6 equal pieces.
Cover with plastic wrap and let it rest again for 15 minutes.
(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)
Flour your work surface and roll each ball out into 6-8 inch diameter circles.
The exact shape only matters if youre using these for tacos, otherwise I actually prefer a more organic shape.
You can use your hands to stretch them a little bit if they are giving you trouble.
If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.
Preheat a cast iron skillet over medium-high heat.
Make sure your pan is hot before you start cooking.
Carefully place the tortillas, 1 at a time, in the dry skillet.
Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots.
Remove from the pan and keep warm while you cook the rest of the tortillas.
Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21078/vegan-flour-tortillas"},{"id":"21058","title":"Best Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Always start with liquids on the bottom and pile up dry ingredients as listed.
Set bread machine for \"dough\" setting and remove when machine finishes.
Depending on your dough cycle allow bread to rise if it hasn't once.
Punch down, divide in half and let rise.
Throw or roll into 14\" circle, place on pan and let rise again for about 20 minutes.
Top with your favorite toppings and enjoy!
We bake in a hot 450 degree oven for between 12-20 minutes depending on the pizza and where it is in the oven.","url":"https://recipe.bluelayer.org/recipe/21058/best-bread-machine-pizza-dough"},{"id":"20968","title":"Sunny's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Make the yeast by combining the water yeast and sugar.
Once the yeast has grown, combine all ingredients.
Knead into dough.
Spread out on pizza pans.
Prick dough with a fork.
Bake 3 to 5 minutes before putting toppings on and baking the pizza.","url":"https://recipe.bluelayer.org/recipe/20968/sunnys-pizza-dough"},{"id":"20945","title":"Truly Easy Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Mix flour, yeast, sugar and salt in a bowl.
In another large bowl mix milk, water and butter, and microwave for 1 minute.
Add to dry ingredients, adding more flour as needed to form elastic dough.
Knead and let rise for about an hour.
Knead and roll out onto baking stone or pizza pan.
Cover with sauce, or Italian salad dressing, and top with favourite toppings.
Bake at 450 F until golden brown.","url":"https://recipe.bluelayer.org/recipe/20945/truly-easy-pizza-dough"},{"id":"20893","title":"Cheesy Pizza Scrolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
tomato sauce, canned, no salt added
spices, oregano, dried
cheese, cheddar
spinach, raw","directions":"Preheat oven to 390 degrees.
In a large bowl, sift together the flour, baking powder, sugar, and salt.
Make a well in the center of the flour mixture and place the buttermilk in the well; mix to form a soft dough.
Turn dough onto a floured surface and knead until smooth.
Roll out to a 12 square.
Place the tomato sauce and oregano in a bowl and mix to combine.
Spread the tomato sauce mixture over the dough and sprinkle with spinach and cheese.
Roll to enclose the filling.
Slice the roll into 9 to 10 pieces and place side-by-side in a lightly greased 8x8 pan lined with parchment paper.
You can sprinkle with additional cheese if you like.
Bake the scrolls for 25-30 minutes or until golden.
Serve warm with a side of tomato sauce.","url":"https://recipe.bluelayer.org/recipe/20893/cheesy-pizza-scrolls"},{"id":"20854","title":"Yummy Gluten Free, Vegan, Elimination Diet Pizza","ingredients":"rice flour, white, unenriched
chickpea flour (besan)
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
seeds, flaxseed
salt, table","directions":"Mix the brown rice flour, chick pea flour, water, salt, ground flax and 2 tbsp Oil in a mixer.
The mix should be thin and flow relatively fine (this will make the dough thinner when cooking).
If your dough is still thick add a little water until it thins.
Pour 2 tbsp oil into a hot pan or griddle.
Pour out four small batches of batter to make pancake sized crusts.
Cook on each side until golden brown (about 4 minutes).
Repeat until you run out of batter (ours made 14 little crusts).
Place on baking sheet and top as you like.
We used pesto, onions, garlic, pine-nuts, almonds and olives.
Bake for 5-10 minutes at 400.","url":"https://recipe.bluelayer.org/recipe/20854/yummy-gluten-free-vegan-elimination-diet-pizza"},{"id":"20831","title":"Homemade Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
spices, onion powder
oil, olive, salad or cooking","directions":"In a smaller saucepan or skillet, whisk the tomato sauce with the spices and olive oil.
Simmer for 6-8 minutes.","url":"https://recipe.bluelayer.org/recipe/20831/homemade-pizza-sauce"},{"id":"20657","title":"Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Proof yeast in water.
Mix all ingredients and knead for 7 minutes.
Place dough in bowl and cover with 1/2 teaspoon olive oil.
Let double and do not punch down.
Makes 3 - 9\" pizzas.
Place airholes in dough with a fork before baking.
Bake 6 minutes at 500 degrees.
Then put on toppings or freeze.
After toppings - bake an additional 5-10 minutes at 500 degrees.
NOTE: Above is the orginial recipe.
I make dough in bread machine on dough cycle.
I always double this recipe so we have leftover pizza.","url":"https://recipe.bluelayer.org/recipe/20657/thin-crust-pizza-dough"},{"id":"20559","title":"Crusty Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine and set to dough cycle.
Preheat oven to 425F.
When cycle is complete remove dough and separate into two balls.
Form each ball into a 12-14 inch pizza crust and place on a cookie sheet or pizza pan sprayed with cooking spray and dusted with cornmeal.
Top with sauce and toppings.
Bake for 10-15 min until crust is browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/20559/crusty-pizza-dough"},{"id":"20536","title":"Easy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Put all the ingredients in a bowl.
(Keep the yeast and salt away from each other.)
Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth.
You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball.
Pinch the seams closed on the bottom of the ball securely.
Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven.
This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc.
Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour.
A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220C oven for about 15 minutes.
When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious.
Homemade pizza is dangerous!
It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it!
It's very handy when you suddenly get the urge for pizza.
is a Potato, Soy sauce-butter and Mayonnaise pizza","url":"https://recipe.bluelayer.org/recipe/20536/easy-pizza-dough"},{"id":"20516","title":"Homemade Pizza Base","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"In a bowl, pour water, then add oil and yeast.
Stir and let sit for 10 minutes.
Add flour and knead it a little, till combined, but not formed into a ball.
Add salt and sugar and knead till the dough is smooth.
Cover the dough with a clean, dry dish towel and let it rest for an hour before using.","url":"https://recipe.bluelayer.org/recipe/20516/homemade-pizza-base"},{"id":"20505","title":"Vegan Peanut Butter Rice Krispies Squares","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease a tray about 9x13 inches.
Also grease the spoon you'll use for mixing and something like a cake slice.
Pour sugar and syrup into a large pan and bring to a boil.
Remove from heat and add crunchy peanut butter mixing well.
Add 6 cups of Rice Krispies cereal, mixing till coated.
Using the spoon pour out the mix into the greased tray.
With the cake slice press the mixture down.
Allow to stand till squares firm up then cut into even squares.
I usually use a large pizza cutter but any good knife should do.
They should last about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20505/vegan-peanut-butter-rice-krispies-squares"},{"id":"20432","title":"Soba Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Sift both flours through a sifter or fine-mesh strainer into a large bowl.
Add 1/2 cup of the water and mix well by hand.
Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together).
The 1 cup of water is just a guideyou may not need to use all of it, or you may need to add more depending on the level of humidity.
You want the dough to be smooth and firm, not wet and soft like pizza dough.
Knead the dough by folding the bottom part over the top and pressing down with your entire body weight.
Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.
How do you know when youve kneaded enough?
Test the dough by gently stretching a golf ballsize piece between your hands until the dough extends 2 inches before breaking.
When youre finished kneading, form the dough into a disk and wrap in plastic.
Let it rest at room temperature for 20 minutes.
Once rested, divide the dough into four pieces.
Wrap three of the pieces in plastic until youre ready to use them so they wont become dry.
Lightly dust your counter with buckwheat flour and set one piece of dough on it.
Press down on the dough with your hands until you form a square, then with a rolling pin, roll it into a thin rectangle at least 18 inches long and 1/16 inch thick.
Be sure to rotate and flip the dough every few rolls, dusting it with a little flour each time.
Lightly fold to layer the dough into thirds.
Gently place a wooden box or straight edge on the dough to use as a guide when cutting the noodles.
With a flat knife, cut the layered dough into 1/8-inch-thick strips.
Gently shake out the noodles and place them loosely on a plate until ready to use.
Repeat with the remaining pieces of dough.
To cook the noodles, place a large pot of water over high heat and bring to a boil.
Submerge a metal strainer in the water and add the noodles.
Cook for 1 minute or until al dente (tender and cooked through but not mushy).
Drain and rinse under cold running water.
Serve with Hot or Cold Soba Broth.","url":"https://recipe.bluelayer.org/recipe/20432/soba-noodles"},{"id":"20389","title":"Easy Peasy 30-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 4-5 8\" mini pizzas out of this.
Maybe more if I really rolled it out to make thin-crust.","url":"https://recipe.bluelayer.org/recipe/20389/easy-peasy-30-minute-pizza-dough"},{"id":"20360","title":"Al's Italian Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
salt, table
shortening, vegetable, household, composite","directions":"Dissolve yeast in 2 c. hot water.
Combine flour, sugar and salt in mixing bowl.
Make a well in center of mix; pour in yeast mix.
Mix thoroughly with hands (Marino's method) or possibly dough hook of mixer.
Gradually add in 1 to 2 c. remaining hot water; mix thoroughly.
Dough should be sticky.
Spread 2 Tbsp.
shortening on top of dough; knead in.
Cover dough with a cloth and set in a hot place to rise for 30 min.
(Marino turns his electric oven to \"hot\" for a minute, turns it off, then puts the bowl of dough inside.)
After 30 min, knead dough in bowl for about 3 min.
Cover and return to hot spot to rise for 1 hour.
Cut dough into 4 equal sections.
Lightly flour counter and rolling pin; roll each section of dough into a rectangle.
Roll up each piece of dough lengthwise, like a jelly roll.
Shape each into a loaf, sealing the seam with the side of your hand or possibly knuckles.
Sprinkle some cornmeal and sesame seeds on kitchen counter.
Spread some hot water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
Sprinkle another counter lightly with cornmeal.
Place finished loaves on top, cover with a towel and let rise for 15 min.
Preheat oven to 450 degrees.
(If using oven tiles or possibly a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
Place risen loaves on warm oven tiles or possibly in lightly greased oblong cake pans, using 2 loaves per pan.
(If baking the bread in pans, remove after 15 min and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.)
Bake 25 to 35 min or possibly till loaves are golden brown and sound hollow when tapped on the bottom.
Yield: 4 loaves.","url":"https://recipe.bluelayer.org/recipe/20360/als-italian-bread-recipe"},{"id":"20230","title":"Papa John's Garlic Butter for Pizza Dipping","ingredients":"butter, without salt
spices, garlic powder","directions":"Combine ingredients in a bowl.
Melt in microwave (30 seconds - 1 minute) or in saucepan on stove.","url":"https://recipe.bluelayer.org/recipe/20230/papa-johns-garlic-butter-for-pizza-dipping"},{"id":"20142","title":"Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Layer in bread pan according to manufacturer's recommendations.
Select'dough' setting.
When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan.
Prick dough with fork.
Bake in preheated 400 degree oven for 7 minutes.
Remove from oven and add desired toppings.
Baste crust edges with butter.
Return to oven for 15-20 minutes or until cheese is melted and crust is done.","url":"https://recipe.bluelayer.org/recipe/20142/pizza-crust-bread-machine"},{"id":"20101","title":"Rosemary Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
sugars, granulated
spices, rosemary, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees with a large pizza stone on a rack.
Put flour, flax (if you are using it), salt, sugar and rosemary in a food processor.
Pulse to blend.
Add oil, pulse 3-4 times.
Turn machine to on and add water in stream till dough comes together.
Run for about 20 seconds.
Turn dough out and knead to a smooth ball.
Divide into four pieces and cover with a towel.
Let rest for 5 minutes.
Begin with one of the four dough pieces.
Using a pasta roller, start on the widest setting and finish on the thinnest, just as you would for rolling pasta dough.
It helps to divide the dough one more time about midway through the rolling process, so that one piece of dough results in two long (approximately 4 x 15) strips of rolled dough.
I also dust the dough with flour on both sides before rolling at the thinnest setting (which is #7 on my inexpensive manual pasta roller).
The two strips get baked at the same time, for a total of four batches of two strips from one cracker bread recipe.
I do not begin rolling the second piece of dough until the first batch is cooked.
Multitasking for this recipe always results in burned crackers for me!
Spritz dough with water from a spray bottle and sprinkle with sea salt (or kosher) and freshly ground pepper.
Slide parchment paper directly into the oven onto the baking stone.
Flip crackers over, and move from the front to the back of the oven after about 1 minute.
Watch closely.
Your oven my vary.
You want to flip them after the dough bubbles, but is still pliable.
I do this quickly by reaching in with tongs.
Watch closely after that.
Take them out after no more than a minutesometimes less.
You dont want them browned.
There will be light brown spots or speckles and maybe an edge or two will be darkening, but thats it.
The strips will still be flexible.
You can cut them into 6 lengths at this point with a pizza cutter for uniform sizes, or wait until they are crisp and break them for a more haphazard look.
Cool completely on a rack, then package and store in festive cellophane bags to impress your friends.
If you dont have a pizza stone large enough to bake the strips on, you can use a large cookie sheet.
You will need to dramatically increase the cooking time.
Watch for the dough to begin to bubble, give it another 30 seconds to a minute and then flip it.
You want to take them out when they are beginning to stiffen.
So if you grab one out of the oven it will bend into an arc slightly when held in the middle, but wont bend in half.
My directions make it sound much more complicated than it is.
I just wanted to be as helpful as I could be, having made many, many batches of these crackers and coming up with helpful tips along the way.","url":"https://recipe.bluelayer.org/recipe/20101/rosemary-cracker-bread"},{"id":"20083","title":"Homemade Chicken and Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!","url":"https://recipe.bluelayer.org/recipe/20083/homemade-chicken-and-dumplings"},{"id":"20025","title":"Pineapple Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
seeds, sesame seeds, whole, dried","directions":"In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil.
Let stand for 2 minutes, or until the yeast is dissolved.
Sift the flours together and add to the yeast mixture.
Stir well.
Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes.
Let stand for 5 minutes.
Coat two 9\" round cake pans with nonstick spray.
Roll dough into two circles and place in pans.
Divide the sliced pineapple between pans and press into dough.
Brush dough lightly with remaining oil and sprinkle with sesame seeds.
Bake at 500 degrees for 7 minutes.
Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes.
Remove from pans and cut with kitchen shears or pizza cutter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20025/pineapple-focaccia-bread"},{"id":"19958","title":"Pizza Dough With Freshly Ground Whole Wheat Flour","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Place all ingredients in bread machine on dough setting.
Preheat oven at least 30 minutes to 550 or hottest setting, with pizza stone in middle.
When dough is done, stretch gently into 4 equal circles on floured board.
Top with tomato sauce, cheese, toppings.
Bake at 550 degrees for about 6 minutes.","url":"https://recipe.bluelayer.org/recipe/19958/pizza-dough-with-freshly-ground-whole-wheat-flour"},{"id":"19840","title":"Divine Breadsticks","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes.
Let the dough rest for 10 minutes.
Heat oven to 375 degrees.
Spread melted butter onto an 11x17-inch baking sheet.
Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter.
Twist slightly if desired and place about 1/2-inch apart on the baking sheet.
Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.","url":"https://recipe.bluelayer.org/recipe/19840/divine-breadsticks"},{"id":"19808","title":"Skillet Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In small bowl, stir together the lukewarm water, yeast and sugar.
Let stand until foamy, 3-5 minutes.
Using a standing mixer, mix the flour and salt at a 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.
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
Punch down the dough before using.
Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
Preheat the oven to 400 degrees.
Top about 1 T additional olive oil over the dough.
Top pizza dough with your favorite pizza toppings, leaving a 1/2-inch border (do not add the cheese yet).
Bake until golden and bubbly, about 25 minutes.
Sprinkle the cheese and any seasonings you might like on top and bake until the cheese is melted, about 5 minutes.
Let cool in pan for about 20 minutes before serving.
This will make one 9 to 10-inch skillet pizza dough.","url":"https://recipe.bluelayer.org/recipe/19808/skillet-pizza-dough"},{"id":"19760","title":"Pizza","ingredients":"wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"in a bowl put flour, sugar, olive oils and salt.
Make a hole in the middle to put the yeast.
pour the warm water on top of the yeast.
mix it with a spoon and then use your hands to kneel it really well (about 5 minutes of work).
Divide the dough in 2 equal parts.
Fold the dough 5 times and form 2 balls.
spread olive oil around them and arrange them on a plate.
Cover the plate with cling leave it overnight inside the fridge.
Next day or at least 3 hours you can use it.
Open it on a perforated pizza pan.
sauce and toppings as you wish.
Bake it at 450 degrees F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19760/pizza"},{"id":"19740","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix 1/4 cup warm water with yeast and 1 tablespoon white flour.
Cover with a cloth and set aside for about 15 minutes.
Once the mixture is foamy, add the rest of the water and stir.
Mix in salt and 1 cup white flour.
Add the rest of the flour and whole wheat flour and knead on a lightly floured surface.
Cover and let rest until dough has doubled in size.
Afterwards, knead dough for a few minutes before covering it and leaving it to rest once again, until it has doubled in size.
Knead dough once again (last time, I promise!).
The dough is now ready to be shaped and topped.
For a thin crust pizza, roll dough out, transfer to a greased baking pan/sheet, top with your favorite sauce and toppings, and cook at 400 degrees F for about 15 minutes.
For a thick-crust pizza, roll dough out, transfer to a greased baking pan/sheet, and let rise in a warm oven for about 10 minutes before finishing it with your favorite sauce and toppings.
Cook at 400 degrees F for about 15 minutes.
Note: If you find that dough is getting too stiff, sprinkle a bit of olive oil on it and knead oil into dough.","url":"https://recipe.bluelayer.org/recipe/19740/easy-pizza-dough"},{"id":"19678","title":"Champ's Pizza Treats","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
spices, garlic powder","directions":"Place flour and cornmeal into a medium mixing bowl.
Blend with a whisk.
Add water and oil.
Mix.
Place dough onto waxed paper.
Knead for 2 or 3 minutes until smooth.
Roll 1/4\" thick.
Cut with cookie cutter.
Mix garlic powder into tomato paste.
Spread a little tomato paste evenly over the top of each biscuit.
Place on sprayed baking sheet.
Bake @ 350F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/19678/champs-pizza-treats"},{"id":"19526","title":"Goat-Cheese Pizza","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
oil, olive, salad or cooking
house of pasta, pizza dough,
cheese, goat, soft type","directions":"Preheat a gas or charcoal grill to medium, or the oven to 450 F.
Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
Divide the dough into thirds and stretch each portion into a 10-inch circle.
Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19526/goat-cheese-pizza"},{"id":"19517","title":"Vickys Homemade Cinnamon Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrups, corn, light
vanilla extract","directions":"Preheat the oven to gas 0 - 1, 95C / 200F and line a baking tray with parchment paper
Mix the ingredients together with a fork until combined.
It'll still just look like sugar but a bit clumpier
Pour onto the baking sheet and pat down with your hands until you form a rough square about 1/4\" thick
Bake for 30 - 35 minutes until melted together but not crunchy
Let cool completely to set then cut into pieces the size of chocolate chips.
The best way is with a pizza cutter
Store in an airtight container.
They'll last as long as you keep them there
Makes around 250g / 1.5 cups","url":"https://recipe.bluelayer.org/recipe/19517/vickys-homemade-cinnamon-chips"},{"id":"19513","title":"Basic Pizza Dough Recipe","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top.
Set aside to rest until mixture bubbles, about 5 minutes.
(If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Combine flour and salt in a large bowl and whisk to aerate and break up any lumps.
When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat.
Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes.
Once the dough has risen, punch it down, then shape and bake it as desired.","url":"https://recipe.bluelayer.org/recipe/19513/basic-pizza-dough-recipe"},{"id":"19441","title":"Balsamic Peach and Brie Pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cheese, brie
peaches, yellow, raw
spices, basil, dried
cheese, parmesan, hard
vinegar, balsamic","directions":"In a large bowl, dissolve sugar in the lukewarm water and then sprinkle the yeast over the water.
Allow to sit for 10 minutes.
After the 10 minutes is up, add the salt, oil and 1/2 cup of flour, stir until smooth.
Add another 1/2 cup of flour and stir again, if the mixture is still very sticky, add in a little more flour and begin to knead the dough.
Knead for about 5 minutes, adding more flour if needed, until the dough becomes soft and elastic.
Preheat oven to 400 degrees F. Sprinkle a nonstick cookie sheet with cornmeal and then stretch the pizza crust to cover the bottom of the cookie sheet.
Bake the crust without toppings for about 10-12 minutes until the crust is baked through and the bottom is getting golden brown.
Remove crust from the oven and top first with the brie and then with the peaches and sprinkle the top with the chopped basil.
Bake for another 10-12 minutes until the crust is browned and the cheese is melted.
Remove from the oven and immediately sprinkle with Parmesan cheese and drizzle with the balsamic vinegar.
Allow to cool for 3-5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/19441/balsamic-peach-and-brie-pizza"},{"id":"19383","title":"Thin Crust Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
cheese, mozzarella, low sodium
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Whisk together water ,yeast, honey.
Set for 5 minutes.
Combine flour and salt in a mixer, and whisk till salt is worked inches With mixer on medium, add olive oil, and yeast mixture.
Knead for 10 minute Transfer to a oiled bowl and let rise 1 1/2 hours, or till doubled in bulk.
Divide dough into two pieces, press dough with your hand, or roll into 10-12 inch circle.
Poke holes with a fork and place crust onto two different cookie sheets, both greased and dusted with corn meal.
1/4 of sauce and 1/2 Celsius cheese to each pizza.
Bake @ 400 for 20-25 minutes.
*NOTE*: Dough is tough, don't worry.","url":"https://recipe.bluelayer.org/recipe/19383/thin-crust-pizza"},{"id":"19333","title":"Low Fat Yogurt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Preheat oven to 400.
Combine all-purpose and pastry flour with baking powder and salt.
In a separate bowl, combine yogurt and oil.
Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
On a floured surface, pat the dough out into a circle 3/4-inch thick.
Using a knife or a pizza cutter, cut the circle into eight wedges.
Place wedges on an oiled baking sheet or a baking stone.
Bake for 20 minutes or until a knife iserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/19333/low-fat-yogurt-biscuits"},{"id":"19235","title":"Tuscany Individual Pizzas","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
semolina, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour.
Dissolve the yeast in the warm water and let stand for 10 minutes.
Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl.
Stir to combine.
While stirring with a wooden spoon slowly add the yeast mixture until combined.
Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky.
On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl.
With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl.
Add the olive oil through the feed tube and continue to process for 1 minute.
The dough should have formed a ball.
Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil.
Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour.
Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces.
Roll each piece into a ball and place on a lightly floured platter.
Cover with a damp towel.
Using a rolling pin, roll one ball into a circle.
Garnish the pizza as desired.
Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
Continue creating individual pizzas.
La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt.
Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza.
Add salt and pepper for taste.
La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies.
Lightly drizzle olive oil over the pizza.
Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.","url":"https://recipe.bluelayer.org/recipe/19235/tuscany-individual-pizzas"},{"id":"19221","title":"Whole Wheat Yeast Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Mix honey with hot water.
Dissolve yeast in the water.
Wait 5 min.
Add in flour, salt and oil and 1 c. of flour.
Beat 100 strokes or possibly with electric mixer for 2 min.
Let rest 10 min.
Stir in remaining flour.
Turn out on floured surface.
Knead 5 min.
Let rise for 1 hour or possibly overnight.
Makes sufficient for 2 large pizzas.
4 small pizzas or possibly 6 calazone.","url":"https://recipe.bluelayer.org/recipe/19221/whole-wheat-yeast-dough-recipe"},{"id":"19011","title":"Snickerdoodle Scones","ingredients":"yogurt, greek, plain, nonfat
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 350 degrees F.
In a small bowl, whisk together yogurt and egg.
Set aside.
In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined.
Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).
Fold the yogurt mixture into the flour mixture until just combined.
Transfer dough to lightly floured work surface.
Knead dough 6 to 8 times, until it just holds together.
Divide dough in half and form each piece of dough into a circle, about an 1 thick, and maybe 6 8 wide.
Transfer to prepared baking sheet.
Mix the sugar and cinnamon for the topping.
Sprinkle dough with cinnamon sugar topping.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges.
Bake 15 to 18 minutes until golden brown.
Transfer to a wire rack to cool.
Adapted from Better Homes and Gardens.","url":"https://recipe.bluelayer.org/recipe/19011/snickerdoodle-scones"},{"id":"18920","title":"Parmesan Flax Seed Crackers","ingredients":"seeds, flaxseed
cheese, parmesan, hard
spices, garlic powder
water, bottled, generic","directions":"Mix all ingredients together and roll out onto parchment paper until 1/8 inch thick.
Roll with a pizza cutter into 1 inch squares.
Bake at 400 degrees 20 minutes or until crispy.","url":"https://recipe.bluelayer.org/recipe/18920/parmesan-flax-seed-crackers"},{"id":"18841","title":"Cheese Crackers","ingredients":"cheese, cheddar
butter, without salt
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
spices, paprika","directions":"Preheat oven to 375F In a large bowl, beat cheddar, butter and Worcestershire sauce until smooth.
(You could probably do it in a food processor, too, but I haven't tried that.
).
Whisk together flour and paprika.
Beat into butter mixture with a wooden spoon; it will be VERY stiff.
Pack dough into a cookie press and press out onto an ungreased, unlined cookie sheet (there is more than enough butter in the dough to prevent sticking).
You can pack them close together, as they will not spread.
If you don't have a cookie press, form walnut-sized balls and press flat with the bottom of a glass.
Alternatively, roll dough out on the UNDERSIDE of a cookie sheet to about 1/4\" thickness.
Cut into shapes (squares, rectangles, diamonds) with a knife or pizza wheel before baking.
Bake 10-15 minutes depending on size.
They should be lightly browned on the edges and firm in the centers.
Transfer to a rack to cool.
Best eaten the day they're made, but can be stored in airtight containers up to a week.","url":"https://recipe.bluelayer.org/recipe/18841/cheese-crackers"},{"id":"18772","title":"No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"r>Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
Add all the water and olive oil at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 12 days.
Baking Instructions:.
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
Pizza Roll: Recipe #388861.
Focaccia:.Recipe #387527.
Lavash: Recipe #310451.","url":"https://recipe.bluelayer.org/recipe/18772/no-knead-flatbreads-master-recipe-pizza-naan-focaccia"},{"id":"18724","title":"Nick Stellino's No-Cook Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
spices, garlic powder
spices, oregano, dried
spices, basil, dried
sugars, granulated","directions":"Place all ingredients in food processor and pulse 10 times.","url":"https://recipe.bluelayer.org/recipe/18724/nick-stellinos-no-cook-pizza-sauce"},{"id":"18709","title":"Liver Dog Treats","ingredients":"chicken, liver, all classes, raw
beans, snap, green, raw
potatoes, raw, skin
spices, garlic powder","directions":"Cook the green beans (on the stove or microwave) do not drain.
Allow too cool.
Preheat the oven to 350F
Puree the liver I use a food processor.
I prefer lamb liver for dogs with allergies but I have used chicken, pork or beef liver.
if you use beef or pork liver cut it up into small chunks before processing or the processor might jam up.
Once the liver is processed I add the cooked (cooled) green beans to the mix including the water.
Process it till it is lump free.
You may have to process it in small amounts till it's all done.
Put all pureed ingredients in a bowl add the instant mashed potatoes gradually while stirring.
you should end up with a thick paste if its to runny to hold up on it's own add more potatoes.
Press it flat on greased cookie sheets about a 1/3 of an inch thick (more than a quarter inch less than a 1/2).
The thicker the cookie the longer they take to bake.
I use a piece of plastic baffle from lighting to score the dough but you could use a pizza cutter this is not a biscuit recipe but soft reward treats so they can be made small or big depending how you want to serve them.
Score the all the cookie sheets this usually make at least 2 sheets worth.
Place one sheet near the bottom of the oven and the other near the middle bake 20 minutes then trade sheet middle to bottom bottom to middle.
Bake 20 more minutes.
you should have 2 sheets of dark brown around the edges semi soft dog treats.
cook longer if you want them firmer.
remove from cookie sheet freeze all you will not use in 2 days place the rest in the fridge.
My dogs all love these.","url":"https://recipe.bluelayer.org/recipe/18709/liver-dog-treats"},{"id":"18706","title":"Tasty and Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw
butter, salted
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened","directions":"Preheat oven to 400 F.
Combine first 6 ingredients (flour, sugar, baking powder, baking soda, salt, orange rind).
Cut in butter with a pastry blender until crumbly.
Add buttermilk and cranberries, stirring until moist.
(If super sticky, sprinkle with a little flour; if a little too dry, add in 1-2 tablespoons of buttermilk).
Turn dough onto a floured surface and pat into a circle until about 1/2 inch thick.
Either cut into wedges (a pizza cutter works great!)
for big scones or use a small juice glass or cookie cutter to cut out smaller scones.
Place 1/2 inch apart on a lightly greased cookie sheet.
Bake at 400 degrees for 12-15 minutes until lightly browned.
Keep in an airtight container.
The variation of this recipe are endless.
I have made lemon blueberry, raisin (for cranberries) and walnut (about 1/4 cup chopped) with a little cinnamon, as well as cherry almond.
Even mango.
For bacon cheese scones, omit the sugar, cranberries, rind and increase salt to 1 teaspoon salt total.
Before adding the buttermilk, add 3 crumbled pieces of bacon (previously cooked until crunchy) and 3/4 cup grated cheddar cheese.
Put a little cheese on top of each scone before baking.
So yummy!","url":"https://recipe.bluelayer.org/recipe/18706/tasty-and-easy-scones"},{"id":"18663","title":"100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
Knead by dough hook for 7 - 8 minutes.
Stretch and fold and place in an oiled container to rest.
After 10 minutes, stretch & fold again.
Do the same two more times and place in fridge.
After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so.
Thaw in the fridge overnight.
Roll each piece of dough for bun into balls and press or roll into round flats 3.5 \" to 4\" in diameter.
Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
Preheat oven to 375 F.
When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
Bake 4 to 6 more minutes until the rolls are 200 F internally.","url":"https://recipe.bluelayer.org/recipe/18663/100-whole-wheat-multipurpose-dough-pizza-buns-bread"},{"id":"18662","title":"Buttery Bread Sticks","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine.
Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl.
Using a fork to stir, gradually mix in the milk.
Add a little more milk if needed.
Stir up the dough until it is cohesive and forms a soft ball.
Coat the ball with flour if it seems sticky.
Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper.
Make a roughly regtangular shape to fit the hot pan.
Remove the hot pan from oven once margarine is melted.
Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself.
Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired.
The margagine will ooze up between the sticks.
You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough.
Bake at 425 degrees for about 15 to 20 minutes.
They will bake up golden brown, crunchy on the outside and soft in the center.","url":"https://recipe.bluelayer.org/recipe/18662/buttery-bread-sticks"},{"id":"18495","title":"Thin Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 500 degrees.
In a small bowl, dissolve the sugar into the warm water.
Sprinkle the yeast on top of the water and let it rehydrate for about 5-8 minutes.
Meanwhile, in a medium sized mixing bowl, mix the flour and salt.
Stir the yeast in the water until dissolved, then pour the yeast mixture into the flour mixture and blend.
Pour out the dough onto the counter top and knead for about two or three minutes.
Roll the crust out so it's about 12-14\" in diameter (I roll mine out to about 1/4\" thick) then poke it full of holes with a fork.
Pre-bake the crust in the preheated oven on a pizza stone for four minutes.
This gets the crust crispy all the way through (if you don't have a pizza stone, you can just use a pizza pan, though your crust won't be as crispy).
With your pizza paddle, pull the crust out of the oven (or the whole pan if you're using a pan) and load it up with your sauce, veggies, cheese, whatever.
Stick the pizza back in the oven for 8 more minutes.
Let it cool for about 2 minutes, then enjoy.","url":"https://recipe.bluelayer.org/recipe/18495/thin-pizza-crust"},{"id":"18432","title":"Snack Pizzas","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
onions, raw
mushrooms, white, raw
cheese, cheddar","directions":"Preheat oven to 400F (200C).
Grease baking sheets.
Pat each biscuit round into a 4-inch circle on baking sheets.
Mix tomato paste and oregano.
Brush on each biscuit round.
Mix onion and mushrooms.
Sprinkle over tomato paste mixture.
Top with shredded cheese.
Bake until crust is lightly browned (about 8 minutes).","url":"https://recipe.bluelayer.org/recipe/18432/snack-pizzas"},{"id":"18364","title":"Easy Thin Crust Pizza","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes Combine flour and salt in bowl.
Place dry ingredients in a large bowl.
Mix yeast mixture into dry ingredients, you may add a little extra flour if dough is sticky.
Knead pizza dough for about 10 minutes.
Put into a greased bowl and let rise for 60 minutes or until it doubles in size.
Turn dough out onto a floured surface then knead lightly until smooth.
Roll out into a 1/4\" thick, 12\" diameter circle.
Fit into greased pizza pan.
Top as desired and place on bottom rack of your oven.
Bake at 375F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/18364/easy-thin-crust-pizza"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18205","title":"Berks County Bread Machine Pizza Crust","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast).
Process on the \"dough\" cycle for 1 1/2 hours then turn out onto a floured surface.
Divide into (2) equal sized dough balls.
Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest.
Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven.
Refrigerate crusts up to a week.
Freeze for even longer if necessary.","url":"https://recipe.bluelayer.org/recipe/18205/berks-county-bread-machine-pizza-crust"},{"id":"18074","title":"Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400 degrees (200 C.).
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine.
Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal.
Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together.
The dough should be sticky but not runny.
Do Not Overwork the dough.
Sprinkle a little flour on a cutting board or counter top and turn dough onto surface.
Form dough into a disc 1 inch thick and place on baking sheet.
Cut the dough disk into 6-8 wedges using a knife or a pizza cutter.
You may separate the scones or bake them together and break them apart after they're baked (I like to separate them).
Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional).
Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned.
Let cool for a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/18074/buttermilk-scones"},{"id":"18019","title":"The Ultimate Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"In a large bowl, dissolve yeast in 1 cup of water with sugar.
Let stand 5 minutes.
Add the rest of the ingredients except the butter.
Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
Place in greased bowl, cover and let rise until double, about 1 hour.
Punch down.
Divide dough in half.
Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
Brush with melted butter.
Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
Repeat this same step with other half of dough.
You should have 32 bread sticks all together.
Now at this point you can do the following variations:.
Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese.
Twist bread stick multiple times and lay out on parchment lined cookie sheets.
(I do about 8 to a pan-parchment necessary so the cheese wont stick to the pan).
Cover and let rise 30 minutes or until double in bulk and then bake.
After baking, brush with remaining melted garlic butter.
Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture.
Place on greased baking sheet and let rise 30 minutes.
After baking, brush again with melted garlic butter.
Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme.
Place on sprayed baking sheets and let rise 30 minutes before baking.
Brush again with remaining melted butter after baking.
Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes.
Spread with pizza sauce and place pepperoni on top.
The last 5 minutes of baking add shredded cheese.
Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step).
Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use).
Twist and let rise on parchment lined baking sheets.
Bake.
*Spray pans or use parchment paper and cover lightly while rising.
**Let bread sticks rise 30 minutes before baking.
***Note all bread sticks will be cooked 15 to 18 minutes at 350 or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/18019/the-ultimate-breadsticks"},{"id":"18001","title":"Gf Pizza Base - Yeast Free","ingredients":"wheat flour, white, all-purpose, unenriched
xanthan gum,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
yogurt, greek, plain, nonfat","directions":"Sift dry ingredients together.
Rub in the butter into the flour until it looks like breadcrumbs.
Stir in the yogurt intil it comes together as a soft dough.
Turn out onto a floured surface.
[note].
Divide into two.
Flatten into a circle of desired thickness.
Place onto a greased baking sheet.
Bake in a 400*F oven for 10 minutes.
Remove - distribute tomato sauce/pest onto pizza base.
Add toppings, then mozzarella.
Bake until bubbly and chesse is melted to your liking.
note: Alternatively you can shape it and flatten it out directly onto a greased sheet.","url":"https://recipe.bluelayer.org/recipe/18001/gf-pizza-base-yeast-free"},{"id":"17917","title":"Mini Chocolate or Fruit Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
nuts, walnuts, english
cranberries, dried, sweetened
spices, cinnamon, ground
jams and preserves, apricot
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
Beat butter with cream cheese until smooth.
Add flour, alternately with sour cream ending with flour.
When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
Chop raisins and nuts with sugar and cinnamon in food processor.
Sprinkle filling sparingly over jam or chocolate ganache.
Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
Roll each one beginning with wide end.
Place on cookie sheet point side down.
(otherwise they will unroll while baking).
Sprinkle tops with combined cinnamon and sugar.
Bake 15 to 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/17917/mini-chocolate-or-fruit-rugelach"},{"id":"17902","title":"Easiest Crusty White Bread (Mother Earth News)","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Starting the night before (or early morning if you want to bake for the evening), in a large mixing bowl use your hands to mix the flour, yeast, salt and enough water to form a soft and sticky dough.
You may have to add more water depending on a variety of factors, including the type of flour you use.
Do not knead, but cover and let the dough rise at room temperature.
When you get up in the morning, or a while before baking in the evening, wet your hands and lift the dough onto a flate, wet surface.
Gently stretch it and fold it 2 to 4 times -- that's it.
Return it ot the same bowl, cover and let it rise until doubled in size.
This will take about an hour or so.
If it is cool in the room, put the dough in a warmer area to do this final rise.
At this time, find a bowl that will accommodate double the size of the risen dough and line it with a cotton or linen towel dusted with flour.
Turn the risen dough (should have doubled by now) out with wet hands and again, fold it over itself about four times.
(Personally, I skip this aforementioned step and the bread is wonderful.)
Turn into the towel-lined bowl and let rise for one to four hours, depending on the room temperature.
Preheat your oven to 425 degrees Farenheit.
Once the dough is doubled, turn onto a well-floured peel or stiff cardboard.
Ideally you will bake this on a pre-heated pizza stone or heavy baking sheet.
Use the peel or cardboard to transfer the dough onto the baking surface.
Bake until the crust if golden brown which may take 60 to 75 minutes.
The magazine calls for the bread to cool for two hours, bottom up, but you can enjoy it minutes out of the oven.","url":"https://recipe.bluelayer.org/recipe/17902/easiest-crusty-white-bread-mother-earth-news"},{"id":"17887","title":"Easiest Breadsticks Ever","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large bowl combine warm water, yeast, & sugar.
Let sit until yeast is dissolved.
Add 3 cups flour and stir until smooth.
Add salt and more flour.
Knead until smooth ball.
Let rest 10 minutes.
Roll out on large cookie sheet.
Melt 1 cube of butter with garlic salt and Italian seasonings (as much as you want).
Pour ever top of dough (when it is cooled slightly).
Cut in strips with a pizza cutter (long ways down the middle and then short ways for however thick you want).
Top with Parmesan cheese and bake at 350 degrees for about 25 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/17887/easiest-breadsticks-ever"},{"id":"17810","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to lightly oiled pan.
For a thick crust, cover and let rise for about 20 minutes; for thin crust, bake right away.
Heap with toppings of your choice and bake at 450 degrees for about 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17810/bread-machine-pizza-dough"},{"id":"17779","title":"Pizza Crust for Large-Loaf Bread Machines","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Put bread machine on white bread - manual setting and dump ingredients in according to your machine's preferences When cycle is all done, remove and separate into 3 to 4 balls of dough.
Place on floured wax paper and let rise for about 20 minutes more (add a little flour if dough is too sticky).
Shape, top, and bake untill done in a very hot oven.","url":"https://recipe.bluelayer.org/recipe/17779/pizza-crust-for-large-loaf-bread-machines"},{"id":"17778","title":"Blueberry Carrot Dog Treats","ingredients":"carrots, raw
oats
blueberries, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
spices, parsley, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Peel and cut the carrots into thumb-sized pieces.
Steam until tender.
Preheat oven to 350 degrees F.
Combine the steamed carrots with the rest of the ingredients in a food processor or blender.
Puree.
Line two 9x13\" pans with nonstick foil or parchment paper.
Divide the puree between the pans and spread evenly.
Bake at 350 for 30-35 minutes, or until cakes can easily lift off the foil or paper (the bottoms will be golden brown).
Allow to cool and cut into small pieces using a knife or pizza cutter.
For a medium sized dog, aim for pea-sized pieces.
These treats may be frozen and thawed as needed.","url":"https://recipe.bluelayer.org/recipe/17778/blueberry-carrot-dog-treats"},{"id":"17664","title":"Vickys Water Biscuits / Savoury Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
salt, table","directions":"Preheat the oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
Put the flour, baking powder, butter and the 1/2 tsp salt in a bowl and cut the butter in until the mixture resembles crumbs
Add 4 tbsp of the water and knead the dough together with cold hands.
Add the last tbsp of water if required and if anymore is needed add a tsp but you want the dough to be soft, not sticky
Divide the dough in half and roll out both pieces on top of the parchment paper from the baking sheets.
This makes lifting it easier.
The 2 dough rectangles should measure around 25cm x 15cm each and should be very thin
Brush the dough with water and sprinkle a 1/2 tsp salt over each.
Prick all over with a fork
Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc
Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays
Bake for 10 - 15 minutes until dry but still pale/very lightly golden.
They'll harden as they cool on a wire rack
Store in an airtight container and they'll keep well for up to 3 days","url":"https://recipe.bluelayer.org/recipe/17664/vickys-water-biscuits-savoury-crackers"},{"id":"17652","title":"Italian Bread Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Place yeast in mixing bowl.
then add lukewarm water.
let it sit for about 3 minutes.
add salt and sugar and lightly stir .
now add about 1/2 the flour, gradually add remaining flour.
I use my kitchenaid mixer.
When dough lifts from side of bowl, form into a ball.
Lightly coat top with olive oil and cover top of bowl with plastic wrap.
Let stand to rise about 1 hour, then you can either bake as bread or use for pizza dough.","url":"https://recipe.bluelayer.org/recipe/17652/italian-bread-dough"},{"id":"17631","title":"Chocolate Almond Croissants","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
butter, without salt
nuts, almonds
mini semi-sweet chocolate baking chips,","directions":"Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil.
Remove from the heat and cool to room temperature.
While mixture is cooling, dissolve the yeast in the water and add it to the milk.
Place the liquid in a mixer and add the flour.
Using the dough hook, mix
until the dough is elastic and sticky.
you can do it by hand and knead it gently.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
Place in refrigerator and chill for 30 minutes.
While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
Roll the dough on a floured board to form a 1/4-inch thick rectangle.
Spread the butter over 2/3 of the rectangle closest to you.
Fold the unbuttered third over the center third.
Then fold the bottom 1/3 over the doubled portion.
Swing the dough around a quarter turn.
Roll it again into a 1/4-inch thick oblong.
Fold again in thirds.
Cover the dough and place in the refrigerator overnight.
When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
Then roll the dough to 1/4-inch thickness once more.
Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
Place a small amount of roasted almonds and chocolate pieces on each triangle.
Roll each triangle beginning with the wide side, then shape the rolls into crescents.
Place on baking sheets lined with parchment paper.
Leave enough room for each croissant to triple in size.
Chill for 30 minutes in the refrigerator before baking.
Preheat oven to 400F Bake for 10 minutes.
Reduce heat to 350F and continue to bake another 15 minutes.
Remove recipe croissant from the oven.
Cool and enjoy.
tips:.
Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out.
Wrapping prevents an unwanted skin from forming.
Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
Tip #3: Resist eating your croissants when they come from the oven.
Croissants need time for the layers of dough to settle.
preparation time does not include time spent chilling overnight.","url":"https://recipe.bluelayer.org/recipe/17631/chocolate-almond-croissants"},{"id":"17603","title":"No-Fail Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In the bowl of a bread maker fitted with the mixing blade, add the warm water, honey, salt, oil and bread flour.
Make sure flour covers all the other ingredients well.
Sprinkle the yeast over the top and attach bowl to your bread machine.
Set your bread machine to the dough cycle and hit start.
Thats itits like magic!
The dough should be smooth and easy to work with.
Roll it out to the desired thickness (keep in mind the dough rises a bit in the oven).
Then top with your favorite toppings and bake.
Makes enough for 4 medium to large pizzas (depending on the thickness of the crust).
Freeze what you dont use in an airtight container or zip-top freezer bag for up to 3 months.
Roll it out to use in your favorite recipe using pizza dough.
Recipe adapted from Laurens Latest.","url":"https://recipe.bluelayer.org/recipe/17603/no-fail-pizza-dough-bread-machine"},{"id":"17596","title":"Healthier, Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
water, bottled, generic","directions":"In a medium bowl, mix together the flour, salt and baking powder.
Add the oil, a little at a time.
Mix with a fork until the dough is crumbly.
Add the warm water, a little at a time.
Continue mixing with a fork until the dough starts to come together.
At this point, you can start kneading it with your hands.
Or, if you like shortcuts like my mom, let the KitchenAid mixer do the work using a dough hook.
Knead the dough until it is smooth and elastic and no longer sticky.
Roll the dough into 18 balls that are each the size of golf balls and put them on a tray.
Cover tray with a wet paper towel and allow the dough to sit for 10 minutes.
Spread flour on your work surface and keep a cup of extra flour handy.
Rolling tortillas is sticky business!
Take a dough ball and slightly flatten it out with your hands.
Take your rolling pin and start rolling it out.
The dough will stick to the rolling pin almost immediately.
Thats OK. Peel off the dough from the rolling pin and use your other hand to spread the existing flour over your counter again.
Flip the tortilla so that the floury side is now up.
Start to roll it out again.
Repeat this process until you have something that resembles a tortilla (mine was the shape of an amoeba).
If youre awesome like my mother, you will coax it into a perfect circle.
You can stretch it out like pizza dough to get the perfect shape.
Maybe you can do this?
If you cant, I can assure you that amoeba tortillas taste the same.
Preheat a skillet over medium heat.
After you finish a tortilla, throw it onto the pan.
Cook on one side until you see bubbles forming on the surface.
Flip and cook on the other side until soft bubbles form again.
You may start to see light brown spots form as well.
However, you dont want to see dark brown spots unless you have an unusual taste for crispy tortillas.
When done remove it from the skillet and set it on a plate.
Keep repeating the rolling and cooking process.
You should be able to roll out the next tortilla as the last one cooks.
They are best when served right away.
But my husband can tell you they also taste like heaven reheated in the middle of the night.
Serving size: 1 tortilla
Weight Watchers Points+: 4
Calories 170, Carbs 20g, Fat 9g, Protein 3g","url":"https://recipe.bluelayer.org/recipe/17596/healthier-homemade-flour-tortillas"},{"id":"17572","title":"Tex's New York Style Pizza Sauce","ingredients":"plums, raw
oil, olive, salad or cooking
vinegar, balsamic
spices, garlic powder
spices, oregano, dried
sugars, granulated
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Combine all the ingredients and pulse blend until well mixed but still a little lumpy from the chopped tomatoes.
Allow to sit for at least 30 minutes to allow the flavours to mix.
Use about 1-1 1/2 cups per 12\" pizza depending on preference.
Remember, sauce will thicken in the oven so don't worry if it seems to be a little on the thin side.
After using on your pizza(s), freeze the rest in individual sandwich bags","url":"https://recipe.bluelayer.org/recipe/17572/texs-new-york-style-pizza-sauce"},{"id":"17565","title":"Herbed Breadsticks","ingredients":"house of pasta, pizza dough,
spices, oregano, dried
spices, thyme, dried
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Roll dough into an 8 x 4-inch rectangle, and proceed.
Sprinkle oregano and thyme over dough.
Fold dough over twice; knead 4 times.
Roll into an 8 x 4-inch rectangle.
Cut into 4 (4 x 2-inch) rectangles; twist.
Arrange on a baking sheet coated with cooking spray.
Bake at 425 for 10 minutes.
Brush with olive oil; sprinkle with kosher salt and black pepper.","url":"https://recipe.bluelayer.org/recipe/17565/herbed-breadsticks"},{"id":"17555","title":"Three Loaves of Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Disolve in a bowl; yeast in water Add and mix in oil and sugar.
Let rest 10 minute.
stir in milk.
mix ww flour and salt together.
slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth.
Beat in about one cup of the white flour or enough until it clumps together.
Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky.
Cover and let rise until double.
Divide into three loaves.
Rise another 1/2- 1 hours.
Bake at 350 for 20 minute.
Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls.
If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.","url":"https://recipe.bluelayer.org/recipe/17555/three-loaves-of-bread"},{"id":"17502","title":"Khubz 'aadi (Pita Bread)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof yeast with sugar, and 1/2 cup warm water in a bowl for 10 minutes, until frothy.
Add 2 cups warm water, and 1 cup of the flour.
Stir until well combined.
Add salt and 2 tbsp oil, then gradually add remaining flour until dough forms a ball.
Knead until smooth and elastic, then cover and allow to rise in a warm place until doubled - about 2 hours.
Punchdown dough and divide into 16 portions, keeping dough covered.
Roll each portion into a 7\" disc, and spread out in a single layer.
Keep covered and allow to rest for 20 minutes.
Meanwhile, preheat a pizza stone (or baking pan) in a 500*F oven.
Bake breads 2-3 at a time for 3 minutes, until golden and puffed.
Place bread in a clean towel to keep warm and soft.","url":"https://recipe.bluelayer.org/recipe/17502/khubz-aadi-pita-bread"},{"id":"17490","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cheese, parmesan, hard
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix yeast and 1/4 cup lukewarm water in a small bowl.
Let it sit for 5 to 10 minutes.
The yeast will dissolve and become foamy.
Put the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of a food processor.
Press the pulse button a few times to mix everything together.
Mix the dissolved yeast mixture with 1 cup lukewarm water.
Turn the food processor on.
Pour the water and yeast into the food processor through the hole in the top.
Let the machine run until the dough makes a ball.
If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball.
Take the dough out of the processor and knead on a floured countertop until the dough is very smooth.
Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated.
Place dough ball into the bowl and cover with plastic wrap.
Place in a warm, draft-free place.
The dough should rise (grow) until it is twice as big as when you put it in the bowl.
This should take about 1 hour.
Remove the plastic wrap from the bowl.
Using your fist, press all the air out of the dough.
The dough is now ready to roll out and prepare according to the pizza recipe directions.
(NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza.","url":"https://recipe.bluelayer.org/recipe/17490/basic-pizza-dough"},{"id":"17474","title":"Firm and Chewy Pizza Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Makes 2 medium pizzas.
Put the bread flour in a large bowl, stirring in the yeast and salt.
Stir in the water gradually until a soft (but not sticky) dough forms.
Start with a cup of the water, and add up to 1/3 cup more as needed.
Turn the dough out onto a floured surface and knead for 3 minutes, adding flour if the dough starts sticking to your hands or to the surface.
By the end of the 3 minutes, the dough should be very soft.
Sprinkle the bowl with flour, put the lump of dough back in, and sprinkle the top of the dough with flour as well.
Cover the bowl with a damp towel and let it sit in a warm place for 2 hours.
An hour before youre ready to bake, heat the oven to 500 degrees F with a pizza stone inside, on the lowest rack (close to the element).
You want the pizza stone to heat up gradually with the oven.
When the dough is done rising, turn it out onto a lightly floured counter and divide it into 2 pieces.
Flatten each piece into a disc and let it rest for 10-15 minutes.
Cut 2 large pieces of parchment paper, and shape one pizza on each piece of paper, trying to avoid using the rolling pin to extend the dough (which will squash out the desirable air bubbles).
If you want a nice thick crust along the edges, leave extra thickness around the perimeter.
Note: folding the crust over doesnt work as well as simply leaving a thick edge.
Add the toppings you wanttomato sauce, veggies, cheeseleaving the crust area clear so that it will puff up in the oven.
Slide the parchment paper pizza onto the hot baking stone and bake for 10-14 minutes, until the cheese is brown and bubbly.
Enjoy!
Recipe from Erica of Farmgirl Fare.","url":"https://recipe.bluelayer.org/recipe/17474/firm-and-chewy-pizza-crust"},{"id":"17435","title":"Quick Yeasty Wholemeal Pizza Bases","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Put the warm water in a bowl and stir the sugar in until it's dissolved.
Sprinkle on the yeast.
Leave it somewhere warm for 5-10 minutes until it's foamy.
Add the oil.
Stir.
Tip in the flour (sift it if you can be bothered - I can't).
Add the baking powder and salt.
Stir the mixture until it becomes too hard to keep stirring.
Sprinkle some flour on your bench.
Tip the dough onto your bench and knead it.
Keep adding just enough flour to stop it from sticking.
If you're using mostly wholemeal flour, knead for a couple of minutes.
If you're using mostly high grade white flour, knead for about ten minutes until the dough is springy.
Set your oven to 'Bake' and turn it up to high.
Halve the dough and roll it out into two pizza bases about 30cm across.
Transfer the bases to two well-greased oven trays (or pizza stones if you want to get fancy).
Turn the oven off.
An oven that has heated for three or four minutes is perfect for rising dough.
Make sure it's only just warm though - if it's too hot it'll kill the yeast and start to cook the dough.
Put the trays in the oven and leave the bases to rise for at least 20 minutes and up to one hour.
Near the end of the rising time, take the bases out of the oven and pre-heat it.
You want to get the oven as hot as it will go.
The crappy old oven in my flat takes about fifteen minutes to get hot enough, which gives me time to prepare the toppings.
Top the bases with whatever you like!
When the oven's hot enough, put ONE of the pizzas inches It should be done in less than ten minutes, then you can eat it while you cook the other one!
Don't put both in at once or they'll cook unevenly (unless you have one of those flash fan-forced ovens).","url":"https://recipe.bluelayer.org/recipe/17435/quick-yeasty-wholemeal-pizza-bases"},{"id":"17367","title":"Ez Pizza Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
spices, oregano, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix flour, salt and butter together until flakey.
Mix in oregano and chicken in the mug.
Blend in water, roll and put in pans.
Apply your favorite toppings and bake.","url":"https://recipe.bluelayer.org/recipe/17367/ez-pizza-pie-crust"},{"id":"17347","title":"Easy Maple-Proofed Pizza Dough for One","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put the maple syrup in the water in a large bowl and dissolve the yeast in it.
Let it proof for 10-15 minutes or until nice and foamy.
Add the oil and salt.
Knead the flours in until nice and elasticy, about 5 minutes.
Loosely cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Simply roll out into a 10\" pie plate greased with cooking spray or a little olive oil.
I suggest poking some holes into the dough with a fork after rolling out, then baking for 7-8 minutes at 400F Then add your sauce, cheese, toppings, etc.
and bake for another 10-20 minutes depending on how much you put on it, then turn on the broiler for 5 minutes for a nice crispy crust and top.","url":"https://recipe.bluelayer.org/recipe/17347/easy-maple-proofed-pizza-dough-for-one"},{"id":"17332","title":"Homemade Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Note: I always make bread dough with my standing mixer using a dough hook.
Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey.
Add the flours, about 1/3 at a time, while mixing on low to medium speed.
When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking.
Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape.
Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold.
Refrigerate until ready to use.
It will last for 7 days, when refrigerated.
At this point it can also be frozen.
I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
Note: This batch of dough makes enough for sixteen 1/4 pound portions.
Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls.
Using a rolling-pin, roll each piece of dough into an oval shape.
The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner.
Repeat this method with the rest of the dough, or as much as you'd like to make.
Warm a cast iron skillet over medium-high heat (you want a hot pan).
Brush both sides of the naan with olive oil or clarified butter.
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form.
Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside.
Place the naan in a tea towel-lined dish.
Repeat with the rest of the naan.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/17332/homemade-naan"},{"id":"17325","title":"Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, powdered
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift flour, salt, sugar and yeast into a bowl.
Mix them.
Add the olive oil and water.
Mix it to form a ball of dough with a wooden spoon (hands may be needed).
Flour a work surface.
Knead the dough for five minutes or until smooth and stretchy.
Grease a bowl and place the dough into it.
Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.
When dough has risen knead for a few more minutes.
Now it is ready to be pressed down and turned into a pizza.","url":"https://recipe.bluelayer.org/recipe/17325/pizza-dough"},{"id":"17248","title":"Mom's Super Simple Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
salt, table
sugars, granulated
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, garlic powder","directions":"Whisk all ingredients together in a medium microwave safe bowl.
Adjust amount of water depending on how thick you want your sauce.
Microwave on high for 30 seconds; stir.
Again, microwave on high for 30 seconds; stir.
For a third time, microwave on high for 30 seconds; stir.
(You can also cook this on the stove in a small saucepan).
Use on your favorite pizza recipe or as a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/17248/moms-super-simple-pizza-sauce"},{"id":"17095","title":"Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast and a little sugar in the warm water.
Let stand until foamy.
In a bowl combine flour, salt and olive oil.
Add the yeast mixture.
Work dough to a firm ball.
Cover with a moist towel and let rise until doubled in size.
Take about 1/4 of the dough and roll it out onto a floured work surface.
If you have Wondra flour, that is best for rolling.
Grease a baking sheet and lay the dough into it.
Repeat with the remaining dough.
Cover with any toppings that you please.
Bake in a 425 degree F oven for 10 minutes, then reduce the temperature to 400 degrees F for about 20 minutes more.
Makes 4 Pizzas","url":"https://recipe.bluelayer.org/recipe/17095/thin-crust-pizza-dough"},{"id":"16909","title":"No-Knead Grilled Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine water and milk.
Add yeast, salt, yogurt and honey and stir to combine.
Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top.
Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer.
If you are going to freeze it, divide into four 1/2-pound portions and freeze separately.
Once frozen, thaw dough in refrigerator overnight before using.
On baking day, heat grill to high for 5 to 10 minutes, with the lid on.
Then use a grill brush to scrape any residue from grill grates.
Reduce heat to medium; keep covered.
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didnt already divide it prior to freezing).
With floured hands, stretch and press each piece of dough to about 18-inch thickness.
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy.
Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through.
Repeat with any remaining dough.
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
Note: It is easier to handle the dough once its refrigerated, so I usually let mine rest overnight in the fridge before using.
There tends to be a more developed flavor, too, when it chills overnight.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/16909/no-knead-grilled-naan"},{"id":"16738","title":"No Rise Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Sprinkle the yeast over 1/4 cup of water and stir in 1 tbl of the flour.
Once it is puffy, stir into the rest of the water and add the olive oil.
Add 1 1/2 Cup flour, mix well.
Knead on flour covered board 4-6 minutes, adding more flour if necessary.
Cover and let rest 10 minutes.
Divide dough in half to make two 12 inch rounds or use all of it for one deep dish (9x13).
Top and bake as recommended for your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/16738/no-rise-pizza-dough"},{"id":"16679","title":"Tropical Granola Bars","ingredients":"oats
rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
papayas, raw
pineapple, raw, all varieties
nuts, almonds
seeds, flaxseed
sugars, granulated
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey","directions":"Mix dry ingredients and then add wet ingredients.
Be sure that you mix everything thoroughly.
You can use your hands for this if you want.
Press (firmly) into a greased jelly roll pan.
Bake at 350 degrees for 15-18 minutes.
Cut into pieces as soon as you take them out of the oven.
A pizza cutter works well for this step.
Cool and wrap.
May be frozen.
I wrap each piece in wax paper and then freeze them in a ziplock bag.
Note: If you can't find almond flour, you can use your blender or food processor to finely grind almonds and get a similar product.
All the flours are interchangeable, so use what you like or have on hand.
The mixture I have here does not destroy the tropical flavors, but feel free to experiment.
The flours are just a binder that add nutrients.","url":"https://recipe.bluelayer.org/recipe/16679/tropical-granola-bars"},{"id":"16545","title":"Applesauce Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Add yeast & sugar to water.
Put all other ingredients in bread machine.
set on dough cycle.
Pre-bake at 400 for 15 minutes, then add toppings & bake again 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16545/applesauce-pizza-dough"},{"id":"16458","title":"Pizza Crust Dough (Bread Machine Recipe)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Put ingredients in your bread machine on a dough cycle.
When finished place dough on a lightly floured surface.
Divide and roll onto a 12\" Pizza pan raising the edges.
Add your desired pizza sauce and sprinkle with toppings.
Bake pizza until done.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/16458/pizza-crust-dough-bread-machine-recipe"},{"id":"16306","title":"Mary Leighs Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 475 degrees.
Cut the butter into the flour with a wire whisk until the mixture resembles coarse cornmeal.
A few small lumps are okay.
Blend in the buttermilk with light strokes of a kitchen fork.
Continue lightly blending until the dough pulls away from the sides of the bowl.
Add a little more milk, if necessary, to work all the dry flour at the bottom into a sticky, thoroughly damp dough.
Lightly grease a baking sheet or pizza pan with butter or shortening.
Spoon out the dough with a large spoon into lumps about 3 inches high and 3-4 inches in diameter and drop them about 1 inch apart on the prepared baking sheet or pizza pan.
Dip your fingers in water and mound the dough up a bit if necessary.
Bake until the little peaks on the biscuits start to brown, 10-14 minutes.
Dont aim for a dark overall brown; that indicates overbaking.","url":"https://recipe.bluelayer.org/recipe/16306/mary-leighs-buttermilk-biscuits"},{"id":"16185","title":"Whole Wheat Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Sift flour, salt and baking powder into a bowl.
Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
Add milk gradually, tossing with fork to moisten evenly.
Add a few drops more milk if mix seems dry.
It should not stick to the bowl or your hands.
Divide dough into 4 pieces and press each into a ball and flatten slightly.
Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
Cut into squares or any shape you like.
A pizza cutter is good for this.
Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly.
If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.","url":"https://recipe.bluelayer.org/recipe/16185/whole-wheat-crackers"},{"id":"16074","title":"Roasted Cherry Tomatoes","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"There is nothing more simple than this recipefour ingredients that will make your other recipes spark.
Preheat oven to 250 degrees F.
To a small mixing bowl, add the tomatoes, olive oil, and salt and pepper.
Gently stir.
Lay the tomatoes onto a baking sheet lined with a Silpat or parchment paper.
Place in the preheated oven and cook for 2 1/2 hours.
Dont you just love that?
A 5-minute preparation, then set it in the oven, forget about it, and come back a couple of hours later?
I love that.
After 2 1/2 hours you will notice the tomatoes have shrunk in size and all of that great tomato flavor compressed into a smaller tomato.
Let the tomatoes cool before storing in a air tight container.
When I placed these (only about 6 o them) on a pizza, they really brought out the intense, and very bright flavors of the pizza.
They are slightly acidic, almost as bright as a lemon would be, and are really fantastic on pretty much anything.
I think you will most likely be making these more often than you think, they are that good.
I hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/16074/roasted-cherry-tomatoes"},{"id":"16001","title":"The Only Pizza Crust - Have It Now or Later!","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast with the remainder of the ingredients.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, smooth dough.
If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.
Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy.
This will take about an hour using instant yeast.
Shape it into a rough circle.
In either case, don't pat it flat; just stretch it briefly into shape.
Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
Use vegetable oil pan spray to lightly grease the pan(s) of your choice.
Drizzle olive oil into the bottom of the pan(s).
The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.
Place the dough in the prepared pan(s).
Press it over the bottom of the pan, stretching it towards the edges.
You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes.
Cover the dough while you're away, so it doesn't dry out.
Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes.
Towards the end of the rising time, preheat the oven to 450F.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top.
This will take about 8 minutes for thinner crust pizza and 12 to 14 minutes for thick-crust pizza.
To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top.
Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted.
Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature.
When ready to serve, top and bake in a preheated 450F oven, adding a couple of minutes to the baking times noted above.
Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.","url":"https://recipe.bluelayer.org/recipe/16001/the-only-pizza-crust-have-it-now-or-later"},{"id":"15904","title":"Buffalo Style Chicken Pizza Recipe","ingredients":"spices, pepper, black
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue
celery, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"*Boneless, skinless, cooked, and diced
Combine the RedHot Cayenne Pepper Sauce and butter in a large bowl and mix well.
Add in the prepared chicken to the RedHot mix.
Toss well to coat with sauce.
Reserve.
Spread 1/4 c. BBQ sauce over crust.
Portion 1 c. chicken mix over sauce.
Sprinkle 2 Tbsp.
celery and 1 c. mozzarella over chicken.
Bake in preheated oven at 400 degrees F for 15 to 18 min.
Remove from oven.
Drizzle 1/4 c. dressing over pizza.
Slice into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/15904/buffalo-style-chicken-pizza-recipe"},{"id":"15804","title":"Backcountry Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance.
Place dough in freezer-safe plastic bag and freeze.
Thaw, at room temperature, 30 minutes before preceeding.
).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/15804/backcountry-pizza-crust"},{"id":"15776","title":"Basic Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
Let stand for a few minutes.
In a mixer, combine flour and salt.
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
You can roll out the pizza with a rolling pin if youd like, but sometimes its just as easy to throw it around and pull and stretch till it feels right.
And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.
Drizzle a little olive oil on the dough and spread it with your fingers.
Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees.
Top your crust with your toppings of choice.
Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.","url":"https://recipe.bluelayer.org/recipe/15776/basic-pizza-crust"},{"id":"15634","title":"French Apple Tart","ingredients":"spices, pumpkin pie spice
sugars, granulated
spices, cinnamon, ground
apples, raw, with skin
honey
vanilla extract","directions":"Preheat oven to 425 degrees Place dough on a lightly floured surface.
Use a rolling pin to roll dough out and make it fit a 12 inch circle.
Place on a 12 inch pizza pan.
Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.
Arrange apple slices on top of the dough, working from outside edge of dough to centre (like the spoke from a wheel.)
Sprinkle apple slices with remaining sugar mixture Bake at 425 degrees for 30 minutes Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart Serve warm.","url":"https://recipe.bluelayer.org/recipe/15634/french-apple-tart"},{"id":"15352","title":"Spinach and goat cheese pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
cheese, goat, soft type
spices, garlic powder
spices, oregano, dried","directions":"Add all of the ingredients in order and mix until the dough pulls away from the bowl.
Turn onto a floured surface and knead until it becomes soft and stretchy.
This takes about 5-10 minutes.
Transfer the dough into an oiled bowl and cover with a towel.
Keep the bowl in a warm draft free place to rise.
Wash and dry spinach and set aside.
When the dough has doubled in size cut into two and roll/stretch it into a thin circle.
Place onto an oiled and floured pizza pan.
Drizzle a little bit of olive oil on the dough and spread the chopped garlic.
Then add the spinach and crumble the goat cheese over top.
Drizzle with a little bit more olive oil.
Bake at 400 for 10-15 minutes or until edges are slightly golden.
Just before the edges brown add fresh basil leaves.
Cut with a pizza cutter and serve hot.","url":"https://recipe.bluelayer.org/recipe/15352/spinach-and-goat-cheese-pizza"},{"id":"15119","title":"Pizza Pocket and Calzone Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt","directions":"Mix yeast with warm water and let stand for 10 minutes.
Mix lemon juice with milk and set aside.
In a large bowl combine both flours, sugar, baking powder, baking soda, salt, and butter.
Mix well.
Add the yeast and milk mixtures to the dry mixture.
Knead well, then let rise in the bowl for 30 minutes (or longer) with a clean towel covering it.
Divide dough into 8-10 balls.
Roll a ball out to about 1/8\" thick, and about 6\" diameter.
*Sprinkle flour on your counter top and on your rolling pin to keep dough from sticking to the surfaces.
*
Pizza - spread a spoonfull of sauce leaving the outer inch of dough oncovered.
Add about 3 tbsp of pizza toppings (ie 1 tbsp cheese, 1 tbsp ham, 1 tbsp pineable) to the middle.
Fold dough in half and pinch edges closed.
Other fillings - get creative with leftovers - anything that is freezable and bakable will be great!
Bake at 350 for 20 minutes.
Let cool 5 minutes before serving, or cool completely then wrap individually in wax paper then freeze.
Best if reheated in an oven, but can be heated in the microwave too.","url":"https://recipe.bluelayer.org/recipe/15119/pizza-pocket-and-calzone-dough"},{"id":"15079","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Preheat oven to 400F
Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Using a pastry blender, cut butter into flour mixture until it resembles pea-size pieces.
Gently stir sour cream and milk into flour mixture until blended, then fold in mini chips.
Turn dough out onto a lightly floured surface.
Shape it into a 12\" X 18\" rectangle, patting with your hands to flatten it evenly.
It should be approximately 3/4\" thick.
Using a pizza cutter or knife, cut dough into 3 inch squares.
Cut each square diagonally into triangles.
(This is easiest to accomplish by making the cuts into the rectangle of dough, but leaving the pieces in place.)
Sprinkle dough with sparkling sugar.
Separate dough, placing each triangle on parchment or silpat lined baking sheets, two inches apart.
Bake for 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/15079/chocolate-chip-scones"},{"id":"15020","title":"Quick and Easy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in the bread pan and set the machine on the dough cycle.
When dough is finished, remove from the pan, cover with a dish towel and allow to rest for 15 minutes.
Roll or stretch the dough into a 14 inch circle.
Place on an oiled sheet or pizza peel covered in cornmeal.
Top with toppings of your choice and bake at 500* for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15020/quick-and-easy-pizza-dough"},{"id":"14800","title":"Easy Peezy Pizza Dough (Bread Machine Pizza Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"SOME PIZZA TOPPING IDEAS.
Caramelised onions and roasted garlic.
Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!
).
Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
Cranberry jelly, shredded chicken, sliced Brie!
Mozzarella cheese, shredded chicken and sliced avocado!
THE BREAD.
Place all the above ingredients in the order I have listed into the bread machine.
Select the dough cycle and press start!
When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
Cover and leave to rise in a warm place for about 1/2 an hour.
Knead the risen dough lightly.
To shape and bake: roll the dough into a circle.
Place on well greased baking tray or pizza pan.
Then add a topping of your choice and bake at 225'C.
NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!","url":"https://recipe.bluelayer.org/recipe/14800/easy-peezy-pizza-dough-bread-machine-pizza-dough"},{"id":"14744","title":"Plain Old Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
salt, table
sugars, granulated
spices, oregano, dried
spices, pepper, black
spices, garlic powder","directions":"Simmer tomato sauce and paste.
Add spices.
Simmer 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/14744/plain-old-pizza-sauce"},{"id":"14669","title":"Food Processor Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"In a food processor, combine flour, yeast, olive oil, and salt.
With the food processor on, slowly (over 30 seconds) start pouring in 1 1/2 to 1 3/4 cups of warm water.
Stop adding water when the dough form a single ball.
If you add too much water and the dough gets sticky, just add a bit more flour.
Leave the food processor on for about 10 more seconds to knead the dough a bit.
Place the dough ball in a floured bowl, cover it with a towel, and allow it to rise for about an hour.
After an hour, reform the risen dough into a ball.
Divide it into four equal parts and either freeze it or allow it to relax for immediate use.
To freeze: Place each dough ball in a zip-top bag and put in the freezer.
The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw.
About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.
To use immediately: Cover each dough ball with plastic wrap, and let them sit on the counter for another 30 minutes to relax.
To stretch the dough, gently press it out on the counter into a circle shape, about half the size of the final pizza.
Then drape the dough over both of your knuckles and rotate it around, allowing it to stretch itself to a larger circle, about 10 inches in diameter.
If the dough starts to resist stretching, put it down and allow it to rest for about 5 minutes, at which point it will stretch more easily.","url":"https://recipe.bluelayer.org/recipe/14669/food-processor-pizza-dough"},{"id":"14637","title":"Homemade Rice Flour from Polished Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grind up the rice in the mixer without washing the rice first.
To get an even flour, try pulsing the mixer, 3 seconds on, 3 seconds off.
It's done.
If you're worried about the coarseness of the flour after blending, or if you don't have a blender, you can use a mortar and pestle.
You can sift the flour and re-grind what remains to get a fine flour.
Here's a potato salad and corn mayo pizza made from rice flour.
You get an irresistible chewy texture when you use the rice flour.
Rice Noodles","url":"https://recipe.bluelayer.org/recipe/14637/homemade-rice-flour-from-polished-rice"},{"id":"14601","title":"Pizza Dough Half White/Half Whole Wheat (Cpk)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in the water and set aside for 5 to 10 minutes.
Do not get water above 115, it will kill the yeast and the dough will not rise.
Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
Use a wooden spoon to combine the ingredients.
Once the intial mixing is done, you can oil your hands and begin kneading the dough.
Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours.
It should double in size.
The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
After removing it from the fridge, let the dough come to room temperature.
Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer.
Thick or thin according to your tastes.
Preheat pizza sone to 450-500 for 1 hour.
Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.","url":"https://recipe.bluelayer.org/recipe/14601/pizza-dough-half-white-half-whole-wheat-cpk"},{"id":"14456","title":"Ciabatta a Old Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour.
Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.
In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
(Dough will be sticky and full of air bubbles.)
Turn dough out onto a well-floured work surface and cut in half.
Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long.
Dimple loaves with floured fingers and dust tops with flour.
Cover loaves with a dampened kitchen towel.
Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425*F. (220*C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet.
Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles.
Transfer remaining loaf to front half of stone in a similar manner.
Bake ciabatta loaves 20 minutes, or until pale golden.
Cool loaves on a wire rack.
My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product.
I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl!
It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected.
For those that thought the sponge needed water, it doesn't.
It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge.
Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
I prepared the sponge two days in advance and kept it in the fridge.
I had no problems with it being too sticky.
I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust.
The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right.
This one gets even better with more than one days aging of the 'sponge'.
I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far.
I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly.
I have modified it a little, though.
I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious.
Add more oil to the recipe and you're in great shape.
I love this bread!
It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence!
I will make it again.
For 15 people I made 6 loaves with enough left over for dinner the next night.","url":"https://recipe.bluelayer.org/recipe/14456/ciabatta-a-old-italian-bread"},{"id":"14419","title":"Fried Okra, Eggplant, and Shrimp with Oven Roasted Tomato Sauce","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Preheat oven to 400 degrees F and preheat fryer filled with vegetable oil to 350 degrees F.
In a small roasting pan, combine the tomatoes, extra-virgin olive oil, garlic cloves, basil (or oregano) leaves, salt and pepper.
Roast until the tomatoes begin to caramelize, about 30 to 45 minutes, stirring occasionally.
Remove from the oven and allow to cool to room temperature.
Once cooled, add the roasted tomatoes to the carafe of a blender and blend until the desired consistency is reached.
If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use immediately or cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.
If you prefer a less rustic sauce, puree completely in blender and strain.
*Note: if Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
Add to a large bowl, the shrimp and 1 cup of hot sauce and toss to coat.
Let marinate for 30 minutes.
In a large bowl combine the flour, masa and Essence.
Add the shrimp in batches, turn to coat evenly and shake off any excess flour.
Cook until golden brown and cooked through, about 3 minutes.
In a large mixing bowl, whisk together the buttermilk, hot sauce and the eggs.
Add the okra, season with the salt and turn to coat evenly.
Let the mixture marinate for 30 minutes.
In another mixing bowl, combine flour, cornmeal and essence.
Dredge the pieces of okra in the seasoned flour.
Add the okra to the fryer and fry until golden brown, about 2 minutes and lay out on a paper towel-lined plate.
Season, if desired, with salt while it is still hot.
Preheat oil to about 360 to 375 degrees F.
Peel the eggplant and cut in half lengthwise.
Cut each half into 1/4-inch thick slices, lengthwise again.
Cut crosswise to form shapes resembling French fries.
Toss the slices with 1 teaspoon Essence and 1 teaspoon salt.
Season the flour with the remaining tablespoon of Essence.
In a shallow bowl, beat together the eggs and milk.
Lightly dredge the eggplant in the flour and then add to the egg mixture and then back into the flour.
Place the eggplant pieces into the fryer.
Fry until golden brown, about 2 minutes and lay out on a paper towel lined plate.
Season the eggplant, if desired, with salt while it is still hot.
Serve the Fried Okra, Fried shrimp and Fried Eggplant with the Roasted Tomato Sauce.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from \"New New Orleans Cooking\", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.","url":"https://recipe.bluelayer.org/recipe/14419/fried-okra-eggplant-and-shrimp-with-oven-roasted-tomato-sauce"},{"id":"14362","title":"Whole Wheat Pizza Dough","ingredients":"honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings.
Bake for 16 to 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.","url":"https://recipe.bluelayer.org/recipe/14362/whole-wheat-pizza-dough"},{"id":"14314","title":"Vanilla Bean Oatmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oats
beans, snap, green, raw
sugars, powdered
beans, snap, green, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"For the scones: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a Silpat mat and set aside.
In the bowl of a food processor, combine the flour, sugar, baking powder and baking soda.
Pulse a couple of times to blend it.
Add the butter and pulse 15-20 times or until it looks like really coarse sand (or you can use a pastry cutter to blend the butter and flour).
Add the buttermilk, oats and vanilla bean paste and pulse just until moistened (or you can mix it all in a bowl by hand).
Scoop the dough out of the bowl and bring the dough together with your hands (do this quickly so the warmth of your hands doesnt melt the butter in the dough).
Gently pat the dough into 1 large rectangle (1-inch thick).
Cut the rectangle into 6 squares (I used a pizza cutter, but a large knife will do also) and transfer to the prepared baking sheet with a little room between each scone.
Bake for 15 minutes or until the bottoms are golden (a dark golden, not light golden).
Remove from the oven and allow to cool before adding the glaze.
For the glaze:
Mix together all of the glaze ingredients in a bowl.
Drizzle a thin layer over each scone.
Allow it to dry for a few minutes then drizzle another layer, and repeat this process until all of the glaze is gone.
Allowing the glaze to dry in between layers lets you add layers and layers of delicious glaze without it just sliding off the sides.","url":"https://recipe.bluelayer.org/recipe/14314/vanilla-bean-oatmeal-scones"},{"id":"14240","title":"Low Fat Yeast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Dissolve yeast in warm water and set aside.
Blend dry ingredients in medium size mixing bowl.
Stir in milk and yeast stir just enough to make soft dough.
Some flour can be added to prevent having a sticky dough but you do want a soft dough or the biscuits will be too heavy.
Let rise for about 1 hours or until double in size.
Punch down and knead only enough to make it possible to pat into a 1/2\" thick rectangle.
Use a pizza cutter to slice down the middle lengthwise and then crosswise to make 10-12 squares (or shape the old fashioned way and cut with a biscuit cutter).
Place biscuits on a cookie sheet sprayed with vegetable oil spray.
Bake at 425 degrees for 12-15 minutes (adjust for altitude) or until golden brown.
NOTE: In a hurry?
leave out the yeast.
It still works but with a different texture.","url":"https://recipe.bluelayer.org/recipe/14240/low-fat-yeast-biscuits"},{"id":"14158","title":"Easy Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
beverages, ovaltine, classic malt powder
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, caraway seed
oil, olive, salad or cooking","directions":"Weigh out ingredients for the starter in your mixing bowl and whisk together.
They should be the consistency of pancake batter.
Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours.
The yeast will become active during this time.
Measure out vegetable oil and reserve until ready for use.
After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with a pizza stone to 450F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into two pieces.
Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
Cover** and let rise for 45-60 minutes.
After rising, slash the tops of the loaves using a serrated knife.
Place the rolls in the oven using a pizza peel.
*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
Bake at 450 F for 15 minutes.
Reduce heat to 400 F and continue baking for another 40 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***An inverted cookie tray works in a pinch.
****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14158/easy-rye-bread"},{"id":"14072","title":"Artisan Boule Bread","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast and salt.
Add all the liquid at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 10 days.
To bake Boule (Round Loaf):.
First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Now it's decision time, which method to use for baking.
COVERED POT METHOD:.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
BAKING ON GRILL:.
First make a 'pillow' of aluminum foil and place in the bottom of the pot.
This prevent the bottom from burning.
To assure that the bottom does not burn, I also place the pot on a heat diffuser.
Preheat the grill and pan to 450 degrees .
.
.
from here follow the oven directions above.
BAKING ON STONE::.
Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
Place a baking stone on the lowest rack of the oven.
Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
Preheat oven to 450 degrees 20 minutes before baking.
Spray top of dough with cold water (which allows a knife to slash through the dough without sticking).
Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion.
If using parchment just lift off peel and place on stone.
Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
The loaf will crackle, or \"sing,\" when initially exposed to room-temperature air.
Allow to cool on a wire rack for best flavor, texture and easy slicing.
Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
Additional ideas on how to use this recipe:.
Pita Bread: Recipe #310219.
Lavash: Recipe #310451.
Flatbread: Recipe #TBA.","url":"https://recipe.bluelayer.org/recipe/14072/artisan-boule-bread"},{"id":"14017","title":"PIZZA dough!","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the yeast , sugar , salt , warm water and 2 cups of flour all together
Leave it for 10 minutes
Add as needed flour to make it a dough .
(I needed 4 cups)
Cover the dough with cloth and leave it to rise (about an hour)
Roll the dough to be in a circular shape and put it in your pan (which is coverd with wax paper to make the pizza don't stick)
Put tomato sauce and anything you like on your pizza , make it fantastic :)!","url":"https://recipe.bluelayer.org/recipe/14017/pizza-dough"},{"id":"13964","title":"Oatmeal Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Dissolve yeast and splenda in 3/4 cup warm water and let sit for about 8 minutes.
In a separate bowl, combine oat flour and salt.
Pour yeast mixture over flour and mix well.
Knead for about 2 minutes.
Spread onto lightly greased pan using the remaining water to smooth crust onto pan.
Bake at 500 for 10-12 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/13964/oatmeal-pizza-crust"},{"id":"13961","title":"Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
After that punch the dough down and make a ball.
Cover the ball and allow to rise for about 10 minutes.
Clean a dry working surface, sprinkle some flour on the work surface, and roll out pizza dough to 1/4 inch thick using a rolling pin.
Next place it on a 9-inch diameter pizza pan (you can use a little olive oil to lightly grease the pan).
Cover with a damp tea towel and leave in a warm place for 20 minutes or until the edges rise slightly.
After that build a little rim/crust around the edges with your fingers.
Prick the crust with a fork in a few places.
Now spread pizza sauce and favorite toppings and bake the pizza about 25 minutes at 220C or until the crust is golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/13961/homemade-pizza-dough"},{"id":"13939","title":"Marielisa's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Use hot water from faucet.
Sprinkle yeast evenly into the water.
For best results, don't let the yeast clump up in one place.
Sprinkle salt evenly over the yeast.
Let water/yeast/salt stand after mixing for one minute.
Pour water/yeast/salt into bread machine.
Add all of the flour to the machine and start the machine in \"dough\" mode.
Add the Olive Oil while the dough is mixing continuously, i.e.
after the bread machine's initial mix/pause/mix phase.
When bread machine has ended.
Place dough on wooden board covered with flour and cut in two pieces, to make two pizzas.
Knead each piece into a round shape, for about 2 minutes.
Put a small amount (1 teaspoon or so) of Olive Oil in the bottom of a bowl/pan, prepare two bowls.
Place dough on top of the oil in the bowl/pan.
Roll the dough gently in the oil so it is coated.
Cover the bowl/pan with cling wrap and let stand/rise in a warm place for 1 hour.
If lacking a warm place for the dough to rise, warm oven to 175F (or lowest setting) and shut it off, then place dough in the oven.
Remove dough from bowl/pan and spread dough over pizza pans coated with Olive Oil.
Cover the dough with cling wrap again to keep it from drying out.
Place pans in oven and let rise for at least 15 minutes.
Dough is now ready for condiments and baking.","url":"https://recipe.bluelayer.org/recipe/13939/marielisas-pizza-dough"},{"id":"13929","title":"Riesling Biscuits","ingredients":"nuts, almonds
grapes, red or green (european type, such as thompson seedless), raw
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment lined cookie sheet.
Bake at 350 for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/13929/riesling-biscuits"},{"id":"13901","title":"BBQ Chicken Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Dissolve the yeast in the water and set aside for 5 to 10 minutes.
Be sure that the water is not hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
Combine other ingredients (except the additional tsp olive oil) + combine with dissolved yeast.
Allow these 2 ingredients to mix gradually; use at low speed to mix dough.
Mix 2 to 3 minutes, until dough is smooth + elastic.
Mix only until a smooth dough ball is formed.
Place dry ingredients in a 4 to 6 quart bowl; make a well in the middle and pour in liquids (reserving tsp of olive oil).
Combine ingredients.
Lightly oil your hands and begin kneading the dough; knead for 5 minutes.
When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
Lightly oil the dough ball and the interior of a 1-quart glass bowl.
Place the dough ball in bowl and seal bowl w/ food wrap.
Set aside at room to rise until double in bulk - about 1 1/2 to 2 hours.
Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again w/ wrap.
Refrigerate overnight, airtight.
About 2 hours before you are ready to assemble pizza, remove the dough from refrigerator.
Divide dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).
Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size.
Seal the top of the dish airtight with clear food wrap.
Set aside at room temperature until the dough balls have doubled in size (about 2 hours).
They should be smooth and puffy.
To stretch and form the dough for pizza: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface.
Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape.
Flour the dough liberally.
Place the floured dough on the floured smooth surface.
Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick.
Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough.
You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.
To dress the pizza:Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel.
Arrange the stretched dough over the floured peel surface.
Work quickly to dress the pizza so that the dough wont become soggy or sticky from the sauces and toppings.
When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel.
If the dough doesnt move freely, carefully lift the edges of the dough and try to rotate it by hand.
Extreme cases may require that you toss more flour under the dough edges.
Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone.
*Jiggle and tilt the peel to get the pizza to start sliding off.
When the pizza begins to touch the stone, pull the peel quickly out from under it.
Dont attempt to move the pizza until it has begun to set (about 3 minutes).
The peel can be slid under the pizza to move it or remove it.","url":"https://recipe.bluelayer.org/recipe/13901/bbq-chicken-pizza-dough"},{"id":"13883","title":"Spelt Pizza Crust (Wheat-Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Stir first 3 ingredients together.
Add remaining ingredients.
Stir well.
Knead until smooth.
Stretch to fit greased 10- or 12-inch pizza pan.","url":"https://recipe.bluelayer.org/recipe/13883/spelt-pizza-crust-wheat-free"},{"id":"13854","title":"Nola Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In an electric mixer bowl, whisk the olive oil, yeast and water together until the yeast is dissolved and the mixture becomes frothy.
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
Remove the dough from the bowl.
Grease the bowl with olive oil and place the dough back in the bowl.
Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour.
Turn the dough out onto a floured surface and divide dough into four ounce portions.
Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes.
The dough is ready to be shaped into four individual pizzas.
Press the dough out for two pizzas.","url":"https://recipe.bluelayer.org/recipe/13854/nola-pizza-dough"},{"id":"13759","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, Parmesan, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/13759/perfect-parmesan-pizza-dough"},{"id":"13758","title":"Onion Jam and Chorizos Pizza","ingredients":"jams and preserves, apricot
pork sausage, link/patty, unprepared
cheese, mozzarella, low sodium","directions":"Spead pizza base with onion jam.
top with the Chorizos and cheese.
Bake in preheated 180 degree celsius over on a baking paper lined tray for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13758/onion-jam-and-chorizos-pizza"},{"id":"13751","title":"Prebaked Pizza Crust","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Combine the flour, salt and yeast in a large bowl.
Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms.
Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead).
Transfer to a lightly oiled large bowl.
Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each.
Place one piece of dough on each baking sheet.
Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
Remove the plastic wrap and transfer the baking sheet to the hot pizza stone.
Bake until the crust starts browning, about 10 minutes.
Remove from the oven and carefully loosen the crust from the pan using a spatula.
Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13751/prebaked-pizza-crust"},{"id":"13735","title":"Pizza Flavor Herb and Spice Blend","ingredients":"soup, chicken broth or bouillon, dry
spices, garlic powder
spices, basil, dried
onions, raw
spices, oregano, dried
spices, rosemary, dried
spices, fennel seed
spices, thyme, dried
spices, pepper, red or cayenne
cornstarch
cornstarch
spices, pepper, black","directions":"MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/13735/pizza-flavor-herb-and-spice-blend"},{"id":"13714","title":"White Trash Cookbook Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
salt, table","directions":"Combine flour and salt in a large mixing bowl.
Boil water and stir in butter until it is melted, too.
Remove from heat and pour over flour.
Mix well.
Roll out into a 1/8th inch sheet and cut into strips or squares with a knife or pizza cutter.
You may need to toss with additional flour to prevent sticking to your cutting board or rolling pin.
Add raw strips or squares of dough to your chicken and dumpling broth (on a low simmer) for about 10 minutes.
Stir once or twice gently every five minutes.
No more or they might break apart or become gummy and sticky.","url":"https://recipe.bluelayer.org/recipe/13714/white-trash-cookbook-dumplings"},{"id":"13512","title":"Herb Bread or Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table","directions":"Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
Allow this mixture to sit until quite bubbly, about 30 minutes.
Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
Mix thoroughly by hand or in an electric stand mixer.
If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes.
If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
Or use the mixer, fitted with the dough hook, and knead for about 5 minutes.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.
A very soft, slightly moist dough will make the best focaccia.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator.
(Remove from the refrigerator 2 hours before shaping.)
Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan.
Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges.
If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping.
Try not to deflate or smash all of the air out of the dough as you are shaping it.
Dimple the surface of the dough by lightly poking it with your fingertips.
Drizzle with: 2 tablespoons olive oil.
Cover and let rise until doubled in height, about 2 hours.
While the dough is rising, preheat the oven to 450F.
If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread.
Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone.
Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.
Invert the pan to remove the bread and place on a rack to cool.
Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
Divide the dough in two before shaping and press into two 1/2-inch-thick disks.
Put the disks into oiled 8-inch pie plates.
Dimple, oil, let rise as above, and bake, checking after 10 minutes.
Top with sauteed onions, cheese, tomato slices, or sauteed greens before baking.","url":"https://recipe.bluelayer.org/recipe/13512/herb-bread-or-pizza-dough"},{"id":"13464","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add the cup of warm water into the bowl of your mixer.
This recipe is forgiving so just dont make the water scalding hot, you dont want to kill the yeast.
Put the yeast in and let it dissolve for about a minute.
Add honey, salt and 1 tablespoon of the olive oil and mix.
Feed the yeast baby!
!
Put the dough hook attachment on your mixer and slowly add flour into the yeast mixture on a low speed until the dough isnt sticking to the bowl.
It should all be stuck on the hook when its ready, and just slightly sticky.
Then let the dough knead for about 5 minutes on a medium speed.
Drizzle 2 tablespoons of olive oil into the bowl and move the dough around to coat it in oil, so it wont stick.
Let the dough rise in a warm place for about an hour.
(Dont worry about being specific on time Ive let it rise anywhere from 30 minutes to 4 hours and it still turns out).
It should have grown quite a bit, slightly less than double its size.
Punch it down (let that aggression out)!
Stretch out the dough on a cookie sheet!
Feel free to toss it, but I am pretty uncoordinated so Ill leave that to you!
Top it with your favorite pizza toppings and bake in a 400 F oven for 15-20 minutes!
(Adapted from my KitchenAide mixer cookbook.)","url":"https://recipe.bluelayer.org/recipe/13464/easy-pizza-dough"},{"id":"13312","title":"Sopapillas","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground","directions":"Mix dry ingredients together in a medium-sized bowl.
Add the milk and knead for 1 minute on a floured surface.
Let dough set for one hour.
Roll dough into a large rectangle, 1/8 thickness.
Use a pizza cutter to cut 2 wide strips of dough, then cut strips into 2 squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer.
When oil reaches 375 degrees, drop dough triangles into hot oil.
They should rise to the surface, and puff, then brown on the bottom very quickly.
Use tongs to quickly turn sopapillas over.
When dough is golden brown on both sides, remove from oil carefully, and place on paper towels.
While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.
Serve warm.
Some folks like to bite off the ends and fill the middles with honey!","url":"https://recipe.bluelayer.org/recipe/13312/sopapillas"},{"id":"13292","title":"Passover Helper: An Easy Homemade Matzo","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place a pizza stone on the lowest rack in the oven and pre-heat at 550 degrees F for 30 minutes.
Mix flour into water and salt on speed one of an electric mixer until homogeneous.
Cover the mixture and let it rest for 20 minutes.
Portion into 6 oz.
portions and let rest at room temperature for 20 minutes.
Initially roll the portions out to 1/4 to 1/8 of an inch.
Before baking, roll portions out again closer to 1/8 of an inch and gently perforate with a pastry docker or fork.
Bake directly on the pizza stone for 2 minutes and 30 seconds on each side.
Cool on a cooling rack and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13292/passover-helper-an-easy-homemade-matzo"},{"id":"13266","title":"Bacon And Pepper Sauce Recipe","ingredients":"butter, without salt
bacon, meatless
spices, pepper, black","directions":"In a small skillet heat the butter and saute/fry the bacon till it is crisp.
Add in the pepper.
Pour the sauce over the cooked pasta and sprinkle with grated Romano cheese.
appear.
Pizza Sauce","url":"https://recipe.bluelayer.org/recipe/13266/bacon-and-pepper-sauce-recipe"},{"id":"13263","title":"Cornmeal Crust","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
honey
leavening agents, yeast, baker's, active dry","directions":"Measuring carefully, place all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual Program basic dough cycle setting press start.
Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle.
Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal Press dough into pan.
Follow topping and baking directions for individual recipes.","url":"https://recipe.bluelayer.org/recipe/13263/cornmeal-crust"},{"id":"13227","title":"My Favorite Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour sugar salt yeast.
Add water.
Mix dough.
It should be slightly sticky, and a little rough looking.
Pour oil onto the dough ball, coating it on all sides using fingers or spatula.
Place dough back in bowl.
Let dough rise at least 1 hour at room temperature if needed immediately, otherwise let it rise for 1/2 hour at room temperature and then refrigerate for up to 24 hours.
Remove from refrigerator for an hour before making pizza.
Make pizzas and cook on a hot pizza stone.","url":"https://recipe.bluelayer.org/recipe/13227/my-favorite-pizza-dough"},{"id":"13214","title":"Sicilian Style Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Stir together the water, yeast and the sugar.
Let rest until the yeast blooms, about 5 minutes.
Place 3 cups of the flour and the salt in a mixing bowl.
Add the yeast mixture and the olive oil and stir together to form a sticky dough.
Knead, adding the remaining flour a little at a time until the dough becomes a smooth, elastic ball, about 5-8 minutes.
If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
Add the flour a little at a time until the dough is smooth and comes away from the sides of the bowl, about 2-4 minutes.
Turn the dough into a lightly greased bowl and cover with a dry towel or plastic wrap.
Let rise for 30 minutes in a draft free spot to double in bulk.","url":"https://recipe.bluelayer.org/recipe/13214/sicilian-style-pizza-dough"},{"id":"13160","title":"Quick Naan (Bread Machine)","ingredients":"water, bottled, generic
salt, table
honey
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"If the yogurt is cold, heat it for 15 seconds in the microwave.
Add ingredients to your bread machine according to the manufacturer's directions.
After 5 minutes, check your dough (see NOTE).
After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces.
Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
Meanwhile, heat your oven to 500F.
If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven.
Baking sheets do not work very well.
With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
Brown tops using the broiler.
Wrap naan in a towel while you make the rest.
NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger.
It shouldn't stick to the pan at all.
If it isn't sticky enough, add 1 T water.
If it sticks to the pan, add 1 T flour, till you reach the correct consistency.","url":"https://recipe.bluelayer.org/recipe/13160/quick-naan-bread-machine"},{"id":"13133","title":"Backyard Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl stir together the water, yeast, and sugar and let stand till foamy, about 10 min.
In a large bowl, whisk together 2 1/4 c. of the flour and salt.
Using the handle end of a wooden spoon slowly add in yeast mix, and stir constantly till mix forms a dough.
Turn out onto a floured surface.
Knead dough, till smooth and elastic, incorporating as much of remaining 1/4 c. of flour as necessary to prevent dough from sticking, about 5 - 10 min.
Lightly oil a large, deep bowl.
Put dough in bowl and turn to coat with oil.
Cover bowl with tea towel or possibly plastic wrap and let dough rise in a hot place for 1 hour, or possibly till doubled in bulk.
Using fist, punch dough down; turn out onto floured surface.
Divide dough into 4 equal pcs; knead each briefly till smooth.
Cover with towel; let rise till almost doubled, about 30 min.
Makes sufficient dough for four 10-inch thin-crust pizzas.
Dough balls can be tightly wrapped in plastic and refrigerated one week, or possibly frzn up to 1 month.
On a lightly floured surface (preferably a chilled baking sheet or possibly tray) using a floured rolling pin, roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).
Using a pastry brush, lightly brush upper crust with oil.
If it's a very warm day, the dough may get too soft to transfer easily to grill, if so, pop the tray into the freezer till hard, about 15 min.
Prepare grill and preheat to medium.
Trying not to stretch the dough, carefully transfer it, oiled side down, to rack of grill.
Grill crust, covered, till undersides are golden, about 3 min.
(If one side of grill is hotter than the other, rotate the pizzas partway through cooking.)
Brush upper crust with oil and flip crusts over with 2 metal spatulas.
Top each crust with desired toppings.
Grill, covered, about 5 min more, or possibly till undersides are golden, cheese is melted and toppings are heated through.
Makes four 10-inch pizza crusts.","url":"https://recipe.bluelayer.org/recipe/13133/backyard-pizza-dough-recipe"},{"id":"13110","title":"Easy Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, stir together the yeast, warm water and honey.
Set aside 10 minute or until foamy.
In glass measuring cup, combine cold water, oil and salt.
Add it to the yeast mixture and stir in the whole wheat flour and 1 3/4 cups unbleached flour.
Beat the mixture, adding more unbleached flour as needed to make a soft but manageable dough.
Knead on lightly floured surface 5 minute or until smooth and elastic.
Put dough in a lightly greased bowl and turn to coat.
Cover loosely and let rise in a warm, draft free place for 45-60 minute or until doubled.
Punch down the dough and roll out into a 14 inch circle.
Put on toppings or you choice and bake 20 minute at 450 degrees F.","url":"https://recipe.bluelayer.org/recipe/13110/easy-whole-wheat-pizza-dough"},{"id":"13104","title":"Basic Simple Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Sift together 1 cup flour, yeast & salt.
Add water & mix well (I like to use a pastry blender but its not necessary.
).
Slowly, 1/2 cup at a time, add in the rest of the flour.
Pour oil over dough and knead before shaping into a ball.
Put someplace warm to rise for 15 minutes.
Sprinkle corn meal over warm baking stone or over pizza sheet and roll dough out.
Bake for 12 to 15 minutes.
Top and bake as is your preference.
These are some other variations:.
Add Italian Seasoning to the dough before setting to rise.
Add chunks of cheese or shredded cheese while adding in the water.
Use wheat flour in place or white flour.
Roll pieces of string cheese into the edges to form stuft crust pizza (one of my hubby's faves).","url":"https://recipe.bluelayer.org/recipe/13104/basic-simple-pizza-crust"},{"id":"13080","title":"Whole Wheat Sesame Crackers","ingredients":"seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
water, bottled, generic
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Position two racks in the center and the bottom third of the oven, and preheat the oven to 350F (180C).
Spread 2 tablespoons sesame seeds on each of three unoiled baking sheets.
This will prevent the crackers from sticking and will give them a delicious crisp bottom.
Put the water, oil, and salt in a small bowl until combined.
Stir in the 1/2 cup sesame seeds.
Add the water-oil mixture and mix to form a rough dough.
Knead the dough in the bowl to form a ball, and turn out onto a lightly floured work surface.
Lightly flour a rolling pin.
Roll the dough out into a 22x14-inch rectangle, about 1/16-inch thick.
Using a fork, prick the dough all over to release trapped air and keep the dough flat.
With a pizza wheel or sharp knife, cut the dough into 2-inch squares or other shapes, or cut shapes with a 2-inch cookie cutter.
Using a spatula, transfer the crackers to the prepared baking sheets.
Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time.
When the first two sheets are finished, remove them, and bake the third one as directed.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/13080/whole-wheat-sesame-crackers"},{"id":"12882","title":"Cornmeal Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
water, bottled, generic","directions":"Fit the kneaded blade on a heavy-duty mixer.
Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and shape in a ball.
Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
Roll out the dough into two 16-inch circles.
Place into lightly greased pizza pans.
Top as desired.
Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).","url":"https://recipe.bluelayer.org/recipe/12882/cornmeal-pizza-crust"},{"id":"12825","title":"Apple Pumpkin Butter Crockpot","ingredients":"pumpkin, raw
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table","directions":"Mix all ingredients in 4 to 5 quart crockpot AKA slow cooker.
Cook on high for 5 hours, stirring thoroughly every couple of hours.
Allow to cool, then store in a covered container in the refrigerator for up to two months
Serve on toast, English Muffins, pancakes or waffles.
One of our favorites is an apple butter pizza, surprisingly delish!","url":"https://recipe.bluelayer.org/recipe/12825/apple-pumpkin-butter-crockpot"},{"id":"12699","title":"Almost Like Papa John's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.
Gradually add water and oil to mixture.
Blend at low speed until moistened, then beat for 2 minutes at medium speed.
By hand, add 1 1/2 to 2 cupa flour until dough pulls away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic.
Cover loosely with plastic and let rest in a warm place for about 15 minutes.
Press out dough onto (2) 12-inch pizza pans.
Prick randomly with a fork.
Let rest again in a warm place for 10-15 minutes.
Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/12699/almost-like-papa-johns-pizza-dough"},{"id":"12696","title":"Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
lemon juice, raw
spices, oregano, dried
spices, pepper, black
salt, table
spices, garlic powder","directions":"Make the tomato puree: Cut the tomatoes into quarters, and pass through a food mill or Victorio strainer.
If you do not have a food mill or Victorio strainer, blanch, peel, core, seed and chop the tomatoes.
Place in a colander and let stand for 15 minutes.
Discard liquid and puree tomatoes in a food processor fitted with a metal blade.
Measure out 13 cups of the tomato puree.
If you have more than 13 cups, save or freeze the remainder for use in another recipe.
Place half of the tomato puree in a large stainless steel pot.
Bring to a boil over high heat, stirring occasionally.
Maintaining a constant boil, add the remaining tomato puree, 1 cup a a time.
Stir in the lemon juice, oregano, pepper, salt, and garlic powder.
Boil hard, stirring frequently, until the mixture is the consistency of a thin commercial sauce, about 15 minutes.
Remove from heat.
Ladle the sauce into hot jars, leaving 1/2 inch headspace.
Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads.
Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 35 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals.
It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal.
While the jars cool, you will hear a \"plink\" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar.
After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid.
If you cannot push the lid down any further, the jar is sealed.
If the lid \"gives\" a bit, and you can push it down, the jar did not seal.
Place any unsealed jars in the fridge and use within 2 weeks.","url":"https://recipe.bluelayer.org/recipe/12696/pizza-sauce"},{"id":"12688","title":"No Sage Turkey Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, fennel seed
sugars, granulated
salt, table
spices, oregano, dried
spices, pepper, black","directions":"Combine all very well & refrigerate overnite.
makes about 4 patties, or enough crumbled for a good size pizza or casserole.","url":"https://recipe.bluelayer.org/recipe/12688/no-sage-turkey-sausage"},{"id":"12634","title":"My Favourite Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Whisk the water with the yeast, the molasses and approx 1/2 lb of the granary flour.
Leave until very frothy in a warm place.
In the meantime, mix the rest of the flours with the salt and rub in the margarine.
Fold in the frothing liquid and knead until the mixture leaves the sides of the bowl, is elastic but not sticky.
Leave to rise in this bowl (saves washing up) covered with a clean tea towel in a warm place.
When mixture has doubled its bulk, punch it down, remove from bowl and form into loaf shapes.
Grease your loaf tins well and half fill with dough, or form into rolls.
I always leave about 8 ozs of dough which I press into a greased quiche dish, cover with tinned tomatoes, grated cheese - any sort - little Italian herbs, and olives for decoration.
Leave this to rise, with the rolls and bread (about half an hour, when the dough should be well risen) Cook the quiche dish and you will have an authentic pizza on baking day.
You may glaze bread at this point if desired.
Some prefer their breads with a matt finish.
But at this stage - after they have risen a second time, even when glazing, be gentle and once glazed don't put the towel on again , it sticks.
Put breads into the oven 400F for 45 - 60 minutes and test for doneness by knocking the loaf with your fingers - bread should sound hollow.","url":"https://recipe.bluelayer.org/recipe/12634/my-favourite-bread"},{"id":"12412","title":"Quick and Easy Foccacia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour, sugar, salt, yeast, garlic powder, oregano, thyme, basil, and pepper.
Then add oil and water.
Mix just until dough has come together.
Lay the dough out on a smooth lightly floured surface and knead until it is smooth and and looks elastic.
(I usually only need it a few times)
Preheat your oven to 450 degrees.
Then get a large bowl and oil the sides and bottom of the bowl with olive oil.
Place dough inside and lay a damp towel over the top of the bowl.
Sit the bowl in a warm place and let dough rise for 20-25 minutes.
After the dough has risen, take it out of the bowl and punch it down.
Then place it on a baking sheet or baking pan and flatten it out into a large rectangle.
Brush olive oil on the top and sprinkle salt.
At this point you can either top it with cheese and make foccacia bread or, you can add tomatoes, chopped bell peppers and onions, thin slice grilled chicken, and then cheese to make the best and easiest homemade pizza (which is show in the picture).
Pop it into the oven for 15 minutes if youre making just the bread, or for about 16-18 minutes for the pizza.","url":"https://recipe.bluelayer.org/recipe/12412/quick-and-easy-foccacia-bread"},{"id":"12385","title":"Our Favorite Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Sift together dry ingredients in large bowl, add oil, honey and water and mix until combined.
Transfer to bread machine on \"Dough/Pasta\" setting.
(Should be roughly 90 minutes).
When dough is ready, divide in two, let rest 10-15 minutes, then roll out with a little more flour to about 1/2\" or so.
Add your favorite sauce, cheeses and other toppings.
I bake ours on a pizza stone in a 525 degree oven for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/12385/our-favorite-pizza-dough-bread-machine"},{"id":"12384","title":"Pizza Dough - Whole Wheat","ingredients":"water, bottled, generic
water, bottled, generic
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
Once the dough is done, remove it from the pan onto a floured work surface.
If you are not ready to roll it out it can be stored in the fridge.
Roll dough to the size needed, VERY THIN.
Keep your surface and rolling pin well floured.
If the dough is wet it will absorb the flour.
Humidity and temperature can affect the amount of flour needed in the rolling.
Dough for 6\" - 1.25 oz 10\" - 3.5 oz.","url":"https://recipe.bluelayer.org/recipe/12384/pizza-dough-whole-wheat"},{"id":"12355","title":"Whole Wheat Cornbread With Flax & Syrup","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
egg substitute, powder
salt, table
seeds, flaxseed
syrup, maple, canadian
soymilk, original and vanilla, unfortified","directions":"Mix dry ingredients first.
Heat soy milk, flax, and syrup together over low heat for ~10 minutes
Combine & mix.
Roll into a simple loaf.
Bake on lightly oiled pan or pizza stone at 375 for ~50 minutes, cover loosely with foil for the first 1/2 hour.","url":"https://recipe.bluelayer.org/recipe/12355/whole-wheat-cornbread-with-flax-syrup"},{"id":"12311","title":"Super Fast Low Fat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
alcoholic beverage, beer, regular, all","directions":"Preheat the oven to 425.
Mix all ingredients.
Spray a 9x13 inch baking pan (casserole size) with cooking spray or grease in your usual manner.
Top with your favorite pizza sauce, cheese, and toppings.
Bake for 25 minutes or until the crust is crispy and golden.","url":"https://recipe.bluelayer.org/recipe/12311/super-fast-low-fat-pizza-crust"},{"id":"12102","title":"Quick and Easy Syrian-Lebanese-Pocket-Pita Bread!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel).
Form a little well in the center.
Heat the water in a microwave safe dish for one minute.
Pour the water into the flour well and mix the ingredients with a spatula as far you can.
Place a dish of cool water in a bowl next to you as you begin to knead by hand.
Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead.
This will help create a smooth, elastic finish.
You know your dough is ready when the surface is smooth and doesn't have pock-marks.
The dough will feel slightly sticky as you knead it, but should not stick to your hands.
Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes.
Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister.
Let the balls rest for 30 minutes.
After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4\".
The thinner the round, the better your pocket.
Turn them over to roll them, trying to keep the round as best you can.
If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll.
Make sure the edges are rolled out equally and not thicker than the center.
Lay each round on the cloth or floured surface to rest again as the oven preheats.
Keep them in the order your rolled them.
Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes.
The rounds should start to bubble on top and will \"poof\" up with the pocket.
Once the pocket is formed, remove them from the oven and place onto clean surface to cool.
The bottoms will be just starting to brown as you remove them from the oven.
Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.","url":"https://recipe.bluelayer.org/recipe/12102/quick-and-easy-syrian-lebanese-pocket-pita-bread"},{"id":"12085","title":"Pizza Crust Fantastico","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, rosemary, dried
tomato sauce, canned, no salt added
oil, olive, salad or cooking","directions":"Pour warm water into a small bowl.
Dissolve honey and yeast in water.
Let stand until creamy, about 10 minutes.
In a large bowl, combine the all-purpose flour, whole wheat flour, corn flour, salt, black pepper, oregano, basil and rosemary.
Add the yeast mixture, tomato sauce and olive oil; stir well to combine.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Meanwhile, preheat oven to 450 degrees F (230 degrees C) place pizza stone in oven if one is to be used.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into rounds, cover and let rest for 10 minutes.
Roll the rounds out to crust size.
Spread crusts with desired pizza sauce from the center outward and cover with desired toppings.
Bake on preheated pizza stone or on lightly oiled pizza pans until cheese is bubbly and golden, about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/12085/pizza-crust-fantastico"},{"id":"12017","title":"Pizza Dough (Betty Crocker)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure all ingredients in stand mixer bowl.
Beat until dough is soft and springy, adding more flour if necessary.
Cover and let rest for 30 minutes.
Grease 2 9 inch pizza pans with oil and sprinkle with cornmeal.
Divide dough in half.
Roll each portion of dough thin and place in pizza pan.
Let rest for 30 minutes.
Preheat oven to 375 degrees.
Partially bake for 20 minutes or until crust just starts to brown.
Add toppings and bake 20 minutes longer.","url":"https://recipe.bluelayer.org/recipe/12017/pizza-dough-betty-crocker"},{"id":"11946","title":"Oil-free Pizza Crust","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all the ingredients and knead.
Roll it up once it becomes somewhat smooth.
If you're using a bread maker, let it knead for about 10 minutes,and then take it out and roll it up.
No rising.
Leave it to rest for 20 minutes.
Spray water and cover with a wet paper towel.
Roll it out into the shape of your choice and place it on top of parchment paper.
Poke holes with a fork.
If you keep the rim a little thicker, the sauce and toppings won't spill out.
Top it with the sauce and toppings you like and bake for 18 to 20 minutes at 200C Please adjust the baking time accordingly.
This is a fluffy, thick pizza (anchovy, garlic, onions, mayonnaise, cheese).
More like a pizza bread, due to its thickness.
This is a thinly rolled out crust.
Since the surface area got bigger, I added lots of toppings.
It's made with basil sauce.
This pizza is topped with dried curry sauce and cheese Very easy to make using leftovers, but still good.
Pizza with tomatoes, cheese, and mayonnaise.
Pizzas are fun to make, since you can do so with a variety of toppings.
Here is an example of using this dough to make it into a naan to go with curry.","url":"https://recipe.bluelayer.org/recipe/11946/oil-free-pizza-crust"},{"id":"11819","title":"Basic Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Combine ingredients in bread machine pan.
If desired, season with parsley, oregano, basil, rosemary, onion flakes, and garlic.
Set bread machine on dough cycle.
Roll dough to desired thickness, cover with favorite toppings, and bake at 375 degrees F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11819/basic-pizza-dough-bread-machine"},{"id":"11711","title":"Quick and Easy Artisan Pain DEpi (Wheat Stalk Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook].
If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used after initial rise though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks.
Thaw 24 hours before usage.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized).
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Gradually elongate the dough ball.
With the palms of your hands, gently roll the dough ball into the shape of a baguette, tapering the ends to points.
Allow to rest and rise on a whole wheat flour covered pizza peel for 30 minutes.
Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack.
Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
Sprinkle the loaf liberally with flour and rotate peel so one end of loaf is pointing towards yourself.
Using a sharp pair of kitchen shears, cut into the end pointing towards yourself downward at a 45 degree angle into the dough, stopping a quarter inch from the bottom.
Fold cut piece over to right side.
Do the same cut 1 inch further away from you and fold the cut piece over to the left side.
Repeat until entire loaf is cut and pain d'epi is formed.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes, or until deeply browned and firm.
Allow to cool before slicing and eating.
If you can't wait, slather with butter and eat warm.","url":"https://recipe.bluelayer.org/recipe/11711/quick-and-easy-artisan-pain-depi-wheat-stalk-bread"},{"id":"11648","title":"World's Easiest Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, oregano, dried
spices, basil, dried
spices, pepper, black
spices, coriander seed
spices, paprika
leavening agents, yeast, baker's, active dry","directions":"Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed.
Select Dough cycle; press Start.
Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.","url":"https://recipe.bluelayer.org/recipe/11648/worlds-easiest-bread-machine-pizza-dough"},{"id":"11642","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup of warm water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If it is dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.)
Proceed to step 4, or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Put each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until they puff slightly, about 20 minutes.
Proceed with any of the recipes that follow.
Be sure to allow the dough to relax, stretching it a little bit at a time, when youre ready to roll it out; pressing the dough onto an oiled baking sheet is the easiest way to get this done.
And bear in mind that its easier to handle small pies than large ones.
You can bake the pies or grill them.
An oven lined with a baking stone (or several uncoated quarry tiles) is ideal, but it requires a peel (a flat sheet of wood or metal with a long handle) to move the pizza about.
A baking sheet, with or without a lip, is much easier, because you can press the dough right onto its surface.
Since you use olive oil to prevent sticking, the process is a snap.
Generally, toppings should never be too wet, or the dough will become soggy.
In practice, this means fresh tomatoes should have some of their juice squeezed out and be thinly sliced, and preferably salted for a little while, before using; the same holds true for other moist vegetables like zucchini.
It may be that there are more possible combinations of pizza toppings than moves in chess or atoms in the universe; in any case, there are a lot.
Simple combinations are best, however; too many ingredients merely serve to muddy the flavors.","url":"https://recipe.bluelayer.org/recipe/11642/pizza-dough"},{"id":"11580","title":"Basic Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
spices, oregano, dried","directions":"Sift together the flour and salt into a large bowl and stir in the dried yeast and oregano.
Make a well in the centre of the flour mixture.
Add the olive oil and gradually add enough of the warm water to make a soft dough.
The amount of water will vary according to the flour but the dough must be malleable.
Knead the dough on a floured surface until smooth and elastic - about 10 minutes.
Place dough back in clean lightly oiled bowl and turn it around to coat it with some of the oil; cover with cling wrap and leave in a warm place to \"prove\".
After the dough has doubled in size (approx 60 minutes), knock it back and knead again for about 3 minutes.
Shape and top as desired.","url":"https://recipe.bluelayer.org/recipe/11580/basic-pizza-dough"},{"id":"11513","title":"Super Thin Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking","directions":"Mix sugar & warm water, (I use a warm glass measuring cup) add yeast, stir, wait 10 minutes til a foam forms on top.
Pour into large warm bowl, (rinse outside of bowl with warm water first).
Add 1 1/2 cups of the flour, salt, and olive oil.
Stir with wooden spoon until smooth and still a bit sticky.
(Add flour only as needed to get a smooth dough that is still a bit sticky.)
Put some flour on hands and spread rest on a wooden cutting board.
Put dough on board and knead.
I didn't know how to knead bread so I went to u-tube, the proper way is to use the heel of your hand to push the dough forward, then fold it over, rotate it a 1/4 turn and repeat.
It also says to do this as quickly as possible, and DO NOT over knead it.
5 - 8 minutes is the most it ever takes.
You will need to add flour, from the board, every so often because the dough is still a bit sticky, but again only as needed.
You want to achive a moderately stiff dough, that is smooth and elastic.
Put dough in a warm, greased bowl, cover with warm towel,and let rise 30 minutes.
In the winter I put the whole bowl in my sink with some warm water because the air is chilly.
After 30 minutes, remove the dough, divide it in half.
Grease a pizza pan, and sprinkle with corn meal.
Smooth the 1/2 dough ball onto your greased pizza pan, be patient you have to spread it really thin!
, add sauce, mozzerella and toppings of your choice.
Bake at 450 degrees 10 - 15 minutes.
I actually use a Pizzaz pizza cooker and it works great.
If you don't make 2 pizzas you can freeze the other in a ziploc bag.
Be sure to grease it first, to keep it from sticking to the bag.
It thaws quickly, with an hour or so.","url":"https://recipe.bluelayer.org/recipe/11513/super-thin-pizza-dough"},{"id":"11489","title":"Garlic-Cheese Monkey Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, onion powder
spices, garlic powder
spices, oregano, dried
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder
cheese, cheddar","directions":"Add the breadmaker ingredients to the breadmaker in the order specified.
Put on dough setting and run until dough cycle is complete.
Oil a bread pan or, if preferred, do a single layer in an oiled pizza pan.
Mix 1/2 c parmesan, 2 tsp oregano, 2 tsp garlic powder.
Split the bread dough into two portions.
Make the first portion into 1\" balls, dipping in the parmesan mixture and placing in the pan.
Sprinkle with 1/4 c grated cheddar cheese.
Repeat with the remaining dough, parmesan mixture and cheddar.
Top with any leftover parmesan.
Let rise for 20 minutes or so until well raised (doubled).
Preheat the oven to 350 degrees F.
Bake at 350F for 20-25 minutes until done.","url":"https://recipe.bluelayer.org/recipe/11489/garlic-cheese-monkey-bread"},{"id":"11477","title":"Tex's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)","directions":"In a mixing bowl, dissolve the yeast and sugar in the warm water
Beat in 1 cup of the flour
Combine the rest of the flour with the oil, salt, herbs, and olives, then add to the bowl.
Mix until you have a dough that is elastic, but easy to handle.
Add a little more flour or water if necessary.
Transfer the dough to an oiled bowl.
Cover the bowl with cling film.
Allow to prove for at least 2 hours at room temperature, or until the dough has doubled in size
Flick the dough so that it begins to drop, almost to it a original size.
Remove from bowl and place on your oiled work surface.
Knead then form into a long brick shape
Divide into as many equal-sized pieces as you like according to the size of pizza you want
Form into equal size balls and allow to prove again for at least 30 mins
Cut and divide into smaller balls if necessary.
Then take any dough balls you aren't ready to use, wrap in cling film then freeze
Shape with a rolling pin first, then your hands.
Make sure the middle is thinner by working outwards with your fingers.
Transfer to a baking tray or pizza stone.
Add your favourite toppings and herbs while on the tray
Cook at 220C/gas mark 7 (425F) on the bottom shelf of the oven, for approximately 15-25 minutes (rotating the tray halfway through) or until the crust is golden brown","url":"https://recipe.bluelayer.org/recipe/11477/texs-pizza-dough"},{"id":"11401","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, oregano, dried
spices, basil, dried
oil, olive, salad or cooking","directions":"Combine the yeast, sugar and warm water in a bowl.
Stir well to dissolve the yeast and sugar.
Let sit for 3-5 minutes to let the yeast bloom (or wake up).
You'll see foam on top when its awake and ready to go.
While you're waiting for the yeast, combine the flour, basil, oregano and salt in a large bowl.
Stir well to evenly distribute the salt.
Add the olive oil (it will get sired/mixed in during kneading).
Once the yeast water is foamy on top (see photos below) stir it into the flour mixture.
Stir it with a spoon until it forms a loose ball.
Turn it out onto a counter and begin to knead the dough.
Knead well for 10 minutes.
Sprinkle flour on the countertop sparingly as you knead.
If you add too much flour the dough will end up dense (more like a bagel) rather than light like a pizza dough.
To use the dough the same day, form the kneaded dough into a ball (or cut and form into four small balls for individual pizzas).
Spray a bowl with non stick spray, place the dough inside and turn it to coat with oil.
Cover the bowl loosely and let it rise in a warm place for one hour.
An hour later, after it has risen, punch it down to release some gasses and stretch it into a 16 round base.
Bake in a preheated (completely preheated, no short cuts here) oven at 230C for 10-12 minutes or until the edges are brown and crispy.
Making sure the oven is well heated before hand will ensure that the bottom cooks and gets nice and crispy.
If you are going to add toppings, cook the pizza plain for a few minutes before adding the toppings and returning to the oven for the remaining time.","url":"https://recipe.bluelayer.org/recipe/11401/pizza-dough"},{"id":"11369","title":"Hand-Kneaded Bread with Vegetable Oil","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
oil, olive, salad or cooking","directions":"Heat the milk and heavy cream until warm to the touch.
Put the bread flour in a bowl.
Add salt, yeast and sugar (keeping the salt away from the other two).
Pour the milk on the yeast.
Mix with a rubber spatula and transfer the mixture on to a work surface.
Knead with the lower part of your palm (near your wrist), rubbing the dough from closest to you and stretch out.
It will be sticky for a while, but it will clump up eventually.
(The picture doesn't look good but...)
When it clumps, pour the canola oil on the dough and rub with both of your hands.
The dough will absorb the oil after a while.
When the dough has absorbed the oil, repeat the process of rubbing the dough a few times.
Use your wrist, pound the dough onto the work space and then fold it into half, pound the dough again and fold it into half.
Repeat the pounding and folding process a few times.
When the surface of the dough becomes smooth, roll the dough into a ball while pulling and tucking the surface in.
(Don't let go of the dough when you are pounding it.
Pound the dough like you are stretching it.)
Cover the bowl with the dough using a shower cap.
Let it sit for the 1st proofing in a warm place until the dough doubles in size.
I recommend keeping it by a window that gets a lot of sun or in a car.
When the dough has risen, coat your finger with flour and do the finger check.
If you poke a hole in the dough but it closes up soon after you take your finger out, let it sit a little bit more.
Gently punch down the dough and divide it into 3 portions using a bench scraper.
Tuck the cut ends in and roll into balls.
Let it sit for 15 minutes, making sure that it doesn't dry out.
Roll out the dough out and fold into thirds.
Seal the joint parts well using your finger.
(You can roll the dough any way you like.)
Line the balls of dough in the pan as shown, with one in the center and two on the ends.
If you want to give the bread a rounded top, let the dough rise to 1 to 2 cm higher than the mold.
If you want the bread to be a square shape on top, let the dough rise to 2 cm lower than the mold.
Bake in a 360F/180C oven for 30 minutes.
Cover with an aluminum foil if it starts to burn.
Cheese Bread Shape the dough into balls and make a cross cut using scissors.
Top with pizza cheese in the cut and bake.
Braided bread with sausages.
Brown Sugar Bread When you roll out the dough after the 1st proofing, sprinkle some brown sugar and roll, then let it sit for the 2nd proofing.","url":"https://recipe.bluelayer.org/recipe/11369/hand-kneaded-bread-with-vegetable-oil"},{"id":"11351","title":"Basic French Dough Recipe","ingredients":"water, bottled, generic
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"For: Pretzels, bread sticks, bagels, pita bread or possibly pizza along with the best French bread you've ever tasted!
Easy and quick.","url":"https://recipe.bluelayer.org/recipe/11351/basic-french-dough-recipe"},{"id":"11229","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"Disovle sugar in warm water.
Sprinkle in yeast and allow to set until it's foamy.
Add flour, salt and oil and mix for 7 mins in electic mixer.
Remove from mixer and allow to rise in an oiled bowl until doubled in size.
Punch down and then split in two and allow to rise a second time.
Roll into pizza size desired and add toppings.
Bake in 550 degree oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/11229/pizza-dough"},{"id":"11225","title":"Crazy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"In a small bowl add the warm water, then the yeast.
Let set until yeast dissolves, then add the sugar.
Then add the flour and salt.
Stir until the mixture is well incorporated.
If needed, add some extra flour to get a good dough ball.
Knead for five minutes (or use a KitchenAid Mixer).
Place in a bowl that has been sprayed with cooking spray.
Cover and let raise for 20 minutes.
Heat oven to 450 degrees.
Once the dough has raised, place onto a cookie sheet that has been sprayed with cooking spray.
Flatten with hands.
Using pizza cutter, cut into strips.
Bake at 450 for 10-12 minutes until slightly brown.
When done cooking, remove from oven.
Let cool slightly.
Spread top with melted butter or margarine.
Then sprinkle with parmesan cheese and garlic salt.
Or for sweet treats, use cinnamon/sugar mix and dip in frosting.","url":"https://recipe.bluelayer.org/recipe/11225/crazy-bread"},{"id":"11215","title":"Chocolate Pizza","ingredients":"vanilla extract
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking","directions":"In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips.
Microwave on high for 2 minutes; stir.
Microwave for 1-2 minutes; stir until smooth.
Immediately add marshmallows, cereal and walnuts; mix well.
Spread evenly on an 13-in.
pizza pan that has been coated with nonstick cooking spray.
Arrange cherries on top; sprinkle with coconut.
Microwave the remaining vanilla chips on high for 1 minute.
Add oil and stir until smooth.
Drizzle over pizza.
Chill until firm.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/11215/chocolate-pizza"},{"id":"11156","title":"Oven Baked Flat Breads","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
cream, sour, cultured
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Add the water and yeast to the work bowl of a food processor fitted with stainless steel blade.
Add oil, sugar, and yogurt (or sour cream) and pulse to combine.
Add salt, whole wheat and all-purpose flours; process until smooth, about 15 seconds, scraping down sides of bowl.
Continue to process until dough just pulls completely away from sides of bowl (adding more flour as necessary) and it is soft and satiny, about 30 seconds.
Remove from the bowl and knead once or twice on a lightly floured counter.
Place dough in medium bowl, cover with a clean towel, and place in draft-free spot until dough doubles in size about 45 minutes.
Preheat a pizza stone or cookie sheet in the bottom third of a 500 degrees F (260 degrees C) oven for at least 30 minutes.
Turn dough onto lightly floured work surface.
Divide into 8 equal pieces, and roll each piece into a ball on your work surface.
Use a rolling pin to roll each ball out to a 4 (10 cm) circle.
Rest for 10 minutes, then roll (or toss) each round out to 6 (14 cm).
Bake the dough rounds, in batches, on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.
Cool for 5 minutes on a wire rack; wrap in clean kitchen towels and serve warm or at room temperature.
Tips:
* After rising, the dough can be wrapped tightly and refrigerated up to 2 days.
I often cook 1/2 batch, then save the remaining dough for a meal in the near future.
* Work quickly when getting the bread in and out of the oven.
YOURE LOSING HEAT!
* To cook on the stove top, preheat a dry cast iron pan over medium high heat for 5-10 minutes.
Grill bread on the hot pan until small bubbles appear.
Flip, grill until golden, then flip again to brown the other side.","url":"https://recipe.bluelayer.org/recipe/11156/oven-baked-flat-breads"},{"id":"11094","title":"Garlic and Oregano Pizza Dough","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder","directions":"Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl.
Create a well in the middle of the mixture and add one half of the yeast/water mixture.
Work the water/yeast mixture in by hand.
Dough should be very crumbly, and not really hold together.
Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
(Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
Place dough on a flat surface and vigorously knead for about 10 minutes.
Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough.
Let rise for 45-60 minutes in a warm (80-90 degree) place.
Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above).
Repeat this step for a total of three rises.
After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
Roll pizzas out into 13-14 inch circles and top as desired.
Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown.
A baking stone is strongly recommended.
If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes.
Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees.
Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown.
This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza.
This is my preferred method, as it allows for a reduced cooking time and more of a \"brick oven pizza\" flavor and crispiness.
It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.","url":"https://recipe.bluelayer.org/recipe/11094/garlic-and-oregano-pizza-dough"},{"id":"11089","title":"Melanie's Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix all ingredients together.
When dough is mixed roll onto a floured surface.
Once it has been spread onto a cookie sheet or a pizza pan, bake at 150 for 10 minutes.
Add toppings and continue baking at 375 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11089/melanies-pizza-dough"},{"id":"11019","title":"Wholemeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the flour in a large bowl with the salt and yeast on either side
Chuck a tablespoon of olive oil in
Add the water, mixing with your hand in a claw shape.
The mixture will be quite wet
When the mixture comes together, cover and leave to autolyse for 30 mins
After 30 mins the mixture should be slightly easier to handle.
Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
Oil your hands and the work surface and shape into the desired shape.
This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
Bake for around 35 mins.
If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20","url":"https://recipe.bluelayer.org/recipe/11019/wholemeal-bread"},{"id":"11012","title":"Toni's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey
oil, olive, salad or cooking
spices, pepper, black","directions":"Mix the flour, salt and pepper.
Stir in the honey and olive oil.
Dissolve yeast in the water and let rise for 10 minutes.
Make a well in the centre of the flour and pour in the yeast mixture.Mix with your hands to form a dough.
Transfer to a floured surface and knead for 10 minutes until the dough is smooth and pliable.
Lightly oil a bowl and place the dough, cover with platic wrao and let rise 1-2 hours until doubled in size.
Punch down the dough and knead for a few more minutes.
Divide the dough into 6 pieces and shape each into a ball.
Rest for 10 minutes on an oiled tray.
Flatten and pull with your fingers and hands until you shape into a 20cm circle.
bake in a preheated oven at 180C with your favourite toppings for about 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/11012/tonis-pizza-dough"},{"id":"11006","title":"Deep Dish Pizza","ingredients":"beef, grass-fed, ground, raw
tomato sauce, canned, no salt added
house of pasta, pizza dough,
cheese, mozzarella, low sodium","directions":"Preheat oven to 425.
Cook meat until brown.
Drain.
Add tomato sauce and cook until heated.
Coat baking dish with cooking spray.
Unroll pizza crust dough and press into bottem and halfway up sides.
Tot bottem of pizza crust with mixture.
Bake at 425 for 12 minutes.
Top with cheese, and bake another 5 minutes until crust is browned and cheese is melted.
Cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/11006/deep-dish-pizza"},{"id":"11001","title":"Cheddar Breadsticks","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
cheese, cheddar
spices, paprika
wheat flours, bread, unenriched","directions":"Place ingredients, in the order recommended by your manufacturer, into the bread pan (mine is liquids first).
Press the menu button to select the dough program.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface and punch down to deflate.
Preheat oven to 375F and line baking sheets with parchment paper.
Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide.
Roll the rectangle so that its width runs from left to right.
With a pizza cutter or sharp knife, cut strips that are each 1/2- inch wide.
Twist each strip so it resembles a cheese straw.
Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes.
Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes.
Allow to cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/11001/cheddar-breadsticks"},{"id":"10953","title":"Classic Pizza Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated
salt, table
spices, garlic powder
spices, oregano, dried
spices, pepper, black
oil, olive, salad or cooking","directions":"Open can and combine ingredients and stir until completely mixed.
If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9\" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.","url":"https://recipe.bluelayer.org/recipe/10953/classic-pizza-sauce"},{"id":"10894","title":"Whole Grain Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix all ingredients together well, using a pastry blender.
Store in air-tight container, in a cool dry place.
NOTE: About Crisco, avoid those hydrogenated and trans fats and use butter, but the resulting mix will need to be stored it in the fridge.
For Biscuits: 3 cups mix, 1 cup water.
Mix well.
Divide into 16 biscuits.
Use greased baking sheet and bake at 425 degrees F for 10-12 minutes.
(Recipe may be halved).
For Pizza Crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water.
Add 2 1/4 cups mix.
Knead on floured surface.
Let rise 10 minutes.
Spread on greased pizza pan sprinkled with cornmeal.
Bake at 425 degrees F for 10 minutes, then add sauce and toppings of choice.
Return to oven and bake until hot and the cheese is melted.","url":"https://recipe.bluelayer.org/recipe/10894/whole-grain-baking-mix"},{"id":"10886","title":"Italian Feather Bread Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes.
Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
Knead the dough with your hands until soft and smooth.
Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough.
Let dough rest for 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/10886/italian-feather-bread-pizza-dough"},{"id":"10875","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix ingredients until a dough is formed that is not sticky.
Cut dough into ideal ball sizes (8 oz.
), fold and tuck the bottom until dough ball is smooth.
Place several onto a tray, cover with plastic wrap, and let sit approximately 45 minutes.
Remove dough ball, and stretch either using a dough press or your hands.
Before applying toppings, sauce, and cheese, make several small holes in the dough so that it can cook all the way through.
After adding toppings, etc.
Place in 450F oven for approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/10875/pizza-dough"},{"id":"10593","title":"Easy Pizza Dough for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched
spices, parsley, dried
semolina, unenriched","directions":"Add ingredients to pan in order listed, set bread machine on\"dough\" and walk away.
After the cycle is completed, lightly coat dough ball in flour and roll or slap out to desired size.
Top with desired sauce, cheeses, meats and/or veggies and bake at 450 until cheese is golden brown.
Will make a 9-10\" pizza of average thickness, or a 13-14\" thin crust pizza.
For best results, bake on a preheated baking stone sprinkled with corn meal.
Notes: You may substitute beer for all or part of the water.
I've used 3/4 cup flat beer and 1/4 water with excellent results.
A teaspoon of semolina may be added as well -- it provides a nice crunchiness to the dough when baked.
Corn meal can be substituted for the semolina (and likewise, semolina can be used to dust the pizza peel and/or baking stone).","url":"https://recipe.bluelayer.org/recipe/10593/easy-pizza-dough-for-bread-machine"},{"id":"10555","title":"Swedish Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated","directions":"In a mixing bowl, cream butter and sugar.
Add maple syrup; mix well.
Combine the flour and baking soda; gradually add to the creamed mixture.
Divide the dough into eight portions; Roll each portion into a 9-inch log.
Place 3-inches apart on ungreased baking sheets.
Bake at 300F for 25 minutes or until lightly browned.
Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
Remove to wire racks to cool.
Dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/10555/swedish-butter-cookies"},{"id":"8871","title":"Crockpot Lasagna","ingredients":"- 1 pkg. pepperoni slices
- 1 lb. hamburger
- 1 onion, diced
- 1 green pepper, diced
- 1 can mushrooms
- 1 pkg. kluski noodles
- 1 lg. jar pizza sauce
- 1 lg. jar spaghetti sauce
- 1 pkg. just about every shredded Colby & Mozzarella cheese","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cook jointly hamburger, onion, green pepper and mushrooms. Layer this with the chill out of the substances inside of the crock pot. Cook upon higher for 2 to 3 hrs.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8871/crockpot-lasagna"},{"id":"8841","title":"Crockpot Chicken Pizza","ingredients":"- 4 skinless, boneless chicken breast- slash into chunk sizing sections
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 substantial cans tomato sauce
- 2 massive cans diced tomatoes
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tsp. thyme
- 4 cloves garlic, pressed
- 1 bay leaf
- 1 deal Frozen lima beans
- 1 cup Tomato juice
- 1 Carrot -- 1/2 inch personal computers","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Room all components within sluggish cooker. Stir to create yes all chicken is covered perfectly. Cook upon Small natural environment for 8 hrs, right up until chicken and greens ar
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8841/crockpot-chicken-pizza"},{"id":"8840","title":"Crockpot Chicken Parmigiana","ingredients":"- 3 Chicken breasts
- 1 Very low egg plant sliced
- 1 Egg
- 10 1/2 oz Can pizza sauce
- 1 ts Salt
- 6 Slices mozzarella cheese
- 1 c Dry bread crumbs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
If working with complete chicken breasts, slash into halves. Inside a bowl combat egg, salt, and e-e book://Internet pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8840/crockpot-chicken-parmigiana"},{"id":"8222","title":"Pizzeria Uno's Chicago Deep Dish Pizza","ingredients":"- 2 cups Cap'n Crunch cereal
- 6 eggs
- 2 cups corn flakes
- 1 cups milk
- 2 1/2 cups allˆ’reason flour
- 25 to 30 chicken tenders
- 3 Tbl. granulated onion","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8222/pizzeria-unos-chicago-deep-dish-pizza"},{"id":"8221","title":"Pizza Topping:","ingredients":"- 1 lb. Mozzarella, sliced slender
- 1 lb. Italian Sausage, taken out in opposition to the Casing and crumbled
- 1 can Complete tomatoes, worn out and Coarsely beaten
- 2 cloves Garlic, peeled and minced
- 5 Contemporary basil leaves, chopped fantastic
- 4 tbls. Recently grated Parmesan Cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Pour the hot water into a massive blending bowl and dissolve the yeast with a fork. Incorporate 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Blend perfectly with a spoon. Proceed stirring in just th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8221/pizza-topping"},{"id":"8220","title":"Pizza Hut Authentic Pan Pizza","ingredients":"- 1 cup Sizzling faucet water (110ˆ’115ø)
- 1 pkg. Fast paced dry yeast
- 3 1/2 cups Flour
- 1/2 cup Coarse flooring cornmeal
- 1 teas. Salt
- 1/4 cup Vegetable oil","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8220/pizza-hut-authentic-pan-pizza"},{"id":"8219","title":"Veggies","ingredients":"- 5. Supreme with 3 Oz. mozzarella cheese
- 6. Cook until eventually cheese is effervescent and outer crust is brown.
- 7. Lower within just 6 slices.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Pizza Hut Initial Pan Pizza 350 Insider's Recipes Find out Model.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8219/veggies"},{"id":"8217","title":"Pizza Hut Dessert Pizza","ingredients":"- 1 1/3 cups Very hot water (105F)
- 1/4 cup Nonˆ’body weight dry milk
- 1/2 teas. Salt
- 4 cups Flour
- 1 Tbls. Sugar
- 1 pk. Dry yeast
- 2 Tbls. Vegetable oil (for dough)
- 9 Oz. Vegetable oil (3 oz. for every pan) Butter flavored Pam","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Put yeast, sugar, salt, and dry milk in just a significant (2 qt.) bowl. Incorporate water and stir to incorporate nicely. Enable to sit for 2 minutes. Incorporate oil and stir once more. Include flour and stir until eve.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8217/pizza-hut-dessert-pizza"},{"id":"8214","title":"Pizza Hut Creamy Italian Dressing","ingredients":"- 1 cup scorching (105F) water
- 2 cups flour
- 1ˆ’1/2 tablespoons vegetable oil
- 3/4 cup cake flour
- 1 teaspoon salt
- 1/4 teaspoon chaotic dry yeast","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8214/pizza-hut-creamy-italian-dressing"},{"id":"8213","title":"Pizza Hut Cavatini","ingredients":"- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon coarsely floor black pepper
- 1/4 cup pink wine vinegar
- 1 tablespoon fresh new lemon juice
- 1/4 cup mayonnaise
- 3/4 cup extraˆ’virgin olive oil
- 1/3 cup recently grated Parmesan cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir inside of the salt, pepper, vinegar and lemon juice. Whisk within the mayonnaise and then the slowly and gradually whisk within just the olive oil. .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8213/pizza-hut-cavatini"},{"id":"8101","title":"Minor Caesar's Pizza Sauce","ingredients":"- 1 Can vanilla frosting
- 2 Sticks margaine
- 3/4 Cup White sugar
- 3/4 Cup Mild brown sugar
- 2 Eggs
- 1ˆ’1/2 Cup Cake flour or undeniable Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla
- 2 Cups One instant oatmeal","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Product collectively margarine,sugars, and eggs incorporate flour,salt, soda and cinnamon seperately increase dry substances to sugar blend and stir. Seek the services of a mixer for this merge inside vanilla and oatmeal.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8101/minor-caesars-pizza-sauce"},{"id":"8022","title":"PIZZA SPINS","ingredients":"- 1/4 cup beaten basil
- 1/4 cup floor oregano
- 2 Tbls garlic powder
- 1/2 cup parsely","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8022/pizza-spins"},{"id":"7963","title":"Domino's Pizza Sauce","ingredients":"- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 1 cup oats (raw)
- 3/4 cup sugar
- 3/4 cup Darkish Brown sugar
- 1 cup butter, softened
- 2 high eggs
- 2 tsp. vanilla
- 1 tsp. lemon juice
- 12 oz. chocolate chips
- 1 1/2 cup walnuts","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 375 stages. Evenly grease cookie sheets. Room the butter within just a enormous bowl and product frivolously with an electrical mixer. Increase the sugars and fight upon medium tempo for pertaining to 2 m.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7963/dominos-pizza-sauce"},{"id":"7962","title":"Disney Tonga Toast","ingredients":"- 2 cups Hunt's Angelaˆ’Mia pizza sauce (You can come across this at the wholesale searching golf equipment ˆ’ Sam's, BJ's, and so on.)
- 1/4 cup water
- 1 1/2 teaspoons sugar
- 1 teaspoon floor oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon Accessory (MSG)
- 1/8 teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Within a medium saucepan, pour inside of Hunt's very simple sauce. Insert water, and spices. Merge properly, stirring around medium warm right until effervescent. Decrease warmth, deal with, and cook 20ˆ’25 minutes, stir.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7962/disney-tonga-toast"},{"id":"7890","title":"California Pizza Kitchen area BBQ Chicken Salad","ingredients":"- 1/2 cup beneficial high-quality bottled sweetˆ’andˆ’spicy barbecue sauce
- 1/4 cup thinly sliced scallion veggies","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7890/california-pizza-kitchen-area-bbq-chicken-salad"},{"id":"7885","title":"California Pizza Kitchen area Thai Chicken Pizza","ingredients":"- 1 pound dry fusilli pasta
- 1/2 cup a lot more virgin olive oil
- 1 teaspoon salt
- 1/4 cup chopped contemporary garlic
- 2 tablespoons chopped new thyme leaves","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7885/california-pizza-kitchen-area-thai-chicken-pizza"},{"id":"7884","title":"For the pizza:","ingredients":"- 2 Cups shredded mozzarella cheese
- 4 scallions, slivered diagonally
- 1/2 Cup white bean sprouts
- 1/4 Cup shredded carrots
- 1/4 Cup chopped, roasted peanuts
- 2 Tbsp. chopped contemporary cilantro","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: To create spicy sauce: Blend sauce substances in just a little pan around med. warm. Provide the sauce to a boil; boil carefully for one instant. Divide into 2 quantities for employ the service of upon chicken and pizza;.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7884/for-the-pizza"},{"id":"7849","title":"Boboli Pizza Crust","ingredients":"- 1 pound flooring chuck
- 8 jumbo sesame seed buns
- 1 cup shredded lettuce
- 4 slices true American cheese salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7849/boboli-pizza-crust"},{"id":"7808","title":"Applebee's Spinach Pizza Appetizer","ingredients":"- 1 cup ketchup
- 2 teaspoons water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon Tabasco pepper sauce
- 1. Mix all the components in just a low saucepan and cook around medium warmth, stirring always, until eventually the sauce commences to boil,
- 5 to 10 minutes.
- 2. Remove the sauce towards the warm. Include and enable to interesting.
- 3. Pour into a included container for storage inside of your fridge.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Retains for a thirty day period or 2. Tends to make 1 cup.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7808/applebees-spinach-pizza-appetizer"},{"id":"7773","title":"Sicilian Pizza","ingredients":"- 2 cups (250 g) durum wheat flour or semolina flour
- 2 cups (250 g) all-cause flour or
- 1 cup (250 ml) lukewarm water
- 3 tbsp. in addition 1 tsp. (50 ml) much more-virgin olive oil
- 2 tsp. (12 g) salt
- 3 tbsp. furthermore 1 tsp. (50 ml) added-virgin olive oil
- Salt and pepper to style","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7773/sicilian-pizza"},{"id":"7772","title":"Pizza Margherita","ingredients":"- 4 cups (500 g) all-rationale flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, thinly sliced
- 1/2 bunch contemporary basil","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7772/pizza-margherita"},{"id":"7768","title":"Pizza With Parma Ham","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, thinly sliced","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7768/pizza-with-parma-ham"},{"id":"7766","title":"Pizza With Bacon And Potato","ingredients":"- 5 cups (650 g) all-reason flour or
- 3/4 tsp. (5 g) chaotic dry yeast
- 1 tbsp. (18 g) salt
- 1/3 lb (150 g) sliced bacon
- 2/3 lb (300 g) potatoes
- Salt to flavor","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7766/pizza-with-bacon-and-potato"},{"id":"7763","title":"Pizza With Egg","ingredients":"- 5 cups (650 g) all-explanation flour
- 3/4 tsp. (2 g) fast paced dry yeast
- 1 tbsp. (18 g) salt
- 1 lb 5 oz. (600 g) overwhelmed tomatoes
- 1 lb 2 oz. (500 g) mozzarella, thinly sliced","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7763/pizza-with-egg"},{"id":"7762","title":"Roman-structure Pizza","ingredients":"- 4 cups (500 g) all-rationale flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, finely sliced","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7762/roman-structure-pizza"},{"id":"7761","title":"Apulian-structure Pizza","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt
- 7 slices Caciocavallo or provolone cheese","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7761/apulian-structure-pizza"},{"id":"7760","title":"Neapolitan Pizza","ingredients":"- 5 cups (650 g) all-explanation flour or
- 3 tsp. (18 g) salt
- 7 oz. (200 g) tomato puree
- 14 oz. (400 g) tomatoes (ideally beefsteak or other ribbed wide range), sliced or diced
- 1 lb. 2 oz. (500 g) buffalo mozzarella, thinly sliced
- 1/2 bunch contemporary basil Far more-virgin olive oil Salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7760/neapolitan-pizza"},{"id":"7759","title":"Marinara Pizza","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt
- 3 cloves garlic, thinly sliced","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7759/marinara-pizza"},{"id":"7758","title":"Pepperoni Pizza","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, thinly sliced
- 20 slices spicy pepperoni sausage","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7758/pepperoni-pizza"},{"id":"7757","title":"Gorgonzola Pizza","ingredients":"- 4 cups (500 g) all-cause flour or
- 2 tsp. (12 g) salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7757/gorgonzola-pizza"},{"id":"7756","title":"4-cheese Pizza","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7756/4-cheese-pizza"},{"id":"7755","title":"4-seasons Pizza","ingredients":"- 4 cups (500 g) all-explanation flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, shredded
- 3/4 tsp","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7755/4-seasons-pizza"},{"id":"7754","title":"Pizza With Peppers","ingredients":"- 5 cups (650 g) all-cause flour or Ital- ian \"00\" flour, furthermore excess as essential
- 3/4 tsp. (2 g) busy dry yeast
- 1 tbsp. (18 g) salt
- 1 lb. (500 g) fresh new mozzarella, shredded
- 1/2 bunch clean basil leaves, chopped
- Salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7754/pizza-with-peppers"},{"id":"7753","title":"Artichoke Pizza","ingredients":"- 4 cups (500 g) all-reason flour or Ital- ian \"00\" flour, in addition a lot more as required
- 2 tsp. (12 g) salt
- 14 oz. (400 g) new mozzarella cheese, sliced
- 3/4 tsp","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7753/artichoke-pizza"},{"id":"7740","title":"Pink Grape Pizza with Honey, Rosemary and Pecorino","ingredients":"- 310ml tepid water
- 500g white bread flour (as well as added for dusting) A generous pinch of salt","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7740/pink-grape-pizza-with-honey-rosemary-and-pecorino"},{"id":"7420","title":"SPAGHETTI PIZZA","ingredients":"- 1 pound spaghetti
- 2 cups pasta sauce
- 1 teaspoon granulated sugar
- 1 pound mozzarella cheese, grated
- 6 ounces soppressata sausage, minimize into 1„ \" cube
- 4 ounces recently grated Parmigiano-Reggiano cheese
- 1 cup weighty product
- 1 tablespoon dried parsley
- Salt to style
- 1 teaspoon recently floor pepper
- 8 ounces refreshing button or cremini mushrooms, cleaned and sliced
- 6 ounces pepperoni, thinly sliced","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7420/spaghetti-pizza"},{"id":"6705","title":"(no meat pasta), as a soup foundation, upon pizza or as a dip for cheese sticks. It's delectable and very simple to deli","ingredients":"- 1/4 pound of butter (or employ olive oil)
- 1/4 cup chopped garlic
- 3 1/2 excess weight beaten tomatoes
- One 26 ounce can of tomato sauce
- 1 1/2 teaspoons dry basil (favor 4 1/2 teaspoons fresh new basil)
- 1 1/2 teaspoon coarse black pepper
- Presently, Right before you start off ..
- Do not seek the services of aluminum pans except they are complicated anodized aluminum. This and other recipes that mix in tomatoes will answer with aluminum (or is it the other route about?) and bring about an \"off taste.
- In addition this sauce scorches simply as a result You should maintain \"it\" to a simmer. Simmer signifies to cook carefully higher than reduced heat. You need to merely view \"minimal bubbles\" (try to remember that music?) precisely breaking the look of the liquid.
- Organized! Preset! Transfer!","directions":"1. Warm a soup pot or stock pot or a incredibly enormous skillet in excess of medium-very low heat
2. Any time your pan is scorching, add butter or oil (butter should really \"foam up\" instantly, still not melt away) Include garlic and saute© until eventually garlic is gentle and turns white (Don't melt away)
3. Add squeezed tomatoes, tomato sauce, basil and pepper and cook found When stirring until finally sauce commences to simmer. Depart realized and transform the heat as necessary to preserve the sauce only simmering (stirring continually) for over 45 minutes
4. Stress the sauce or puree in just a food items processor if you like a gentle sauce
5. Ideal the seasoning to your style
6. Employ the service of automatically or refrigerate inside shallow pan to great properly. while the sauce is amazing, shift to a included container. This sauce freezes properly when it is interesting.","url":"https://recipe.bluelayer.org/recipe/6705/no-meat-pasta-as-a-soup-foundation-upon-pizza-or-as-a-dip-for-cheese-sticks-its-delectable-and-very-simple-to-deli"},{"id":"6565","title":"ITALIAN LOAF Classes: Meats, Breads, Italian","ingredients":"• 1 can Refrigerated created pizza
• 1 package Frozen spinach; (10 oz)
• - crust dough (10 oz)
• - thawed and exhausted
• 4 cup Mozzarella cheese; grated 1
• Egg; evenly beaten
• 1 lb Spicy pork sausage, browned
• 1 7 oz jar diced pimientos,
• - and worn out
• - exhausted
• 1/2 cup Tomato sauce
• 1 package Sliced pepperoni; 3 oz
• 1 tsp Oregano flakes
• 12 Enormous pimiento-loaded green
• 1/2 tsp Basil flakes
• - olives, lower in 50 percent","directions":"1. Preheat oven to 400°F. Unroll dough and cut off one-fourth of dough crosswise; mounted apart. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the higher piece of dough.
2. Moisten the dough with water at corners and force to seal. Desired place one-50 percent of the cheese on the backside of the dough and best with sausage.
3. Spoon tomato sauce around sausage and sprinkle with oregano and basil. Add spinach with egg and spread more than tomato sauce.
4. Layer pimientos on ultimate of spinach and ultimate with becoming cheese. Organize the pepperoni on final of the cheese layer.
5. Coolest with olive halves. Deal with filling with reserved dough and crimp edges of dough to seal. Lower slitsp inside final of dough to allow steam to escape.
6. Bake 50 minutes or until finally crust is nicely browned (if crust browns far too abruptly, cover loosely with aluminum foil).
7. Allow for to cool 10 minutes in advance of getting rid of from pan and slicing into slices.","url":"https://recipe.bluelayer.org/recipe/6565/italian-loaf-classes-meats-breads-italian"},{"id":"6542","title":"Sausage Bread*** Classes: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• 1/4 lb Shredded mozzarella
• - MM:MK VMXV03A
• 1/4 cup Grated cheese
• 1 lb Pizza dough
• Salt and pepper
• 4 Sausage one-way links
• Egg clean (1 egg whipped
• 1 large Onion cutped
• With 1 tbsp water)
• 1 large Pepper","directions":"1. Allow dough add until eventually double in just dimensions. (over 4 several hours) Squeeze sausage meat versus pores and skin and crumble.
2. Sautee with onion and cutped pepper. Drain nicely. Punch down dough and slice in just fifty percent. Roll into a rectangle.
3. Best with 50 percent meat and cheeses. Roll up and desired place in shallow baking pan seam aspect down.
4. Repeat with other dogh. Brush egg clean higher than either loaves. Lower 3 slitsp 1\" inside every single loaf.
5. Bake at 375 for 25-30 min. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6542/sausage-bread-classes-italian-breads"},{"id":"6535","title":"Peppy Pizza Pie","ingredients":"• 1 lb Lean Flooring Beef
• 8 oz Tomato Sauce; 1 Cn
• 2 oz Pepperoni; Cutped,
• 8 oz Mushroom Stems & Areas; *
• Web page 165
• -1/3 C Abt
• 1/4 cup Ripe Olives; Pitted,
• 1/3 cup Bread Crumbs; Dry
• -Sliced
• 1 Egg; Large
• 1 cup Mozzarella Cheese;
• 1/2 tsp Oregano Leaves
• -Shredded
• 1/4 tsp Salt","directions":"1. Retain the services of 1 8-oz can of Mushroom Stems and Areas that consistsp of been worn out. Warmth the oven to 400°F F.
2. Mix the meats, bread crumbs, egg, oregano leaves, salt and fifty percent of the tomato sauce. Drive the mix lightly in opput to the backside and aspectsp of an ungreased 10-inch pie pan.
3. Sprinkle the mushrooms and olives in just the meat line pan then pour the currently being tomato sauce more than the veggies.
4. Bake realized for 25 minutes. The pepperoni serves a crimson-flecked physical appearance to the meat.
5. Sprinkle the pie with the shredded cheese and bake an a lot more 5 minutes. Neat for 5 minutes then cut into 6 wedges.
6. Be aware: If a 10-inch pie pan is not out there, seek the services of a 9-inch one still put a pan down below it to capture the function off of juices.
7. As well you can employ the service of an 8 oz can of cut green beans or full kernel corn in issue of the mushrooms if favored.","url":"https://recipe.bluelayer.org/recipe/6535/peppy-pizza-pie"},{"id":"6530","title":"Regular Pizza Dough 1","ingredients":"• 1/4 cup Water (110 to 115°F.)
• -115 Ranges F.)
• 1/2 tsp Sugar
• 1 tbsp Olive Oil (House Temperature)
• 1/2 tsp Salt
• 1 1/2 cup Unbleached Flour
• 1/2 package Dry Yeast
• Much more Flour
• 1/4 cup Very hot Water (110 to
• Further more Water
• HAND Treatment:","directions":"1. Pour the to start with 1/4 Cup of water into a medium bowl and add the sugar and salt, stirring to dissolve the sugar.
2. Sprinkle the yeast already mentioned the water mix, stirring when to mixture and allow for sit for 5 minutes till the supreme is bubbly and the yeast includes bloomed.
3. Stir inside of the getting hot water and the oil. Desired place the flour in just a major bowl and include the water and oil mix to it.
4. Stir, incorporating more than enough flour to create a gentle dough that will pull absent from the facetsp of the bowl.
5. If it is also dry, add a minor water a tbls at a period. Turn the dough out on a perfectly-floured get the job done show up, sprinkle the ultimate with a minor further more flour.
6. Knead until it turn out to be unbelievably springy, elasticup and Pretty delicate. It ought to be light-weight in bodyweight, if it is major, you add retain the services of way too substantially flour and it will not add well.
7. Style into a gentle ball and allow rest on the hard work show up whilst you clean and fresh the enormous bowl.
8. Spray with a non-adhere spray. Put the ball of dough into the bowl and switch it earlier mentioned to choose some of the spray on the best.
9. Deal with with plasticup wrap or a hot, wet, fresh dishtowel. Allow the dough add inside of a hot, draft cost-free location till double in volume, pertaining to 1 1/2 to 2 several hours.
10. If the dough rises in advance of you are well prepared, punch it down inside the bowl through kneading developing certainly all of the air is long gone.
11. Convert it already mentioned and reshape it into a ball and allow add back. If the best is dry, retain the services of a minimal olive oil to grease it.
12. You can punch the dough down and include the bowl and retain the dough refrigerated for up to 2 times right before making it possible for it add at area temperature.
13. For a skinny, crisp pizza crust punch the dough down and switch out and spread about a pizza pan or baking sheet or a bakers peel.
14. Cover with filling and topping, baking at at the time. For thicker, softer pizza crust punch the dough down and change out shaping as over and then cover lightly with a contemporary dishtowel.
15. Allow for add around 30 minutes prior to masking with filling and topping. Can make ample dough for one 12 to 14 inch spherical pizza, 2 7 to 8- inch spherical pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
16. Against Pizza Cookery through Ceil Dyer.","url":"https://recipe.bluelayer.org/recipe/6530/regular-pizza-dough-1"},{"id":"6529","title":"Sarah's Pizza Crust","ingredients":"• 1 tbsp Yeast
• -110 to 115 degrees
• 1 tbsp Sugar
• 3 cup Flour
• 1 cup Hot water","directions":"1. Disolve yeast and sugar inside of water. Stir inside of flour 1/2 cup at a year. Knead 10 mins or consequently.
2. Add. Punch down, unwind 10 mins. Pat into evenly oiled pizza pan. End as standard.","url":"https://recipe.bluelayer.org/recipe/6529/sarahs-pizza-crust"},{"id":"6528","title":"Pizza Dough #2","ingredients":"• 1 package Dry yeast
• 1 3/4 cup Hot faucet water
• 1/2 tsp Salt
• 2 cup Flour","directions":"1. Already with a mixer mix (if hand-kepint mixer) 2 minutes large pace or (if you consist of a every month mixer) 2 minutes medium rate.
2. Then add: 1 cup flour And intently mix higher tempo for one added moment. Then add as a result of hand kneeding for 5 minutes least: 1 cup flour (or excess if dough is also sticky) Kneed this until finally the dough is gentle yet efficiently handlable with out staying much too sticky.
3. Place in just a bowl greased with olive oil inside of a warme (yet became off!) oven included with a fabricup and allow the dough add until finally it is doubled ~ normally takes above 1 1/2 hrs or as a result.
4. Once dough contains risen punch it down and different it into possibly 2 for 2 thick crust pizzas or 4 for 4 slim crust pizzas and intently, by means of spinning and tossing the dough condition it into olive oil greased (lightly) pans.
5. Be thorough you wear't throw it way too higher! Place on supreme your favored sauce and fixings and bake for 20 minutes or until eventually edges glance finished (baking year is dependent on the oven) at 375 f","url":"https://recipe.bluelayer.org/recipe/6528/pizza-dough-2"},{"id":"6527","title":"Mama Lorraine's Pizza Dough","ingredients":"• 1 package Yeast
• 1 1/3 cup Lukewarm water
• 1/3 cup Honey
• 3 cup Flour (mix white &
• 1/3 cup Cooking oil
• -entire wheat) Salt","directions":"1. Inside of a Pretty superior mixing bowl, add water and yeast. Dissolve yeast. Add honey and oil. Stir nicely.
2. Cover flour, one cup at a season until dissolved, then add rest to deliver a bread dough regularity. Just take dough in opput to bowl and on floured seem, knead for about 5 minutes.
3. Roll into ball and in cooled bowl put into a very hot oven for an hour to add. Once an hour, grease a cookie sheet and flatted dough lightly all more than, create edges appear up on aspects.
4. Turn oven to 350°F, put dough on cookie sheet in just oven for 15 minutes. Get out, add toppings and sauce, then cook for 20 much more minutes at 370-375°F.
5. Check seriously. If cheese browns way too prompt, cook extended at a reduce temperature. Resource: MamaLorraine, 1975.","url":"https://recipe.bluelayer.org/recipe/6527/mama-lorraines-pizza-dough"},{"id":"6526","title":"Fresh Traditional Pizza Dough","ingredients":"• 1 package Dry Chaoticup Yeast
• 3/4 cup Chilly milk
• 1/2 cup Heat water
• 2 tbsp Olive Oil
• -(105-115°F)
• 3 cup All-Motive flour
• 1/8 tsp Sugar
• 1 1/2 tsp Salt","directions":"1. For 2 16 inch crustsp (Foods Processor Instructions) Mix the yeast and 1/4 tsp sugar in just the 1/2 cup of very hot water.
2. Allow stand for 10 minutes, till bubbly. Evaluate the DRY elementsp into the bowl of the processor. Stir the 3/4 cup milk into the performed yeast mix.
3. Transform on the processor and pour inside of the yeast mix, then the oil, close the device the moment the dough contains massed on the blade.
4. The dough will be tender. Allow it to unwind 5 minutes. Transform on the processor for a number of seconds further (no further more than 5) Switch the dough out on to a lightly floured seem and knead as a result of hand pertaining to 60 strokes.
5. Allow for the dough add in a included bowl until doubled (above 1 hr.) Divide the dough in just 50 %.
6. The dough may possibly be held covered in just a awesome Place (up to an hour) Employ it quickly, refrigerated it or even freeze it.","url":"https://recipe.bluelayer.org/recipe/6526/fresh-traditional-pizza-dough"},{"id":"6525","title":"Complete Wheat Pizza Crust","ingredients":"• 1 package Dry yeast
• 3/4 cup Entire wheat flour
• 1 cup Incredibly hot water
• 2 tsp Salt
• -(105 to 115°F)
• 4 tsp Cornmeal (optional)
• 2 1/2 cup All-cause flour","directions":"1. Stir yeast into hot water and fastened apart for 5 to 10 minutes. Add the flours and salt inside of a mixer bowl; add yeast mix.
2. Mix until finally dough startsp to pull absent versus aspect of bowl. (Add a very little extra flour if dough sticks to facet.) Divide dough in just 50 %.
3. On a floured seem with floured rolling pin, roll each and every 50 % into a 15-inch circle (dough really should overlap pan Website page 161 via 1 inch all in the vicinity of).
4. If dough resistsp rolling, allow it rest a number of minutes and consider all over again. Dough can be refrigerated or frozen ahead of rolling.
5. Thaw carefully prior to making an attempint to roll out. Coat 2 nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional).
6. Set up every crust in just a composed pan and best as chosen. [ Revolutionary MATURITY: Feb/March 1990 Published Via: Fred Peters","url":"https://recipe.bluelayer.org/recipe/6525/complete-wheat-pizza-crust"},{"id":"6524","title":"Pizza Dough #1","ingredients":"• 1 package Fast paced dry yeast
• 1/2 tsp Salt
• 3/4 cup Hot water
• 2 tbsp Olive or vegetable oil
• 1/2 tsp Sugar
• 2 cup All-cause flour","directions":"1. Dissolve the yeast in just the water. Stir inside sugar, salt, oil and one and 3/4 cups of the flour.
2. Turn on to a nicely-floured board and knead until eventually delicate and elastic. This must choose more than 5 minutes.
3. Knead inside plenty of of the staying flour to reduce sticking. David Andrews","url":"https://recipe.bluelayer.org/recipe/6524/pizza-dough-1"},{"id":"6523","title":"Herb Pizza Dough","ingredients":"• 1 package Occupied dry yeast
• 2 1/4 cup All-rationale flour
• Web page 160
• 1 tsp Sugar
• 1/2 tsp Salt
• 7/8 cup Hot water,
• 1 tbsp Garlicup olive oil,
• -@110°F
• -excess as essential **
• 1/4 cup Cutped herbs,
• Oil and cornmeal for pan
• -optional *","directions":"1. Stir with each other the yeast, sugar and hot water. Allow stand until foamy, above 10 minutes. Inside the effort and hard work bowl of a foods processor equipped with the metal blade, cut the herbs.
2. Turn off cream. Add flour and salt. Transform the cream on and off a few of situations. Although the cream is functioning, include yeast.
3. Technique until the dough types a ball at the aspect of the bowl. Add garlic, olive oil and course of action for 30 to 40 seconds even further.
4. Go dough to a bowl that adds been oiled with olive oil. Transform the dough until eventually the comprehensive show up is made up of been covered with the oil.
5. Address bowl with a moist towel and allow to add in just a hot draft cost-free House for 1 hour or till doubled.
6. Roll out on a evenly floured look and if dough is also elastic, check out tossing it versus hand to hand to flatten it out.
7. Lightly grease the pizza pan with a tiny oil and sprinkle with cornmeal. Location the dough on the pizza pan and slim the edges.
8. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a minor added oil and continue with recipe.
9. Resultsp in adequate dough for one 12\" crust. Consider basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.","url":"https://recipe.bluelayer.org/recipe/6523/herb-pizza-dough"},{"id":"6522","title":"Monthly bill's Pizza Crust","ingredients":"• 2 1/2 cup Unbleached Flour
• 1 1/4 cup Pastry Flour
• 1 package Hecticup Yeast:
• 2 1/4 tsp Salt
• -dissolved inside of:
• 1 1/4 cup Tepid water
• 1/3 cup Water","directions":"1. Mix until eventually massed, add 3 t Olive Oil Knead, & allow add to 3X measurement Knead all over again & allow add back again to 3X sizing Cut inside of 50 %, roll out every single 2 minutes till expanded to 14 inches.
2. Cover toppings and bake at 450 for 12-15 minutes. Monthly bill was hoping to track down the perfect pizza crust.
3. He crafted this more than a interval of year in the course of demo and miscalculation. This should really crank out a slim business crust for your pizza.
4. Useful resource: Monthly bill the guitar participant 1980","url":"https://recipe.bluelayer.org/recipe/6522/monthly-bills-pizza-crust"},{"id":"6521","title":"Pizza Dough","ingredients":"• 1 tbsp Instant escalating yeast
• 1/2 tsp Salt
• 1 cup Flour
• 1/2 tsp Sugar
• 1 cup Luke hot water
• 2 1/4 cup Flour
• 2 tbsp Vegetable oil","directions":"1. Inside a higher bowl mix yeast and 1 cup of flour, then add in just water,oil, salt and sugar. Cover 2 to 2-1/4 cups of flour or ample to create a delicate dough.
2. Knead until eventually tender and elastic. Place in just a evenly greased bowl, turning dough to grease all around.
3. Cover with a tea towel and allow add inside a very hot Space for 1 to 1-1/2 several hours or until eventually dough doubles in just sizing.
4. Punch down and divide dough inside 50 %. Preheat oven to 425°F. Grease pizza pans and roll out dough on evenly floured show up into a 12\" circle.
5. Place on pan. Allow add for 10 minutes. Put on topping and bake in accordance to recipe guidelines. OPTION: For a crustier backside, precook dough marginally (over 10 minutes or till edges are lightly browned).
6. Then put on topping and cook yet another 10 minutes until cheese is golden brown. TO FREEZE DOUGH: Spread dough on to pans, cover with plasticup wrap and freeze.
7. After frozen, put inside plasticup freezer bag. Retains perfectly for one thirty day period. Thaw inside fridge.","url":"https://recipe.bluelayer.org/recipe/6521/pizza-dough"},{"id":"6446","title":"PEPPERONI PIZZA BREAD Types: Breads, Ethnic","ingredients":"• 1 tbsp Oil
• 1 tsp Dried oregano, crumbled
• 2 lb Pkg frozen bread dough, thaw
• 1 tsp Dehydrated onion flakes
• 1/2 lb Pepperoni, sliced
• 1/2 cup Parmesan, grated
• 1 lb Mozzarella, grated
• Egg, beaten
• 1 tbsp Garlicup powder
• Sesame seeds
• 1 tsp Dried basil, crumbled","directions":"1. Tends to make 2 loaves. Brush 2 11x17\" cookie sheetsp with oil. Divide dough in just 50 %. Roll 1 dough piece out to edges of 1 cookie sheet.
2. House 50 % of pepperoni slices inside crosswise rows on dough, leaving 1/2\" borders at finishes. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion.
3. Coolest with 1/2 parmesan. Beginning at quick conclusion, roll up jelly roll style and switch seam facet down on cookie sheet.
4. Brush with egg. Cut crosswise slitsp inside of ultimate of dough. Sprinkle with sesame seeds. Repeat with being elements.
5. Preheat oven 400 deg. Bake until eventually golden, over 25 mins. Cut loaves, serve incredibly hot. Can be created 1 7 days forward.
6. Wrap tightly and freeze. Thaw prior to baking. Resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6446/pepperoni-pizza-bread-types-breads-ethnic"},{"id":"6427","title":"CRUSTY PIZZA DOUGH Classes: Breads, Principal dish","ingredients":"• 1 package Fast paced dry yeast
• 2 tsp Olive oil
• 1 cup Hot water
• 3 1/2 cup Flour
• 1/2 tsp Salt
• Cornmeal","directions":"1. Dissolve yeast in hot water in just warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Connect bowl and dough hook, Transform to tempo 2 and combine 2 minutes.
2. Proceeding on tempo 2, include staying flour, 1/2 cup at a year, until finally dough clings to hook and cleans facet of bowl.
3. Knead on pace 2 for 5 minutes.Place in just greased bowl, turning to grease ultimate. Cover, allow add in hot place, cost-free in opput to draft, till doubled in just vast majority, concerning 1 hour.
4. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Drive dough throughout backside of pan, forming a collar over gain to maintain filling.
5. Best with most well-liked fillings. Bake at 450°F for 15 to 20 minutes. Generate:one 14 inch pizza.","url":"https://recipe.bluelayer.org/recipe/6427/crusty-pizza-dough-classes-breads-principal-dish"},{"id":"6397","title":"Easy Pizza Dough","ingredients":"• 4 1/2 cup All motive flour
• 1/2 tsp Salt
• 1 Envelope dry hecticup yeast
• 1 1/4 cup Hot water","directions":"1. Inside of superior bowl, add 2 cups flour, the yeast and salt. With electrical mixer, slowly but surely beat in water; overcome 2 minutes, from time to time scraping bowl with rubber spatula.
2. With mixer on medium rate, beat in just 1/2 cup flour; beat 2 minutes, unti dough is rigid. Stir in 1 1/2 cups flour.
3. Sprinkle new effort and hard work appear with 1/4 cup flour. Knead dough on floured look, 6-8 minutes.
4. Spray huge bowl with nonstick spray. Place dough in just bowl; cover with plasticup wrap and kitchen area towel.
5. Allow for add 1 hour or until doubled inside volume. Punch down dough; allow for rest 15 mintues. Divide dough inside 50 percent.
6. Sprinkle fresh new energy show up with 2 T flour. Roll 1/2 of dough into 13\" spherical; elevate on to a 12\" pizza pan.
7. Pinch edges to sort a rim. Exchanges: 1 1/2 B. For each serving: 116 cal, 0 gm weight.","url":"https://recipe.bluelayer.org/recipe/6397/easy-pizza-dough"},{"id":"6384","title":"Foccaccia*** Types: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• Olive oil
• - MM:MK VMXV03A
• Seasonings
• 1 lb Pizza dough","directions":"1. Allow the dough add for regarding 4 hrs until double in measurement. Punch down and roll out to in good shape a shallow paking pan or pizza pan.
2. The dough should really be around 1 inch thick. Spread olive oil thinly on final. Salt and supreme with a year of you conclusion.
3. I get pleasure from Rosemary. You can far too add solar-dried tomatoes, garlic, onions, or any other herbs.
4. Bake at 375 for 25-30 min or until finally golden. Cut into squares and serve. Web page 109","url":"https://recipe.bluelayer.org/recipe/6384/foccaccia-types-italian-breads"},{"id":"6320","title":"Boboli Topping 23","ingredients":"• Web page 87
• -Dotty Hull rvkc52a","directions":"1. Below are some of the pizza mixtures. All comprise mozzarella cheese in just addition to the other substances.
2. HAWAIIAN--pineapple, bacon or canadian bacon, handmade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled chicken marinated inside of an orange teriyaki sauce, crimson onions, scallions and cute peppers.
3. GOAT CHEESE--bacon, crimson onions, 3 shade peppers, fresh new tomatoes and light goat cheese. SHRIMP PESTO--with shrimp, refreshing tomatoes, Mediterrean olives, sund-dried tomatoes, and handmade pesto sauce.
4. SOUTHWESTERN BURRITO--with grilled chicken breast marinated inside of lime and herbs, handmade black beans, fire-roasted gentle chilies, lovable white onions and cheddar cheese.
5. Serve with green tomatillo salsa and bitter cream. 5 CHEESE AND TOMATO--Contemporary sliced tomatoes, basil leaves, buffalo mozzarella, fontina, smalloked gouda, and romano cheeses.
6. (wrv)","url":"https://recipe.bluelayer.org/recipe/6320/boboli-topping-23"},{"id":"6304","title":"Hamburger Pizza","ingredients":"• 2 1/2 cup Bisquick Baking Mix
• 2/3 cup Water; Very hot
• 1 package Chaoticup Dry Yeast
• 1 lb Lean Floor Beef
• 2 tsp Oregano Leaves
• 1/2 cup Onion; Cutped
• 1/4 tsp Pepper
• 15 oz Tomato Sauce
• 1/2 cup Green Pepper; Cutped (opt)
• 1 cup Parmesan Cheese; Grated
• 2 cup Mozzarella Cheese; Shredded","directions":"1. Warmth the oven to 425~. Add the baking mixture and yeast and stir in just the hot water. Transform the dough on to a nicely-floured seem and knead until soft, regarding 20 instances.
2. Allow the dough rest a couple minutes. When the dough is resting, cook and stir the meat and onion in just a superior skillet until the onion is delicate and the meat is brown.
3. Drain off the more weight. Stir in the tomato sauce, oregano leaves, and pepper and mounted apart. Divide the dough in fifty percent.
4. Roll each and every 50 percent on an ungreased baking sheet into a rectangle, 13x9\" or on a pizza pan 12\" in diameter.
5. Pinch the edges to create a smallall rim. Spread the meat mix approximately to the edges. Final with the green pepper and cheeses.
6. Bake until eventually the crust is brown and the filling is warm and bubbly, 15 to 20 minutes. Lower into squares or wedges and serve.
7. Take note: If preferred, you can hire shredded Cheddar Cheese for the Mozzarella in the about recipe.","url":"https://recipe.bluelayer.org/recipe/6304/hamburger-pizza"},{"id":"6300","title":"Pizza","ingredients":"• 2 1/4 cup Bread flour
• TOPPINGS:
• 1 tsp Salt
• 2/3 cup Pizza sauce (10 oz)
• 1 1/2 tsp Vegetable oil
• 2 cup Mozzarella cheese (8 oz)
• 3/4 cup Water
• Garnishes of your selection
• 1 tsp Dry yeast","directions":"1. 1. Put to start with 3 substances in the bread pan. Add water. Conclude cover and Place dry yeast into the yeast holder.
2. Pick: Straightforward DOUGH Manner. Thrust begin. (Breadmaker completes the easy dough manner 2 several hours and 25 minutes afterwards) 2.
3. Divide the dough into 4 equivalent quantities. Roll every single element into a ball. 3. Desired place on a lightly floured seem.
4. Deal with with a plasticup wrap and rest for 20 minutes. 4. Roll out each individual ball into a flat circle.
5. 5. Place on a greased baking pan. Prick the look with a fork. 6. Brush with 2 tablespoons pizza sauce.
6. Sprinkle mozzarella cheese on final. Garnish with substances of your decision. 7. Bake inside of 500 deg.
7. oven for 12 to 15 minutes or till componentsp are cooked and the dough is crisp and marginally brown.
8. Foods AND WINE BB Matter: Foods Software package Year: 06/20 2:12 AM TO: RUTH BURKHARDT (KKBG35A) In opput to: RUTH BURKHARDT (KKBG35A) Make any difference: R-MM PIZZA MEGA","url":"https://recipe.bluelayer.org/recipe/6300/pizza"},{"id":"6228","title":"PIZZA - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tsp Dry yeast
• 2 1/4 cup Bread flour
• TOPPINGS:
• 1 tsp Salt
• 2/3 cup Pizza sauce (10 oz)
• 1 1/2 tsp Vegetable oil
• 2 cup Mozzarella cheese (8 oz)
• 3/4 cup Water
• Garnishes of your alternative","directions":"1. 1. Area very first 3 elementsp in just the bread pan. Add water. Stop cover and stage dry yeast into the yeast holder.
2. Decide on: Uncomplicated DOUGH Manner. Force start off. (Breadmaker completes the simple dough manner 2 hrs and 25 minutes later on) 2.
3. Divide the dough into 4 equivalent quantities. Roll every single element into a ball. 3. Place on a lightly floured appear.
4. Cover with a plasticup wrap and rest for 20 minutes. 4. Roll out just about every ball into a flat circle.
5. 5. Desired place on a greased baking pan. Prick the appear with a fork. 6. Brush with 2 tablespoons pizza sauce.
6. Sprinkle mozzarella cheese on best. Garnish with substances of your determination. 7. Bake inside 500 deg.
7. oven for 12 to 15 minutes or until eventually componentsp are cooked and the dough is crisp and a bit brown.","url":"https://recipe.bluelayer.org/recipe/6228/pizza-pan-1"},{"id":"6193","title":"Sourdough Pizza Shells","ingredients":"• 1 cup Sourdough novice
• 1 tbsp Shortening, melted
• 1 tsp Salt
• 1 cup Flour","directions":"1. Mix components, performing inside the flour until you contain a smallooth dough. Roll out into a flat condition.
2. Sprint oil over a dough sheet and desired place dough on it. Bake pertaining to 5 minutes. It doesn't get very long, as a result check out closely.
3. Consist of pizza sauce and topping geared up and deliver pizza as ordinary. Then bake as typical.","url":"https://recipe.bluelayer.org/recipe/6193/sourdough-pizza-shells"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5806","title":"Mushroom pizza","ingredients":"For the topping
15g/1â„2oz occupied dry yeast
1 teaspoon sugar
250ml/9fl oz incredibly hot water
350g/12oz undeniable flour
1 teaspoon salt
1 tablespoon olive oil
400g/14oz canned chopped plum tomatoes
2 garlic cloves, beaten
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella cheese, grated
salt and recently flooring
black pepper","directions":"First, put the yeast and sugar within just a measuring jug and merge with 4 tablespoons of the scorching water. Depart inside a incredibly hot spot for 15 minutes or right up until frothy.
Then, combine the flour with the salt in just a massive bowl, and create a effectively in just the center. Include the oil, the yeast mix and the staying water. Taking a wood spoon, incorporate to kind a dough. Convert the dough out on to a floured effort seem, and knead for 4â€\"5 minutes until eventually tender. Return the dough to the bowl, deal with with an oiled sheet of hang motion picture and go away to increase within a very hot Space for 30 minutes or until eventually doubled inside dimensions.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, remove the dough towards the bowl and knead for 2 minutes. Taking a rolling pin, roll out the dough to style an oval or circle form, and put upon an oiled baking tray, pushing out the edges until eventually even. The dough must be no further more than 8mm/1â„4within just thick, as it will increase all through cooking.
Then, to create the topping, put the tomatoes, garlic, dried basil and olive oil inside of a hefty major pan. Period with salt and pepper, and simmer for 20 minutes or right until the sauce incorporates thickened. Stir inside the tomato purée and depart to neat marginally.
Finally, spread the sauce higher than the pizza foundation, leaving a border above the advantage. Ultimate with the mushrooms, and scatter the mozzarella flippantly more than the ultimate. Bake within the oven for 25 minutes, and provide warm. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5806/mushroom-pizza"},{"id":"5795","title":"Vegetarian pizza","ingredients":"1 significant geared up-composed pizza foundation
(or look at dough upon web site 517)
200ml/7fl oz tomato purée
4 spinach leaves, stalks eliminated
1 tomato, sliced
1 celery adhere, thinly sliced
1â„2 green pepper, thinly sliced
1 baby courgette, sliced
25g/1oz new asparagus suggestions
25g/1oz sweetcorn kernels
25g/1oz contemporary or frozen peas
4 spring onions, trimmed and chopped
1 tablespoon blended dried herbs
50g/2oz mozzarella cheese, grated
2 tablespoons recently grated
Parmesan cheese
1 marinated artichoke centre olive oil for drizzling
sea salt and recently flooring
black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, put the pizza foundation upon a substantial greased baking tray. Spread the tomato purée higher than the foundation, nearly to the advantage.
Then, organize the spinach leaves upon the sauce, adopted via the tomato slices. Supreme with the being greens and the herbs.
Then, incorporate with each other the cheeses, and sprinkle about the greatest. Put the artichoke centre inside the middle. Drizzle the pizza with a minimal oil and time with salt and pepper.
Finally, bake in just the oven for 18â€\"20 minutes right up until the edges are crisp and golden. Provide automatically. 2 tablespoons olive oil 1 substantial onion, diced 2 garlic cloves, beaten veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5795/vegetarian-pizza"},{"id":"5788","title":"Pepper & onion pizza","ingredients":"2 heavy crimson peppers
4 tablespoons olive oil, moreover far more for drizzling
2 higher onions, sliced
450g/1lb white bread and pizza incorporate
200g/7oz mozzarella cheese, sliced
400g/14oz canned chopped plum tomatoes, tired
3 garlic cloves, thinly sliced
salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Halve the peppers and roast inside of the oven till blackened all higher than. Depart right up until chilly ample to regulate, then diligently peel off the skins. Minimize the flesh into thick strips, discarding the seeds. Go away the oven upon.
Then, warmth 2 tablespoons olive oil in just a frying pan, and sweat the onions carefully for 5 minutes right up until softened nonetheless not colored. Fixed apart.
Then, deliver up the pizza dough just after the packet guidelines, substituting 2 tablespoons oil for a related total of the liquid dimensions. Roll out into a 30cm/12inside of spherical upon a floured effort appear, then drop on to a baking tray.
Then, include the pizza foundation with the mozzarella. Scatter about the tomatoes, onions and peppers, then the garlic. Period with salt and pepper, drizzle with olive oil and depart in just a heat Space for 20â€\"30 minutes until eventually the dough contains doubled in just thickness.
Finally, bake in just the oven for 15â€\"20 minutes right up until golden and effervescent. Provide scorching. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5788/pepper-onion-pizza"},{"id":"5773","title":"Potato & onion pizza","ingredients":"substances
For the dough
1 teaspoon dried yeast
1â„2 teaspoon granulated sugar pinch of salt
250ml/9fl oz sizzling water
175g/6oz white bread flour
150g/5oz wholemeal simple flour
For the topping
1 crimson pepper
1 potato, Quite thinly sliced
1 substantial onion, sliced
100g/4oz delicate goat’s cheese, crumbled into very low areas
3 tablespoons capers, rinsed and weary
1 tablespoon dried oregano
1â€\"2 tablespoons olive oil","directions":"First, to create the dough, incorporate the yeast, sugar, salt and water within a bowl. Depart in just a scorching position for 10 minutes or right up until foamy. Sift each flours into a bowl. Create a perfectly, incorporate the yeast mix and combination to a enterprise dough. Knead upon a evenly floured look for 5 minutes or right until soft. Put within a flippantly oiled bowl, deal with with dangle movie and depart within just a very hot issue for 1â€\"11â„2 several hours until finally doubled inside of dimensions.
Then, preheat the oven to 200°C/400°F/Fuel mark 6. Brush a 30cm/12within pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14inside spherical. Put the dough upon the tray and fold the gain higher than to kind a rim.
Then, to create the topping, slash the pepper into high flat parts and remove the seeds. Put the pepper, pores and skin aspect up, less than a very hot grill until finally blackened. Amazing, then peel absent and discard the pores and skin, and reduce the flesh.
Finally, organize the potato above the foundation with the pepper, onion and fifty percent of the cheese. Sprinkle with the capers and oregano, and drizzle with a tiny oil. Brush the crust advantage with a minimal much more oil, and bake the pizza inside the oven for 15â€\"20 minutes. Include the staying cheese and bake right until the crust is golden and crisp. Provide sizzling. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5773/potato-onion-pizza"},{"id":"5334","title":"Parma ham & pepper pizzas","ingredients":"1 purple pepper
1 yellow pepper
1â„2 loaf ciabatta bread
4 slices Parma ham, reduce into thick strips
50g/2oz lower-pounds mozzarella cheese, thinly sliced","directions":"First, grill the peppers for 5 minutes or as a result until finally their skins are charred. Every time amazing more than enough to regulate, peel off and discard the pores and skin and seeds.
Then, minimize the bread into 4 thick slices, and toast until eventually golden.
Then, reduce the peppers into thick strips, and organize upon the bread with the Parma ham.
Then, preheat the grill right up until medium-scorching.
Finally, organize the mozzarella upon greatest of the pizzas. Grill for 2â€\"3 minutes right until the cheese is melted and effervescent. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5334/parma-ham-pepper-pizzas"},{"id":"5163","title":"Cici's Pizza Cherry Pizza","ingredients":"Crumb Topping:
- 1/2 cup all-cause flour
- 3 tablespoons granulated sugar
- 1 tablespoon dim brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into minimal sections
- 1 fresh or thawed frozen offer pizza dough (about 1 pound) One 20-ounce can cherry pie filling","directions":"1. First, preheat the oven to 450°F.
2. Next, to deliver the crumb topping, whisk with each other the flour, granulated sugar, brown sugar, and salt. Lower in the butter making use of a pastry cutter and combination till the mix resembles coarse evening meal, then fixed the topping blend apart.
3. Then, spread the pizza dough into an 8- to 10-inch circle and point on a sheet pan or pizza pan. Pierce the dough all over with the tines of a fork and put it in the very hot oven for 5 minutes.
4. Finally, remove the dough from the oven and spread it with the cherry pie filling.","url":"https://recipe.bluelayer.org/recipe/5163/cicis-pizza-cherry-pizza"},{"id":"4842","title":"Pizza Margherita","ingredients":"- 12 oz (360 g) fresh, ripe plum tomatoes or canned Italian-style and design plum tomatoes
- 1 tbsp (15 mL) Olive oil
- to taste Salt
- 12 oz (360 g) French Bread dough , fermented
- 6 fresh basil leaves, torn in half
- 4 oz (120 g) New mozzarella cheese, ideally Italian buffalo-milk mozzarella, sliced
- 1 tbsp (15 mL) Parmesan cheese (optional)
- 11�\"2 tbsp (22 mL) Olive oil","directions":"1. First, if making use of new tomatoes, peel, seed, and chop them. If working with canned, chop and drain them.
2. Next, blend the tomatoes and oil in a saucepan. Cook identified above gentle heat until the tomatoes are no for a longer period watery.
3. Then, increase salt to taste.
4. Then, awesome.
5. Then, flatten the dough and roll it out into a circle.
6. Then, flour a peel so the dough does not adhere. Lay the circle of dough on it.
7. Then, spread the tomatoes over the dough, leaving the rim discovered.
8. Then, unfold the basil and the mozzarella cheese over the pizza.
9. Then, if making use of the parmesan, sprinkle it above the pizza.
10. Then, drizzle with olive oil.
11. Then, fall immediately on to the fireplace of a deck oven preheated to 500°F (260°C). Bake until the dough is browned and the cheese is melted.
12. Finally, making use of the peel, remove against the oven and provide quickly.","url":"https://recipe.bluelayer.org/recipe/4842/pizza-margherita"},{"id":"4586","title":"Open-Face Pizza Sandwiches","ingredients":"2 cups biscuit mix, 1/2 cup cold water, 1 pound ground beef, 1/2 cup grated Parmesan cheese, 1/4 cup chopped onion, 2 tablespoons chopped green bell pepper, 1 teaspoon salt, 1 teaspoon dried oregano leaves, 1/8 teaspoon pepper, 12 ounces tomato paste, 2 to 3 tomatoes (thinly sliced), 8 slices mozzarella cheese (each about 4 inches sq., cut diagonally into halves)","directions":"Preheat oven to 450 degrees F. Grease cookie sheet. Combine biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into halves. Pat each half into a 16 x 4-inch rectangle upon a cookie sheet with floured arms. Bake until mild brown, 8 to 10 minutes. Remove oven temperature to 350 degrees F. Combination ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread above rectangles. Bake until beef is done, 20 to 25 minutes. Arrange tomatoes down centre of each rectangle, overlapping edges; layer mozzarella cheese slices above tomatoes. Bake until cheese is melted, about 5 minutes longer. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4586/open-face-pizza-sandwiches"},{"id":"4566","title":"Meatball Subs","ingredients":"2 to 3 pounds ground beef, 1 can tomato paste, Italian seasonings (parsley, basil, rosemary, oregano), Salt, pepper and garlic, Bread crumbs, 1 egg, 3 to 5 cans tomato sauce or pizza sauce, Shredded mozzarella cheese, Italian rolls","directions":"In a heavy bowl, beat egg and add ground beef, seasonings, tomato paste and some bread crumbs. Combine together well. Add more seasonings and bread crumbs if demanded. Shape blend into chunk-size meatballs and house them in a heavy saucepan. Cook the meatballs gradually, turning continuously so they brown lightly. While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other tall pot. If you're taking tomato sauce, you'll need to add Italian seasonings and salt, pepper and garlic. Use plenty of sauce to cover the meatballs. Begin heating the sauce. Once the meatballs are done, place them in the sauce. Once the sauce is hot, serve on rolls with shredded mozzarella","url":"https://recipe.bluelayer.org/recipe/4566/meatball-subs"},{"id":"4518","title":"Garden New Calzones","ingredients":"Vegetable oil cooking spray, 3/4 cup mushrooms (sliced), 3/4 cup zucchini (halved lengthwise, thinly sliced), 1/4 cup red bell pepper (diced), 1/4 cup yellow bell pepper (diced), 1/4 cup green onion (sliced), 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1 (10 ounce) can refrigerated pizza crust dough, 4 tablespoons light mozzarella cheese, 4 tablespoons light spaghetti sauce, 1 egg white (crushed)","directions":"Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mix upon each square, leaving a 1/2-inch edge on each square. Fold dough in half about filling. Push edges with fork to seal. Brush with egg white and create 3 slits upon top of each calzone. Bake 12 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4518/garden-new-calzones"},{"id":"4462","title":"Chicken Pizza Burgers","ingredients":"16 ounces ground chicken (fresh or thawed), 2 cups pizza sauce (separated), 1/2 teaspoon dried basil, 4 slices provolone cheese, 4 hot dog buns","directions":"Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Form into 4 large, hot dog-shaped patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in middle. Top each with a cheese slice during the remaining pair minutes of cooking. Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread upon toasted buns and top with patty. Makes 4 burgers","url":"https://recipe.bluelayer.org/recipe/4462/chicken-pizza-burgers"},{"id":"4408","title":"Fresh Fruit Pizza","ingredients":"1 heavy 12-inch whole wheat pizza crust (baked), 1/2 cup all fruit jam, sliced fruit (kiwi, peaches, apples, strawberries, mango, etc.), 1/4 tsp cinnamon","directions":"Spread jam over the pizza crust. Arrange the sliced fruit on top of the jam. Sprinkle with cinnamon. Warm slightly in a 350","url":"https://recipe.bluelayer.org/recipe/4408/fresh-fruit-pizza"},{"id":"4370","title":"Whole Wheat Pizza","ingredients":"Crust: 1 pkg dry yeast, 2 cups whole wheat flour, 1.25 cups hot water, 1 tsp honey, 2 tbsp oil, 1-1.5 cups extra flour. Topping: 15 oz can tomato sauce, 1 tsp Bragg Liquid Aminos, 4 tsp basil, 1 tsp oregano, 1/2 tsp garlic powder, 1 cup sliced mushrooms, 1 chopped onion, 2 chopped bell peppers, 2 tbsp olive oil, vegan cheese shreds","directions":"Mix yeast and 2 cups flour. Combine water and honey, then gradually beat into the flour. Add enough flour to make a stiff dough. Knead for 10 minutes, let rise for 1 hour. Divide into two, roll into 13-inch circles. Mix sauce ingredients, spread on dough, top with vegetables, drizzle with oil. Bake at 425","url":"https://recipe.bluelayer.org/recipe/4370/whole-wheat-pizza"},{"id":"4311","title":"Whole Wheat Pizza","ingredients":"Crust: 1 pkg dry yeast, 2 cups whole wheat flour, 1.25 cups hot water, 1 tsp honey, 2 tbsp oil, 1-1.5 cups extra flour. Topping: 15 oz tomato sauce, 1 tsp Bragg Liquid Aminos, 4 tsp basil, 1 tsp oregano, 1/2 tsp garlic powder, 1 cup sliced mushrooms, 1 chopped onion, 2 chopped bell peppers, 2 tbsp olive oil, vegan cheese shreds","directions":"Mix yeast and 2 cups flour. Combine water and honey, then gradually beat into the flour. Add extra flour until a firm dough forms. Knead for 10 minutes, let rise for one hour. Divide into two, roll into 13-inch circles, and place on pans. Mix sauce and aminos, spread on dough, add vegetables, drizzle with oil, and bake at 425","url":"https://recipe.bluelayer.org/recipe/4311/whole-wheat-pizza"},{"id":"2523","title":"SFINCIONE SICILIAN PIZZA","ingredients":"FOR THE DOUGH 2 cups (250 g) durum wheat flour or Semolina flour 2 cups (250 g) all-rationale flour or Italian “00” flour, additionally further more as expected 2 1/4 tsp. (6 g) chaotic dry yeast 1 cup (250 ml) lukewarm water 1 1/4 tsp. (5 g) sugar 3 tbsp. moreover 1 tsp. (50 ml) a lot more-virgin Olive oil 2 tsp. (12 g) salt FOR THE TOPPING 3 medium tomatoes, peeled, seeded And finely chopped 8 anchovies, desalted or within oil 3 1/2 oz. (100 g) new Caciocavallo or Provolone cheese 3 1/2 oz. (100 g) semi-expert Caciocavallo or provolone cheese, grated 1 medium onion, finely chopped 3 tbsp. in addition 1 tsp. (50 ml) far more-virgin Olive oil Salt and pepper to taste Chopped clean oregano Mixture the flours on a fresh operate seem and create a very well in the centre. Dissolve the Yeast in the water and add it to the nicely. Bit by bit contain into the flour Right up until a unfastened dough sorts. add the sugar and the oil and, finally, the salt Dissolved within 3 tbsp. (50 ml) of water. Knead the dough until smooth and elastic. Address the dough with evenly oiled plastic wrap and allow for add right up until doubled inside Volume, above 1 hour. in a bowl, throw the tomatoes with the salt, pepper and oil. Stir in the onion and a pinch of oregano. Spread the dough with your fingertips in a greased spherical baking pan. Deal with it with The cheese, the anchovies, and the tomato mixture. Enable it add for at small 30 minutes. Bake at 450°F (230°C) for 25 minutes, or until crust is golden brown and cheese Is melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/2523/sfincione-sicilian-pizza"},{"id":"2522","title":"PIZZA MARGHERITA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-reason flour or Italian “00” flour, furthermore extra as required 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) excess-virgin olive oil 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour expanding year, or 3/4 tsp. (2 g) For 6-hour growing year 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed Through hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 1/2 bunch fresh basil Put the flour on to a fresh exertion show up and create a nicely in the middle. Dissolve the Yeast in the water, and pour the yeast mixture into the very well. Little by little begin Adding the yeast mix into the flour right up until a free dough starts off to taste, Then add the oil and salt. Knead the dough until smooth and elastic. Rub the Dough with a minor oil, address with plastic wrap, and make it possible for it chill out for about 10 minutes. Grease a 12-inch spherical pizza pan with oil. Shift the dough to the pan and Employing your fingertips, spread the dough to protect the backside of the pan. If you applied 1 1/2 teaspoons of yeast, make it possible for the dough add in a sizzling house for about 40 minutes. If, on the other hand, you employed 3/4 teaspoon of yeast, then add the Dough with frivolously oiled plastic wrap and refrigerate for at bare minimum 5 hrs. The Dough will add well very well in the fridge, starting to be gentle and fragrant. Each time the dough is made up of risen, spread the peeled tomatoes in excess of it. top with Mozzarella (at house temperature). Allow it add 40 minutes further more. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish with fresh basil leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2522/pizza-margherita"},{"id":"2521","title":"PIZZA WITH SPINACH","ingredients":"AND RICOTTA CHEESE FOR THE DOUGH 5 cups (650 g) all-rationale flour or Italian “00” flour, furthermore further more as necessary 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) hectic dry yeast 2 1/2 tsp. (18 g) salt FOR THE TOPPING 1 lb (500 g) ricotta cheese 1 lb (500 g) fresh spinach 1 oz. (30 g) Parmigiano-Reggiano Cheese, grated 1 clove garlic 3 tbsp. (45 ml) more-virgin olive oil Put the flour on to a new effort and hard work seem and create a properly in the middle. Dissolve The yeast in the water, and pour it into the perfectly. Slowly and gradually add into the Flour until a free dough types, then add the salt. Knead the dough until smooth And elastic. Protect the dough with flippantly oiled plastic wrap and allow for add until Doubled in volume (versus 1 to 4 hrs, based on the temperature). Divide the dough into 4 quantities and roll them into balls. Permit them add back again, Lined with frivolously oiled plastic wrap, until all over again doubled in dimensions (to 30 Minutes to 1 hour, dependent on the temperature). Brown the garlic in the olive oil. Clean and drain the spinach, then sauté it frivolously In the similar skillet above high heat. add salt to taste. Discard garlic. Sprinkle the function show up with a lot of flour and flatten each and every dough ball, Beginning with your fingertips and progressing to a rotary circulation of your palms As the dough gets to be flatter and broader, into a spherical over 8 inches in diameter. Put rounds on a baking sheet. Mound the spinach and the ricotta over pizzas. Sprinkle with the Parmigiano-Reggiano. Bake at 480°F (250°C) for about 8 minutes, or until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2521/pizza-with-spinach"},{"id":"2520","title":"PIZZA WITH SPECK","ingredients":"AND SMOKED SCAMORZA CHEESE FOR THE DOUGH 4 cups (500 g) all-cause flour or Italian “00” flour, in addition far more as required 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) added-virgin olive oil 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour developing year, or 3/4 tsp. (2 g) For 6-hour escalating period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten Through hand 14 oz. (400 g) mozzarella cheese 10 slices speck 6 slices smoked Scamorza or smoked Mozzarella cheese, thinly sliced Put the flour on to a new effort show up and create a effectively in the heart. Dissolve the Yeast in the water, and pour the yeast mixture into the nicely. Slowly and gradually begin Adding the yeast mixture into the flour until a unfastened dough commences to kind, Then add the oil and salt. Knead the dough until tender and elastic. Rub the Dough with a small oil, add with plastic wrap, and permit it unwind for regarding 10 minutes. Grease a 12-inch spherical pizza pan with oil. Move the dough to the pan and Getting your fingertips, spread the dough to cover the backside of the pan. If you employed 1 1/2 teaspoons of yeast, enable the dough add in a sizzling house for above 40 minutes. If, on the other hand, you utilized 3/4 teaspoon of yeast, then protect The dough with evenly oiled plastic wrap and refrigerate for at minimum 5 hrs. The Dough will add flawlessly very well in the fridge, getting to be light and fragrant. At the time the dough is made up of risen, spread the tomatoes frivolously on the pizzas. Set up The mozzarella, speck and smoked Scamorza (all at house temperature) on final. Allow The pizza add for a further 40 minutes and then bake in the oven at 425°F (220°C) For regarding 20 minutes, or until cheese is bubbly and crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2520/pizza-with-speck"},{"id":"2519","title":"PIZZA WITH ARUGULA","ingredients":"AND PARMIGIANO-REGGIANO CHEESE FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, as well as added as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) far more-virgin olive oil 1 1/2 tsp. (4 g) occupied dry yeast for 2-hour growing period, or 3/4 tsp. (2 g) For 6-hour developing year 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can medium peeled Tomatoes, beaten by way of hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 4 oz. (113 g) little one arugula, chopped 5 1/4 oz. (150 g) fresh-grated Parmigiano-Reggiano cheese Put the flour on to a fresh effort seem and create a effectively in the centre. Dissolve the Yeast in the water, and pour the yeast blend into the very well. Slowly and gradually get started Adding the yeast mixture into the flour till a unfastened dough starts off to kind, Then add the oil and salt. Knead the dough until smooth and elastic. Rub the Dough with a tiny oil, cover with plastic wrap, and make it possible for it relax for about 10 minutes. Grease a 12-inch spherical pizza pan with oil. Go the dough to the pan and Having your fingertips, spread the dough to deal with the backside of the pan. If you employed 1 1/2 teaspoons of yeast, permit the dough add in a sizzling space for about 40 minutes. If, on the other hand, you utilised 3/4 teaspoon of yeast, then add the Dough with flippantly oiled plastic wrap and refrigerate for at minimum amount 5 several hours. The Dough will add correctly nicely in the fridge, turning out to be mild and fragrant. At the time the dough includes risen, spread the tomatoes more than it, and final with the Mozzarella (at house temperature). Allow for it add 40 minutes even more. Bake at 425°F (220°C) for 20 minutes or until the crust is golden brown. Garnish with the arugula and Parmigiano-Reggiano (at house temperature).","directions":"","url":"https://recipe.bluelayer.org/recipe/2519/pizza-with-arugula"},{"id":"2518","title":"PIZZA WITH PARMA HAM","ingredients":"FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, in addition a lot more as necessary 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour expanding period, or 3/4 tsp. (2 g) For 6-hour escalating year 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) much more-virgin olive oil 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed Via hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 10 slim slices Parma ham Put the flour on to a new perform look and create a effectively in the middle. Dissolve the Yeast in the water, and pour it into the very well. Slowly and gradually contain into the flour Right up until a unfastened dough varieties, then add the oil and salt. Knead the dough right up until smooth And elastic. Rub the dough with a small oil, protect with plastic wrap, and permit it unwind for More than 10 minutes. Oil a 12-inch spherical pizza pan. Having your fingertips, spread the Dough to cover the backside of the pan. If you utilised 1 1/2 teaspoons of yeast, enable the dough add for regarding 40 minutes. If you Made use of 3/4 tsp. teaspoons of yeast, then cover the dough with evenly oiled plastic Wrap and refrigerate for at minimum 5 hrs. The dough will add properly in the fridge, Turning into light and fragrant. Whilst the dough contains risen, top with tomatoes and mozzarella (at space temperature). Allow it add 40 minutes further. Bake at 425°F (220°C) for 20 minutes, or till the cheese Is bubbly and the crust is golden brown. Best with ham (at house temperature).","directions":"","url":"https://recipe.bluelayer.org/recipe/2518/pizza-with-parma-ham"},{"id":"2517","title":"PIZZA WITH LEEKS,SAUSAGE AND CHEESE","ingredients":"FOR THE DOUGH 5 cups (650 g) all-reason flour or Italian “00” flour, additionally excess as necessary 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) chaotic dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 pounds (600 g) crushed tomatoes 14 oz. fresh new pork sausage, finely chopped 7 oz. (200 g) Bra Tenero or Cheddar Cheese, diced 2 leeks, white pieces just, sliced A lot more-virgin olive oil Salt to taste Put the flour on to a fresh perform show up and create a properly in the heart. Dissolve The yeast in the water, and pour the yeast mix into the nicely. Little by little get started Including the yeast blend into the flour till a unfastened dough commences to kind, Then add the salt. Knead the dough until smooth and elastic. Address the dough With flippantly oiled plastic wrap and allow for add in a heat area right up until it consists of doubled in Volume (it can get against 1 to 4 hrs based on the temperature). Kind dough into 4 balls. Make it possible for add once again until they once more double in dimensions (in opposition to 30 minutes to 1 hour). Year the crushed tomatoes to taste with salt and olive oil. Sprinkle the effort and hard work seem with lots of flour and flatten each individual dough ball with Your palms, beginning with your fingertips and progressing to a rotary stream Of your arms as the dough gets to be flatter and broader, into a spherical about 8 inches in Diameter. Put the dough rounds on a baking sheet. Spread the crushed tomatoes flippantly about the pizzas. Prepare the cheese, Sausage and leeks on top. Bake at 480°F (250°C) for in excess of 8 minutes, or until Cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2517/pizza-with-leeks-sausage-and-cheese"},{"id":"2516","title":"PIZZA WITH BACON AND POTATO","ingredients":"FOR THE DOUGH 5 cups (650 g) all-rationale flour or Italian “00” flour, moreover much more as expected 1 1/2 cups furthermore1 tbsp. (375 ml) Lukewarm water 3/4 tsp. (5 g) busy dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1/3 lb (150 g) sliced bacon 2/3 lb (300 g) potatoes 2 sprigs fresh rosemary, chopped A lot more-virgin olive oil Salt to taste Put the flour on to a fresh effort and hard work show up and create a properly in the middle. Dissolve the Yeast in the water, and pour it into the perfectly. Slowly add things like into the flour Until a unfastened dough styles, then add the salt. Knead the dough right up until tender and Elastic. Address the dough with evenly oiled plastic wrap and make it possible for add until it doubles within Volume (versus 1 to 4 hrs relying on the temperature). Divide the dough into 4 quantities and roll them into balls. Allow for them add once again, Lined with flippantly oiled plastic wrap, until they all over again double inside measurement (to 30 minutes to 1 hour based on the temperature). Rinse, peel, and finely minimize the potatoes. Sprinkle the energy seem with flour and flatten each and every dough ball, beginning with your Fingertips and progressing to a rotary stream of your arms as the dough becomes Flatter and broader, into a spherical in excess of 8 inches in diameter. Put rounds on a baking Sheet. Organize the bacon and potato on top of the pizzas and sprinkle with the Rosemary, a pinch of salt and a drizzle of olive oil. Bake at 480°F (250°C) for 8 minutes, or till the potatoes and crust are golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2516/pizza-with-bacon-and-potato"},{"id":"2515","title":"PIZZA WITH EGGPLANT AND PROVOLA CHEESE","ingredients":"FOR THE DOUGH 5 cups (650 g) all-explanation flour or Italian “00” flour, additionally even more as demanded 1 1/2 cups as well as 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) hectic dry yeast 1 tbsp. (18 g) salt For the topping 1 lb (500 g) beaten tomatoes 1 lb (500 g) Sicilian Provola (or Fontina Or Pecorino) cheese, thinly sliced 10 1/2 oz. (300 g) eggplant 9 oz. (250 g) Pachino or cherry tomatoes Far more-virgin olive oil Salt to taste Put the flour on to a fresh effort show up and create a perfectly in the heart. Dissolve The yeast in the water, and pour it into the very well. Slowly involve into the Flour till a free dough types, then add the salt. Knead the dough until smooth And elastic. Address the dough with flippantly oiled plastic wrap and permit add right up until it Doubles in volume (against 1 to 4 several hours, dependent on the temperature). Divide the dough into 4 quantities and roll them into balls. Make it possible for them add back again, Lined with evenly oiled plastic wrap, till they once again double within dimensions (versus 30 Minutes to 1 hour, dependent on the temperature). Year the beaten tomatoes with salt and a dash of olive oil. Cut and grill the Eggplant, or fry the slices within olive oil, then drain. Halve the tomatoes. Sprinkle the effort look with flour and flatten each individual dough ball, beginning with Your fingertips and progressing to a rotary flow of your palms as the Dough Makes being flatter and broader, into a spherical above 8 inches within diameter. Put the rounds on a baking sheet. Spread the crushed tomatoes previously mentioned the pizzas and top With the cheese, tomatoes and eggplant. Bake at 480°F (250°C) for 8 minutes, or Until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2515/pizza-with-eggplant-and-provola-cheese"},{"id":"2514","title":"ROMAN-Layout PIZZA WITH CACIOTTA AND CAPOCOLLO","ingredients":"FOR THE DOUGH 5 cups (650 g) all-explanation flour or Italian “00” flour, furthermore even further as demanded 1 1/2 cups in addition 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) busy dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 lbs. (600 g) crushed tomatoes 9 oz. (250 g) Roman Caciotta-design and style (or Manchego) cheese, thinly sliced 4 1/4 oz. (120 g) Capocollo (treated pork Chilly reduce) Oregano to taste Excess-virgin olive oil Salt to taste Put flour on to a fresh get the job done appear; create a nicely in the heart. Dissolve yeast in the Water; pour into properly. Little by little consist of into flour until a unfastened dough styles; add Salt. Knead dough until soft and elastic. Deal with dough with oiled plastic wrap and Allow add until it doubles within volume (in opposition to 1 to 4 several hours, dependent on the temperature). Divide the dough into 4 quantities and roll them into balls. Allow for them add back again, Lined with flippantly oiled plastic wrap, until they all over again double within dimensions (in opposition to 30 Minutes to 1 hour based on the temperature). Year the tomatoes with salt and a dash of olive oil. Flour effort and hard work appear and flatten just about every dough ball, progressing in opposition to getting fingertips To a rotary move of your arms as the dough Makes being flatter and broader, into a Spherical more than 8 inches inside diameter. Put the rounds on a baking sheet. Spread the tomatoes about pizzas, and top with the Caciotta, 50% the Capocollo And oregano to taste. Bake at 480°F (250°C) for 8 minutes, or right up until the cheese is Bubbly and the crust is golden brown. Garnish with the being Capocollo.","directions":"","url":"https://recipe.bluelayer.org/recipe/2514/roman-layout-pizza-with-caciotta-and-capocollo"},{"id":"2513","title":"PIZZA WITH EGG","ingredients":"FOR THE DOUGH 5 cups (650 g) all-motive flour 1 1/2 cups (375 ml) lukewarm water 3/4 tsp. (2 g) chaotic dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 lb 5 oz. (600 g) crushed tomatoes 1 lb 2 oz. (500 g) mozzarella, thinly Sliced 4 large eggs Dried oregano Much more-virgin olive oil Salt to taste Put the flour on to a fresh effort and hard work show up and create a perfectly in the heart. Dissolve The yeast in the water, and pour into nicely. Slowly add into the flour Right up until a unfastened dough varieties; add the salt. Knead dough until tender. Deal with with Frivolously oiled plastic wrap and permit add until doubled inside volume (to 1 to 4 hrs, Based on the temperature). Divide the dough into 4 quantities and roll Them into balls. Allow for them add back again until they add all over again doubled in dimension (against 30 minutes to 1 hour, based on the temperature). Time the tomatoes with salt, a pinch of oregano, and a eliminate of oil. Sprinkle the do the job look with flour and flatten just about every dough ball, starting off with Your fingertips and progressing to a rotary circulation of your palms as the Dough will become flatter and broader, into a spherical over 8 inches in diameter. Put the Dough rounds on a baking sheet. Preheat oven to 480°F (250°C). Spread the beaten tomatoes previously mentioned the pizzas and Best with mozzarella. Break an egg on to the heart of each and every pizza. Bake for 7 to 8 minutes, or until cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2513/pizza-with-egg"},{"id":"2512","title":"APULIAN-Structure PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-cause flour or Italian “00” flour, furthermore extra as expected 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) much more-virgin olive oil 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour escalating year, or 3/4 tsp. (2 g) For 6-hour escalating year 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed By way of hand 2 yellow onions 10 green and black olives, sliced 7 slices Caciocavallo or provolone Cheese Fresh new oregano (optional) Put the flour on to a fresh new energy show up and create a properly in the centre. Dissolve the Yeast in the water, and pour the yeast mix into the nicely. Little by little get started Introducing the yeast mix into the flour until a free dough begins to kind, Then add the oil and salt. Knead the dough until smooth and elastic. Rub the Dough with a tiny oil, add with plastic wrap, and enable it chill out for more than 10 minutes. Grease a 12-inch spherical pizza pan with oil. Move the dough to the pan and, having Your fingertips, spread the dough to address the backside of the pan. If you utilized 1 1/2 tsp. of yeast, allow the dough add for regarding 40 minutes. If, on the Other hand, you made use of 3/4 tsp., then add the dough with a sheet of evenly oiled Plastic wrap and refrigerate for at minimum 5 several hours. The dough will add very well nicely in The fridge, starting to be mild and fragrant. While the dough consists of risen, final it with tomatoes, the Caciocavallo or provolone, Onions, and olives (all at house temperature). Make it possible for add for 40 minutes further. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden Brown. Garnish with oregano.","directions":"","url":"https://recipe.bluelayer.org/recipe/2512/apulian-structure-pizza"},{"id":"2511","title":"NEAPOLITAN PIZZA","ingredients":"FOR THE DOUGH 5 cups (650 g) all-rationale flour or Italian “00” flour, moreover additional as necessary 1 1/2 cups (375 ml) lukewarm water 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour developing season, or 3/4 tsp. (2 g) For 5-hour increasing season 3 tsp. (18 g) salt FOR THE TOPPING 7 oz. (200 g) tomato purée 14 oz. (400 g) tomatoes (if possible Beefsteak or other ribbed wide variety), Sliced or diced 1 lb. 2 oz. (500 g) buffalo mozzarella, Thinly sliced 1/2 bunch fresh basil Much more-virgin olive oil Salt Put flour on to a fresh exertion appear; create a nicely in the heart. Dissolve yeast in The water. Slowly and gradually add into flour till a unfastened dough kinds; add salt. Knead dough until tender. Address with evenly oiled plastic wrap and allow for add until Doubled in volume (in opposition to 1 to 4 hrs, based on the temperature). Divide the dough into 4 quantities and roll them into balls. Allow for them add back right up until Back again doubled in measurement (in opposition to 30 minutes to 1 hour, dependent on the temperature). Flour get the job done appear; flatten each and every ball, commencing with your fingertips and progressing To a rotary move of your arms as the dough Makes being flatter and broader, into a Spherical in excess of 8 inches within diameter. Put the rounds on a baking sheet. Year the tomato purée with salt and a dash of olive oil, and spread it previously mentioned Just about every dough spherical. top with mozzarella and tomatoes. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish With the basil leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2511/neapolitan-pizza"},{"id":"2510","title":"MARINARA PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-motive flour or Italian “00” flour, in addition extra as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) further-virgin olive oil 1 1/2 tsp. (4 g) chaotic dry yeast for 2-hour escalating period, or 3/4 tsp. (2 g) For 6-hour increasing year 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten By means of hand 3 cloves garlic, thinly sliced Put the flour on to a fresh effort appear and create a perfectly in the heart. Dissolve the Yeast in the water, and pour the yeast blend into the perfectly. Little by little begin Adding the yeast mixture into the flour till a free dough commences to taste, Then add the oil and salt. Knead the dough right up until smooth and elastic. Rub the Dough with a small oil, cover with plastic wrap, and allow it loosen up for over 10 minutes. Grease a 12-inch spherical pizza pan with oil. Shift the dough to the pan and, getting Your fingertips, spread the dough to cover the backside of the pan. If you made use of 1 1/2 tsp. of yeast, allow the dough add for over 40 minutes. If, on the Other hand, you utilised 3/4 tsp., then protect the dough with a sheet of flippantly oiled Plastic wrap and refrigerate for at bare minimum 5 hrs. The dough will add properly nicely in The fridge, getting mild and fragrant. Whilst the dough is made up of risen, spread the peeled tomatoes (at space temperature) Lightly more than it. Make it possible for the pizza add for yet another 40 minutes. Bake at 425°F (220°C) for 20 Minutes, or until the cheese is bubbly and the crust is golden brown. As shortly as it Will come out of the oven, sprinkle garlic on top.","directions":"","url":"https://recipe.bluelayer.org/recipe/2510/marinara-pizza"},{"id":"2509","title":"PEPPERONI PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-cause flour or Italian “00” flour, in addition a lot more as necessary 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) more-virgin olive oil 1 1/2 tsp. (4 g) busy dry yeast for 2-hour growing year, or 3/4 tsp. (2 g) For 6-hour escalating period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten Via hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 20 slices spicy pepperoni sausage Put the flour on to a fresh new function seem and deliver a effectively in the centre. Dissolve the Yeast in the water, and pour the yeast blend into the effectively. Little by little begin Introducing the yeast mixture into the flour right up until a unfastened dough begins to kind, Then add the oil and salt. Knead the dough right up until smooth and elastic. Rub the Dough with a small oil, add with plastic wrap, and permit it take it easy for around 10 minutes. Grease a 12-inch spherical pizza pan with oil. Go the dough to the pan and, Utilizing your fingertips, spread the dough to add the backside of the pan. If you utilized 1 1/2 tsp. of yeast, enable the dough add for above 40 minutes. If, on the Other hand, you employed 3/4 tsp., then add the dough with a sheet of frivolously oiled Plastic wrap and refrigerate for at bare minimum 5 hrs. The dough will add correctly perfectly In the fridge, getting mild and fragrant. Any time the dough consists of risen, spread the tomatoes around it, and prepare the Mozzarella and the pepperoni (all at room temperature) on top. Allow the pizza add for a further 40 minutes. Bake in the oven at 425°F (220°C) For 20 minutes, or until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2509/pepperoni-pizza"},{"id":"2508","title":"PIZZA WITH MUSHROOMS AND HAM","ingredients":"FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, in addition even further as expected 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) far more-virgin olive oil 1 1/2 tsp. (4 g) chaotic dry yeast for 2-hour increasing period, or 3/4 tsp. (2 g) For 6-hour escalating season 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed By hand 14 oz. (400 g) mozzarella cheese, finely Sliced 10 button mushrooms, sliced, or more than 8 oz. 7 slim slices of ham Put the flour on to a new operate look and deliver a perfectly in the heart. Dissolve the Yeast in the water, and pour the yeast mix into the perfectly. Slowly and gradually commence Introducing the yeast blend into the flour right up until a unfastened dough starts off to kind, Then add the oil and salt. Knead the dough right up until tender and elastic. Rub the dough with a tiny oil, protect with plastic wrap, and allow it relax for over 10 minutes. Grease a 12-inch spherical pizza pan with oil.Move the dough to the pan and, Working with your fingertips, spread the dough to deal with the backside of the pan. If you employed 1 1/2 tsp. of yeast, allow for the dough add for about 40 minutes. If you Employed 3/4 tsp. yeast, then protect dough with evenly oiled plastic wrap and Refrigerate for at minimum 5 hrs. The dough will add perfectly in the fridge, Turning into light and fragrant. Although the dough is made up of risen, final it with tomatoes, mozzarella and mushrooms (all at house temperature) on final. Allow for the pizza add 40 minutes a lot more. Bake at 425°F (220°C) for 18 minutes. add the ham and bake for 2 minutes extra, Or until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2508/pizza-with-mushrooms-and-ham"},{"id":"2507","title":"GORGONZOLA PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-motive flour or Italian “00” flour, furthermore even further as required 1 1/2 cups (350 ml) water 1 1/2 tbsp. (20 ml) a lot more-virgin olive oil 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour growing period, or 3/4 tsp. (2 g) For 6-hour expanding period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten By means of hand 4 1/4 oz. (150 g) Gorgonzola cheese, Diced 20 walnuts, chopped Put the flour on to a fresh effort and hard work show up and create a effectively in the centre. Dissolve the Yeast in the water, and pour the yeast mix into the nicely. Slowly and gradually begin Introducing the yeast mix into the flour until a unfastened dough commences to taste, Then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a very little oil, cover with plastic wrap, and allow for it unwind for relating to 10 minutes. Grease a 12-inch spherical pizza pan with oil. Shift the dough to the pan and, getting Your fingertips, spread the dough to protect the backside of the pan. If you applied 1 1/2 tsp. of yeast, allow the dough add for around 40 minutes. If, on the Other hand, you utilised 3/4 tsp., then cover the dough with a sheet of evenly oiled Plastic wrap and refrigerate for at small 5 several hours. The dough will add effectively perfectly in The fridge, getting to be light and fragrant. The moment the dough contains risen, top with tomatoes, and organize the Gorgonzola (at Area temperature) on ultimate. Make it possible for the pizza add for 40 minutes extra. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown. Sprinkle the walnuts on final.","directions":"","url":"https://recipe.bluelayer.org/recipe/2507/gorgonzola-pizza"},{"id":"2506","title":"4-CHEESE PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-rationale flour or Italian “00” flour, additionally extra as necessary 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) far more-virgin olive oil 1 1/2 tsp. (4 g) chaotic dry yeast for 2-hour expanding year, or 3/4 tsp. (2 g) For 6-hour growing season 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten By way of hand 3 1/2 oz. (100 g) Gorgonzola cheese, Crumbled 3 1/2 oz. (100 g) Fontina cheese, shredded 3 1/2 oz. (100 g) Brie, diced 3 1/2 oz. (100 g) smoked Scamorza or Mozzarella cheese, shredded Put the flour on to a fresh exertion seem and create a very well in the heart. Dissolve The yeast in the water, and pour the yeast mix into the perfectly. Bit by bit commence Introducing the yeast mix into the flour right up until a free dough starts off to sort, Then add the oil and salt. Knead the dough until tender and elastic. Rub the Dough with a minor oil, address with plastic wrap, and enable it chill out for more than 10 minutes. Grease a 12-inch spherical pizza pan with oil. Go the dough to the pan and, Utilizing your fingertips, spread the dough to address the backside of the pan. If you utilised 1 1/2 tsp. of yeast, allow for the dough add for about 40 minutes. If, on the Other hand, you utilized 3/4 tsp., then protect the dough with a sheet of flippantly oiled Plastic wrap and refrigerate for at bare minimum 5 several hours. The dough will add perfectly in the Fridge, turning out to be light and fragrant. As soon as the dough is made up of risen, top with tomatoes. Sprinkle with the cheeses. Enable the Dough add for 40 minutes a lot more and bake at 425°F (220°C) for 20 minutes, or Until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2506/4-cheese-pizza"},{"id":"2505","title":"4-SEASONS PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, in addition excess as demanded 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) further-virgin olive oil 1 1/2 tsp. (4 g) chaotic dry yeast for 2-hour growing season, or 3/4 tsp. (2 g) For 6-hour increasing season 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, Beaten by hand 14 oz. (400 g) mozzarella cheese, Shredded 10 artichoke hearts in oil 6 button mushrooms, sliced 10 green olives, pitted 6 ham slices Put the flour on to a fresh exertion appear and create a perfectly in the heart. Dissolve the Yeast in the water. Bit by bit involve the yeast mix into the flour until a Unfastened dough types, then add the oil and salt. Knead the dough until smooth and Elastic. Rub the dough with a very little oil, cover with plastic wrap, and make it possible for it relax for About 10 minutes. Grease a 12-inch spherical pizza pan with oil. Getting your fingertips, Spread the dough to address the backside of the pan. If you utilised 1 1/2 tsp. of yeast, permit the dough add for in excess of 40 minutes. If you applied 3/4 tsp., then protect the dough with a sheet of flippantly oiled plastic wrap and Refrigerate for at bare minimum 5 hrs. The dough will add effectively properly in the fridge, Getting gentle and fragrant. Anytime the dough incorporates risen, spread the tomatoes over Seem, and then set up mozzarella, artichoke hearts, sliced mushrooms and olives (at space temperature) on final. Enable the dough add for 40 minutes. Bake at 425°F (220°C) for 18 minutes. add the ham (at space temperature) and bake for 2 to 3 Added minutes, or until cheese is bubbly and crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2505/4-seasons-pizza"},{"id":"2504","title":"PIZZA WITH PEPPERS","ingredients":"FOR THE DOUGH 5 cups (650 g) all-reason flour or Ital- Ian “00” flour, additionally a lot more as expected 3/4 tsp. (2 g) fast paced dry yeast 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 lbs.. (600 g) crushed tomatoes 1 lb. (500 g) clean mozzarella, shredded 1 1/3 kilos. (600 g) green, purple or yellow Bell peppers 1/2 bunch fresh new basil leaves, chopped Salt More-virgin olive oil Put the flour on to a fresh energy show up and create a very well in the centre. Dissolve the Yeast in the water, and slowly but surely add it into the flour right up until a free dough Varieties; add the salt. Knead the dough until tender. Protect with flippantly oiled plastic; Permit add right up until doubled in volume (against 1 to 4 several hours, based on the temperature). Divide the dough into 4 quantities, roll them into balls and permit them add back Until doubled inside dimensions (to 30 minutes to 1 hour, dependent on the temperature). Roast peppers at 390°F (200°C) right up until browned and smooth, 15 to 20 minutes. Go to a bowl, cover with plastic wrap and neat. Peel, main and seed peppers And slash lengthwise into quarters. Time tomatoes salt and a drizzle of olive oil. On a floured appear, flatten each individual dough ball, starting up with your fingertips and Progressing to a rotary flow of your palms as the dough becomes flatter and Broader, into a spherical about 8 inches in diameter. Put the dough rounds on a baking sheet. Spread every with crushed tomato, Mozzarella and peppers. Bake at 480°F (250°C) for 8 minutes, or right up until the cheese Is bubbly and the crust is golden brown. Garnish with basil.","directions":"","url":"https://recipe.bluelayer.org/recipe/2504/pizza-with-peppers"},{"id":"2503","title":"PISSALADIERA","ingredients":"FOR THE DOUGH 5 cups (650 g) all-cause flour or Ital- Ian “00” flour, furthermore excess as demanded 1 1/2 cups (350 ml) lukewarm water 1/2 oz. (15 g) chaotic dry yeast 2 1/2 tsp. (15 g) salt FOR THE TOPPING 2 cups (500 g) beaten tomatoes 11 oz. (300 g) onions, thinly sliced 3 1/2 oz. (100 g) taggiasca or other Reduced black olives 1 small bunch of basil 10 anchovy fillets in salt 4 cloves garlic Chopped fresh new oregano 2 tbsp. (30 ml) added-virgin olive oil Salt Put the flour on to a fresh exertion seem and deliver a nicely in the heart. Dissolve The yeast in the water. Pour the yeast blend into the properly, bit by bit start out Adding it into the flour till a unfastened dough commences to kind, then add the Salt. Knead the dough till gentle and elastic. Add the dough with a kitchen area towel and permit add in a incredibly hot Area until it incorporates Doubled inside volume (it can consider in opposition to 1 to 4 hrs, based on the temperature). Roll out the dough on an oiled pizza pan or baking tray and allow for it add once more for About 10 minutes. Sauté the onions more than small warm in a pan with the olive oil. add the anchovy fillets And beaten tomatoes. Cook for 5 to 10 minutes and then add the basil. As a substitute, you can add the basil each time you remove the pizza in opposition to the oven. Permit the sauce great and then spread it about the dough, garnish with olives, and Sprinkle with oregano and salt. Bake in the oven at 375°F (190°C) for 30 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2503/pissaladiera"},{"id":"2410","title":"FOCACCIA COL FORMAGGIO DI RECCO","ingredients":"Cheese Focaccia 2¼ cups (300 gr) unbleached all-cause flour 1 cup (225 ml) water Coarse semolina 1 pound (500 gr) Stracchino or Crescenza cheese High quality, clean-tasting olive oil Salt Pile the flour on a effort seem and deliver a very well in the centre. add the water and, with exactly one hand, slowly mix the 2; as they occur alongside one another use 2 arms and then knead for a couple minutes to deliver a delicate, gentle, elastic, nonsticky, and simply pliable dough. Allow it loosen up, lined, for at small 1 hour. Heat the oven to 500° F (260° C), or, if you consist of a picket-fired oven or a superior-temperature professional one, heat it to in excess of 700° F (375° C). Divide the dough into 4 ingredients. Doing work on a flour-dusted show up, roll out one of them to a slim sheet. Dirt a 12-inch (30-cm) diameter shallow metallic pizza pan or a baking sheet with coarse semolina. Extend the sheet of dough cautiously, getting the backs of your arms, to the thinness of the thinnest pasta. It ought to be vast sufficient to add perfectly previous the edges of the spherical pan. Spread fifty percent the cheese within tablespoon-sized parts previously mentioned the dough. Roll and extend a moment sheet of dough, and address the 1st. Thrust flippantly about the areas of cheese to expel air. Lower absent the a lot more dough to go away a fifty percent-inch (1-cm) border all above, and fold the edges in, urgent to seal them. Poke quite a few holes around the centre of the focaccia, pour a tiny olive oil about the heart, offer the best a naked sprinkling of salt, and bake it in the warm oven. The focaccia is completed as soon as it is golden all previously mentioned and darker brown in destinations — relating to 15 minutes in a common oven and 7 to 8 minutes in a warmer picket-fired or industrial oven. Repeat to create a minute focaccia. Consume them warm. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2410/focaccia-col-formaggio-di-recco"},{"id":"2380","title":"FARINATA","ingredients":"Chickpea Pancake 2 cups (500 ml) chilly water 2¾ cups (300 gr) chickpea flour ½ teaspoon salt Good, fresh-tasting olive oil Whisk jointly the water, flour, and salt, and allow for the mixture relax for few several hours whilst the flour absorbs the water. Warm the oven to 500° F (260° C). Skim any froth versus the batter, which will continue to be watery. Oil a 12-inch (30-cm) diameter pizza pan with a rim, one large plenty of that it received’t quickly warp. Pour inside 2 tablespoons of oil and sufficient stirred-up batter to cover the appear significantly less than ¼ inch (6 mm) deep. Stir to partly mix in the oil (if the batter waits ahead of baking, stir once more). Bake until golden and darkish brown inside areas, around 15 minutes. If needed, complete down below a broiler. Repeat with the being batter—oiling the pan, stirring the batter, and baking. Consume the farinata as before long as it is no lengthier burning warm. Will make 2.","directions":"","url":"https://recipe.bluelayer.org/recipe/2380/farinata"},{"id":"2377","title":"ROMAN-Design PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, as well as further as expected 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) added-virgin olive oil 1 1/2 tsp. (4 g) fast paced dry yeast for 2-hour increasing year, or 3/4 tsp. (2 g) For 6-hour escalating period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed Through hand 14 oz. (400 g) mozzarella cheese, finely Sliced 8 anchovies within oil, drained 10 capers Put the flour on to a fresh perform show up and create a properly in the centre. Dissolve The yeast in the water, and pour the yeast mixture into the perfectly. Bit by bit get started Introducing the yeast mix into the flour until a unfastened dough commences to kind, Then add the oil and salt. Knead the dough until soft and elastic. Rub the Dough with a small oil, add with plastic wrap, and allow for it relax for about 10 minutes. Grease a 12-inch spherical pizza pan with oil. Move the dough to the pan and, Working with your fingertips, spread the dough to protect the backside of the pan. If you made use of 1 1/2 tsp. of yeast, permit the dough add for over 40 minutes. If, on the Other hand, you utilized 3/4 tsp., then deal with the dough with a sheet of evenly oiled Plastic wrap and refrigerate for at minimum amount 5 hrs. The dough will add properly effectively In the fridge, getting to be mild and fragrant. Even though the dough is made up of risen, spread the tomatoes over it and top with the Mozzarella, anchovies and capers (all at house temperature). Make it possible for it add for 40 Minutes added. Bake at 425°F (220°C) for 20 minutes, or till the cheese is bubbly And the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2377/roman-design-pizza"},{"id":"2376","title":"ARTICHOKE PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-reason flour or Ital- Ian “00” flour, as well as further as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) further-virgin olive oil 1 1/2 tsp. (4 g) hectic dry yeast for 2-hour expanding season, or 3/4 tsp. (2 g) For 6-hour growing period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed Through hand 14 oz. (400 g) fresh mozzarella cheese, Sliced 15 artichoke hearts inside oil Put the flour on to a fresh effort and hard work look and create a effectively in the heart. Dissolve the Yeast in the water, and pour the yeast mixture into the nicely. Bit by bit get started Including the yeast blend into the flour right up until a unfastened dough begins to kind, Then add the oil and salt. Knead the dough till soft and elastic. Rub the dough with a small oil, cover with plastic wrap, and enable it unwind for more than 10 minutes. Grease a 12-inch spherical pizza pan with oil. Shift the dough to the pan and, Utilizing your fingertips, spread the dough to protect the backside of the pan. If you employed 1 1/2 tsp. yeast, permit the dough add for around 40 minutes. If you employed 3/4 tsp., cover the dough with a sheet of flippantly oiled plastic wrap and refrigerate For at minimum amount 5 several hours. The dough will add nicely in the fridge, starting to be light And fragrant. Whilst the dough includes risen, spread the tomatoes in excess of the seem, Then prepare the mozzarella and the artichoke hearts (all at house temperature) On top. Permit the dough add for a different 40 minutes. Bake in the oven at 425°F (220°C) for 20 minutes, or until the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2376/artichoke-pizza"},{"id":"2300","title":"Pizza Bites","ingredients":"Ingredients Serves 6 24 slices sugar-no cost pepperoni 1 ⁄ 2 cup Marinara Sauce (look at recipe in Part 9) 1 ⁄ 2 cup shredded mozzarella cheese 1. Convert on oven broiler. 2. Line a baking sheet with parchment paper and put pepperoni slices in a one layer On baking sheet. 3. Put 1 teaspoon of marinara sauce on each individual pepperoni cut and spread out with a Spoon. add 1 teaspoon of cheese on final of marinara. 4. Put baking sheet in the oven and broil for 3 minutes or until cheese is melted and Marginally brown. 5. Remove against baking sheet and go to a paper towel-coated baking sheet to take up Extra grease.","directions":"","url":"https://recipe.bluelayer.org/recipe/2300/pizza-bites"},{"id":"2247","title":"Pepperoni Meat-Za","ingredients":"Ingredients Serves 4 1 pound ground beef 1 higher egg 1⁄ 2 teaspoon garlic powder 1⁄ 2 teaspoon onion powder 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1 teaspoon dried oregano 1⁄ 4 cup grated Parmesan cheese 1 1 ⁄ 2 cups Marinara Sauce 1 1 ⁄ 2 cups shredded mozzarella cheese 15 slices sugar-absolutely free pepperoni 1. Preheat oven to 400°F. 2. in a heavy blending bowl, mixture meat and egg alongside one another till put together. add garlic Powder, onion powder, salt, pepper, oregano, and Parmesan cheese and add. Force Meat blend into a 9” pie plate, forming a pizza crust. 3. Bake for 20 minutes or until meat is no more time purple and thermometer reads 165°F. Remove versus oven. 4. Spread marinara sauce frivolously in excess of cooked meat. Sprinkle mozzarella over sauce and Best with pepperoni slices. Return to oven and bake until cheese is melted and bubbly, Around 5 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2247/pepperoni-meat-za"},{"id":"2238","title":"Portobello Pizzas","ingredients":"Ingredients Serves 4 4 higher portobello mushrooms 4 teaspoons olive oil 1 cup Marinara Sauce 1 cup shredded mozzarella cheese 12 slices sugar-cost-free pepperoni 1. Preheat oven to 375°F. 2. Remove stems to mushrooms and brush each cap within and exterior with 1 Teaspoon olive oil. House on a foil-coated baking sheet and bake stem facet down for 10 Minutes. 3. Remove mushrooms versus oven and fill just about every cap with 1 ⁄ 4 cup marinara sauce, 1 ⁄ 4 cup Mozzarella cheese, and 3 slices of pepperoni. 4. Return to oven and cook for an additional 10 minutes or until cheese is evenly browned And bubbly. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2238/portobello-pizzas"},{"id":"2075","title":"Pepperoni Pizza Casserole","ingredients":"Ingredients 6 cups cauliflower florets 2 tablespoons butter 1⁄ 4 cup heavy cream 2 tablespoons grated Parmesan cheese 1 teaspoon Italian seasoning 1 cup mozzarella cheese, separated 1⁄ 2 cup Marinara Sauce 12 slices sugar-cost-free pepperoni 1. Preheat oven to 375°F. Convey a hefty pot of water to a boil and add cauliflower Florets. Boil until fork gentle, about 5–7 minutes. 2. Worry cauliflower and put into a foods processor or blender. Although cauliflower is however Scorching, add butter and heavy cream, and course of action or combine right up until soft. add Parmesan Cheese, Italian seasoning, and 1 ⁄ 4 cup mozzarella cheese and treatment until smooth. 3. Pour cauliflower mixture into a 9” × 9” pan and spread it out lightly. Pour marinara Sauce over cauliflower mix. 4. Top with remaining mozzarella cheese and pepperoni. Bake for 20 minutes, or until Cheese is a little bit browned and casserole is effervescent.","directions":"","url":"https://recipe.bluelayer.org/recipe/2075/pepperoni-pizza-casserole"},{"id":"2030","title":"Artichoke Pesto Pizzas","ingredients":"You’ll Have to have:
1⁄2 Tbsp olive oil,
as well
as
additional for brushing
4 oz cremini mushrooms, stemmed
and sliced1 clove garlic, minced Salt
and black pepper to taste Pizza Dough
1⁄2 cup delicate goat cheese
1⁄2 cup marinated
artichoke hearts
1⁄4 cup oil-packed sundried tomatoes
1⁄4 cup created pesto
1 cup Tomato Sauce","directions":"• Warm the olive oil in a sauté pan in excess of medium-high heat. add the mushrooms and Garlic and sauté for regarding 5 minutes, until the mushrooms are caramelized and comfortable. Year with salt and pepper. • Preheat a grill applying a 2-zone fire (look at “Move Superior and Small”), one zone large and the Other small. End the lid as a result that the heat can correctly create up. Although the grill heats Up, divide the dough into 2 equivalent balls. Employing a perfectly-floured energy show up and a Rolling pin, extend the dough into 12\" circles. • Space one of the dough circles on a flippantly floured pizza peel. Brush the best with oil And tumble the dough right on to the scorching chapter of the grill. Cook for more than 30 seconds, Right up until the dough commences to brown, then Use a couple of tongs to rotate it 45 ranges. Cook For one more 30 seconds, coming up with diamond-fashioned grill marks on the crust. Switch the Dough and put, uncooked aspect down, on the cooler facet of the grill. Performing instantly, top 1st with fifty percent of the cheese, then 50% the artichokes, sundried tomatoes, mushrooms, Pesto, and pizza sauce. Conclusion the best and cook for 2 to 3 minutes, right up until the cheese Starts to soften. Seek the services of your tongs to diligently rotate the pizza 45 concentrations and progress Cooking for one more second or 2, until the crust is crisp and the cheese is entirely Melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2030/artichoke-pesto-pizzas"},{"id":"1958","title":"PIZZA WITH ARUGULA AND PARMIGIANO REGGIANO CHEESE","ingredients":"Pizza con rucola e parmigiano reggiano Deliver the dough: Put the flour on a fresh hard work look and Create a perfectly in the centre. Dissolve the yeast in the water and Pour the yeast mixture into the effectively. Slowly consist of the Yeast blend into the flour till a free dough starts off to sort, Then add the oil and salt. Knead the dough until it is tender and Elastic. Protect the dough with flippantly oiled plastic wrap, and make it possible for it Take it easy for regarding 10 minutes. For the dough 4 cups (500 g) all-motive flour Or italian “00” flour, as well as further As required 1 1/2 tsp. (4 g) fast paced dry yeast For 1 1/2-hour escalating period or 3/4 tsp. (2 g) for 6-hour increasing year 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) much more-virgin Olive oil 2 tsp. (12 g) salt Collect the pizza: Grease a 12-inch (30 cm) spherical pizza pan With oil. Shift the dough to the pan and, utilizing your fingertips, Spread the dough to address the backside of the pan. If you applied 1 1/2 teaspoons (4 g) of yeast, allow the dough add for Above 40 minutes. If, on the other hand, you utilized 3/4 teaspoon (2 g), then protect the dough with a sheet of flippantly oiled plastic Wrap and refrigerate for at minimum amount 5 several hours. The dough will add Well nicely in the fridge, getting mild and fragrant. For the topping 1 16-oz. can medium peeled tomatoes, Crushed by hand 14 oz. (400 g) mozzarella cheese, Thinly sliced 4 oz. (113 g) little one arugula, chopped 5 1/4 oz. (150 g) Parmigiano Reggiano Cheese, grated (around 1 1/2 cup) Spread the tomatoes more than the dough and top with the moz- Zarella (at area temperature). Garnish with the arugula and Parmigiano Reggiano (at area temperature). Allow the dough add For 40 minutes even more. Bake at 425°F (220°C) for 20 minutes, or Until the cheese is bubbly and the crust is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1958/pizza-with-arugula-and-parmigiano-reggiano-cheese"},{"id":"1945","title":"PIZZA SALAD","ingredients":"FOR THE CRISPY, CHEWY CROUTONS 4 slices of prosciutto 4 thick slices of artisanal bread, minimize into small chunk-measurement cubes 2 tablespoons (30 mL) of water 1 tablespoon (15 mL) of olive oil FOR THE DRESSING 2 tablespoons (30 mL) of olive oil 1 tablespoon (15 mL) of balsamic vinegar 1 tablespoon (15 mL) of Dijon mustard 1 teaspoon (5 mL) of dried oregano FOR THE SALAD 1 pint (500 mL) of cherry tomatoes, halved 8 ounces (225 g) of mini bocconcini cheese, worn out Leaves in opposition to 1 bunch of fresh basil Preheat your oven to 350°F (180°C). Switch on your convection admirer if you contain one. Line a baking sheet with parchment paper and frivolously oil the paper. Prepare the prosciutto slices at one conclusion of the baking sheet. in a heavy bowl, instantly throw the bread with the water till the humidity is lightly absorbed. Splash in the oil and throw yet again until flippantly lined. (The water on the in can help the croutons keep on being chewy, even though the oil on the exterior provides crispiness.) Spread out on the other conclusion of the baking sheet. Bake, stirring at the time midway for the duration of, till the croutons are golden brown and crispy, relating to 15 minutes. In the meantime, wipe out the bowl and in it whisk with each other the dressing ingredients right up until emulsified. Toss in the cherry tomatoes, bocconcini and basil leaves. Sprinkle on the croutons and crumble in the prosciutto. Throw the is effective alongside one another, frivolously blending the flavors, textures and hues. serve, proportion and love a small piece of Italy in your extremely personalized kitchen area!","directions":"","url":"https://recipe.bluelayer.org/recipe/1945/pizza-salad"},{"id":"1944","title":"PIZZA WITH EGGPLANT AND PROVOLA CHEESE","ingredients":"Pizza con melanzane e provola Deliver the dough: Put the flour on a fresh effort show up and Deliver a nicely in the centre. Dissolve the yeast in the water and Pour the yeast mixture into the nicely. Slowly but surely add things like the Yeast mix into the flour until a free dough commences to kind, Then add the salt. Knead the dough until it is delicate and elastic. Address the dough with a sheet of flippantly oiled plastic wrap and permit Add until doubled inside volume (in opposition to 1 to 4 several hours, dependent on The room temperature). For the dough 5 cups (650 g) all-cause flour Or Italian “00” flour, Moreover further more as needed 3/4 tsp. (2 g) fast paced dry yeast 1 1/2 cups moreover 1 tsp. (375 ml) Lukewarm water 1 tbsp. (18 g) salt Divide the dough into 4 quantities and roll them into balls. Allow for them add once more, protected with evenly oiled plastic wrap, until They once again double in measurement (to 30 minutes to 1 hour, based On the house temperature). For the topping 1 lb. (500 g) beaten tomatoes (more than 4 medium) Salt to taste Excess-virgin olive oil 11 oz. (300 g) eggplant (regarding 1/2 large) 9 oz. (250 g) Pachino Or cherry tomatoes 1 lb. (500 g) Sicilian Provola (or Fontina or Pecorino) cheese, Thinly sliced Acquire the pizza: Time the beaten tomatoes with salt and A dash of olive oil. Minimize and grill the eggplant, or fry the slices inside Olive oil, then drain. Halve the Pachino or cherry tomatoes. Sprinkle the effort seem with flour and flatten just about every dough ball, Setting up with your fingertips and progressing to a rotary movement- Ment of your arms as the dough gets to be flatter and broader, into A spherical about 8 inches (20 cm) in diameter. Put the dough rounds on a baking sheet. Spread the crushed Tomatoes over each individual pizza and set up the tomatoes, eggplant, And cheese on best. Bake at 500°F (250°C) for 8 minutes, or until the cheese is bub- Bly and the crust is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1944/pizza-with-eggplant-and-provola-cheese"},{"id":"1939","title":"PIZZA SOUP","ingredients":"FOR THE SOUP POT 2 tablespoons (30 mL) of olive oil 2 onions, chopped 6 to 8 garlic cloves, minced A 28-ounce (796 mL) can of crushed tomatoes 1 tablespoon (15 mL) of dried oregano 3 cups (750 mL) or consequently of your favored pizza toppings (these types of as sliced bell peppers, mushrooms, olives, cooked bacon) 4 ounces (115 g) of spicy pepperoni, thinly sliced into rounds and halved 4 cups (1 L) of wealthy chicken broth or simple outdated water ½ teaspoon (2 mL) of salt (still none if you use keep-procured chicken broth) A great deal of freshly ground pepper FOR THE OVENPROOF SOUP BOWLS 4 to 6 slices of your preferred multigrain bread 8 to 12 ounces (225 to 340 g) of shredded mozzarella or pizzablend cheese Preheat your broiler. Splash the olive oil into your soup pot in excess of medium-high heat. add the onions and garlic. Cook, stirring, as the onions melt, 2 or 3 minutes. Pour in the tomatoes, then stir in the oregano, your pizza toppings and the pepperoni. Pour in the chicken broth and time with salt and pepper. Convey to a vigorous boil for a instant, then automatically do away with the heat to a sluggish, regular simmer and deal with. Cook, stirring from time to time, right up until the flavors brighten and the textures melt, 10 minutes or as a result. Though the soup simmers, toast the bread, then slim it to healthy into ovenproof soup bowls. Established the toasts apart and put the bowls on a baking sheet. Ladle the soup into the bowls. top every with a cut of toast. add a thick topping of cheese, then broil until the cheese deliciously melts and browns, 5 minutes or consequently. Maintain an eye on the operates, moving or turning the tray as required for even browning. serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1939/pizza-soup"},{"id":"1926","title":"Stone Fruit Pizzas","ingredients":"You’ll Will need: 1⁄2 cup balsamic vinegar 1 Tbsp honey Pizza Dough 2 lbs. merged stone culmination (peaches, plums, apricots), halved and pitted Olive oil, for brushing 1 cup small-excess weight ricotta or mascarpone cheese * Mascarpone, a creamy, spreadable Italian cheese, Makes for a suitable dessert Pizza. It’s further more caloric than ricotta, consequently be careful of the component dimensions if applying. * If manufacturing the dough expressly for Those people pizzas, lower the salt by way of 50% and triple the Total of sugar. How to Deliver It: • Preheat a grill utilizing a 2-zone fire (check out “Transfer large and small”), one zone large and the Other small. End the lid as a result that the heat can accurately create up. Despite the fact that the grill heats Up, simmer the balsamic and honey in a little saucepan preset around medium-small heat for Above 10 minutes, until the liquid includes decreased by way of over 3-fourths. • Cook the fruit on the latest element of the grill, flesh aspects down, for more than 5 minutes, Until caramelized and comfortable. Change and grill for an additional 2 to 3 minutes, until the bottoms Are tender. Remove and minimize into 1⁄4\" sections. • Divide the dough into 2 equivalent balls. on a nicely-floured seem, use a rolling pin to Extend each ball into 12\" circles. • Level one of the dough circles on a flippantly floured pizza peel. Brush the top with oil And drop it specifically on to the sizzling chapter of the grill. Cook for more than 30 seconds, until the Dough commences to brown, then use a few of tongs to rotate it 45 stages. grill for Yet another 30 seconds, designing diamond-formed grill marks on the crust. Change the dough And position, uncooked aspect down, on the cooler aspect of the grill. Doing the job out of the blue, spread fifty percent Of the cheese on the pizza, then top with 50% of the grilled fruit slices. Finish the grill Final and enable the pizza grill for 2 to 3 minutes. Employ the service of your tongs to rotate the pizza 45 Amounts and commence grilling for yet another moment or 2, till the crust is crisp below. Repeat with the other pizza. Drizzle the balsamic over the tops of the pizzas. Makes 6 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1926/stone-fruit-pizzas"},{"id":"1899","title":"Kale & Bacon Pizzas","ingredients":"You’ll Need to have: Pizza DoughOlive oil for brushing
11⁄2 cups shredded provolone, fontina, or smoked mozzarella
1 cup Tomato Sauce
4 strips bacon, cooked until frivolously crisp
and weakened into
1⁄2\" parts Split Kale, chopped into chunk-dimensions
areas * Sense cost-free to exchange grilled kale with sautéed spinach or broccoli rabe.","directions":"• Preheat a grill getting a 2-zone fire, one zone large and the other reduced. Conclusion the lid As a result that the warm can fundamentally create up. • Divide the dough into 2 equivalent balls. Applying a effectively-floured get the job done show up and a Rolling pin, extend the dough into 12\" circles. • put one of the dough circles on a evenly floured pizza peel. Brush the best with oil And tumble the dough straight on to the warm element of the grill. Cook for in excess of 30 seconds, Until the dough commences to brown, then use a couple of tongs to rotate it 45 stages. Cook For yet another 30 seconds, planning diamond-fashioned grill marks on the crust. Change the Dough and Area, uncooked aspect down, on the cooler aspect of the grill. Doing work instantly, top To start with with 50 percent the cheese, then fifty percent the sauce, bacon, and kale. Conclusion the grill ultimate and Enable the pizza cook for 2 to 3 minutes, until the cheese starts off to soften. Employ the service of your tongs to Rotate the pizza 45 amounts and carry on cooking right up until the crust is flippantly charred and Crisp below and the cheese is entirely melted. Repeat with the other pizza. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1899/kale-bacon-pizzas"},{"id":"1898","title":"Sausage & Pepper Pizzas","ingredients":"2 hyperlinks raw chicken sausage
2 medium bell peppers (green, pink, or yellow), stemmed, cored,
and
quartered
1 large red onion, sliced into
1⁄4\"-thick rings
and skewered with toothpicks
2 jalapeño peppers (optional) Pizza Dough Olive oil for brushing
11⁄2 cups diced clean mozzarella
1 cup Tomato Sauce * You can moreover employ cooked chicken sausage in opposition to providers which includes
Al Fresco. Exactly Reduce
and lay them on top of the pizza.","directions":"• Preheat a grill utilizing a 2-zone fire (check out “Transfer Superior and small”), one zone superior and the Other small. Destination the sausages, peppers, onions, and jalapeños (if applying) around the Newest portion of the fire. grill, turning, for more than 10 minutes, right up until the sausage is Cooked all the direction in the course of, the onions are gentle and browned, and the pores and skin on the Peppers is blistered. Reduce equally the sausage and the bell peppers into chunk-measurement areas And thinly reduce the jalapeños. • Divide the dough into 2 equivalent balls. Employing a perfectly-floured effort show up and a Rolling pin, extend the dough into 12\" circles. • Destination one of the dough circles on a flippantly floured pizza peel. Brush the top with oil And fall the dough immediately on to the incredibly hot component of the grill. Cook for over 30 seconds, Until the dough commences to brown, then use a few of tongs to rotate it 45 concentrations. Cook For an additional 30 seconds, producing diamond-fashioned grill marks on the crust. Turn the Dough and put, uncooked aspect down, on the cooler facet of the grill. Doing the job instantly, top Very first with 50% the mozzarella, then 50% the sauce, sausages, onions, and peppers. Stop The grill final and permit the pizza cook for 2 to 3 minutes, until the cheese starts off to soften. Employ the service of your tongs to rotate the pizza 45 amounts and proceed cooking till the crust is Evenly charred and the cheese is totally melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1898/sausage-pepper-pizzas"},{"id":"1897","title":"Meatball Pizzas","ingredients":"With Olives & Caramelized Onion You’ll Need to have:
1 Tbsp olive oil,
additionally
additional for brushing
2 medium onions, thinly sliced Salt Pizza Dough
11⁄2 cups chopped new mozzarella
1 cup Tomato Sauce, heated
8 leftover grilled Meatballs, or retail store-purchased meatballs, sliced
1⁄4 cup Kalamata olives, chopped * Do-it-yourself dough is generally perfect, nonetheless for this
and
all the pizza recipes, new, Keep-purchased dough will function just wonderful.","directions":"• heat the olive oil in a heavy saucepan previously mentioned lower warm. add the onions and a pinch of Salt and cover. Cook, stirring at times as a result that the onions wear’t adhere, for about 15 Minutes, until amazingly comfortable and flippantly browned. • Preheat a grill working with a 2-zone fire (perspective “Move large and Lower”), one zone large and the Other small. Conclusion the lid consequently that the warm can perfectly develop up. When the grill heats, Divide the dough into 2 equivalent balls. Employing a very well-floured function seem and a rolling Pin, extend the dough into 12\" circles. • Issue one of the dough circles on a frivolously floured pizza peel. Brush the best with oil And drop the dough instantly on to the very hot aspect of the grill. Cook for about 30 seconds, Until the dough starts off to brown, then employ the service of a few of tongs to rotate it 45 stages. Cook For a different 30 seconds, acquiring diamond-formed grill marks on the crust. Turn the Dough and vacation put, uncooked facet down, on the cooler facet of the grill. Doing the job suddenly, top 1st with 50 percent the mozzarella, then fifty percent the sauce, meatballs, olives, and onions. Finish The grill final and make it possible for the pizza cook for 2 to 3 minutes, right up until the cheese starts off to soften. Use your tongs to cautiously rotate the pizza 45 stages and proceed cooking for A further instant or 2, until the crust is crisp less than and the cheese is completely melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1897/meatball-pizzas"},{"id":"1896","title":"Pizza Dough","ingredients":"You'll Require:
1 cup very hot water
1 Tbsp sugar or honey
1⁄2 tsp salt
1 envelope prompt yeast
21⁄2 cups flour (we which includes King
Arthur),
additionally even more for kneading
and rolling* *
Any of the pizzas in the coming internet pages can be developed nutritious by way of having
50% entire- Wheat
and
50%
all-explanation flour. That will
add the
two protein
and fiber counts within
All of your creations.","directions":"• Blend the water, sugar, and salt in a large bowl and sprinkle with the yeast. Let to sit for 10 minutes When the water activates the yeast. Stir in the flour, working with A picket spoon to consist of. Once the dough is no more time sticky, Space on a chopping Board, cover with a lot more flour, and knead for 5 minutes, folding the dough over on by itself And utilizing the heel of your hand to drive it into the reducing board. Return the dough to the Bowl, protect with plastic wrap, and permit the dough add at space temperature for at minimum 90 minutes. Makes adequate dough for 2 10\" pizzas. The dough will maintain, included, in The fridge for up to 2 times.","url":"https://recipe.bluelayer.org/recipe/1896/pizza-dough"},{"id":"1895","title":"The Perfect Grilled Pizza","ingredients":"You'll Have to have: Pizza Dough Olive oil for brushing and drizzling 11⁄2 cups fresh new mozzarella, chopped* 1 cup Tomato Sauce More than 10 fresh new basil leaves *Pure packaged mozzarella is a fantastic alternative, still it's not as delightful. How to Deliver It: • Preheat a grill taking a 2-zone fire, one zone about superior heat and the other above lower. Conclude the lid as a result that the warm can the right way develop up. • Divide the dough into 2 equivalent balls. Operating with one ball at a period on a very well- Floured workspace, seek the services of a rolling pin to extend the dough into 10\" circles. • Comprise all of your toppings created and in arm's obtain of your grill. Location one of The dough circles on a evenly floured pizza peel. Brush the top with oil and drop the Dough straight on to the warm element of the grill. Cook for about 30 seconds, right up until the dough Starts to brown and corporation up, then seek the services of a few of tongs to rotate 45 stages and grill for One more 30 seconds, planning diamond-fashioned grill marks on the crust. Change and desired destination The uncooked aspect of the dough down on the cooler aspect of the grill. Doing the job suddenly, top With fifty percent of the mozzarella initially, then 50% the sauce and basil leaves, and a drizzle of Olive oil. Finish the top and enable the pizza grill for 2 to 3 minutes, until the cheese starts off To soften. Seek the services of your tongs to very carefully rotate the pizza 45 amounts and carry on grilling For yet another moment or 2, right up until the crust is frivolously charred and crisp down below and the Cheese is absolutely melted. Repeat with the other pizza. Lower the pizzas into 6 slices every Just before serving. Tends to make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1895/the-perfect-grilled-pizza"},{"id":"1841","title":"TRIPLE-CHEESE CALZONES","ingredients":"A 7-ounce (207 mL) can of pizza or tomato sauce ½ cup (125 mL) of ricotta cheese 2 cups (500 mL) of shredded mozzarella cheese ½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese 1 teaspoon (5 mL) of dried oregano Leaves in opposition to 1 bunch of new basil 1 pint (500 mL) of cherry tomatoes, halved 1 pound (450 g) of fresh or thawed frozen pizza dough A handful of splashes of olive oil Preheat your oven to 400°F (200°C). Switch on your convection admirer if you add one. Line a baking sheet with parchment paper. In a medium bowl, whisk with each other the pizza sauce and ricotta cheese. Stir in the mozzarella, Parmesan, oregano, basil and tomatoes. Divide the dough into 4 equivalent sections and condition each and every piece into a ball. Frivolously flour your get the job done appear, your fingers, a rolling pin and the dough balls. One at a period, flatten and roll out each and every dough ball into a 10-inch (25 cm) circle, rolling to the middle, flipping and turning the dough, using treatment not to flatten the edges. Mound one-quarter of the filling on to every spherical basically less than the “equator.” Fold the dough above the filling. Setting up at one stop, roll the edges tightly jointly, proceeding above to the other conclusion and sealing the filling in the calzone. Fold any tiny dough tail underneath. Move to the baking sheet, frivolously brush the tops with oil and lower 2 small vent holes in each for steam to escape. Bake until golden brown, above 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1841/triple-cheese-calzones"},{"id":"1773","title":"SICILIAN PIZZA","ingredients":"Sfincione Create the dough: add the flours on a new operate appear and Deliver a perfectly in the centre. Dissolve the yeast in the water and Pour the yeast mix into the perfectly. Bit by bit add things like The yeast mixture into the flour until a free dough starts off to Kind. add the sugar and the oil and, at last, the salt dissolved within 3 tablespoons (50 ml) of water. Knead the dough until it is Tender and elastic. Protect the dough with flippantly oiled plastic Wrap, and allow it add until doubled in volume, over 1 hour. For the dough 2 cups (250 g) all-motive flour or Italian “00” flour, furthermore extra as necessary 2 cups (250 g) durum wheat Or semolina flour 2 1/4 tsp. (6 g) chaotic dry yeast 1 cup (250 ml) lukewarm water 1 1/4 tsp. (5 g) sugar 3 1/2 tbsp. (50 ml) further-virgin Olive oil 2 tsp. (12 g) salt For the topping 3 medium tomatoes, peeled, seeded, And finely chopped Salt and freshly ground black pepper To taste 3 1/2 tbsp. (50 ml) a lot more-virgin Olive oil 1 medium onion, finely chopped Fresh oregano, chopped 8 anchovies, rinsed or within oil 3 1/2 oz. (100 g) semi-professional Caciocavallo or Provolone cheese, Grated Create the topping and collect the pizza: in a bowl, throw the Tomatoes with the salt, pepper, and oil. Stir in the onion and a Pinch of oregano. Grease a 12-inch (30 cm) spherical pizza pan with oil. Go the Dough to the pan and, making use of your fingertips, spread the dough to Protect the backside of the pan. Address the dough with the tomato mix, the anchovies, and The cheese. Make it possible for it add for at bare minimum 30 minutes. Bake at 450°F (230°C) for 25 minutes, or till the cheese is Bubbly and the crust is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1773/sicilian-pizza"},{"id":"1772","title":"APULIAN-Structure PIZZA","ingredients":"Pizza alla pugliese Deliver the dough: Put the flour on a fresh new hard work seem and Create a properly in the heart. Dissolve the yeast in the water and Pour the yeast mix into the perfectly. Slowly involve the Yeast blend into the flour till a free dough begins to taste, Then add the oil and salt. Knead the dough till it is tender and Elastic. Protect the dough with evenly oiled plastic wrap, and enable it Take it easy for regarding 10 minutes. For the dough 4 cups (500 g) all-cause flour Or italian “00” flour, as well as additional As expected 1 1/2 tsp. (4 g) occupied dry yeast For 1 1/2-hour expanding period or 3/4 tsp. (2 g) for 6-hour expanding period 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) a lot more-virgin Olive oil 2 tsp. (12 g) salt Acquire the pizza: Grease a 12-inch (30 cm) spherical pizza pan With oil. Shift the dough to the pan and, utilizing your fingertips, Spread the dough to protect the backside of the pan. If you employed 1 1/2 teaspoons (4 g) of yeast, allow for the dough add for About 40 minutes. If, on the other hand, you employed 3/4 teaspoon (2 g), then add the dough with a sheet of flippantly oiled plastic Wrap and refrigerate for at bare minimum 5 hrs. The dough will add Flawlessly effectively in the fridge, turning out to be light and fragrant. For the topping 1 16-oz. can peeled tomatoes, Crushed by means of hand 7 slices Caciocavallo or Provolone Cheese 11 oz. (300 g) yellow onions (about 2 medium), sliced 10 pitted green and black olives, sliced New oregano (optional) Final the dough with the tomatoes, the Caciocavallo or Provolone, Onions, and olives (all at area temperature). Permit the dough add For 40 minutes a lot more. Bake at 425°F (220°C) for 20 minutes, or Right up until the cheese is bubbly and the crust is golden-brown. Garnish With oregano, if most popular.","directions":"","url":"https://recipe.bluelayer.org/recipe/1772/apulian-structure-pizza"},{"id":"1771","title":"FOUR-CHEESE PIZZA","ingredients":"Pizza ai quattro formaggi Deliver the dough: Put the flour on a fresh new function show up and Deliver a nicely in the middle. Dissolve the yeast in the water and Pour the yeast blend into the effectively. Slowly add the Yeast mix into the flour right up until a unfastened dough commences to sort, Then add the oil and salt. Knead the dough till it is delicate and Elastic. Protect the dough with evenly oiled plastic wrap, and allow for it Loosen up for over 10 minutes. For the dough 4 cups (500 g) all-motive flour Or italian “00” flour, additionally excess As demanded 1 1/2 tsp. (4 g) occupied dry yeast For 1 1/2-hour escalating season or 3/4 tsp. (2 g) for 6-hour growing season 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) further-virgin Olive oil 2 tsp. (12 g) salt Obtain the pizza: Grease a 12-inch (30 cm) spherical pizza pan With oil. Shift the dough to the pan and, getting your fingertips, Spread the dough to protect the backside of the pan. If you utilized 1 1/2 teaspoons (4 g) of yeast, permit the dough add for Regarding 40 minutes. If, on the other hand, you utilized 3/4 teaspoon (2 g), then protect the dough with a sheet of frivolously oiled plastic Wrap and refrigerate for at small 5 hrs. The dough will add Nicely properly in the fridge, turning out to be gentle and fragrant. For the topping 1 16-oz. can peeled tomatoes, Beaten through hand 3 1/2 oz. (100 g) Gorgonzola cheese, Crumbled 3 1/2 oz. (100 g) Fontina cheese, Shredded 3 1/2 oz. (100 g) Brie cheese, diced 3 1/2 oz. (100 g) smoked Scamorza Or mozzarella cheese, shredded Top with the tomatoes and sprinkle with the cheeses (all at area Temperature). Permit the dough add for 40 minutes much more. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and The crust is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1771/four-cheese-pizza"},{"id":"1615","title":"BRUNCH PIZZAS","ingredients":"12 ounces totally cooked chicken-apple sausage one-way links 1 medium red onion, reduce into ½-inch wedges 1 huge crimson bell pepper A lot more-virgin olive oil 2 teaspoons balsamic vinegar 1½ teaspoons finely chopped fresh rosemary leaves ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 pound premade pizza dough, at area temperature 2 cups coarsely grated Monterey Jack cheese ½ cup freshly grated Parmigiano-Reggiano® cheese 1. Plan the grill for lead cooking in excess of medium hot (350° to 450°F). 2. Brush the sausages, onion, and bell pepper with oil and grill them above guide medium hotth, with the lid shut, until grill marks glance, turning after. The sausages and bell pepper will choose about 6 minutes, and the onion will acquire more than 10 minutes. Chop into ½-inch ingredients. Shift to a bowl and add the vinegar, rosemary, salt, and pepper. 3. To plan the dough and grill the initially aspect, observe methods 4 and 5 for the Merguez Sausage Pizzas. 4. Top each pizza with equivalent concentrations of the Monterey Jack cheese, sausage mixture, and Parmigiano-Reggiano cheese, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hotth, with the lid shut, right up until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas at times. Go to a slicing board and lower into wedges. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/1615/brunch-pizzas"},{"id":"1614","title":"MERGUEZ SAUSAGE PIZZAS WITH MOZZARELLA, PEPPERS, AND FETA","ingredients":"4 scallions, finishes trimmed Further-virgin olive oil 1 medium purple bell pepper, reduce into 4 planks 8 ounces clean merguez sausage 1 pound premade pizza dough, at area temperature 3 cups grated fresh new mozzarella cheese 1 cup crumbled feta cheese 3 tablespoons finely chopped fresh mint leaves 3 tablespoons thinly sliced fresh basil leaves 1. Plan the grill for guide cooking more than medium hotth (350° to 450°F). 2. Evenly brush the scallions with oil. grill the bell pepper planks around guide medium hot, with the lid shut, until smooth, 8 to 10 minutes, turning once in a while. At the exact year, grill the scallions previously mentioned guide medium hot till wilted, 2 to 3 minutes, turning after. Slice the bell pepper planks into ⅓-inch strips. Finely chop the scallions. 3. grill the sausage more than guide medium hotth, with the lid shut, until thoroughly cooked (160°F), 12 to 15 minutes, turning once in a while. Lower the sausage into ¼-inch slices. 4. Divide the dough into 4 equivalent areas. Evenly brush 4 9-inch squares of parchment paper on one aspect with oil. Roll or thrust each piece of dough on the oiled facet of the paper into an 8-inch circle in excess of ⅓ inch thick. Frivolously brush the tops with oil. Permit the dough to stand at area temperature for 10 minutes. 5. grill the dough, paper facet going through up, over lead medium hotth, with the lid shut, right up until effectively marked and company on the underside, 2 to 5 minutes, rotating as necessary for even cooking. Discard the parchment paper. Go the crusts to a function show up with the grilled facet going through up. 6. Top just about every pizza with equivalent ranges of the cheeses, sausage, bell pepper, and scallions, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hot, with the lid shut, until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas once in a while. Shift to a chopping board. top the pizzas with mint and basil and slash into wedges. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1614/merguez-sausage-pizzas-with-mozzarella-peppers-and-feta"},{"id":"1552","title":"The Magic Of Blueberries – Adorable, Juicy And Excellent For Your Exercise","ingredients":"Blueberry muffins, blueberry product pies, blueberry cheesecake, blueberry pancake, clean soaked blueberries....just looking at the words and phrases is ample to evoke that summer months-sweet, luscious tang and just take your mouth watering. Everybody understands blueberries are delectable, yet did you recognize they're Fantastic for your health and fitness also? Within real truth, blueberries consist of been touted as the procedure for a host of severe health care circumstances like urinary bacterial infections, diabetic issues, large cholesterol ranges to Alzheimer's and most cancers. Initial permit's appearance at what particularly blueberries are. Blueberries are the fruit of flowering vegetation indigenous to North The united states, at the moment in addition developed in Australia, Clean Zealand and some South American nations these types of as Chile and Argentina. Blueberries are cultivated and picked out wild. The blueberry period in North The united states tends to work to mid-Could possibly to September, relying on the latitude. The fruit is easiest savored in time the moment the style is at its top and the dietary value at its optimum. The dim blue berries can be loved uncooked, or extra normally produced into cookies, cakes, pies, scones, cereals, jellies and jams, and even pizzas. Consequently what's as a result unique more than blueberries? It may perhaps be stated that the blueberry is a dietary powerhouse. Blueberries are are a wealthy useful resource of vitamin C, vitamin A, potassium, folate, iron, manganese and vitamin K. And 140 grams of fresh blueberries add 3 grams of the nutritional fiber that's consequently favourable for your digestive course of action. However the key gains of blueberries appear against the anti-oxidants they add in the kind of bioflavonoids. Anti-oxidants are necessary for their electrical power to neutralize absolutely free radicals. The moment our human body strategies oxygen, free of charge radicals are developed as by-items. Those people are hugely-unstable chemical compounds that can destruction our cells and are consideration to be reputable for growing old and a host of degenerative illnesses. The good thing is, chemicals recognised as anti-oxidants found out in culmination and veggies hard work to neutralize free of charge radicals and eradicate their potency. Improved regarded bioflavonoids add things like hesperidin and rutin and the anthocyanins. Blueberries are primarily wealthy in anthocyanins. They Deliver blueberries their deep blue hue and supply a number of valuable characteristics. For one matter, they're anti-inflammatory and cover higher and tiny blood vessels against oxidative harm. This can cover blood vessels in opposition to harm prompted by way of large blood-sugar ranges in diabetics. This is primarily vital for the blood vessels in the eyes. Scientists contain stated that the anthocyanins within blueberries, alongside with other brokers these kinds of as proanthocyanidins, flavonols and tannins, inhibit mechanisms of most cancers cellular progress within vitro. And one of the added interesting conclusions about blueberries is that they can aid arrest the psychological loss that transpires with Alzheimer's Ailment. As a result what's the least complicated course to attain your dose of blueberries? Taking in them uncooked is ideal nonetheless this is not often easy. The good thing is, there are a great number of techniques to plan blueberries that allows deliver out their scrumptious style to its simplest ease. The utmost prominent is you can additionally create the outdated shaped Blueberry pie only which includes your grandma made use of to create. The herbs cinnamon and mace compliment the flavor of the blueberries and the outcome is tasty. It's specifically one of a lot of tactics to consist of blueberries into your diet plan. Consequently create blueberries a section of your eating plan. Not simply just will you comprise a mouth watering fresh style in your daily life, however you'll way too be carrying out your fitness a worldwide of Excellent. Search out some recipes on the internet that exhibit you fresh and fascinating methods to involve the blueberry expertise into you existence.","directions":"","url":"https://recipe.bluelayer.org/recipe/1552/the-magic-of-blueberries-adorable-juicy-and-excellent-for-your-exercise"},{"id":"1507","title":"Rediscovering grilled Pizza","ingredients":"The us’s favored foods includes extended been the pizza cooked in
a common oven however is that in excess of to variance? When optimum Individuals contain likely by no means indulged in
a grilled pizza, the origins of pizza
are producing
a large comeback. There is no denying that we take pleasure in our regular backyard garden barbeque nevertheless not often, if
at
any time incorporates the barbeque bundled grilling
a pizza. Irrespective of the evidently peculiar mixture of grill
and pizza, the grill is the preferred resource for cooking pizza
and inside truth of the matter is deep in the origin of pizza generating. The large, dry heat is preferred for
a good crisp crust
and the taste offered versus your grill will on
a full fresh world-wide of yard grilling. In
advance of the term pizza was
at
any time utilised, Greeks
and Romans utilized wooden-fired brick ovens to plan the primary variation of pizza – flatbread. in historic periods every diner was provided
a piece of flat bread together with
a piece of meat on the bread. This foodstuff was consumed with the
arms with
an occasional knife to slash the meat. Tiny did they comprehend that this would ultimately spark the output
one of the The united states’s favourite foodstuff. Grilled Pizza Secrets
and techniques: Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar ½ cup sizzling water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt","directions":"Mix yeast, sugar and ½ cup exceptionally very hot water in bowl, allow sit for 5 minutes. Mix flour and salt in bowl. add yeast mix with bowl that contains dry ingredients. add a tiny added flour if dough is sticky. Knead for a positive 10 minutes. Put into a greased bowl and enable add for 60 minutes right up until it doubles in dimension. Switch out on to a floured appear then knead frivolously till gentle. Roll out into a ¼\" thick, 12\" diameter circle. The thinner the dough is rolled, the much better. Right before inserting your crust on the grill, be confident that your grill is either fresh and perfectly oiled. This will aid stop the dough in opposition to sticking to the grill. You will require everything heavy sufficient to shipping and delivery your dough to the grill. A pizza spatula is extremely highly recommended for this job. Brush an even coat of added virgin olive oil on the facet that will be going through down initial. The oil will introduce style and support to continue to keep the dough against sticking to the grill as perfectly as providing the crust a awesome crisp end. In advance of putting your pizza on the grill, you could will need to remove the top rack of your grill to deliver it much easier to turn your pizza. Cook the very first facet against 1-3 minutes right before flipping relying on the warm of your grill. Throughout this season you will want to brush olive oil on the aspect that is going through up. Though cooking the initially aspect, top less than the benefit of the crust to observe its conclusion. Cook until you are pleased with the comprehensive and then transform your crust around. Just after flipping, automatically carry out any topping that you would including. It’s hugely prompt that you hold the topping exceptionally light, as they will not add a possibility to cook on the grill with no burning the crust. You could possibly look at precooking absolutely sure ingredients these types of as meats and thick veggies. Be certain to reduce the lid as before long as prospective to entice the heat in and comprehensive cooking the toppings. Cook the pizza for an further more 2-3 minutes or until you are pleased with the crust’s conclusion. You are by now prepared to encounter one suitable pizza with deep lifestyle. Reduce your pizza into triangle formed slices or try out reducing them into 1” extensive strips. This form is Wonderful for a celebration treats!","url":"https://recipe.bluelayer.org/recipe/1507/rediscovering-grilled-pizza"},{"id":"1441","title":"Toaster Oven – Some Elements To Comprehend Concerning","ingredients":"Toaster Oven – Some ingredients To Comprehend about One of the top reputable of the kitchen area appliances is the toaster oven. With a toaster oven you can plan anything at all to a piece of toast to a entire supper. A toaster oven will work on the very same notion as a conventional toaster unless of course that the heating things are horizontal and the equipment is made up of a glass doorway. Toaster ovens are thought of twin reason appliances for the reason that they can function the attributes of a toaster as nicely as an oven. A toaster oven is a distinguished determination for several americans. For occupied singles that are likely to consume out further than within, a toaster oven is a Great addition to their kitchen area. It’s tiny ample to suit into any sizing area and it can be applied to cook a prompt and very simple evening meal for one. A great number of dad and mom on top of that offer you their little ones a toaster oven to employ the service of in their college or university dormitory. It’s perfect for scheduling little foods and with the addition of a very hot plate the dad or mum feels certain that their baby will consume healthier at bare minimum chapter of the season. If you’re searching to get a toaster oven you can come across them at just about just about every biggest retail store. The price ranges variety based on the sizing and the capabilities you require. The incredibly very simple toaster oven obtainable is made up of couple of warm options that you can employ based on what you are cooking. Even the classic fashion of toaster oven will come with a broiling tray. They constantly on top of that comprise a warm signal gentle as a result you can choose after the oven consists of pre-heated to the preferred temperature. The smallest toaster oven will declare a capability of 4 slices. This is referring to the real truth that 4 monthly sections of bread will in shape in the oven. The dimensions graduate in opposition to there. For a family members it’s sensible to try out buying a bigger toaster oven. Some of the more large toaster ovens can even match a 12 inch pizza. A current function that you can at present come across on a toaster oven is a electronic deal with panel. For a great number of a long time you could possibly just buy a toaster oven that experienced a information manage. This intended that you’d contain to improve the temperature dial continuously to track down the identical directly warm atmosphere for your exclusive product. With the introduction of the electronic deal with a toaster oven can presently do a great number of further initiatives. They put on’t basically bake or toast, however a toaster oven can moreover defrost and brown solutions. in addition they nevertheless create Good small broilers. It’s considerably additional electricity productive to employ the service of a toaster oven broiler in comparison to heating the broiler of your traditional oven. The exact same can be reported for cooking other solutions. If you are developing on baking a little something tiny it’s highly recommended to employ the service of the toaster oven. As soon as you change on your conventional oven you are expending to heat the complete oven compartment. Within lots of conditions this is a Really heavy put. It’s preferable to heat the more compact toaster oven. It’s too faster. The toaster oven will warm at a substantially quicker tempo than the regular oven does. A toaster oven is a hassle-free and inexpensive course to cook. They far too deliver Terrific marriage ceremony, birthday and holiday items.","directions":"","url":"https://recipe.bluelayer.org/recipe/1441/toaster-oven-some-elements-to-comprehend-concerning"},{"id":"1438","title":"Pointers For A Perfect Minimal Carb Cheesecake","ingredients":"Pointers For A Perfect small Carb Cheesecake Who doesn’t appreciate lower carb cheesecake? The small carb cheesecake is by now one of the advisable goods for lower carb dieting which will dramatically add a large aspect for the effortless and rewarding success with the diet regime. There is no question that owing to the improved amount of All those who get pleasure from lower carb cheesecakes for their reduced carb eating plan, quite a few foods products and services are at the moment marketing consequently numerous flavors and forms of reduced carb cheesecake. Nevertheless, the reduced carb cheesecake is not just found out versus these products and services, for the reality that even oneself can create a perfect reduced carb cheesecake. How? It is not a situation while. Consequently if you require to realize on how to create a perfect one? Obtain out in this article. Of course! You can deliver a perfect one during Individuals concerns. The initially critical point to choose is to serve all the essential ingredients to house temperature right before blending. This procedure normally normally takes for about 30 minutes. Soon after that, you test to melt the product cheese in the microwave and this will just take for 15 seconds. It is in addition considerable for this move for a perfect small carb cheesecake that you add 15 seconds for each even more bar of cheese. The filling for the small carb cheesecake really should be combined basically until it is mixed. Above blending will serve a undesirable consequence. in getting rid of the small carb cheesecake, you need to butter the facets or employ the service of a steel spatula more than the edges mechanically following eliminating the lower carb cheese cake against the oven. Then put a spring sort pan on a slim pan, accurately which add the pizza pan, or you can coat the backside and up one inch more than the facets with aluminum foil. This approach is offered to prevent leaks in the oven. After that, you need to House a skinny pan of water in rack beneath the reduced carb cheesecake to retain the oven damp, then use’t open the doorway even though baking. It is furthermore attention-grabbing to notice that a effectively baked small carb cheesecake will be puffed about the edges. Then great little by little on a cord rack that is absent in opposition to any drafts. It is way too proposed that the lower carb cheesecake be retained in the fridge getting loosely lined for up to 4 times. It is furthermore exciting to master that the small carb cheesecakes flavor most straightforward Even though introduced to area temperature. And shockingly, this food items can be saved for up to 2 weeks in the freezer. As a result are you geared up to plan previously? If consequently, then perfect!","directions":"","url":"https://recipe.bluelayer.org/recipe/1438/pointers-for-a-perfect-minimal-carb-cheesecake"},{"id":"1437","title":"Thrill Buddies And Family members With A \"Deliver It Oneself\" Pizza Bash","ingredients":"If there is one point small children enjoy much more than consuming pizza, it's getting equipped to deliver it by themselves taking all their beloved toppings. Developing a \"deliver it by yourself\" pizza celebration is a exceptional direction to personalize the supper although amongst mates and loved ones in a enjoyable recreation. Least complicated of all, this crust recipe, which takes advantage of a question element, is easy plenty of to deliver at property with no generating a mess of the kitchen area. The solution to this straightforward crust is the addition of potatoes. Idahoan brand name flavored Mashed Potatoes ended up just lately termed the excellent-tasting fast mashed potato in contrast to key nationwide competitiveness by the American Culinary ChefsBest.™ Including Those handy, 100% legitimate Idaho potatoes in the crust provides dampness and prosperous taste to this do-it-yourself model of one of The us's favored food. The just after recipe for Clean Tomato and Zucchini Pizza employs fresh summer season acquire; on the other hand, the moment producing pizza at dwelling, each and every unique can option his or her favourite toppings. With this adaptable recipe, you can delight in a mouth watering home made supper that lets every person to take in the pizza that they delight in. Rinse Tomato And Zucchini Pizza Crust: 1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes 1 cup boiling water 1 cup all-motive flour 3 tablespoons olive oil 1 teaspoon salt Topping: 3 plum tomatoes, thinly sliced and patted dry 1 reduced zucchini, thinly sliced 1 tablespoon olive oil Salt and ground pepper to taste 4 ounces shredded mozzarella cheese 2 tablespoons fresh shredded basil or 1 teaspoon dried basil Mix dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, working with a fork to moisten all potatoes. Allow stand for one second. add flour, olive oil and salt to potato mixture. With arms, knead blend until dough styles a ball. Make it possible for relax 5 minutes. Preheat oven to 400º F. Thrust dough into 12-inch by way of 8-inch baking pan. Organize zucchini slices and tomato slices previously mentioned the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper. Bake in excess of 15 minutes. Best with mozzarella; bake 5 minutes for a longer period or until cheese melts. Sprinkle with basil. Generate: 4 primary-dish servings or 6 appetizer servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1437/thrill-buddies-and-family-members-with-a-deliver-it-oneself-pizza-bash"},{"id":"1162","title":"Lavash Flatbread Pizzas","ingredients":"9x12\" lavash flatbread Olive oil spray 3 tbsp marinara sauce 2 oz small pounds shredded mozzarella Pinch dried oregano 2 tbsp fresh basil","directions":"","url":"https://recipe.bluelayer.org/recipe/1162/lavash-flatbread-pizzas"},{"id":"1040","title":"Fruit Pizza","ingredients":"2 cups
all rationale unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened
apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate For the Frosting:
8 oz
1/3 considerably less weight product cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla To Get:
1 heavy mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries","directions":"In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mixture. In an additional bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla till gentle and fluffy. Fold the dry ingredients into the moist ingredients with a spatula in 2 additions until the batter is Really effectively merged. If the batter appears to be even further “crumbly” than soft, add simply just a lose of water at a season (Simply just if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to gentle frivolously. Bake 14 to 16 minutes, till the edges are golden and a toothpick inserted arrives out fresh. Don’t above-bake or your bars will be dry. Permit it great extensively on twine rack. In the meantime, plan the frosting; in a heavy bowl, employ the service of an electric powered mixer to fight the product cheese, powdered sugar and vanilla until perfectly-mixed. Slash the bars into 15 large squares (5 cuts by way of 3 cuts with the knife). Then lower each sq. inside 50% diagonally to produce triangles. Spread the frosting in a slender, even layer over the seem of the cookie, leaving a lower margin near the edges. Layer the fresh fruit over the frosting. Keep in the fridge until organized to serve.","url":"https://recipe.bluelayer.org/recipe/1040/fruit-pizza"},{"id":"892","title":"French Bread Pizza Caprese","ingredients":"8 oz complete wheat French bread baguette 4 oz fresh mozzarella cheese, sliced skinny 2 medium tomatoes, sliced slim 1 tbsp balsamic glaze 1 tbsp fresh basil, chopped","directions":"","url":"https://recipe.bluelayer.org/recipe/892/french-bread-pizza-caprese"},{"id":"802","title":"Eggs Pizzaiola","ingredients":"1
1/2 tsp olive oil
4 cloves garlic, chopped
1/4 tsp kosher salt
1/4 tsp crushed pink pepper Rinse black pepper, to taste
1 tbsp chopped fresh new parsley
1/4 cup small sodium chicken or vegetable broth
2 cups beaten tomatoes, I made use of Tutorrosso
4 basil leaves, torn
6 large eggs
4 tbsp shredded Parmigiano Reggiano
2 tbsp grated Pecorino Romano","directions":"In a hefty nonstick skillet, heat 1 teaspoon of oil previously mentioned medium heat and saute the garlic right up until golden, about 1 moment. add the salt, black pepper, crimson pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and carry to a boil. Avoid heat, add the basil and simmer 5 minutes. Carefully shed in the eggs holding the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano. Add and simmer on medium-small 10 to 15 minutes, or until the eggs whites are cooked for the duration of and no for a longer period runny. Entire with the remainder of the cheese and drizzle with olive oil. serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/802/eggs-pizzaiola"},{"id":"676","title":"Purple White + Blue Fruit Pizza","ingredients":"2 cups
all cause unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 hefty egg whites
1/4 cup unsweetened
apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate For the Frosting:
8 oz
1/3 fewer fat product cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla To Get:
1
1/2 cups blueberries
2 cups raspberries","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 x 1.375 inch non-adhere baking pan (quarter sheet pan) with cooking spray. In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mix. In a further bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until mild and fluffy. Fold the dry ingredients into the soaked ingredients with a spatula within 2 additions until the batter is rather nicely put together. If the batter seems even more “crumbly” than tender, add exactly a lose of water at a season (Basically if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to comfortable frivolously. Bake 14 to 16 minutes, right up until the edges are golden and a toothpick inserted will come out new. Don’t previously mentioned-bake or your bars will be dry. Allow for it interesting extensively on twine rack. In the meantime, plan the frosting; in a superior bowl, seek the services of an electric powered mixer to fight the product cheese, powdered sugar and vanilla till properly-combined. Spread the frosting flippantly above the look of the cookie, leaving a low margin above the edges. Layer the fresh fruit over the frosting. Shop in the fridge right up until prepared to serve. To serve, slice the bars into 28 sections (I did 7 cuts by means of 4 cuts with the knife).","url":"https://recipe.bluelayer.org/recipe/676/purple-white-blue-fruit-pizza"},{"id":"559","title":"7 Innovative Recommendations To Maintain Evening meal Intriguing","ingredients":"Each time it arrives to the nightly dinner of the working day evening meal food quickly turn out to be a target of repetitive entrees and aspect dishes. Some us citizens and households come across them selves trapped in a rut, arranging some of the exact food stuff on a weekly foundation fish on Friday, Meatloaf Monday, bland corn, white rice, and dead mashed potatoes. To maintain evening meal pleasurable, fresh, and in innumerable situations, appealing there are loads of techniques to close the boredom that arrives with correcting and ingesting the identical dishes. A several Programs contain: 1) Attempt fresh Recipes No matter if you scan the cookbooks lining the library cabinets or examine the endless total of on the internet supplies, there are a lot of recipes awaiting the willing cook. Clean recipes add exhilaration and fresh flavors that not just add spice to the eating place desk, however moreover awaken the flavor buds. You by no means understand if you put on which includes one thing if you in no way check out it. Why not experiment with veal or create your very first gumbo? 2) Consider Clean ingredients Often you can completely transform an previous most loved via simply just substituting the ingredients you obviously use. There are 1000's of choice spices, meats, greens, end result, sauces, and other cooking ingredients that you are unaware of. This is way too a superior likelihood to discover some of the substitute globally solutions of cooking, as you just take the employ of cilantro, rose petals, Adobo, hummus, and oyster sauce. 3) Concept Night time of the 7 days To spice up the dinnertime you comprise developed accustomed to, concept evenings develop a excellent crack versus the norm. You may well opt for a working day of the 7 days that is primarily established apart for a special concept of your conclusion, this kind of as \"Meal and a Online video.\" At the time setting up a mealtime your loved ones will hardly ever overlook, you may possibly select to discover one more society. A pair topic night time feasts could consist of: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Center Jap (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes). 4) Breakfast Food items At Evening Any time you're exhausted of the meat and potatoes meal, there is nothing at all mistaken with natural environment a very hot, stack of pancakes on the desk for the past evening meal of the working day. Omelets, waffles, French toast, scrambled eggs and bacon, all deliver very good alternatives for a supper that breaks versus the norm. 5) Enjoyment Presentation Tips Possibly the ingredients you cook for supper flavor superior and are group pleasers, however you need to have to move up the issue of pleasurable. Amplified presentation of foods not just heightens the awareness of the supper, yet moreover Makes being the communication shifting over the meal desk. One of the optimum consideration-grabbing guidelines for food stuff features fruit and vegetable carving, the place radishes, apples, oranges, and melons come to be performs of artwork. From time to time, supper plates may perhaps showcase a shiny explosion of food items, structured in accordance to the hues of the rainbow. 6) Decoration, Decoration, Decoration To really encourage a further thrilling supper supper, decorating the eating house desk is a Terrific course to add the point of satisfaction, such as vibrant napkins, inviting candles, pleasurable silverware alternate options, ornamental tablecloths, fresh cups and eyeglasses, or interesting spreads of bouquets and crops. 7) Big difference The Landscapes Often the food items served through supper isnt the unexciting portion of mealtime, still the tedious seating and natural environment at the eating house desk from time to time gets the difficulty. To big difference up the landscapes, deliver preparations to add a picnic meal, get on the patio to see the sunshine fastened above a mouth watering dwelling cooked evening meal, or method a laidback feast to appreciate in the family members house. Why not maintain an outside Hawaiian luau, in which the backyard garden is adjusted into an island paradise with roasted pineapple, grilled food items, and leis? Over-all, if you believe that coming up with your particular inventive evening meal Plans is tough, there are loads of cooking products and supper planners to contemplate. For illustration, to assist chefs preserve evening meal appealing, culinary analysis experiments obtainable at Menu Coming up with Central support add lifetime, creativeness, and creativity.","directions":"","url":"https://recipe.bluelayer.org/recipe/559/7-innovative-recommendations-to-maintain-evening-meal-intriguing"},{"id":"550","title":"Watermelon Feta and Balsamic 'Pizzas'","ingredients":"1 watermelon minimize, minimize 1-inch thick in opposition to centre of the widest chapter 1 oz crumbled Feta cheese 5 to 6 Kalamata Olives, sliced 1 tsp mint leaves 1/2 tbsp balsamic glaze","directions":"","url":"https://recipe.bluelayer.org/recipe/550/watermelon-feta-and-balsamic-pizzas"},{"id":"486","title":"Zucchini Pizza Bites","ingredients":"4 slices high zucchini
1/4″ thick (or
1 medium zucchini slice on diagnal) Salt
and pepper
1/4 cup shredded portion skim mozzarella","directions":"Reduce zucchini in excess of 1/4 inch thick. Spray each aspect flippantly with oil and period with salt and pepper. Broil or grill the zucchini for over 2 instant on each individual facet. Best with sauce and cheese and broil for an added second or 2. (Cautious not to burn off cheese)","url":"https://recipe.bluelayer.org/recipe/486/zucchini-pizza-bites"},{"id":"430","title":"Passover Matzo Pizza","ingredients":"4 bodyweight
absolutely free matzo crackers
6 tbsp crushed tomatoes (I utilised Tuttorosso)
1/2 tsp dried oregano
1 cup small bodyweight shredded mozzarella (Kosher for spiritual uses)
2 medium tomatoes, sliced paper skinny
A couple of slim slices of red onion
12 black olives
1/4 cup fresh basil for topping","directions":"Preheat the oven to 375°. Location a rack on a baking sheet. Spread 1 1/2 tablespoons of crushed tomatoes on each and every matzo. Don’t put also a lot or it will attain soggy. Sprinkle with oregano then top with tomatoes and onions. top with 1/4 cup of cheese on every one, olives and bake in the oven until the cheese melts, about 5-6 minutes.","url":"https://recipe.bluelayer.org/recipe/430/passover-matzo-pizza"},{"id":"303","title":"CHEESE","ingredients":"At present listed here’s a issue that incredibly would make us soften. A minor dose of dairy can deliver beef style beefier, spice tamer, and lean meats excess deluxe. As with a lot in lifestyle, you just take what you pay out for, consequently shelling out a couple of even further pounds for top quality prospects to far better success. There are extremely no lousy cheese options in our guide, still listed here are a couple of of our favorites. Shots AMERICAN This no-frills standby is the simplest for captivating a group. Numerous of us had been reared on these types of affected individual slices of cheese advantage. Professionals: Superior melter; in-high-priced; very simple to uncover; light style; will be sure to the pickiest eaters Disadvantages: Can flavor metal or artificial; lacks element and nuance; can be melty to the reality of messy Least difficult Makes use of: With all-American (that’s no coincidence) burgers and incredibly hot canine to be aided at superior functions CHEDDAR The just detail sharper than a Excellent previous cheddar is the knife you’ll need to have to slash it. This highly regarded cheese is often our to start with determination to final a burger. Experts: Very simple to track down; universally loved; flexible; a Terrific grater Shortcomings: The generic things can be waxy and flavorless; overheating or reheating would make it rubbery Simplest Takes advantage of: With beef burgers; with any goods that comprise Latin or South-western undertones SWISS Nutty and advanced, this holey most loved is gentle adequate to satisfaction the hundreds. Industry experts: Ideal after baked or broiled; very affordable; commonly obtainable; tones down large flavors; a pleasant remedy to American and cheddar Negatives: Some mass-manufactured layouts are flavorless; can be stubborn melters Easiest Makes use of: With pork, poultry, or lamb burgers; with German-motivated warm canine and sausage sorts MOZZARELLA Use’t you choose fresh … unless of course we’re speaking mozzarella. Gentle and chewy, it’s unequalled in its power to soften. Gurus: The respectable things is a delicacy well worth the value tag; melts properly; shredded types are simple to obtain Shortcomings: The mass-designed things is flavorless and chalky, as are lower-excess weight styles; the legitimate bundle is high priced Least complicated Takes advantage of: With anything at all Italian; with tomatoes or tomato sauce; along with formidable flavors Visuals PROVOLONE This Italian formaggio can consider the heat, and likes it. Old kinds can be Extremely sharp, though grocery store designs are substantially milder. Specialists: Tender and sophisticated flavors; Wonderful dietary supplement to ambitious meats and spices CON: Can flavor bland and forgettable Suitable Makes use of: With dried Italian sausages; every thing with “pizza” flavors (it’s a constructive variation-up to the common mozzarella decision) PEPPER JACK Is it scorching in listed here, or is it specifically the cheese? Studded with scorching pepper flakes, the assertive, spicy pepper jack melts in an quick. Experts: Packs a style punch; commonly offered; Terrific melter CON: Could possibly overpower subtler flavors Excellent Takes advantage of: With any burger or sausage down below the south-of-the-border have an affect on; with leaner poultry burgers that absence taste on their personal BLUE CHEESE Stinky and piquant, this mould-injected amount can just take the bash started off, or distinct a area. Experts: Prosperous with taste; kinds selection versus sweet to knock-you-on-your-at the rear of impressive; sophisticated, creamy, crumbly, and a darling of cheese aficionados Disadvantages: Can be above-driving; the optimistic things is expensive; doesn’t soften very well Least complicated Use: With beef burgers BRIE This wheel of creamy dreaminess is as indulgent as it will become for cheese admirers. The French extensive in the past dubbed it “King of Cheeses.” Specialists: An quick assertion-company; light and approachable, still continue to flavorful; unbelievably comfortable and melts with tiny exertion Shortcomings: Unattainable to lower; generally specifications the rind still left on to continue to keep its condition, which may be unsightly to some; a tiny much too ooey-gooey at situations","directions":"","url":"https://recipe.bluelayer.org/recipe/303/cheese"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"},{"id":"271","title":"Breadmakers For Very simple Baking","ingredients":"A bread manufacturer is a dwelling equipment that contains revolutionized the method of making breads. First manufactured within 1986 in Japan, breadmaker simply because then moved its route to households in the United Suggests and United Kingdom. By means of means of a breadmaker, computerized baking is made up of come to be potential and far more effortless. As with normal baking, ingredients ought to initially be calculated in accordance to the recipe. The mix is then poured into the bread pan that is positioned in the machine. The breadmaker will then choose some several hours to bake the bread through very first turning the blend into dough and finally baking it. The technique of developing dough is helped through a integrated paddle. When the baking is carried out and consists of been permitted to cool down, the bread is then freed in opposition to the bread pan. The paddle at the backside of the loaf really should be taken off against its Room. Breadmaker breads are considerably simpler to choose spoiled as compared with the industrial breads due to the lack of additives. Nevertheless, it is likely that sourdough starter could be added to the ingredients to add the shelf everyday living of the breads. Breadmakers consist of built-in timers that might be established for much easier baking. Other gear can be programmed to only plan the dough and not to bake the bread later on, in this scenario the dough is baked in an oven. Breadmakers consist of other takes advantage of as perfectly. They may perhaps be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some scenarios, mochi- a Japanese rice bread. Things to consider inside picking a breadmaker: - the general capacity of baking loafs - the top quality of bread designed - the duration of year it takes to make one loaf - the showcased programs - design and style: might both be one loaf breadmaker or multi loaf breadmaker However, like with natural baking there may occur handful of troubles in between the high quality of the bread generated. These kinds of may well both be brought on by the technique of baking or the good quality of breadmaker itself. Doughy loaf This circumstance just issues the temperature of the breadmaker. The integrated thermometer should read through 190 F. As soon as the baking is previously mentioned and the loaf is however doughy, you may possibly pick out to proceed baking it in a standard oven or wait until the breadmaker cools down and begin the entire process over. Tiny bread Lack of liquid further to the dough. The difficulty starts with the dissolving of the yeast. If way too small liquid is utilized, the yeast may well not be stimulated to establish the essential carbon dioxide, which is instrumental in making the dough add. Devoid of this, the loaf may turn out to be dense and will be substantially smaller sized. Collapsed or flat-topped bread Collapsing is generally owing to much too much addition of liquid to the dough. The yeast in this situation is extremely stimulated, establishing further gluten than the dough may withhold. This leads to the collapsing of loaf layout. Bread sticking in the breadmaker pan This can be decided by brushing the breadmaker pan with oil right before including the water into the dough. This performs nicely in the the vast majority of common ovens as properly. Also significantly rising of the loaf This difficulty may possibly be regulated with the employ the service of of salt. Incorporating one half teaspoon of salt may possibly be ample to maintain the growing of the bread within balance. One want not be an Einstein to work a very simple unit these kinds of as the breadmaker. For further more instruction and self-help pointers, buyers may perhaps check the guideline of the system.","directions":"","url":"https://recipe.bluelayer.org/recipe/271/breadmakers-for-very-simple-baking"},{"id":"223","title":"Devil Up an Angelic Appetizer","ingredients":"Deviled eggs add attained their niche in the finger-foods corridor of fame. One of the motives they're consequently well known is that they can be different within consequently several methods. For your upcoming barbecue, patio get together or picnic, why not transfer outside of the regular filling flavorings of mayo, mustard and pickle relish? Experiment with a very little taco sauce and chili powder or Parmesan cheese and pesto to deliver your particular signature deviled eggs. For mussless, fussless deviled eggs, basically desired destination the yolks in a 1-quart plastic foodstuff-storage bag alongside with other filling ingredients. Carefully squeeze the air out of the bag and seal the bag. Knead till anything at all is comfortable and very well mixed. After you're prepared to fill the egg white halves, press the yolk mixture to a corner of the bag and snip relating to 1/2 inch off the corner. Squeezing the bag carefully, fill the egg whites with the yolk mix. If you're pressed for period, plan the deviled egg mix the working day just before and refrigerate it straight in the bag. in addition to the plan-in advance consolation, this will let year for the flavors to add. To tote your eggs to a accumulating, pack the egg white halves in a independent sealed container versus the bagged yolk mix. Delivery either boxes in an insulated bag or cooler with ice or professional coolant to continue to keep the eggs chilly (40 level F or decrease). Pack a minor preset of scissors to minimize off the bag corner as a result you can pipe the yolk blend into the egg white halves on web page. No enthusiasm for a clean deviled egg generation? Then, add a fresh pizzazz to your eggs with sour cream, cucumber and dill. Whatsoever deviled egg recipe you decide on, the eggs will be a welcome solution to deep-bodyweight-fried snack food items. Dilly Deviled Eggs 6 appetizer servings 1/2 cup shredded cucumber (about 1 medium) 1 teaspoon salt 6 demanding-cooked eggs* 1/4 cup dairy sour cream 1/4 teaspoon dill weed Carrot, radish and celery garnishes, Optional Properly add cucumber and salt. Allow stand 15 minutes. Drain properly, urgent out added liquid. Fastened apart. Lower eggs inside 50 percent lengthwise. Remove yolks and established whites apart. Mash yolks with fork. mix in sour cream and dill weed. Stir in exhausted cucumber. Refill whites, getting one heaping tablespoon yolk mixture for just about every 50 percent. Garnish platter with vegetable garnishes, if desired. *To demanding-cook, level eggs inside one layer within saucepan. add adequate faucet water to arrive at minimum amount 1 inch over eggs. cover. Out of the blue deliver simply just to boiling. Transform off heat. If vital, remove pan versus burner to steer clear of additional boiling. Make it possible for eggs stand, included, in the sizzling water about 15 minutes for large eggs (12 minutes for Medium, 18 for A lot more Hefty). Quickly work chilly water over eggs or put them within ice water until thoroughly cooled. To remove shell, crackle it by way of tapping carefully all in excess of. Roll egg in between palms to loosen shell. Peel, starting up at large conclusion. Maintain egg less than working chilly water or dip in bowl of water to guidance comfort off shell.","directions":"","url":"https://recipe.bluelayer.org/recipe/223/devil-up-an-angelic-appetizer"},{"id":"196","title":"Five Methods to Create Your BBQ a Unforgettable Loved ones Celebration","ingredients":"For innumerable, grilling turns into a schedule mealtime game, even though for the highest focused grillers, summer season is dominated by large barbecue functions. Yet grillers do not contain to take among dull repetition and mad functions: every barbecue can and must be an exciting relatives event. Right here are 5 ways to make your routine night time barbecue a far more special knowledge: 1) Who said you have to adhere to meat? Much can be finished with bread and end result in excess of an open flame. To create this into a entertaining activity with your small children, employ the service of cookie cutters to make the bread and fruit into styles. You can come to a decision on themes like “animals” and “letters” or inquire that just about every shape be substitute from the others! Then, enable your little ones determine which toppings they would which includes to put on. Add cheese, onion and diverse spices to bread and cinnamon and honey to fruit. 2) Attempt foil-wrapped speculate food. Issue choice combos of chicken, fish and vegetables with sauces and spices inside foil packets. These types of cook in significantly less than 20 minutes and lead to no-mess, lip-smacking achievements. Little ones will appreciate the surprise section and can efficiently replace packets. You can even question your loved ones for combo recommendations prior to the barbecue, or attract component names out of a hat to crank out fresh dinner ideas. 3) A little amount goes a long path. If you tend to adhere to the exact same previous beef burgers and pork wieners, why not test grilled pizza or salmon steaks? Likewise, test to mix it up with condiments and seasoning. Ill of ketchup? Try out salsa rather. Glimpse on the net where you’ll identify 1000's of very simple recipes for barbecue rubs. Individuals offer you your foods that much more pizzazz and prevent the mess and drip that comes with barbecue sauces. 4) Barbecues don’t add to be rushed. in fact, barbecue devotees will notify you that today’s easy broiling is an insult to the expression, which really should characterize a process of slow cooking on lower warm. You can track down countless slow cooker recipes on line, and the hesitate is a Terrific prospect to pass some quality period with your family and mates. Pleasurable back garden things to do involve creating an outside canvas to paint on or participating in garden bowling with loved ones products and solutions. 5) Mother said not to enjoy with your foods, still there’s normally an exception! Barbecue games are suitable fun and delicious at the identical year. In the game Glutton, each participant gets to be a sure total of mashed potatoes, macaroni and cheese or any other side dish. Diverse kitchen utensils are put in a box and the players blindly pick a several. on the go, they start out to try to eat their dish with the products and solutions that they took out. The to start with to conclude his or her food items wins the prize! Finally, don’t fret! Far too a lot of men and women acquire missing in the details of coming up with the perfect barbecue get together and ignore to enjoy the social surroundings and delicious foods. As a result kick back, bask in the enjoyable sunshine and prepare for a summer season of unforgettable barbecues!","directions":"","url":"https://recipe.bluelayer.org/recipe/196/five-methods-to-create-your-bbq-a-unforgettable-loved-ones-celebration"},{"id":"123","title":"Zucchini Pizza Bites","ingredients":"4 slices large zucchini
1/4? thick (or
One medium zucchini lower on diagnal) Salt
and pepper
1/4 cup shredded section skim mozzarella","directions":"Reduce zucchini about 1/4 inch thick. Spray both aspect frivolously with oil and year with salt and pepper. Broil or grill the zucchini for about Two second on each individual aspect. top with sauce and cheese and broil for an even more minute or 2.","url":"https://recipe.bluelayer.org/recipe/123/zucchini-pizza-bites"},{"id":"116","title":"Watermelon Feta and Balsamic Pizzas","ingredients":"One particular watermelon slice, minimize 1-inch thick against centre of the widest part 1 oz crumbled Feta cheese Five to Six Kalamata Olives, sliced 1 tsp mint leaves 1/2 tbsp balsamic glaze","directions":"","url":"https://recipe.bluelayer.org/recipe/116/watermelon-feta-and-balsamic-pizzas"}]