1. 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. Source Archive
2. 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 / Source Archive
3. 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. Source Archive
4. 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. Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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! Source Archive
8. 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. Source Archive
9. 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. Source Archive
10. 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). Source Archive
11. 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. Source Archive
12. 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. Source Archive