Fluffy Pizza Dough

Yes, this is the second pizza dough post in a row.  Don't judge; there's a certain amount of pizza required to keep you sane during the moving and job searching processes.  Whenever I make this pizza, N always says, "This is much better than takeout."  That's pretty high praise coming from a guy who loves his pizza, so I thought I'd share this recipe with you as well.  This pizza has everything you want out of a takeout pizza, but it's much healthier because it's homemade.  It has the crispy bottom, while still maintaining a soft, fluffy crust, and just a subtle greasiness to the crust to curb those takeout pizza cravings.  Happy baking!

I use a KitchenAid Stand Mixer to make my dough, but if you don't have one you can absolutely still make this recipe if you aren't afraid of using a little elbow grease! :)

Put one packet of active dry yeast in the stand mixer bowl and add a generous 1/2 TBSP of sugar.

Add 2/3 cup of water (115F) to the bowl and swirl to mix.  (You may need more or less water depending on the current humidity.  If you live in a very dry area, you may need up to 1 cup of water.)

Let the mixture sit for about 10 minutes, or until it looks like this.  Then add 1 TBSP of olive oil.

Next, add 2 cups of AP, and a little less than 1/2 tsp salt.  Keep some flour on hand, as you may need up to 1/4 cup more during the kneading process.

Mix until a smooth ball forms that no longer sticks to the side of the bowl.  Add additional flour (or even water) as necessary if the dough seems too dry or wet depending on your local weather conditions.

It's done!  Let it rise for 1-2 hours, then shape into a 14" circle.

Drizzle about 1 TBSP of canola oil in the bottom of a 14" baking pan.  Transfer your stretched dough to the pan, and then use your fingers to pull some of the oil from the bottom of the dough to the top of the the dough.  Spreading a bit of oil about 1" down the edge of the dough will help to brown your crust.

Add your favorite pizza sauce or if you're feeling really ambitious, make your own!  I used 3/4 of a can of Hy-Vee pizza sauce (don't knock it until you try it).

Add your mozzarella cheese.

Top your pizza as desired.  I used Applegate natural turkey pepperoni.

 Bake the pizza at 500F for 10-12 minutes or until the cheese is golden-brown and bubbling.

 Slice and enjoy!

Fluffy Pizza Dough

Yield: One 14" Pizza; serves 4-8.

Ingredients:

• 1 package active dry yeast
• Generous 1/2 TBSP sugar
• 2/3 cup water (115F)
• 1 TBSP olive oil
• 2 cups AP flour (+ 1/4 cup for kneading if necessary)
• <1/2 tsp salt
• 1 TBSP canola oil
• pizza sauce
• cheese
• desired toppings

Directions:

Preheat the oven to 500F.

Put the yeast, sugar, and warm water in the stand mixer bowl.  Swirl gently and let sit for about ten minutes, or until foamy.  

Add the AP flour (minus the extra 1/4 cup of flour), olive oil, and salt to the yeast mixture.  

Mix the dough on setting 2 until a smooth ball that doesn't stick to the sides forms.  Add the 1/4 cup of flour during the mixing process if the dough is sticky.  Let the dough rise for 1-2 hours.

Shape the dough into a 14" circle and transfer to a baking pan with 1 TBSP canola oil spread over the bottom.  Use your fingers to pull some of the oil from the bottom of the dough to the top of the the dough.  Spreading a bit of oil about 1" down the edge of the dough will help to brown your crust.

Bake for 10-12 minutes or until the cheese is golden brown and bubbling.  Cut into 8 pieces.

 Enjoy!
-D

No Rise Pizza Dough

This is a quick and simple pizza dough recipe for those nights when you want pizza right away, and you didn't plan ahead.  The crust will be denser than doughs that are allowed time to rise, but it will still be delicious!  A slightly denser crust is easily overlooked when you can be eating homemade pizza in less than one hour.  (Disclaimer: I just moved to a different place so I don't have the lighting figured out, yet.  Please excuse some oddly colored photographs.)  Happy baking!

I use a KitchenAid Stand Mixer to make my dough, but if you don't have one you can absolutely still make this recipe if you aren't afraid of using a little elbow grease! :)

Place one packet of active dry yeast in the stand mixer bowl.

Then add one teaspoon of sugar.

Add 3/4 cup water that is between 110F and 120F.

Let the mixture sit for about 10 minutes or until...

...it looks like this!

I use 1 cup of all-purpose flour and 1 cup of bread flour, but you can use whatever flour you have on hand.  Have about 1/4 cup of extra flour on hand to add during the kneading process if needed (so punny).

Add the two cups of flour to the stand mixer bowl.

Then add 1.5 TBSP olive oil and a little less than 1/2 tsp of salt.

Now we're ready to mix!

I added in my extra 1/4 cup flour at this point because the ball of dough was still sticking to the sides slightly.

It's done when the dough no longer sticks to the sides of the bowl and the sides are fairly clean.

It's a little difficult to photograph the shaping process, so you'll have to use your imagination here.  Flour the surface you'll be shaping the dough on, and working your way from the middle, push the dough outwards until you have a fairly even circle.  Roll 1/2 TBSP of canola oil around your pan and then transfer your dough to the pan.

N and I like a lot of sauce, so I spread it pretty liberally, but feel free to use less or more depending on your taste preferences.  Any pizza sauce or tomato sauce will work, but N and I love Hy-Vee pizza sauce (silly I know, but it's surprisingly delicious).

Then, add your cheese and toppings.  We decided on a classic mozzarella with pepperoni tonight after a long day of unpacking boxes.  Applegate turkey pepperoni is our favorite type.

Ready to bake at 475F for 10-15 minutes depending on your oven.

So simple, yet so delicious.

No Rise Pizza Dough

Yield: One 14" Pizza; serves 4-8.

Ingredients:

• 1 package active dry yeast
• 1 tsp sugar
• 3/4 cup water (110-120F)
• 1 cup AP flour
• 1 cup bread flour + 1/4 cup for kneading
• 1.5 TBSP olive oil
• <1/2 tsp salt
• 1/2 TBSP canola oil
• pizza sauce
• cheese
• desired toppings

Directions:

Preheat the oven to 475F

Put the yeast, sugar, and warm water in the stand mixer bowl.  Swirl gently and let sit for ten minutes until foamy.  

Add the AP and bread flour (minus the extra 1/4 cup of flour), olive oil, and salt to the yeast mixture.  

Mix the dough on setting 2 until a smooth ball that doesn't stick to the sides forms.  Add the 1/4 cup of flour during the mixing process if the dough is sticky.

Shape the dough into a 14" circle and transfer to a baking pan with 1/2 TBSP canola oil spread over the bottom.  Top with your sauce, cheese, and toppings.

Bake for 10-15 minutes or until the cheese is golden brown and bubbling.  Cut into 8 pieces.

Enjoy!

-D

Shortcut Cinnamon Rolls

This is a recipe for times when you find yourself in a pinch.  If you run out of an ingredient, find the dough you prepared the night before didn't turn out quite right, or have a craving for cinnamon rolls, but don't want to put in all the time and effort, this recipe could be your saving grace.  Now me, I just felt like cinnamon rolls this morning. :)  This is also a great way to get family members out of bed in the morning without having to get up too early yourself!  Happy baking!

The first thing you'll need to do is soften 1.5 TBSPs of butter.

Next, mix the butter so it is homogeneous.  The softened butter will help keep the cinnamon-sugar filling in place better than melted butter.

Flatten all of the biscuits into a shape that's as rectangular as you can make it.  Almost any type of refrigerated biscuit will work for this recipe.  I used "homestyle" biscuits that come 10 to a tube (7.5 oz).  You may have to rip the last biscuit in pieces to patch up any holes between the flattened biscuits.

Brush the biscuits with the softened butter.  I brush it almost all the way to the edges.

Now it's time to mix up the filling.  You can customize this to your own tastes, but I use a mixture of half cane sugar and half brown sugar, and then add my cinnamon.  I fill a 1/4 c. measuring cup about three-fourths full of cane sugar, and then do the same with the brown sugar.  I like 1 TBSP of cinnamon, but feel free to add more or less.

Sprinkle the cinnamon-sugar mixture evenly over the biscuits.  You might have some of the mixture left over (depending on how much sugar you like) and I like to save this to use on buttered toast.

Now you're going to carefully roll the dough into a tube.  The biscuits may rip slightly during the rolling process, if that happens, just pinch the edges back together.

It helps to score the cuts you're going to make in order to make the rolls the same size.  I just use a serrated steak knife to cut the cinnamon rolls, but dental floss or even a kitchen shears will work as well.  I cut it into eight rolls.

While the rolls are baking at 375F for 8-10 minutes, mix up the frosting!  You'll need 1/2 cup of powdered sugar and 1/2 - 1 TBSP of milk.  Start with 1/2 TBSP, and then add more milk if the consistency is too thick.  If you add too much milk, just add some more powdered sugar in small amounts until it's the right consistency.  Then add a few drops of vanilla extract.

The rolls are done with the tops are golden brown.

What a difference a little frosting makes!

Shortcut Cinnamon Rolls

Yield: 8 Cinnamon Rolls; serves 2-4

Ingredients:

Cinnamon Rolls

• 1.5 TBSP softened butter
• 7.5 oz tube of 10 biscuits (I used homestyle)
• <1.4 cup cane sugar
• <1.4 cup brown sugar
• 1 TBSP cinnamon

Frosting

• 1/2 cup powdered sugar
• 1/2 - 1 TBSP milk
• 2 drops vanilla extract

Directions:

Preheat the oven to 375F.  Lightly grease a 9" cake pan.

Soften the butter and mix until the texture is homogeneous.  Flatten the biscuits into a rectangle.  You may need to rip the last biscuits in pieces to fill in any gaps.  Spread the softened butter almost all the way to the edges of the flattened biscuits.

Fill a 1/4 cup measurer about 3/4 the way full with cane sugar and add to a small bowl.  Do the same with the brown sugar.  Add 1 TBSP cinnamon and mix.  Sprinkle the mixture evenly over the biscuits. 

Carefully roll the dough into a tube.  The biscuits may rip slightly during the rolling process, if that happens, just pinch the edges back together.  Cut into eight rolls.  Place in the pan and bake for 8-10 minutes, or until the tops are golden brown. 

While the rolls are baking, mix the powdered sugar with the milk.  Start with 1/2 TBSP of milk, and then add more milk if the consistency is too thick.  If you add too much milk, just add some more powdered sugar in small amounts until it's the right consistency.  Then, add a few drops of vanilla extract and mix.  

Drizzle the frosting onto the rolls while they are still warm.

Enjoy!

-D

Meatball Subs with Marinara Sauce

I wasn't sure if I would get this up tonight because of all the severe thunderstorms rolling through, but it looks like most of them went right around us!  This is a great recipe for those leftover hot dog buns that you just hate to throw out, but can't really find another use for!  Meatballs and marinara sauce is an excellent starting point for learning to cook by taste; everyone has a personal preference, so please feel free to cut back on, add more of, or even omit any spices I use in this recipe.  Even better yet, add some spices of your own that you enjoy!   I try to cook using "shakes" of a certain spice to limit the amount of measuring spoons I'm using, and this method really lends itself to customizations based on personal preference.  I'm partial to Penzey's Spices, so any spice blend I reference will be one of theirs, but by no means do you need to have their exact spice blend (although I would because they're delicious)!  Happy cooking!

First, start with a little under a pound of ground meat.  I'm using a 93/7 ground turkey.

Pull apart the end slice of a loaf of bread; the smaller the pieces the better.

Add one egg (egg substitute will work fine as well).

Now it's time for spices! I used four shakes of red pepper flakes, five shakes of pasta sprinkle, four shakes of Cajun seasoning, two shakes of medium chili powder, and about 1/4 teaspoon of Sriracha.

Mix with a spoon or with your hands until everything is evenly incorporated and the meat comes together into a cohesive ball.

I then use a 1.5 TBSP cookie scoop to drop the meatballs onto a lightly greased, foil-lined tray.

Once all the meatballs are scooped, roll each one between your palms to round out the edges.  Bake at 375F for about fifteen minutes, or until you see the tops are browned.

The excess fat from the meatballs can be easily removed by running a fork around each of the meatballs.  Once removed, add the meatballs to the completed sauce (see instructions below).

Let the meatballs simmer in the sauce for about 10 minutes.

Add your meatballs to a hot dog bun, and garnish with grated Parmesan cheese.

N and I enjoyed our meatball subs with some fresh watermelon and cut green beans.

Meatball Subs with Marinara Sauce

Yield: 10-12 meatballs depending on scoop size; serves 2-4

Ingredients:

Meatballs

• 1 lb of ground meat (I used 93/7 turkey)
• 1 end slice of bread
• 1 egg
• Red Pepper Flakes
• Pasta Sprinkle
• Cajun Seasoning
• Medium Chile Powder
• Sriracha 

Marinara Sauce

• 14.5 oz can of crushed or diced tomatoes 
• 1/4 cup pizza sauce
• Red Pepper Flakes
• Pasta Sprinkle
• Cajun Seasoning
• Medium Chile Powder
• Sriracha

Directions:

Preheat the oven to 375F.  Line a cookie sheet or jelly roll pan with aluminum foil and lightly grease.  

Place the ground meat in a medium bowl.  Pull apart the end slice of a loaf of bread into small pieces, the smaller the better.  Add one egg.  Add  four shakes of red pepper flakes, five shakes of pasta sprinkle, four shakes of Cajun seasoning, two shakes of medium chili powder, and about 1/4 teaspoon of Sriracha.  Mix with a spoon or your hands until everything is evenly incorporated and the meat comes together into a cohesive ball.

Drop 1.5 TBSPs of meat onto your prepared tray.  I use a 1.5 TBSP cookie scoop, but you can also drop the meat onto the tray by rounded teaspoons full.  Once all the meatballs are scooped, round the edges of the meatballs by rolling them between your palms.  Bake for about 15 minutes, or until the tops are browned.

While the meatballs are baking, pour your can of tomatoes into a medium saucepan. Crushed will work just fine, but I prefer to blend diced tomatoes to achieve a consistency that is somewhere in-between diced and crushed.  Add 1/4 cup of pizza sauce to provide a richer marinara taste (feel free to skip this and add more spices).  Add five shakes of red pepper flakes, six shakes of pasta sprinkle, three shakes of Cajun seasoning, one shake of medium chili powder, and 1/4 teaspoon of Sriracha.  Stir and heat over medium to medium-high heat until bubbling.  Reduce heat to a simmer.

The excess fat from the meatballs can be easily removed by running a fork around each of the meatballs.  Once removed, add the meatballs to the completed sauce and simmer for about 10 minutes.  

Then add the meatballs to the hot dog buns (preferably toasted) and garnish with Parmesan and mozzarella.

Enjoy!

-D