Friday, February 14, 2014

Home Made Pizza

Thursday, February 6, 2014

Pizza Dough


Pizza Dough: Makes enough dough for two 10-12 inch pizzas
  • 1 1/2 cups warm water (105°F-115°F)
  • 2 Tbsp olive oil
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 teaspoons salt
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 1 teaspoon sugar

Making the Pizza Dough

1 In the large bowl of a heavy duty mixer, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.


2 Attach a mixing paddle to the mixer. Mix in the oil, flour, olive salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 8 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.


3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (76-84°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can h the oven to 155 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Wednesday, February 5, 2014

Best Veggie Pizza

The ever-popular pizza is veggie pizza chopped vegetables on a crescent roll dough with ranch dressing sauce.


  • 1 (8-ounce) can refrigerated crescent dinner rolls
  • 1/4 cup chopped celery
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
  • 1/4 cup chopped red bell pepper
  • 1 (4-ounce) can refrigerated crescent dinner rolls
  • 1/4 cup chopped carrots
  • 1/3 cup sliced green onions
  • 1 cup fresh broccoli flowerets, chopped
  • 1/4 cup ripe olives (optional)


Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 425° for 8 to 11 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside.
Chop vegetables together in a bowl put vegetables over cream cheese layer.Cut vegetable pizza and serve.
 Makes about 20 slices of vegetable pizza.