pizza dough

 

Easy Homemade Pizza Dough

★★★★★4.9 from 631 reviews

• Author: Sally
 
• Prep Time: 2 hours, 15 minutes
 
• Cook Time: 15 minutes
 
• Total Time: 2 hours, 30 minutes
 
• Yield: 2 12-inch pizzas

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Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

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Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) all-purpose flour (spoon & leveled), plus more for hands and surface
• sprinkle of cornmeal for dusting the pan

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Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, margherita pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
7. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Special Tools (affiliate links): KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pastry Brush, Pizza Cutter
4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Recipe originally published on Sally’s Baking Addiction in 2013

Biscuit Vegetable Pot Pie Casserole

 

Biscuit Vegetable Pot Pie Casserole

★★★★★5 from 36 reviews

• Author: Sally
 
• Prep Time: 40 minutes
 
• Cook Time: 30 minutes
 
• Total Time: 1 hour, 10 minutes
 
• Yield: serves 8

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This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.

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Ingredients

BISCUITS

• 2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
• 1 Tablespoon baking powder (yes, Tablespoon!)
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1 cup + 2 Tablespoons (270ml) whole milk, divided

FILLING

• 1/4 cup (4 Tablespoons; 60g) unsalted butter
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup sliced or diced celery (2–3 stalks)
• 1 cup (120g) roughly chopped potato
• 3–4 garlic cloves, minced
• 1/3 cup (42g) all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) whole milk
• 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
• 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

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Instructions

1. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
2. Make the filling: Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, potato, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
3. As it’s cooling, preheat oven to 400°F (204°C).
4. Pour filling into greased 2.5 – 3 quart baking dish or 9-inch deep dish pie dish that’s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
5. Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
6. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

peruvian chicken

 4 lb chicken

3 T evoo

1/4 c lime juice (2 limes)

4 large garlic cloves, crushed

1 T kosher salt

2 t paprika

1 t black pepper

1 T cumin

1 t oregano

2 t sugar

1. Combine all ingredients and spoon 2/3 marinate under the skin and rest on top. Marinate at least 6 hours

2. line roasting pan with aluminum foil, foil snake s on bottom if no roasting rack

oven rack to lower middle, 425 deg

roast 20 min, reduce oven to 375 for 1:10

tent and rest

best cupcakes alltime

 

Confetti Sprinkle Cupcakes

★★★★★4.9 from 38 reviews

• Author: Sally
 
• Prep Time: 25 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 3 hours
 
• Yield: 14 cupcakes

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These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. If desired, use chocolate frosting instead.

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Ingredients

SCALE

• 1 and 3/4 cups (207g) cake flour (spoon & leveled)*
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature*
• 1/2 cup (120ml) whole milk at room temperature*
• 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
• vanilla buttercream or your choice of frosting

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Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above.
6. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

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Notes

1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
2. Cake Flour: If you can’t get your hands on cake flour, you can make a cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
3. Egg Whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator I use and love! Here are some recipe ideas for leftover egg yolks.
4. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
5. Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
7. Confetti Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well. Fold 3/4 cup (120g) of rainbow sprinkles into either batter.
8. Special Tools: KitchenAid Stand Mixer, Egg Separator, Cupcake Pan, Cupcake Liners, Pink Gel Food Coloring, Piping Tip, Piping Bags

Find it online: https://sallysbakingaddiction.com/confetti-cupcakes/

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AN ELITE CAFEMEDIA FOOD PUBLISHER

banana bread or muffins

 250 g flour

1 t baking soda

1/2 t salt

1/2 t cinnamon

1/2 c softened butter

150 g brown sugar

2 eggs

80 g yogurt/sour cream

4 large banana

1 t vanilla

3/4 c nuts

1 c chocolate chips

1. Cream butter and sugar

2. mix in 1 egg at a time

3. mix in yogurt, vanilla and banana

4. add dry

BREAD: 350 deg on low rack, 60-65 min

MUFFIN: 425 deg, 15 min. Reduce 350 deg, 16 min

To ripen baanana: 250deg, 15-20 min on sheet pan

creamy pesto pasta

 pasta

meat like chicken or whatever

1 can cream of something soup

1/2 c pesto sundried tomato or normal

1/2 c milk

sun dried tomatoes? artichoke hearts?

cook pasta

put everything in big pan situation

eat

no mixer vanilla cake

bon appetite

No-Mixer Vanilla Cake With Tangy Cream Cheese Frosting

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

By Sarah Jampel

March 29, 2021

• Nonstick vegetable oil spray or room-temperature unsalted butter (for pans) 

• 8 large eggs, room temperature

• 2 3⁄4 cups (316 g) cake flour (preferably King Arthur Unbleached Cake Flour) 

• 2 1⁄4 tsp. baking powder

• 1⁄2 cup (1 stick) unsalted butter, room temperature 

• 2 1⁄4 cups (450 g) granulated sugar

• 1⁄2 cup whole milk

• 1 Tbsp. vanilla bean paste or vanilla extract

• 2 3⁄4 tsp. Diamond Crystal or 1 tsp. Morton kosher salt 

• 1⁄2 cup vegetable oil

• 3⁄4 cup sour cream 

1.

A little advance planning: Your butter, cream cheese, and eggs must be at room temperature before you make the cake and the frosting. The butter and cream cheese should be soft enough that you can easily squish them with your fingers, but not so soft that they’re greasy or starting to melt. If you have a cool kitchen and plan to bake the cake in the evening, set them out on the counter in the morning; if you plan to bake the cake in the morning, set them out the night before. To speed up the process, cut them into tablespoon-size pieces. And if you need to bring your eggs to room temperature quickly, place them in a medium bowl (a quart container also works) when you go to heat your oven and fill the bowl with hot tap water. They should be good to go by the time you are ready for them.

2.

Place racks in upper and lower thirds of oven; preheat to 350°. Lightly coat two 9"-diameter cake pans with nonstick vegetable oil spray or butter generously. Line bottoms with parchment paper rounds and lightly coat with nonstick spray or butter. Whisk 2¾ cups (316 g) cake flour and 2¼ tsp. baking powder in another medium bowl.

3.

Cut ½ cup (1 stick) room-temperature unsalted butter into tablespoon-size pieces. Place 2¼ cups (450 g) granulated sugar in a large bowl. Heat ½ cup whole milk in a small saucepan over medium until just about to simmer, about 1 minute. (Or, heat in a microwave-safe bowl in a microwave in 30-second increments.) Pour over sugar and whisk vigorously until sugar is dissolved, about 1 minute. Immediately add butter and whisk vigorously until incorporated, about 1 minute. (Go for a full minute when whisking the sugar and the butter if in doubt.) Whisk in 1 Tbsp. vanilla bean paste or vanilla extract and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Arrange a damp kitchen towel underneath bowl in a hollow ring to stabilize it, then gradually stream in ½ cup vegetable oil, whisking constantly until emulsified with no oily spots remaining.

4.

Add dry ingredients in 3 additions, whisking after each just until no dry spots remain before adding the next. Batter will be thick.

5.

Working one at a time, crack 5 large eggs into your hand or a mesh sieve set over a small bowl and let eggs whites collect in bowl; add yolks to batter one at a time, whisking until completely incorporated after each addition. (Save eggs whites for another use.) Add remaining 3 large eggs to batter one at a time, whisking until completely incorporated before adding the next. Whisk in ¾ cup sour cream; batter will be smooth and glossy.

6.

Divide batter between prepared pans. (If you’re a perfectionist, weigh your batter, divide by two, then measure that amount into each pan—you’ll likely want about 750 g in each.)

7.

Bake cakes, rotating pans top to bottom halfway through, until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pans to parchment-lined wire racks and let cakes cool in pans 10 minutes. Turn out cakes onto racks, peel away parchment paper rounds, and turn right side up. Let cool completely. (The parchment on the racks will prevent the moist cake from sinking into the racks.)  CUPCAKES: Start checking them around 12 or 13 minutes—I don't think they'd need more than 15–17 in a 350° oven.

8.

Wrap cooled cakes tightly in plastic and chill in the fridge at least 1 hour or in the freezer at least 20 minutes (this will make them easier to frost because the frosting won't pick up as many crumbs).

9.

Meanwhile, make the frosting. Using a rubber spatula, smash together two 8-oz. packages room-temperature cream cheese and remaining ½ cup (1 stick) room-temperature unsalted butter in a clean large bowl until homogenous, smooth, and fluffy (don’t be afraid to be aggressive). Stir in ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 2 Tbsp. sour cream, and remaining 1 tsp. vanilla bean paste or vanilla extract. Using a fine-mesh sieve, sift in 1½ cups (165 g) powdered sugar. (It is important to sift here, otherwise, you’ll end up with clumps.) Stir until smooth, then taste and add more sour cream or salt if needed. (You should have about 3 cups frosting.)

10.

If you want to make a fruity filling, scoop about 1 cup frosting into a small bowl. Sift in 2 Tbsp. (10 g) freeze-dried raspberry or strawberry powder and stir until no lumps remain.

11.

To frost the cakes: Place 4 long strips of parchment paper along edges of plate to make a large, hollow square, then place a cake layer on top. You’ll be able to shimmy these out from under the cake, leaving a clean, frosting-free plate behind. Scoop fruit frosting (or about 1 cup plain frosting) on top of cake and spread into an even layer with rubber spatula. Place second cake layer over. Scoop another 1 cup frosting on top and spread evenly over cake surface. Frost sides of cake, as well as top as needed, with remaining frosting. You can use a thin butter knife to fill in any gaps or bare spots. Run knife along the top of the cake to create a subtle ridge pattern or swirls as desired. Remove parchment strips.

→ Domed layers? No spatula? Get our stacking and decorating tips here.

12.

This cake has the best texture at room temperature—tent it with foil or plastic and leave on the counter 1–2 hours before serving. It will also tastes great straight from the fridge if you make it ahead.

Do ahead: Cakes can be baked 2 days ahead; keep chilled, or freeze, up to 2 weeks. If frozen, let thaw overnight in the fridge. Frosting can be made 5 days ahead; cover and chill. Bring to room temperature, then whisk or stir with a rubber spatula to lighten before using. Cake can be assembled 5 days ahead; wrap and chill.