I love to end the week with a homemade pizza; there is just something truly satisfying in making your own dough.  I also like to experiment with different toppings.

This recipe is from one of my favorite cooking magazines, Cooks Illustrated. These guys test their recipes to perfection.  This pizza dough is thin, crispy and tastes delicious. One caveat, you need to have a food processor to make this dough.

Pizza with Brussel Sprouts

Brussel Sprouts & Pancetta Pizza

Makes 2 pizzas

Ingredients:

3 cups bread flour

2 tsp sugar

1/2 tsp instant or rapid-rise yeast

1 1/3 cups ice water

1 Tbsp canola oil

1 1/2 tsp salt

Directions:

1. Combine flour, sugar and yeast in a food processor and mix for a few seconds.  Gradually pour water through the feed tube until dough has no dry flour remaining. Let stand for about 10 min.

2.  Then add oil and salt, and process for about 1 min or until dough forms a smooth, sticky ball.

3. Lightly oil the countertop and place dough onto oiled surface.  Knead for about a minute.

4.  Shape dough into a ball and place into a lightly oiled bowl.  Cover with plastic wrap and refrigerate for at least 24 hr.  You can use it for up to 3 days.

5.  When you’re ready to make the pizza, place oven rack 4-5 inches below broiler. Turn oven to the highest setting or about 500 degrees and preheat for about 1 hr.

6.  Take the dough out of the refrigerator at the same time you turn on the oven, divide the dough in half, and shape each piece into a ball. Lightly oil countertop or use a baking sheet and place dough on top.  Let stand for 1 hour.

7. Generously flour your work surface and flatten one ball of dough with your fingers.  Carefully stretch into a 12 inch round. *Leave a half inch slightly thicker.  Place on pizza peel and add your favorite toppings.  Bake for about 10-12 minutes.  Repeat with second pizza dough.

 

*Here is a great tip from America’s Test Kitchen on how to spread out pizza dough, using gravity! For 60 sec video click HERE

 

 


read more

Olive BreadIf you liked the No Knead Bread I made in one of my videos, you will love this Olive Bread. It’s just as easy as the original bread recipe but filled with delicious black oil-cured olives.

Because of the high salt content of the olives you can omit the additional salt in the dough.

Ingredients:

3 cups bread flour

1 1/2 cups oil cured black olives

3/4 tsp yeast

1 1/2 cup water

Directions:

1.  In a large bowl add flour, yeast and olives.  Add water and stir with a wooden spoon until all of the flour is hydrated.  Dough will be sticky and shaggy.  Cover with saran wrap and let rest at room temperature (70 degrees) for about 12 -18 hrs.

2. Dough will be dotted with bubbles.  Flour work surface and pour dough on it, sprinkle flour onto dough and fold it over on itself once or twice.  Cover with saran wrap and let rest for 15 minutes.

3.  Use more flour to prevent dough from sticking to hands and shape dough into a ball.

4.  Coat a cotton towel with a generous amount of flour, wheat bran or cornmeal and place dough seem side down on towel.  Sprinkle more flour on top, cover with towel and let rise another 2 hours. After one hour, place a 6-8 quart cast iron, enamel, pyrex or ceramic covered pot in oven and preheat to 450 degrees F.

5.  When dough is ready, dough will be more than double in size, slide your hand under the towel and turn dough over into pot, seam side up.  It’s ok it it looks messy, just shake pan once or twice to distribute dough evenly in pan.  Cover with lid and bake 30 minutes.  Remove lid and bake another 15-30 minutes until bread has a nice brown color.  Let cool and enjoy!


read more
A stack of Wheat Tortillas

My rustic wheat tortillas

I’ve tried many of my own versions of wheat tortillas, some good, some not so good but I really love this recipe from Diana Kennedy’s book The Art of Mexican Cooking.

Instead of using vegetable shortening I’m using coconut oil.  The verdict is still out on the touted benefits of coconut oil, it’s been found to increase the good (HDL) as well as the bad (LDL) cholesterol but does not seem to affect the overall ratio of the two.

Regardless, it’s a saturated fat and should be used in moderation (no more than 10% a day should come from saturated fat).

And don’t worry about getting the shape perfectly round, that comes with years of practice, or never, like with me but it doesn’t matter, they will look rustic and still taste delicious.

 

Ingredients:

1/2 tsp sea salt

1/2 cup warm water

1 1/3 cup all purpose or bread flour

2/3 cup whole wheat flour

3 Tbsp coconut oil (I keep mine refrigerated and take it out a few hours before use)

 

Directions:

1. Stir the salt into the warm water.

2.  Mix the two flours into a large mixing bowl.

3.  Add coconut oil, one tablespoon at a time, and work into flour.  Mixture should be crumbly.

4.  Gradually at water into mixing bowl and start kneading.  Knead for about 3-4 minutes.

5. Cover with saran wrap and let sit for a minimum of 30 minutes.

6. Heat a cast iron skillet, comal, griddle or non-stick skillet to medium heat.

7.  Divide dough into about 8-10 pieces and roll into small balls.

8.  Take one of the balls and press into a small circle.  Roll out with a rolling pin into approximately a 5 inch circle.

9.  Place tortilla into heated skillet and cook for about 10-15 seconds.  It should be speckled and opaque.

10.  Turn over and cook other side for about another 10 seconds.  If the tortilla smokes or burns turn down heat and flip tortilla over.

Serve immediately.  Left-over tortillas can be reheated in the skillet before serving.


read more

Crusty BreadThis recipe is adapted from Jim Lahey, owner of the Sullivan Street Bakery in New York City. It only requires three ingredients: flour, yeast and salt.  There is no kneading but does require some patience.  The dough requires 12 to 18 hours of rising time (preferably 18 hours) but it is so worth it!   This bread is so good, no one will believe you made it yourself.  I also have a version using whole wheat flour which I called EZ Wheat Bread.

For Video, click here


read more

Oatmeal, whole wheat & cranberry scones on a plate

I love that you don’t have to feel guilty about eating these scones. These scones are not only good for you but they are a snap to make.  They are high in fiber, protein and low in fat.  The scones are a perfect breakfast-to-go for you and your kids.  Add your favorite cup of coffee, or a glass of milk for your kids, and go. If you want to make these vegan, you can substitute 1/2 cup yogurt with 1/2 cup soy buttermilk (soymilk with 2 Tbsp lemon juice and let sit for 10 minutes).

Ingredients:

1 1/4 cup whole wheat pastry flour

1 cup oats

2 Tbsp ground flax or chia seeds

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2  cup non-fat plain yogurt

1/2 cup unsweetened applesauce

1/4 cup agave

2 Tbsp canola oil

2 Tbsp lemon juice

1 tsp lemon zest

1 cup dried cranberries (or any other dried/frozen or fresh fruit)

1/4 cup chopped walnuts

Directions:

1.  Preheat oven to 400 F and coat baking sheet with cooking spray.

2. Mix flour, oats, flaxseed, baking powder, baking soda and salt in a large bowl.

3.  In a smaller bowl combine yogurt, applesauce, agave nectar, oil, lemon juice and zest.

4.  Pour yogurt mixture into dry mixture.  Add cranberries and walnuts and stir until combined.

5.  Drop 1/4 cup of batter onto baking sheet.  Batter should make about 10 scones.

6. Bake for 15 minutes and serve with a hot cup of tea.

 



read more

Round loaf of bread cut into slices

Adapted from Jim Lahey, Sullivan Street Bakery in New York City.  This is the easiest bread you will ever make besides being also so delicious, you can start it friday night and bake it saturday afternoon.  Once you make it, you will make it over and over and over again.

Ingredients:

Makes one loaf.

2 1/4 cup bread flour *

1/4 cup whole wheat flour

1 tsp salt

1/2 tsp yeast

1 1/2 cup cool water

Directions:

1.  In a large bowl add flours, yeast and salt.  Add cool water and stir with a wooden spoon until all of the flour is hydrated.  Dough will be sticky and shaggy.  Cover with saran wrap and let rest at room temperature (70 degrees) for about 12 -18 hrs.

2. Dough will be dotted with bubbles.  Flour work surface and pour dough on it, sprinkle flour onto dough and fold it over on itself once or twice.  Cover with saran wrap and let rest for 15 minutes.

3.  Use more flour to prevent dough from sticking to hands and shape dough into a ball.

4.  Coat a cotton towel with a generous amount of flour, wheat bran or cornmeal and place dough seem side down on towel.  Sprinkle more flour on top and let rise another 2 hours. After one hour, place a 6-8 quart cast iron, enamel, pyrex or ceramic covered pot in oven and preheat to 450 degrees

5.  When dough is ready, dough will be more than double in size, slide your hand under the towel and turn dough over into pot, seam side up.  It’s ok it it looks messy, just shake pan once or twice to distribute dough evenly in pan.  Cover with lid and bake 30 minutes.  Remove lid and bake another 15-30 minutes until bread has a nice brown color.  Cool and enjoy!

 

* Try to find “unbleached” flour.  I like King Arthur flour, a bit pricier than the regular bleached flour but if you do a lot of baking it’s completely worth it.  They also have amazing recipes listed on their website.

 


read more


  • RSS
  • Twitter
  • Facebook
  • LinkedIn
  • YouTube