How to Make Thin Crust Pizza Dough

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...
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No Knead Olive Bread

If 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...
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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...
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No Knead Bread (Video)

This 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...
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Breakfast Cranberry Scones

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...
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EZ Wheat Bread

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...
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