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Oil

Pizza Dough

April 1, 2014 by Kay 16 Comments

I love home made pizza and this recipe for fresh pizza dough makes it very easy to make pizza at home.

I know some people shy away from recipes that have yeast in them, as I did at one point, but I am here to tell you it’s easy to use when making this recipe for pizza dough.

The recipe is made up of water, yeast, salt, sugar, olive oil and flour and it yields enough for 4 pizzas. It keeps in the refrigerator for 12 days, so if you are worried that 4 doughs might be too much, you don’t have to use them all on the day you make the pizza dough. You could also cut the recipe in half and have 2 pizza doughs.

This is the size of the dough after you have mixed it.

This is the size of the dough after you have mixed it.

 

 

This is the dough after is has had time to rise.

This is the dough after is has had time to rise.

 

 

 

 

 

 

 

Another picture after the dough has had time to rise.

Another picture after the dough has had time to rise.

 

 

The recipe makes enough for four pizzas.

The recipe makes enough for four pizzas.

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Pizza Dough

Yield: 4 - 1 lb. loaves

Pizza Dough

Ingredients

  • 2-3/4 cups lukewarm water
  • 1-1/2 tablespoon granulated yeast (2 packets)
  • 1-1/2 tablespoons salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6-1/2 cups all-purpose flour

Instructions

  • In the bowl of your stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
  • Mix in the flour in your stand mixer being careful not to over mix. If you are not using a machine, wet your hands in order to incorporate the bit of flour by hand.
  • Transfer dough to large bowl and brush with olive oil. Cover the bowl (not airtight) and allow the dough to rest at room temperature until dough rises and collapses or is flat on top. This will take approximately 2 hours. You can use the dough right after the first rise but I find it easier to work with when the dough is cold.
  • Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes

You can easily cut this recipe in half.

3.1
http://www.lovefoodwillshare.com/pizza-dough/

Adapted from My Baking Addiciton

 

Filed Under: Breads Tagged With: Dough, Flour, Oil, Salt, Sugar, Yeast

Golden Cornbread

February 9, 2014 by Kay Leave a Comment

The thing I like about cornbread is the fact that you can eat it with something spicy or sweet. I like to pair it with spicy chili, I put a piece of cornbread in the bottom of a bowl and slather the top with the spicy chili. I also like to have a slab of cornbread dipped in honey, so delicious!

Golden Cornbread

Golden Cornbread

 

I recommend keeping cornmeal stocked in your pantry, it makes it easy to whip up this recipe.

Golden Colrnbread

Golden Colrnbread

 

 

 

 

 

I use parchment paper in the pan to make for easy clean up.

 

 

 

Print
Golden Cornbread

Rating: 41

Yield: 9 Pieces

Golden Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
3.1
http://www.lovefoodwillshare.com/golden-cornbread/

 

Filed Under: Breads Tagged With: Bread, Cornmeal, Eggs, Flour, Oil

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Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
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