Tag Archives: crust

Pizza dough (totally from scratch!)

If you’re a long-time blog reader (are there any of you out there?) you’ll know that the first summer of this blog’s existence we made grilled pizzas from scratch. But this is going to be like the one I made with store-bought dough, except I made it myself. 🙂

This post will include the recipe for the dough I made (which makes enough dough for 2 medium pizzas) and the finished result of each pizza. The recipe claims this will make dough for 4 pizzas, but seriously unless you’re feeding children I’d say it makes 2 medium pizzas unless you like the crust super thin and then maybe it could make 4, but they won’t be substantial.

I used this recipe for the pizza dough, but used 1 cup of all-purpose flour and 2 cups of bread flour instead of 3 cups of all-purpose flour. Keep reading to see my results!

Ingredients:

1 package of active dry yeast
1 teaspoon honey
1 cup warm water
2 cups bread flour
1 cup all-purpose flour
1 teaspoon salt
1 Tablespoon extra virgin olive oil
(desired pizza sauce, cheese, & toppings!)

Recipe:

1. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

yeasty

2. Combine the flour and the salt in another bowl.  Add the oil, yeast mixture, and remaining 3/4 cup of warm water and combine until it forms a dough ball. Turn out onto a flat surface and knead 2-3 minutes until smooth and firm.

dough ball

3. Cover dough with a clean, damp towel and let rise for about 2 hours. Divide into 2 equal dough balls and knead these 4-5 times each until smooth. Place under towel and again let rest for about an hour.

stored

covered

risen

4. Roll out your dough on a greased pizza pan, or press dough for a thicker crust.

pizza rolled

5. Top with sauce, cheese and toppings! Bake in a 400 degree oven for about 20 minutes (may take more or less time depending on thickness and toppings, and desired crispness of crust.)

pizza~

And here is my second pizza.

meaty

Dough will keep in the fridge for about 2-3 days. If you’d like to freeze it, wrap tightly in plastic wrap and store this way for up to a week.

Post & photos by: Melissa

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Perfect Pie Crust! (With pictures)

I may have cheated, because this is from a book. I have no claim to this recipe, but as it is the best I have come across and produces the best results I thought I would share. Summer is perfect for pies! 😀

Cut the lard into the flour.

Add water one tablespoon at a time until the dough is non-sticky and easily holds together.

Flour the cutting board and place the ball of dough on top.

Roll out the pie dough very thin, but not to the point of breaking.

It should be larger than the pie pan. Fold in quarters gently and place in pan.

Spread the pie crust out and spread with egg to keep golden brown. Pinch edges to desired size. Then just bake it! Be clear that with 2 crusts you want to poke holes in the top crust to allow it to vent while baking and cool down after. Otherwise, have fun making pies! (Also, if you want to bake a sweet pie you can add cinnamon to the dough.) Another option is using this crust for mini-fruit pies which you could make in a cupcake pan.

Pictures by: Melissa Rook and Colin Diltz
Post by: Melissa Rook