Pizza Dough

Basic Pizza Dough

Ingredients:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine

MEDITERRANIAN BLACK BEAN SALAD-Sara

• 3 1/2 c. cooked, drained black beans (or 3 15oz. cans)
• 1/2 c. finely diced red onion (about 1/2 a med. onion)
• 1 large tomato, finely diced
• 1 med. cucumber, finely diced
• 1/2 c. chopped fresh parsley
• 2 T. FRESH mint leaves
• dressing:
• 1/4 c. lemon juice
• 1/4 c. extra virgin olive oil
• 1 tsp. cumin
• 1/2 t. salt
• 1/4 t. pepper
• chill; good served as salad, or with steamed rice for a main course

SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• Whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.

BERRIES & CREAM SALAD SQUARES-Sara (I got this from Heather for Thanksgiving dinner)

• 1 cup boiling water
• 1-3oz. pkg raspberry/strawberry-flavored gelatin
• 1/4 tsp finely shredded lemon peel
• 3/4 cup cold water
• ¾ c. fresh blueberries/blackberries
• 1/2 of an 8-ounce tub cream cheese
• 1/3 cup sifted powdered sugar
• 2/3 cup whipping cream
• ¾ c. fresh raspberries/strawberries
• 1/4 cup chopped sliced almonds or pecans, toasted
• 2 tablespoons lemon juice
• Stir boiling water into gelatin for 2 minutes or till completely dissolved. Stir in cold water and lemon juice. Chill till partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill till firm.
• Meanwhile, beat whipping cream just till soft peaks form. Add cream cheese and powdered sugar. Beat till fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Makes 9 servings.

POPPY SEED CHICKEN SALAD-Heather

I just came up with this recipe as I was wanting a light chicken salad to go into small little phyllo cups for an appetizer at a bridal shower. These were a big hit.

• chicken breasts: boil, cool and shred
  toasted slivered almonds
  chopped celery
  craisins
  poppyseed dressing
• I just boiled up as much chicken as I needed. I eyeballed the rest- enough craisins to make it look pretty, enough almonds and celery for a good crunch and dressing to moisten.
• Poppyseed Dressing
• 1/3 c. sugar
  1/2 c. white vinegar
  1 tsp. salt
  1 tsp. ground dry mustard
  1 tsp. grated onion
  1 c. oil
  1 Tbl. poppy seeds
• Combine first four in blender or food processor , slowly add oil, then stir in poppy seeds.

BLT SALAD-Heather

• 2 chicken breasts cubed and cooked
  3 slices cooked and crumbled bacon
  8 oz cooked spiral pasta
  3 cups torn lettuce
  1 large tomato diced
• Dressing
  1/2 c. Mayo
  1/2 c. water
  1 Tbl. BBQ sauce
  1/4 tsp garlic pepper
  11/2 tsp vinegar
  11/2 tsp green onions sliced
  Toss ingredients in large bowl, pour on dressing immediately before serving.
  My kids love this.

FABULOUS SALAD-Heather

FABULOUS SALAD-Heather

• Romaine lettuce hearts- 2
  pears-1 diced
  1/4 cup blue cheese or feta cheese crumbled
  1/2 cup craisins
  green onions or red onions thinly sliced- if desired
  sugared pecan halves
  balsamic vinigrette- Newman's Own is my favorite
• Toss it all together with enough dressing  to lightly coat. Good stuff!
• I have also made this using apples, strawberries or blueberries instead of the pears. It is always great! 

FAMILY FAVORITE CORN SALAD-Heather

This is the #1 requested salad in the Brigham Redd household.

• 1 can corn ( or frozen is great too)
  1 avacado (diced)
  1 Tbl cilantro -cut up
  Ranch dressing
• Mix corn and enough ranch dressing to moisten. Gently stir in avacado and cilantro. Enjoy-Ole

BLACK BEAN SALAD WITH PEPPERS AND CORN-Heather

• 1 can black beans (drained and rinsed)
  1 can kernel corn ( or equivalent frozen)
  1/2 red bell pepper
  1 green bell pepper
  small red onion
  1 clove garlic minced
  3Tbl chopped fresh parsley
  1/2 c. olive oil
  4-5 Tbl. red wine vinegar
  pepper & salt
• Cut all peppers and red onion to the size of the corn kernel. Mix all ingredients together and chill