Homemade Pizza Dough

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Yesterday was Super Bowl Sunday! Neither of our teams made it, so we were mostly there to hang with family and eat some tasty food!

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We brought hot wings, mini bundt cakes (those recipes are coming soon!) and a TON of mini pizzas. We used the pizza dough recipe we’ve used with these topping arrangements. Its our go to! Someone asked us for the recipe and we realized you’d have to read through a recipe with our toppings, and you may not like that!

So here we go… our pizza dough recipe unadulterated and on its own! We adapted this recipe from one of our favorite Italian cook books. Its super hearty and holds up to toppings well! Great for thin or thick crust!

By the way, we LOVE this granite rolling pin! I got it a few months ago and I’ve never had an easier time rolling out dough. It worked great for our pie dough as well, since you can stick it in the fridge to make it nice and cold, keeping the butter cool while you work it!

Homemade Pizza Dough

Bread, Comfort Foods, Dinner, Meals for a Crowd, Old Fashioned, Pizza, Vegetarian

Ingredients

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 tablespoon + 1 teaspoon extra virgin olive oil
1/2 tablespoon salt

Instructions

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in one cup of the flour and mix thoroughly.
Continuing to stir, gradually add in 1 tablespoon of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. Once combined, begin to add the remaining flour and water in small ammounts, alternating between the two and mixing completely between each addition. Add until you have the right consistancy – dough should be soft, but not sticky.
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the surface several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push like before. Rotate the dough one quarter turn and repeat, slapping it down on the surface and kneading. Repeat this process for up to 10 minutes or until the dough feels soft and silky. Pat into a rounded shape.
Coat the inside of a large mixing bowl with 1 teastpoon of olive oil. Place dough in the bowl and cover loosely with plastic wrap. Allow the dough to rest in a warm spot until the dough has doubled in size, about 3 hours.
Preheat oven to 425 degrees Fahrenheit. Lightly coat the pizza pan you will be using with olive oil. Divide the dough (into 2 for 14″ pizzas, into 8 for 7″ mini pizzas). Wrap any extra dough in plastic wrap and place in the refrigerator if not using immediately. Using a rolling pin, roll dough out into desired size circle on a lightly floured surface. Place dough onto pizza pan. Trim or fold over and crimp edges, and pinch any holes closed as needed.
Top as desired. Place pizza in oven. Bake for 15-19 minutes for mini pizzas, or 19-25 minutes for large pizzas, rotating half way through. Cheese should be melted and dough should be crisp and lift up completely when one edge is lifted. Allow pizza to cool about 5 minutes before slicing.

What are your favorite pizza toppings? Comment below to let us know!

January 13, 2020January 13, 2020

Easy Flaky Pie Crust

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You know that feeling…that feeling when you bite into someone’s pie and you can just tell they made their own pie crust. Its flaky, its buttery, and its got that rustic texture and taste you just can’t get from store bought crust.

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The pie crust recipe we’ve come to depend upon is so easy! When we first used it, we were making Banana Cream Pie, and it we succeeded on our first try! After hearing for years that pie crust is hard and super easy to mess up, we were delighted!

What would you use this pie crust for? Let us know in the comments below!

Easy Flaky Pie Crust

Comfort Foods, Dessert, Old Fashioned

Ingredients

3 cups all purpose flour
1 teaspoon of salt
7 tablespoons cold butter, cubed
7 tablespoons shortening, cubed
1/3 to 2/3 cups of ice cold water

Instructions

In a large bowl, whisk together flour and salt.
Using a pastry cutter, cut in the butter and shortening. Mix this way until the mixture looks like small dough balls about the size of peas. Work quickly to make sure butter doesn’t soften.
Add ice cold water a tablespoon at a time to one area of dough, mixing with a fork. Move dough to one side of bowl and continue adding water until dough is moistened but not sticky.
Once dough is ready, use your hands to gently fold over the dough a couple of times. Divide into two even balls.
Using a rolling pin, flatten one ball into a 12″ circle on a lightly floured surface. Gently roll the dough onto your rolling pin and unroll over a prepared 9″ pie pan. Trim around the edges to leave a 1/2″ overhang. Crimp and decorate as desired.
Bake according to baking directions.

Notes

To Freeze unprepared dough: place each dough ball into an airtight freezer bag. OR roll them out and store flat with parchment paper between each layer. Once frozen, store discs in a large airtight freezer bag. To thaw, let them come to room temperature and use flour on surfaces to keep the dough from sticking.

To Blind Bake: Place dough in pie pan. Create shape and desired design of edges, making edges wider than usual. Poke small holes using a fork at the bottom of the crust. Place dough in freezer for 1 hour. Preheat oven to 350 degrees Fahrenheit. Line the frozen crust with aluminum foil. Fill foil with pie weights or sugar to the top of the crust. Bake the crust for 45-50 minutes if you will need to bake the pie again after filling, or 60-75 minutes if using for a pie that will not need more baking. Once baked, remove weights and allow crust to cool completely before filling.

October 24, 2019October 19, 2019

Meat Lovers Pizza

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Halloween parties are coming! When I was younger, my favorite part of Halloween parties (besides dressing up and getting TONS of candy that is) was eating some delicious greasy pizza paired with root beer someone’s mom had added dry ice to.

Of course as an adult, most of the time I’ll pass on the extra cheap, extra greasy pizza, and go for home made! Its easier than it seems, way cheaper, and you get a better quality product you can feel satisfied about.

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One of our favorite pizzas in the Cason household is the extra hearty, much beloved Meat Lovers pizza! The best part about Meat Lovers is you can smother it in your favorite kinds of meat and make it completely your own! We go towards a more traditional approach to it, but you can add whatever meat tickles your fancy!

Meat Lovers Pizza

Cheese, Comfort Foods, Dinner, Meals for a Crowd, Meat, Pizza, Splurge

Meat Lovers Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz can of Pizza sauce
3/4 lb mozzarella cheese, shredded
1/4 lb cheddar cheese, shredded
8 oz Pepperoni
7 oz salami
7 oz Canadian bacon
1 lb Italian sausage, cooked and crumbled

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Make the Pizza

Preheat oven to 450 degrees Fahrenheit.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with mozzarella cheese and cheddar cheese, sprinkling evenly over sauce. Top with the meats, spreading it all out as evenly as possible over the pizza.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after another 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Love this pizza, but need another flavor for your big pizza bash?! Check out our other pizzas here!

September 30, 2019September 30, 2019

Delicious Homemade Corn Dog Nuggets

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Fair season is winding down, and something I personally miss as it ends is the deliciously decadent fried foods. Luckily, most of these foods can be made easily from home. One perfect example is corn dogs, and their adorable counterparts, corn dog nuggets!

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You’ll need a deep fryer! Grab this one for only $67.82!
(Price accurate at time of posting)

I know what you’re thinking – how are these different from the ones I can buy in the freezer section? First, you know exactly what are in these. You can go as far as making your own hot dogs (though I’m not sure if that would be worth it), and you’ll know exactly what’s in the batter. These dogs are heartier than the ones you buy, and can be made in bulk for much cheaper!

You should pair them with some homemade french fries to complete the meal! They are definitely toddler approved, as our little guy couldn’t get enough of them.

Corn Dog Nuggets

Comfort Foods, Dinner, Freezer, Fried, Meat

Corn Dog Nuggets

Ingredients

18 hot dogs
2 1/4 cup corn meal
2 1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 cup sugar
8 tsp baking powder
2 eggs
2 cups milk
1/4 cup honey

Instructions

Cut each hot dog into 3 nugget size pieces. Set aside.
In a large bowl, mix together corn meal, flour, salt, pepper, sugar and baking powder until fully combined. In a smaller bowl combine the eggs, milk, and honey.
Create a well in the center of the dry ingredients. Add the combined wet ingredients into the well. Mix until a smooth batter is formed.
Prepare a baking sheet with parchment paper. Dip each hot dog piece into the batter, coating completely and as evenly as possible. Place on the prepared baking sheet.
Once all pieces are coated, place the baking sheet into the freezer for an hour. *
Heat deep fryer to 375 degrees Fahrenheit.
Fry nuggets in batches for 3-5 minutes or until golden brown and puffed up. * * Drain on a paper towel to remove excess oil. Serve hot with french fries and your condiment of choice.

Notes

*If freezing for future use, remove nuggets from pan once fully frozen and place into an airtight container. Store frozen for up to 6 months. When preparing, fry as instructed.

* * For picture worthy nuggets, cut off pieces of frozen, uncooked batter that flowed off of nuggets during freezing before frying.

What is your favorite fried food? Comment below!

March 2, 2019September 16, 2019

Old Fashioned Italian Olive Oil Bread

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What is your soup missing? What would go great with that salad? Got some extra jam or butter laying around and you aren’t sure what to do with it?

You know what you need?

…

…Bread!

Delicious fluffy carbs, wrapped in a scintillatingly crispy crust. And everyone knows bread tastes best when it comes fresh from your oven.

Nothing makes the house smell better than fresh bread, and nothing feels better in your hand on a cold day than a steamy chunk of bread slathered in delicious butter and honey!

The recipe I bring to you today is a classic. Italians are known for their pasta, but they make a wicked Olive Oil bread as well. This salty sourdough-like bread is perfect paired with our old fashioned spaghetti or made into delicious garlic bread to pair with an indulgent lasagna!

A little effort is required, but the end result is well worth it!

Old Fashioned Italian Olive Oil Bread

bread

Old Fashioned Italian Olive Oil Bread

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil and salt. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

Try out our Asiago bread for a cheesy twist on this classic recipe or spice it up with our Pepper Jack or Cheddar Jalapeno loaves!