March 26, 2013 · Posted in Recipes 

A few nice recipes images I found:

Image by miikkahoo
Indian recipe

Image by jimgskoop
I made pizza!

This time I used the full dough recipe (~3 cups of flour/1.5lb bread loaf) and baked it in the pan vs. directly on the pizza stone. The result is a larger, thicker, bread-like crust. This is how I used to do it a few years back, and I’d forgotten how tasty and filling it is! I want to get a vented pizza pan so the crust browns a bit more….


I make the dough in my bread machine. Add all ingredients to the machine’s pan in this order:

1-1/2lb loaf:
1-1/8 cup warm water
1-1/2 Tbs olive oil
1-1/2 tsp salt
3-1/3 cups AP flour (I usually use 1-1/3 C wheat flour and 2 C unbleached white flour)
1-1/2 tsp sugar
1-1/2 tsp yeast

Dough takes about 1 hour to mix+rise in the machine. When ready, turn out onto floured work surface, and roll/press/toss into a 16-inch circle. If using a pizza pan, dust the pan with flour and corn meal to prevent the dough from sticking. Put dough in pan, or on pizza peel.

Top with one small can (8 ounces) of tomato sauce, spread evenly. Add oregano, basil, black pepper, red pepper, garlic powder, and any other herbs or spices you prefer. Grate a little parmigiano reggiano cheese over the sauce, then add as much shredded mozzarella cheese as you prefer (I usually use 3-4 handfulls). I like to then grate a little cheddar or other sharp cheese over top of the mozzarella for added flavor. Finish with pepperoni, mushrooms, pepperoncinis — whatever you like. Bake in oven (preferably on pizza stone) at 500 F (or as hot as your oven will go) for ten minutes. Check the crust for done-ness, and bake an additional 2 minutes or so if needed. If the bottom of the crust is done but the top of the pie isn’t as brown as you’d like, it’s helpful to move the pie from the bottom rack of your oven to the top, or vice versa as needed.

Slice, serve with a nice salad and a cold beer, and enjoy!

For thinner-crust pizza, which I bake directly on the pizza stone, I use half of this dough recipe, and roll it out to about a 12-inch circle.

Tallarines de arroz con calabacín, ajos tiernos y soja germinada
Image by Lablascovegmenu
Recipe for dummies: Fry soy sprouts, courgette and spring garlic. Boil rice vermicelli. Add rice vermicelli to vegetables an fry a pair of minutes more.

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