Pizza is a great comfort foods for many Americans, and if you are in the same situation as me, all of your local grocery stores are also out of yeast. I’ve used this recipe 2 times before this. The crust is crisp and thin, and still flavorful. This is a great option if you run out or low on yeast and still desire to make some of your normal meals. If you follow my directions on herbs, be very light with your salt, and try to evenly spread it out as much as possible. I used many herbs because I had no toppings but I still wanted the flavor. If you use herbs, be very careful not to over do it.
Mix 1 1/2 cup flour, 1 tsp baking powder, and pinch salt together in a bowl. Add 2 Tbsp oil, and add in 1/2 cup water until a soft dough forms and comes together.
Form a ball and add to covered bowl and let rise for 10 minutes. Heat oven to 425 F.
Roll out dough into 16 inch round. Bake for 5 minutes. Top with 8 oz of tomato sauce, sprinkle on garlic powder, onion powder, italian seasoning, marjoram, 8 oz of shredded mozzarella cheese, oregano, and other toppings.
Bake for an additional 12 minutes or until you think it is done. Let sit for 5 minutes before cutting and serving.
I’ve made a post once about stromboli, but last night we tried one with salami and a few other tweaks to the recipe. I didn’t grease the pan this time, and that made no difference. I rolled out the dough on the thinner side, and as long as it’s not too thin, it turns our just as well, if not better. I added more banana pepper juice to the stromboli, and that was a very good choice. It gives the stromboli extra moisture for when it’s cooking. I closed the edges by folding the bottom dough up over the top layer of dough, and that sealed very well. These are also 1/2 sheet pans, just for reference.
Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
Punch down dough, remove from bowl, and split in half.
Preheat oven to 400 F
Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of over 12 inches.
Place half of your dough on the sheet with half hanging off. On the half that is on the sheet, place 8 oz of salami, 8 oz of shredded mozzarella cheese, and 6 oz of Mild banana pepper rings with some of it’s juice (2-3 Tbsp) sprinkled over top. Fold dough in half and pinch the edges shut. Add vent holes on the top with a knife or a fork.
Bake for 20 minutes. The top should have a nice crisp sound when tapped.
Repeat step 6 and 7 for second round.
Brush each stromboli with melted butter (or rub hot stromboli with a stick of butter till coated) and sprinkle with parmasean, and oregano.
Wait 5 minutes before cutting into strips and serving.
It’s a bit later then I had said, but here is my recipe for homemade pierogies. I’ve said before that I usually don’t add additional salt to my food even if the recipe calls for it, however this time I highly recommend adding salt to the dough. Because the dough is such a main part of this dish, it is important it has seasoning. Other than that this recipe is straight forward.
Peel, cube, and boil 3 medium potatoes (about 2 cups). Cook until you can stab with a fork, and the potatoes breaks in half. Strain, and transfer to a mixing bowl. Smash the potatoes till smooth. Add 4 oz of shredded cheese, mix and set aside.
Mix together 2 cups of flour, 3/4 cup milk, and 1 tsp salt until a sticky dough forms. Turn out dough onto a flours work surface. Flour your rolling pin and your dough surface. Roll out dough to 1/4 inch thick, and using a cup or a round cookie cutter, cut 2 inch diameter circles. Repeat flouring, rolling, and cutting your desired number of times.
Using a Tbsp, pack with potato mixture then place in center of cut dough. Wet the edge of the dough, then close the dough around the potato mixture. Place onto floured surface. Repeat with remaining cut dough rounds.
Bring a pot of water to a boil. Once boiling, add pierogies to cook until they float or about 3-4 minutes. Then transfer to a skillet with melted butter and sauteed onion. Cook for a few minutes before serving.
I found this video on YouTube for donuts. I love Krispy Kreme donuts and I haven’t tried making donuts yet, so I decided to try this recipe. She didn’t include a write up of her recipe, so I will add that below, however, this is her recipe. This is not my recipe. Below I have attached her video.
My Experience
I didn’t add salt to my recipe, just because I usually never add salt to my recipes, so if that effects something, I’m sorry in advance. The dough was rather straight forward. I didn’t know at what point to stop kneading. I ran the dough in my mixer for 5-6 minutes, then I kneaded it for 10 minutes and saw no significant difference. If I didn’t have to knead if I used a mixer, that would make sense. The dough had risen for me after 1.5 hours. I then used a cookie cutter and the cap to my canola oil to make the donut’s shape. The thickness of your dough will determine how thick your final doughnuts will be. Thinner dough means smaller doughnuts, thicker dough means monster doughnuts. I also decided to make 2 fried dough squares with my extra dough. The oil temp matters some, but not too much. When I initially started my first 3 doughnuts, the oil was in the 370-380 F range. They fried very quickly, 30 seconds each side, and came out dark, but the flavor was just the same and they were completely cooked. I cooked the rest of the doughnuts in the 300-320 F range. They puff up a bit in the oil, but not too much. I also started by cutting squares in the wax paper, but I found it splashed a bit too much. If you pick them up toward the bottom with a very light touch, you can easily transfer them into the oil without any damage to your doughnuts. The nutmeg adds a slight hint of flavor to these doughnuts, but my biggest praise is the vanilla in the icing. It makes the icing so tasty! I also used 4 Tbsp of milk when I made it, and it left a decent layer of glaze, the perfect amount in my opinion. I enjoyed the extra glaze after I covered them all. The original creator was able to make 15 uniform doughnuts. My doughnuts were far from uniform, but I managed to make 18 doughnuts and 2 large dough squares.
Mix 2 cups and 3 Tbsp of flour, 1/4 tsp nutmeg, 3 Tbsp sugar, 1/2 tsp salt. In another container combine 1/2 cup warm whole milk, 1 egg, 1/3 stick melted butter, and 1 packet of yeast.
Add the wet ingredients to the dry. Mix with a mixer on high for 3 minutes, or by hand. Dough will be very sticky.
Oil a clean work surface and your hands. Turn out dough and kneed for 10-15 minutes until it is smooth, soft, elastic, and sticky. Lightly grease a bowl. Transfer the dough into the bowl, cover with saran wrap or a damp towel, and let rise 1.5-2 hours till doubled in size.
Flour your work space. Turn out dough. Punch down dough. Flour the top of the dough, and roll out to 1/2 inch thickness. Cut out your doughnuts, transfer to wax paper, and let rise for another 20-30 minutes. (You can re-roll the dough for more donuts)
Heat your oil to 320-330 F. Once hot, cut wax paper into squares to easily transfer donuts to oil without deflating them or deforming them. Fry the donuts with a gently boil until golden on each side. Set on wire rack.
Glaze: Melt 2/3 stick of butter, add 2 cups powdered sugar, 1 tsp vanilla extract, and 3-5 Tbsp milk depending on how thin you want it (more milk will make it thinner). Mix until smooth.
Drop your donuts into the glaze. Flip then remove and place on a wire rack over a plate.
This was my first time making this recipe and making actual bread. I learned to make the dough more of a ball, and to make less so they can be bigger. Otherwise, the bread is really good and the egg wash makes it absolutely beautiful and crisp on the top. Enjoy!
Prepare 2 packets of yeast with 2 1/2 cups of warm water. Add 1 Tbsp of sugar. Wait 10 minutes for it to bloom.
In a mixer, add yeast mixture, 2 pinches of salt, 2 Tbsp of oil, and 4 cups of flour. Mix. Add an additional 3 cups of flour, 1/2 cup at a time. Beat until it comes together.
Clean a countertop, turn out dough, and kneed for 6 minutes until dough fully comes together and the dough is smooth. Oil a bowl. Add dough to bowl, cover with a towel, and let double in size in a warm place (about 45 minutes).
Lightly oil 2 sheet pans. Punch down dough, divide into 6 even pieces and form into a ball. Place onto sheet pan, and let double in size in a warm place (about 30 minutes).
Preheat oven to 400 F. Create an egg wash by scrambling an egg, and brush over the doubled dough balls. Bake for 15 minutes. Remove dough, and reapply egg wash. Bake for another 15 minutes. Remove from pans and place on cooling rack.
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