The Best Pizza Dough

I'm on a pizza dough quest to find the best homemade thin crust pizza.

I think I found it...

I recently took a pizza dough class using various types of flour.  It was a wonderful and informative class.  It was amazing and enlightening to delve into the world of flours.  Their different compositions and baking properties lend to the finished product.

My favorite was by King Arthur flour called King Arthur Pizza flour. a custom blend of durum and all-purpose flours for the best flavor and texture for any pizza dough recipe. Durum flour adds flavor and color, dough conditioner makes it easier to shape, and a bit of baking powder gives extra rise and crispness. It is a great flour to use for pizza dough, calzone, flatbreads, focaccia...you get the picture!

This flour makes a really tender dough. It's soft and easy to work with. Best of all it produces a light as air, tender, crisp pizza dough.

This crust the best, by far, that I've ever tasted! Certainly the best out of the several we made in class. I immediately went home and ordered some of this incredible flour. I could hardly wait when the box arrived. I made pizza immediately. Please note: the recipe below makes two pizza crusts. You can either half the recipe or make both and freeze half of the dough so you have pizza in a flash on another night!

Here's where you can purchase this wonderful flour.  King Arthur Pizza flour.

Judge for yourself...I'm in heaven, and can't wait for another bite!

I used a pesto dipping oil for the sauce, and just topped it with heirloom tomatoes and fresh mozzarella cheese. Delicious!!!

Here are some step by step pics, so you can see the dough process.

 

Oh yea...it's that good!

Thin Crust Pizza Dough


makes 2 crusts


2 t instant yeast
2 t sugar
1 1/2 t salt
1 T Baker's Special Dry Milk (optional) or nonfat dry milk
3 t pizza dough flavor (optional) (available at www.kingarthurflour.com)
3 c King Arthur Pizza Flour
1 c water
2 T olive oil

In a bread machine set on dough cycle, combine all ingredients. Allow machine to mix and complete the first rise. Remove dough from the machine and place on a well floured surface, or board.

Divide the dough in half. Roll one half of the dough out to your desired thickness and then place on a prepared pizza pan, either using cooking spray, or a light cover of cornmeal.

Preheat oven to 450 degrees, and allow dough to rest in the pan, covered for another 15-30 minutes. Top with your favorite sauce and toppings. Place in the oven and bake for 10 minutes or until golden brown, and toppings are bubbly.

Linked to:  foodie friday

Cashew Chicken

Let's make stir-fry.

It's quick, easy, and the taste is comparable to any take out dish!  Better even!!

Stir frying is rapidly frying small pieces of food in oil over high heat.  This is done usually in a wok but a deep cast-iron fry pan or heavy saute pan is a good substitute.  Almost any vegetable or meat can be stir fried as long as it is cut into small pieces.


The key is cooking over high heat, and cooking quickly.  So it's essential that you have everything prepared ahead of the cooking time so that you accomplish the dish with ease.  Stopping to put together the stir fry sauce at the end could lead to over cooked dishes.


Today's recipe is a simple but flavorful dish I make quite often.  Cashew Chicken has been a favorite of mine since I first started eating Chinese food.  I love the flavor the cashews lend.  The chicken is cooked and then with the addition of cashews and possibly water chestnuts, coated in a tasty brown sauce.  Served sizzling over a bed of brown rice...this is heaven to me!


Some step by step pics for your reference:

 

Here's the finished dish...quite delicious!

Here are some other stir-frys that you might enjoy.  They are also a great reference for creating stir fry variations and tips for wok cooking.


Sweet and Sour Chicken
Beef and Vegetable Stir Fry in a Szechwan Sauce




Cashew Chicken


1/2 c stir fry sauce
1/4 c szechwan sauce
1 clove garlic, minced

½ 1b boneless skinless chicken breasts

¼ c. cornstarch

2 T. canola oil
1/3 c roasted, unsalted cashews
brown rice, cooked


Combine stir fry sauce, szechwan sauce, and garlic in a small bowl.  Set aside.


Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  


Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.


Serve over hot cooked brown rice.




Linked to:  Foodie Friday

Basic Pizza Sauce

I just brought you a No Rise Pizza Dough.  I hope you try it and tell me what you think of it. 

But what is pizza without a great sauce?  

So today's post is all about the sauce.   This is a short post, but well worth it, as this is a killer sauce!   This recipe is for a basic tomato pizza sauce.  I've been using this sauce for many many years.  It's my go-to sauce.  It's easy to make and has a good flavor base.  Feel free to add different herbs and spices to it, making numerous variations.  We like to add garlic and red pepper flakes to zip it up a little on occasion.  


Oh and did I mention, it freezes so well!


Hope you enjoy this sauce.






Basic Pizza Sauce


2 large tomatoes, peeled, seeded and quartered
1 c tomato sauce
1/4 c tomato paste
3/4 t oregano
3/4 t basil
1 t sugar


Place all ingredients in a food processor or a blender and mix until desired consistency is reached.  


Makes 2 cups