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pizza dough

Homemade Pizza Dough (The Best?)

September 23, 2017 by sblades Leave a Comment

 

This Homemade Pizza Dough was touted as the “best” (with lots ‘o exclamation marks!!) from Food Republic, so of course I had to try it. I’d be very sorry if I didn’t try the best pizza dough recipe out there, now wouldn’t I?

I have to say, it’s better than the homemade dough I’ve used in the past. Easy to throw together with the normal amount of proofing time, then rolled out (or tossed in the air if you’re a pizza-dough-tosser extraordinaire), slap your favorite toppings on, and bake.

The crust came out great – crispy brown on the bottom and flavorful. It was able to stand up to the toppings with just the right amount of pizza bend. Pizza bend = hold up a piece of pizza and it should bend downward at the tip and about halfway up the slice.

I use Prego, our favorite store-bought spaghetti sauce, but use your favorite or homemade. We put pepperoni and mushrooms on it too, along with a nice sprinkle of mozzarella cheese. Bret likes a sprinkle of red pepper flakes. I like jalapenos, but occasionally go overboard with them.

Pizza is on the very top of my favorite foods list (i.e., would eat it 2 to 3 times a week if I could talk Bret into it).  I’m impressed with this crust and will use it in the future unless someone comes up with a “better than the best” homemade pizza dough recipe.

Homemade Pizza Dough

Homemade Pizza Dough

Yield: 1 thick or 2 thinner pizzas
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 45 minutes

Makes dough for 1 thicker 12" crusts or 2 thinner 12" crusts.  Great pizza dough.

Ingredients

  • 1 C warm water (about 110°)
  • 1 pkg Rapid Rise Yeast
  • 1 tsp sugar
  • 2 tbsp olive oil, plus a little extra for the proofing bowl and edges of crust
  • 1 tsp kosher salt
  • 3 C all-purpose flour, plus a little more for dusting your work surface

Instructions

  1. In a stand mixer bowl, combine the warm water (not too hot or it will kill the yeast - warm to the touch), yeast, sugar, oil, and salt.  Attach a dough hook and mix on low.
  2. While mixing on low, slowly add the flour, about 1/2 cup at a time, until a dough forms.  Clean off the dough hook once or twice while mixing.  Keep mixing on medium for 3-4 minutes.  
  3. Lightly dust a work surface and dump the dough onto it.  Knead with your hands for a minute and form a smooth ball.  
  4. Brush a large bowl with olive olive and add the dough ball into the bowl, rolling it a little around the bowl, making sure the ball is slightly oiled.
  5. Cover bowl with a clean dish towel or plastic wrap and let sit in a warm place for about an hour, until doubled.  After the rise, you can either use the dough as is for one thicker crust or cut the dough in half for a thinner pizza and freeze half of it for later.
  6. Preheat the oven to 425° degrees with your pizza stone in it (this will make a nice bottom crust).  Shape the dough into a 12" round, place on hot stone and put your ingredients on top.  Brush the edges of the pizza lightly with olive oil.
  7. Bake for 12-15 minutes until the cheese is bubbly and the crust is golden brown.  Take out of the oven (carefully!) and let it sit for 2-3 minutes before cutting.  Enjoy!

Notes

Tips and Stuff:

To freeze the second dough ball (if you half it), wrap it in saran wrap, then put in a freezer bag with the air squeezed out of it.  It should keep quite awhile in the freezer.

If you use regular Active Dry Yeast, let it sit in the warm water for a few minutes until bubbly, then add the oil, sugar, and salt.  

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 147mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g

Nutrition Values are Approximate

© Food Republic
Category: Stuff That Doesn't Fit Anywhere!

Filed Under: All Recipes, Stuff That Doesn't Fit Anywhere! Tagged With: homemade dough, homemade pizza, pizza, pizza dough

Buffalo Wing Bites

October 27, 2013 by sblades Leave a Comment

 
These little Buffalo Wing Bites pack quite a punch and are good on a party buffet.  I’m always on the lookout for appetizers, but most of the good ones need to be served warm and when they sit on a table at a party, appetizers aren’t warm any more!   

These are good warm or room temperature and are small enough (about 1 1/2 to 2″ round) to be the perfect-sized finger food without being a mess.

I always use Frank’s wing sauce when making anything “buffalo” and mistakenly picked up the HOT version when making these. They really do mean hot. But it works great with the cool ranch dressing dip! Use whatever hotness is your preference.

The combination of Monterrey Jack, blue cheese, and Parmesan is savory and delicious. The blue cheese is optional, but I highly recommend it.

You can use your own pizza dough recipe, but it’s a lot easier to grab some of the little dough boy’s crust. These Buffalo Wing Bites are really fairly easy to make. Messy, but easy and very tasty!

buffalo buns1

Buffalo Wing Bites

Buffalo Wing Bites

Yield: 20 buns
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Tasty bundles of spicy chicken and cheese.

Ingredients

  • 2 tbsp grated Parmesan cheese
  • 1 envelope ranch salad dressing mix, , divided
  • 1 C mayonnaise
  • 1/2 C 2% milk
  • 1 C sour cream
  • 1/4 C crumbled blue cheese, , optional
  • 1 1/4 C finely chopped cooked chicken
  • 1 1/4 C (5 oz.) shredded cheddar-Monterrey Jack cheese
  • 1/4 C Buffalo wing sauce
  • 1 tube, (13.8 oz) refrigerated pizza crust
  • 1 tbsp butter, , melted

Instructions

  1. Preheat oven to 400 degrees. 
  2. In a small bowl, combine Parmesan cheese and 1 tsp. dressing mix; set aside. 
  3. In another bowl, mix mayonnaise, milk, sour cream,  and remaining dressing mix.  If desired, stir in blue cheese.  Refrigerate until serving.
  4. In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce.  On a lightly floured surface, unroll pizza crust dough and pat into a 14x12" rectangle.  Cut into 20 squares.
  5. Place 1 rounded tbsp. chicken mixture on the center of each square.  Pull corners together to enclose filling; pinch to seal.  Place 1" apart on greased baking sheets, seam side down.  Brush tops with butter; sprinkle with Parmesan cheese mixture.
  6. Bake 15-17 minutes or until golden brown.  Serve with dressing.

Notes

I use parchment paper instead of greasing the baking sheets - easier and less cleanup.

I use my pizza cutter to cut the squares quickly and perfectly square.

It's a bit messy making the puffs, but if you pull up each corner of the square and hold the corners while gently pulling up the sides, it works very well.

Nutrition Information:
Yield: 20 Serving Size: 1 puff
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 337mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 6g

Nutrition Values are Approximate

© sblades
Category: Appetizers

Filed Under: All Recipes, Appetizers, Chicken/Poultry, Snacks Tagged With: appetizers, buffalo, buffalo wing bites, Frank's buffalo sauce, pizza dough, snacks, spicy, Super Bowl

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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