1 recipe pizza dough
1 recipe pizza sauce
all purpose flour
- Preheat oven to 450 degrees and position a pizza stone on the bottom rack.
- Pull and stretch pizza dough out to desired thickness on a round pizza pan. Make sure that you do not stretch the dough too thin, or it will make holes while cooking, and cause a big mess. If it gets sticky, lightly dust with flour.
- Place a big spoonful of pizza sauce in the middle of the dough, and swirl around leaving about ½ inch crust.
- Sprinkle mozzarella cheese over the top into an even layer.
- Bake for 8 minutes on pizza pan or cookie sheet, and then carefully transfer to pizza stone to finish cooking – about another 8 minutes.
- Carefully remove from oven, and cut!
Pizza is a family favorite, anytime, anywhere. And while you can get a good pizza when eating out, making pizza at home takes it to a completely new level – unless you’re in New York or New Jersey, and that’s just a completely different story. I’ve never had a slice anywhere that compares to boardwalk pizza in New Jersey.
This dough is a good starting point for at home pizza creations, and can be stored in the fridge for 24 hours, or even frozen. If you like a lot of toppings, roll the crust a little bit thicker so that it can support the extra toppings and the moisture that they give off. If you like thin crust, keep the toppings on the light side, and choose toppings packed full of flavor.
Basic Pizza Dough
¼ cup warm water (110-115 degrees)
2 ¼ tsp active dry yeast (one package)
1 cup water
3 tbsp olive oil
3 ¼ cup all-purpose flour
1 ½ tsp kosher salt
- Pour warm water into the bowl of a stand mixer fitted with a dough hook. If you don’t have a stand mixer, just pour the water into a large glass or metal mixing bowl.
- Add yeast, and whisk by hand to blend. Allow the mixture to sit for 5 to 10 minutes until the yeast is activated and looks creamy.
- Add the 1 cup of water and 3 tbsp of olive oil and mix by hand.
- Add flour and salt.
- Knead the dough on low speed (or with your hands) until it comes together in a cohesive mass.
- Cover bowl with plastic wrap, and let rest for 20 minutes.
- Turn the mixer to medium-low and continue to knead until the dough is firm, elastic and smooth.
- Lightly oil a large mixing bowl and scrape dough into the bowl. Turn the dough around the bowl to cover the ball with oil. Cover with plastic wrap, and let rest and rise at room temperature until doubled in size – about 60 minutes.
- Turn dough out onto a lightly floured work surface, and press lightly to get rid of some of the air bubbles. Form into two balls, and roll out to form pizza.
Thin Crust Pizza Dough
2 cups bread flour
2 tsp granulated sugar
1 tsp kosher salt
2 ¼ tsp instant yeast (one package)
1 cup warm water
2 tbsp olive oil
- Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook.
- Mix on low speed for 30 seconds until combined. With mixer running on low speed, add water and olive oil, and mix for one minute,.
- Increase speed to medium and process until dough forms a sticky ball
- Coat a bow with olive oil, and transfer dough from stand mixer to oiled bowl. Turn around the bowl to coat, and cover with plastic wrap. Let rise until doubled in size about 2 hours.
- Turn dough onto a lightly floured surface, and form into balls. Loosely cover with plastic wrap and let rise again for 15 minutes before forming into pizza.
4 ciabatta buns
4 boneless skinless chicken breasts
1 bag of spinach
1 clove of garlic, minced
1 tsp nutmeg
1 cup italian salad dressing
1 head of garlic, roasted (recipe below)
1 tbsp extra virgin olive oil
salt and pepper
1 tsp each, red pepper flakes, garlic powder, thyme and rosemary
1/2 cup feta cheese, crumbled
- Preheat your oven to 425 degrees.
- In a large ziplock bag, marinate your chicken breasts over night, or for at least half an hour.
- In a large pan, heat up olive oil. Season chicken breasts with salt, pepper and spices.
- Add chicken, and fry each side until crispy.
- Transfer to the oven to finish baking, about 10-15 minutes, or until they reach an internal temperature of 160 degrees (they will continue cooking when you take them out to 180!)
- While your chicken is baking, heat up 1 tsp olive oil in a small pan. Add garlic, and sautee until brown.
- Add spinach, and keep stirring until it starts to wilt. Keep cooking it down until it looks soft and dark, dark green. Season with salt, pepper and nutmeg. Remove from the pan and set aside.
- Slice buns in half, and brush the inside with roasted garlic oil.
- Turn your oven onto broil.
- On a cookie sheet, place buns with oil side up.
- Top cooked chicken with spinach and feta cheese.
- Place all in the oven until the cheese melts a little bit (it won’t melt too, too much), and the buns get toasty.
- Make a sandwich, by placing one piece of chicken on a bun.
1/2 head romaine lettuce
1/2 lb bacon
1 chicken breast per wrap
Parmesan cheese, sliced – I use the vegetable peeler
1/3 cup Kraft Cracked Black Pepper Sauce
Large tortilla shells
- Slice chicken breast into strips, and marinate in Cracked Black Pepper Sauce
- Fry your bacon, and let drain on a paper towel
- In the same pan, drain a little of the bacon grease, and cook your chicken.
- Meanwhile, while your chicken is cooking, chop lettuce up, and use your vegetable peeler to slice some parmesan cheese.
- Once chicken is cooked, start assembling your wraps.
- Heat shells in the microwave for 10 seconds.
- Start by placing lettuce, then chicken, then bacon, then parmesan cheese, and then top with the dressing… OR… In a big bowl, mix all of the ingredients, and place in your tortilla shell
- Fold bottom of tortilla shell, and roll into a wrap