Pizza Night

So, I've been trying to nail a pizza dough for some time now and I think I have finally found it. Unfortunately my pizza stone cracked in my last attempt so I had to use a baking sheet this time instead. The crust recipe comes from Cooking Light magazine. I doubled the below recipe to make two crusts.

Basic Pizza Dough

1/2 tsp. dry yeast
6 to 7 Tbs. warm water (100 - 110 degrees), divided
4.5 ounces all purpose flour (about 1 cup)
1/2 tsp. salt
Cooking spray
1 Tbs. cornmeal

1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray ( I used olive oil), turning to coat top of dough. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3. Punch dough down; cover and let rest 5 minutes.
4. Put baking stone in oven and set for 500 degrees.
4. Roll dough into a 10 inch circle on a lightly foured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Add your toppings and carefully slide your dough onto the preheated baking stone. Bake for ten minutes. Yield: 1 (10-inch) crust; 8 servings.

Note: Any pizza sauce will work nicely. I decided to make homemade sauce by using a can of diced tomatoes that I mashed. Then added approximately 2 tablespoons of tomato paste, along with fresh basil, oregano, chopped garlic, onion powder, and salt and pepper to taste. I let is simmer for about ten minutes. I topped our pizza with slices of mozzarella, cheddar cheese and pepperoni. I can't wait to try some different toppings next time.

Enjoy!!

Rusty and Dawn's New Home

Rusty and Dawn just closed escrow on a house in Browns Valley on five acres. We are so excited that they will only be a half hour away! Rusty has quite a vision mapped out in his head. I will update with further posts as they complete work. They plan to move sometime in October.

Backyard and site of the future pool.

Jake and Uncle Rusty looking at the Tahoe National Forest Map.

Egyptian Evening

Emma's sixth grade teacher decided to kick off the year with an Egyptian Cinderalla play last night. Here is Emma with her best friends Emily and Amber. They look so grown up!! Emma said she is having so much fun this year and love's school. Let's see...Sixth grade I was in Mrs. Woods class at Donlon and was learning about sex ed. I don't remember it being fun, but I am so glad Emma has such an interactive teacher and she is expanding her horizons. Walk like an Egyptian...

Domestic Diva at Work

OMG! Who would have thought I would have so much time on my hands. Being at home has been fun and quite busy. I made homemade wheat bread and it turned out fantastic. I was so excited!! Now we can eat fresh bread without all those nasty preservatives. Here's the recipe if you're feeling so inclined. It makes the house smell wonderful.

Yield: 1 loaf

Ingredients:
1 cup warm water (110-115 degrees F)

1 tablespoon milk

2 tablespoons oil

2 tablespoons honey

2 tablespoons brown sugar

1 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 teaspoons instant active dry yeast

Instructions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.