[Once Again no Picture! Ryan is lazy on Mondays.]
It’s time for another recipe, this one straight from the subject’s own recipe book (his girlfriend’s really) as we dive into a nice simple recipe for Pizza dough. Or as I like to call it College Kid Pizza Dough.
tsp = teaspoon
Tbsp = Tablespoon
lbs = Pounds
Mince = chop into very small pieces
Diced = You chop the thing into roughly square like shapes
Cubed = Actually what it says, cut the ingredients into rough cubes, much bigger than diced
Sliced = Cut into thin broad strips (usually circles)
Chopped = to cut into small pieces with repeated blows
Saute = cook with oil
Fold = Mix the ingredients by scooping the bottom of the mix onto the top of the mix.
Reserve = Hold on/Don’t discard. Usually a liquid that is normally considered waste.
- 1 Tbsp active Dry Yeast (Or 1 packet)
- 1 Cup Warm Water – NOT HOT
- 2.5 cups of Flour
- 2 Tbsp of oil
- 1 Tbsp of sugar
- 1 tsp of Salt
- PAM/Non-Stick Spray
- Pizza Toppings of Choice – Normally I’d still try to tell you what toppings to buy but this recipe is so simple I think it’ll be fun for you to tell us what you added. [If comments aren’t working yet, email us at firstname.lastname@example.org]
- 1 Medium bowl
- Cooking sheet/pizza sheet
- Rolling Pin
- Oven – Heated to 425 Degrees Fahrenheit (375 for Convection Ovens)
- Measure Utensils
- Preheat the Oven to 425 Degrees Fahrenheit (375 for Convection Ovens)
- In the bowl add the warm water and dissolve the yeast into it. Let sit for a few minutes so yeast can activate. (If you didn’t know yeast is actually living microbes. Their farts as they eat sugar are what make bread rise)
- Add the Flour, Oil, Sugar and Salt to the Bowl
- Stir with spoon until there’s none to little flour visible. You should have a nice dough ball-ish thing
- Before rolling the dough, sprinkle flour onto the surface to help prevent sticking
- Roll the dough.
- Spread the dough onto the the pan before you put toppings on it. Thickness is to preference
- Add desired toppings.
- Cook for about 15 Minutes, or until cheese is golden brown.