Author: Robert Andrews

Dry Ingredients
3 C bread flour

1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar

For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal

1. Mix dry ingredients – blend to incorporate
2. Mix in all wet ingredients
3. Add additional AP flour until the dough starts to take shape
4. Mix with a dough hook for a total of 10 minutes
5. Pour onto floured surface and continue to work until springy
6. Shape into a ball and put into a large glass greased bowl
7. Turn once so that top has oil on it too
8. Let stand until doubled in size
9. Punch dough down and split in half
10. Roll (with rolling pin) each half flat and into a long rectangle
11. Roll (along the long side) into a long rope
12. Grease a large baking sheet and sprinkle with cornmeal
13. Place loaf (seam side down) on baking sheet
14. Brush with egg wash
15. Let rise about one hour
16. With a very sharp knife, make 3-5 diagonal cuts across the top
17. Bake at 350º for 20 minutes
18. Take out and brush again with egg wash, then rotate and bake another 20 minutes
19. Cool on a wire rack

Red Delicious

• Pick a good one – firm flesh, no markes
• Store in a refrigerator
• If one is bad (in the bunch) take it out right away
• Not good for cooking
• Good for snacking

Fuji

• First harvested in Japan
• Similar to Red Delicious
• Not good for cooking
• Good for munching

Gala

• Sweet taste
• Thin skins
• Not very crunchy
• Not good for cooking

McIntosh

• Mealy texture
• Good for apple sauce
• Not good for baking

Granny Smith

• Good for baking
• Goes well with cheese
• Holds its texture
• Kind of tart / bitter – kids like it

Golden Delicious

• Don’t store well
• Very versatile

Ingredients
1 1/2 CU White Flour
1/2 CU Corn Meal or Wheat Flour
3/4 CU Warm Water
2 TBL olive oil
– will be adding more for consistency
1 pkg yeast
1 TBL white sugar or 2 TBL honey – to mix with yeast
2 TBL white sugar – to mix with dry ingredients
scant salt

Instructions
1. Warm water to ‘very warm’ to the touch, but NOT HOT
2. Combine water, sugar and yeast together to let the yeast activate
(approx three minutes)
3. Mix everything in a large bowl except for water and sugar/yeast mixture
( Mix in oregano if doing this recipe by hand, NOT in a bread maker)
4. Add remaining ingredients and mix together. Add water JUST until crumbs stop being crumbly
5. Knead for approx 25 minutes or until you feel your arms will fall off – If using a bread maker – approx 15 minutes
HINT: Press your finger one inch into the dough, it should bounce back most of the way
6. Cover with damp tea towel and let rise – approx 90 minutes
OPTIONAL: Add oregano to the dough
7. Punch down and knead another 5 minutes
8. Remove and form into a well-shaped ball and oil outside very lightly
9. Place in well-greased pan to rise
10. Put dark damp cloth over pan and place in the sun (or warm place) for 75 more minutes
11. Remove to floured surface and flatten (with hands) to desired size. Do not roll. Rolling will eliminate many of the bubbles that will make your crush lighter.
12. Bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust
13. Spread ingredients on pizza crust and bake for 20 minutes @ 350 degrees

Special Steps For sauce, see Dad’s Red Sauce.

Variations
1. There are many different recipes on the market for making pizza dough.
2. Try substituting cornmeal or mesquite meal in place of Wheat Flour and see which you prefer!
3. Try mixing chives into dough instead of oregano
4. Spread sauce leaving a two-inch border. Roll thin strips of cheese into the border to use with marinara or garlic dipping sauce.

This recipe will be featured in Cooking for 1-1/2 – Recipes for single parents

4 CU Flour
4 tsp Yeast
4 tbl EVOO (Olive Oil)
4 tsp sugar
4 shakes of salt
Basil (dried good, fresh better)
1 CU (four 1/4 cups) VERY warm water

(AS) = Adult Step

1. Put water into a glass bowl
2. Add Sugar to water
3. Add Yeast to water
4. Stir four times briefly to dissolve
5. Cover and let rest while you get the sauce ready (SEE RECIPE)
6. After Sauce is ready, put liquid into Kitchen Aid*
7. Add flour and continue mixing until thick like pudding
8. Shake Salt and Olive Oil into the pudding
9. Mince and add 12 leaves basil, or add 4 large pinches of dried basil
10. (AS) Continue to add flour until the dough ball is tacky (but not sticky) and a finger impression pressed into the dough mostly bounces back.
11. (AS) Once dough is completed, remove, coat with oil, cover with large damp towel, and allow to rise in a warm place for 20 minutes.
12. (AS) Clean up from previous step, and prepare your work area for the next step
    Rinse dishes, clean counter top, sprinkle with corn meal
13. Get out four individual rising bowls and coat lightly with solid Crisco
14. (AS) In 20 minutes remove dough, cut into half, then half again, making four pieces.
15. Fold each dough ball three or four times, and recreate a ball.
16. Cover with a few drops of oil, and let rise in small rising bowls for 20 minutes
17. In 20 minutes halve each dough ball for small pizzas, or use “as is” for a larger pizza.
    
18. Spread corn meal lightly on the kitchen counter
19. Flatten balls with your hands, turning/slipping frequently
20. (OPT) Keep flattening and if you want a thin crust pizza, “dock” sheet with a fork
21. (Cut in circle) Put on metal personal pizza pans
22. Cover with sauce
23. Cover with desired toppings
24. Cover lightly with cheese
25. Set oven to 400 degrees
26. As each pizza is finished put pan over very low flame for four minutes
27. SET TIMER for stove top process so it doesn’t burn
28. Put into oven after four minutes on the stovetop.
29. Cook for ten minutes in oven (SET TIMER) at 400 degrees
30. Let cool 5 minutes before removing and cutting – Serve hot

* If you don’t have a Kitchen Aid, do this by hand. Consider using your points from a credit card program to get a Kitchen Aid if you do a lot of cooking.

Ingredients

2 CU all purpose flour
1 PKG yeast (or 1 TBL)
1 TBL corn meal
2 TBL olive oil
2 tsp sugar or honey
1 tsp salt
APPROX 3/4 CU water

Instructions

1. Dissolve yeast and sugar into 3 TBL very warm water (105-110 degrees)
2. Let set for about 5 minutes
3. Meanwhile, sift dry ingredients into mixing bowl, and create a basin in the center.
4. Pour yeast mixture into 1/2 CU warm water and then into basin
5. Combine quickly to moisten all flour.
6. Pour onto floured counter top.
7. Knead dough well for 8-12 minutes. A Kitchen Aid mixer with A dough hook works well for this.
Finish on a floured counter-top
If dough seems a little sticky, add more flour, but floured counter top will slowly add flour to your ball, so don’t add too much.
8. Once ball of dough returns to near normal when you push a finger into it, your dough is ready.
9. Coat your hands very lightly with oil, then pick up your ball and form into nice round shape and put into clean bowl to rise. Make sure the oil from your hands has covered the dough ball. You can also put in a Ziploc bag and freeze at this point.
10. Cover with towel and set in warm place for 45 minutes
11. Pound dough down, re-ball, and prepare as needed for end product. – cut in half for two medium pizzas (three for thin crusts) or two calzones
12. Re-shape pieces, and roll flat using floured rolling pin, flipping in between rolls. READ SPECIAL NOTE ABOUT FLATTENING DOUGH
13. If for a pizza, bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust.
14. For a calzone place on a parchment paper before flattening. Fill one side with ricotta cheese, mozzarella, and parmesan. Add other ingredients. Use the parchment paper to fold over the top calzone.

Special Steps
For a richer tasting dough, make it the day before and refrigerate it overnight. Allow it to thoroughly warm before using it though.

Variations
1. Mix chives into dough
2. Spread sauce leaving 2 inch border on crust, then roll thin strips of cheese into the border making a dippable stuffed crust

Notes

TYPE OF FLOUR: Best with specifically long grain bread or pizza dough flour

SAUCE: See Pizza – Dad’s Red Sauce for the topping

KNEADING BY HAND: If kneading by hand, mix with fingers then push with heel of hand, fold over, push, fold over, push about six or ten times, then repeat the entire process.

SPECIAL NOTE ABOUT FLATTENING DOUGH: Using a rolling pin will squeeze most of the bubbles from the dough and will produce a very “mechanically correct” pizza crust. Shaping with your fingers only will leave the bubbles inside the dough which will give a lighter crust with the great bubbles that form on “real” pizza, but it takes more skill.

Ingredients

1 can whole tomatoes (seeds removed)
4 cloves garlic (peeled and minced)
1/2 CU onion (chopped)
1/4 CU each celery and carrot (chopped)

Instructions

1. Strain tomato juice into sauce pan and put on medium heat
2. Discard seeds and lightly chop tomatoes
3. Sweat (do not saute) mirpois vegetables and garlic in a hot skillet for about five minutes
4. Combine mirpois mixture and tomatoes
5. Broil in flat pan for 10 minutes or until start to brown
6. Remove vegetables to sauce pan
7. Use 1/4 CU white wine to deglaze flat pan
8. Combine everything, including white wine syrup, into a single sauce pan
9. Cook 20 minutes.
10. Serve chunky for mussels, gently mashed for pasta, minced for meatballs, and blended for pizza or lasagna

Special Optional Steps

Heat and simmer tomato juice with 1/4 CU sherry vinegar, 1 TBL sugar, red pepper, oregano and basil. Reduce until a syrup consistency.

Notes:

• Onion, celery and carrot are called mirpois vegetables.
• Takes only 30 minutes, but tastes like 2 hour scratch.
• Sweating vegetables means to NOT brown them, but only gently sizzle to translucent consistency.

Take twelve Roma tomatoes and cut them in half.
Place them flat side up on a baking sheet.
Drizzle them with EVOO and sprinkle with salt

Cut the top off an entire hand of garlic.
Drizzle it also with oil and salt
Wrap in foil and place on the tray with the tomatoes.

Piece a Sweet Onion into large pieces, toss with oil and salt.
Wrap that also in foil.

Cook everything for 60 minutes at 350º

Optional:
Blacken 2 Anaheim or Poblano Peppers
Put into plastic bag to sweat for ten minutes and cool
Remove from back and remove charred peel
Cut open and discard seeds and veins