We don’t eat horrible, but this pizza is a dieter’s nightmare. My fiance wanted a home made pizza, but he loves meat and cheese. I love veggies, and my son just wants olives! I won’t lie it’s all pretty tasty. Something about being home made and not spending a penny (& a TON of leftovers).
Here is my Quick Rise Dough Recipe:
- 2 1⁄2 cups All Purpose Flour
- 1 tablespoon fast rising yeast
- 1 teaspoon sea salt
- 2 teaspoons of sugar
- 1 cup hot water (not boiling- i microwave it)
- 2 tablespoons olive oil
- oil, for oiling pans
- cornmeal, to sprinkle on pan
- In a large bowl, combine 1 1/2 cups of flour with yeast, sugar, and salt.
- Pour hot water and oil into flour mixture and mix well.
- Mix in remaining flour to make a slightly sticky dough.
- Form dough into a ball.
- On a lightly floured surface – or using the dough hook on KitchenAid mixer – knead dough for about five minutes or until smooth and elastic.
- Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
- Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
- Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
- Let rise for 15 minutes, a little longer if you are making a thick crust.
- Add toppings.
- Bake in 425 degree oven for 20 to 25 minutes.
Note: If I make extra and double the recipe I freeze the dough! But lightly grease the ziplock/container before putting dough in. It last around 12 weeks and will thaw out overnight in the fridge.
One of my favorite times of the year! Life’s chores are always so so soooo continuous. Didn’t I just wash clothes? They’re hungry again, but do not know what they want again?! Oh but to garden is a job that yields such glorious bounties. It can feel like a job it self. You get to see and enjoy your work. I love a ripe tomato and green pepper from the garden.
This from a south side of Chicago city gal.
That wasn’t always the case. When we first moved in together in our home now, in rural Tennessee my fiance wanted a garden. He tilled the yard, planted the plants, and asked me why I wasn’t keeping up with it. He was raised having a garden his whole childhood. I remember my mom cutting our 3ft by 3ft plot of grass out front with kitchen scissors. (Don’t ask she’s crazy.) I had no idea what to do. To be matter of fact I was perturbed and annoyed. I don’t need another chore, or a to-do item. That year wasn’t a success. I also realized how selfish it was of me not to support an idea he wanted. I went into it head first NOT wanting to do it. Why not try?
So, next year, I tried. Not only did the seeds grow into produce for our family, the little seed grew in me. I worked in the garden and fell in love. I discovered a green thumb. And grew my desire to do better, learn more, and grow more. I love taking photos from day one until we pull the last plant up. It helps me get through the winter.
It has become a hobby, and a passion of mine. The research of my area, my soil, what I can grow, what type would we like, goes on every year. One day I can’t wait to call myself a master gardener.
We tried growing from seeds this year. This will be our very first year doing so.
- 15 Tomatoes – 4 Cherokee Purple, 1 Beefsteak, 2 Early Girl, 2 Sweet 100 (my favorite), 2 German Johnson, and 2 mortgage lifters.
- 22 Peppers – 4 Banana, 4 California Wonder, 4 California Wonder, 4 Big Bertha, 2 big Chile, 2 Long Slim Red, and 2 Jalapeno.
- 2 Zucchini, 2 Squash, and 3 Cucumber.
- Red onions, and white onions.
- 6 rows of Peaches and Cream Corn, and purple hull peas.
This year I’ll also focus on preserving it better. Time would get away from me I would pick it and not make something with it and end up giving a lot away. This year I’ve planned recipes. I need to get the knack of making pickles because mine have been flops!
Cheer’s to a good season! (that’s last year’s garden)