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The weekend is coming which means rosé all day! Let’s change it up! Sipping a cold sparkling lavender lemonade cocktail is a real game changer. This sweet, dry, crisp bubbly is you new happy hour drink. It’s pretty to boot too! The Sparkling: Bubbles –…
It’s the season of “fresh out of the garden” and there is no better way to use those cukes and tomatoes than in a summer cucumber and tomato salad. This salad is refreshing and perfect side for any backyard bbq. Sorry I’ve been MIA lately,…
What is your vice? Mine is always crispy onion rings. These swoon-worthy onion rings allow you to satisfy that pub-menu craving right at home. Onion rings may seem “out of your league” because pan-frying can be feel extra difficult. I promise you these are easy…
Since we’re all home for the summer, let’s make these cheerful creamy coconut lemon popsicles to treat ourselves! Vacation dreams are made of these. These coconut lemon popsicles are super easy to make, and especially fun to make with kids. Our first order of business…
Made using pantry staples, you can make this perfectly sweet and tangy baked honey mustard chicken in 30 minutes start to finish. Get ready to add one of our family favorites to your weeknight dinner rolodex! – for lack of a better word, I know…
Pizza crust is one of my favorite do-it-yourself recipes. It’s so simple and so much better than store bought brands. The best part about it is that you make two at a time so there is always an opportunity to have one waiting in your freezer.
As I’ve shared before, growing up we rarely made anything from-scratch but one of my memories is the excitement I would get over the Chef Boyardee’s pizza kit, similar to a box of pancake mix, it brought a lot of happiness to me because I was cooking something “homemade.” This recipe is much better than that box (no offense to my childhood self) and it’s so easy.
I understand that yeast and rising times can be intimidating – pizza crust is the best place to start when you’re trying it out for the first time. During my early days, I noticed that many recipes called for me to set my dough in a “warm place” to rise and I was always curious if my warm place of choice was too warm or not warm enough? Will my dough actually rise? Well, you’re in luck with this recipe, you can place your covered bowl on the counter or in the refrigerator and walk away without worry.
My favorite rise is in the refrigerator so I try to make this recipe at least 24 hours before I want to use the dough. Scientifically, the temperature of the refrigerator will slow down the production of carbon dioxide – which is the result of the yeast eating the sugars of the flour. The carbon dioxide’s bubbles are what cause the dough to double in size before baking- so with this method it’s important to wait at least 24 hours. I personally think the dough tastes better if made this way.
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Notes:
Corn Meal is the key to having a crust not stick to the pizza stone or pan, sprinkle corn meal on the stone or pan before placing your dough on it.
If you want to make this dough ahead of time you can mix together the ingredients and let it rise in the refrigerator 24-48 hours – when you’re ready to bake, let it sit out on the counter for 15-30 minutes to help take some of the chill off, it doesn’t need to come up to room temperature, keeping it slightly cool will help with rolling it out.
To defrost, place in the refrigerator a day or two before you want to use it and let it thaw out slowly. When you are ready to make the dough, remove from the refrigerator for about 30 minutes to to help take some of the chill off.
Pro tip: It is easier to roll out if the dough is a little chilled. Even if I have my dough rise on the counter I pop it in the refrigerator for about 15 minutes, just to have it slightly chilled before rolling out.
