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This is a fantastic Pizza Dough recipe. I posted this recipe in the past only this time with a few variations or as I like to think, improvements. If you’d like to check out the original post CLICK HERE, but it’s only recently I have been able to film a better quality step by step tutorial. There are a few optional ingredients that will be labeled as such in the ingredients below just in case you want a straight forward authentic Pizza Dough. I use this dough in my Calzone’s and my Stromboli’s as well as the, obvious, Pizza Recipes I’ve posted in the past. All of which are listed below.
Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
3 cups BREAD flour (All Purpose Flour works fine too)
1 tsp granulated sugar
1 tsp salt
1/2 tsp garlic powder
1/2 tsp Onion powder, (optional)
1 cup warm water
1 tsp Olive Oil
1 tsp Honey
FYI – I can cut this dough into 3rds, 1/3 for bread sticks and 2/3 for a pizza pie. The larger portion can flatten into a 14 inch pizza and I can roughly get about 8 bread sticks out of the leftover third. You will also get the best results letting this dough rise for an hour before pressing into shape. You should bake this crust with the oven temperature set as high as it will go and put the pizza pan on the lowest oven shelf height to ensure the bottom gets color and crisp. Just to give you an idea, my oven hits 550 f and I bake 6 to 8 minutes tops.
These Garlic Mashed Potatoes are awesome, simple as that. And I can go on about it for several reasons. But first, know that most mashed potato recipes are very similar if not exactly the same. So, how are you going to reinvent something that cooks think they have already perfected? The answer is simple. Just think Potato. There are so many different kinds of potatoes, plus many ways to cook potatoes. So all you have to do is go back to the basics, keep it simple yet powerful.
My Mashed Potatoes Secret Ingredient
For me, I love potato chips. One in particular, in fact, Potato Skins. That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course. Also, when I eat chips or a baked potato, I usually have Sour Cream. Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream. But why hasn’t anyone tried to use Buttermilk? It’s sweet and sour, just like sour cream, and most folks like it with their baked potato. Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below. Anyway, these potatoes are great anytime but I think they’re even better around the Holidays. So give this a try and don’t forget to leave your comments.
If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.
