Pizza Dough Recipe : Tyler Florence. Directions In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Shaved asparagus pizza. I had a shaved raw asparagus salad last month for the first time and was fascinated by it.
It was tossed and tangled with olive oil, salt, pepper and a gratuitous amount of Parmesan cheese and while all of these things were wonderful, I felt they only interrupted the deliciousness that was the raw asparagus. I decided immediately that I had to make a pizza out of it, where the asparagus could be as uncluttered as possible. Of course when I came home and Googled my idea — certain that nobody could have ever laid claim to such brilliance, such a stroke of asparagus genius, before me — I learned that I had been beaten to the punch by one Jim Lahey, who has apparently been serving a shaved asparagus pizza at Co. on 9th Avenue for months. Years, even. Foiled again! * [Rather than, say, celebrating a most adorable first toof with a light fever, a cough and some complaints with the management.]
More asparagus: In the archives.More pizza: In the archives. New column: MANGIONA with Caitlin Levin #1 Avo and Eggs Breakfast Pizza. Recipe and Photos by Caitlin Levin Caitlin Levin is a chef and a food stylist and also happens to be one of my best friends.
I’m welcoming her as a new columnist here–she will be sharing yummies with *all of us* a few times a month (she’s been sharing yummies with me since 1999!) We are calling the column Mangiona because she and I met on our year abroad in Italy. The word Mangione translates to the female form of ‘big eater’ in Italian–something that I have been called on more than one occasion–especially when Caitlin’s cooking is involved I hope you enjoy the recipes–we will focus on easy, healthy mostly vegetarian fair around here–cause that’s just my steeze!
Here’s what you’ll need:1. Roasted Garlic Pizza. I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish.
Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F.
Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano. Cauliflower Crust Pizza. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.
A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Portabella Pizza Bites – P90x Recipes – P90x Nutrition Plan » My P90x Nutrition Plan. Welcome Pinterest people!
Check out my P.P.P.S. below just for you!! =) If you haven’t noticed by now, I’m a big fan of pizza. For some reason it just seems so special and indulgent to me, perhaps because it has gotten such a bad rap as a junk food. Well, the good news is that there IS a place for pizza in your P90x nutrition plan, even if you’re in Phase 1. Preheat oven to 400 degrees. Pepperoni Roll...my own version. Hello everyone!
Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. It is soooo delicious! I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. Chicago-Style Deep-Dish Pizza. The crust, based on a recipe whose supposed provenance is Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter.
Also, the tiny bit of cornmeal adds subtle but delightful crunch. We like to bake this in a big, 14" deep-dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans.