Baum Family Pizza Dough Recipe
This is one of those recipes handed down, and down. I think that you should use the dough that works the best for you. Give this one a go. Adding a little sugar will result in a slightly crispier crust. This recipe can be done in a mixer, but we recommend doing it by hand because you can slowly add more flour until the dough feels right, not too sticky.
Process:
- Dissolve yeast in warm water in a bowl for about 5 minutes.
- Add 1 cup flour, whisk until smooth.
- Add another cup of flour, salt, and olive oil and stir well, adding more flour as needed to make a cohesive dough.
- Knead dough on the counter until it is not sticky.
- Wash out the bowl, oil it, put in dough, cover and let rise for at least a couple of hours until doubled.
- For more flavor give it two rises.
- Punch down, roll out or shape.
Ingredients:
- 2 ½ cups flour (white and/or wheat)
- 1 cup warm water (under 115°F)
- ½-1 teaspoon yeast
- 2-3 tablespoons olive oil
- 1 tablespoon sugar, optional
- 1 teaspoon salt
Morgan’s Easy Pizza Sauce
Living in Italy changed my whole life; it gave me a deep appreciation of Italian food and traditions that continues to influence my cooking today. One of my favorite memories was at a little pizzeria on a piazza a little off the lake called Pizzeria Messicanna, and they served elongated pizzas on wooden boards. The pizzas were huge and they were individual sized. I learned how to use my fork and knife to fold over the dough of each bite, making little tiny pizza pockets. And everyone around me could finish these massive pizzas. My favorite combo was called the Valdastora. It was a red sauce with prosciutto, asparagus, and instead of mozzarella, they used fontina cheese. My red sauce is pretty simple.
Process:
- In a food processor, add oregano, garlic, and basil and pulse until almost paste.
- Add tomatoes. Blend until smooth.
- Add salt a little at a time—you want it slightly salty.
- Store in the fridge for about 4 days or freeze for up to 6 months.
Pro Tips:
- Like it richer and a little sweeter, add 2 tablespoons of tomato paste.
- Like a little more smoke, use fire-roasted canned tomatoes.
- Like a little more herby, add a tablespoon of pesto.
Brenda’s Chocolate Chip Cookies
Brenda is the youngest of the Notch family, our 240th Street neighbors. She shares this classic recipe, a favorite at our house.
Process:
- Combine flour, salt, and baking soda in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in a large mixer bowl.
- Beat well, then add cream gradually.
- Add eggs one at a time, beating well after each addition.
- Add flour mixture slowly; beat on high until smooth.
- Add chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake at 375°F for 8-10 minutes or golden brown.
- Cool slightly before removing from the cookie sheet.
Ingredients:
- 2 ¼ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tablespoon cream (or milk)
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cups chocolate chips
Pro Tips:
- Once baked, we recommend serving them on Clay Coyote Standard Trays or Sushi Plates.
- Or you can use the Flameware Pizza Stone as a baking sheet, we can fit about 10-12 cookies.
- We pre-make balls of cookie dough and keep them in the freezer. Then we make a few fresh, warm, gooey cookies when friends come over. Helps me not keep them all round all the time, much to my husband’s chagrin.
