Mike’s Homemade Pizza Dough

Mike’s Homemade Pizza Dough

This recipe makes excellent dough for pizza and calzones and flatbreads. This recipe is for one large 16 inch. You become the creative genius by selecting the toppings you want and how much. We love making pizza here at home. Well, everyone loves me making them i guess you could say.
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Prep Time 30 mins
Cook Time 9 mins
Course anytime
Cuisine Italian

Equipment

  • Mixing bowl
  • Measuring cups and measuring spoons, mixing spoon or carving fork
  • Pizza stone or baking pan (try to use a stone if you have one) I've attached a link below of the stones we have.
  • Hot Oven

Ingredients
  

  • 2 1/2 Cups Bread or all purpose flour
  • 1 TSP Course salt
  • 1 1/2 TSP Yeast-dry. Make sure it's fresh/not expired.
  • 3/4 Cup Plus 2 TBSP of warm water. This will depend on the type of crust you desire. (See below) Temp should be 105-115. Not hotter, you don't want to kill the yeast.
  • 2 TBSP Olive Oil – Not EVOO. Not EVOO.
  • 3 TBSP +/- Flour for kneading
  • Corn meal for the paddle
  • Cheese, bacon, onions, mushrooms…whatever you want to top your pizza with.

Instructions
 

  • Mixing is where you can begin giving the pizza your own personal touch. Most recipes use a 1/4 inch thickness as general guide. We prefer a thinner crust. To achieve that, make the dough a little drier and shape to 1/8 inch thickness. Increase the over temp to 475-500F (246- 260C for our european friends). For a thicker crust, make the dough moister and softer. Whichever you choose, allow the dough to rise again for about 30 more minutes.
  • Bowl/Hand: Mix flour and salt in your bowl. Make a small well in the center, distributing the flour around the side so the water does not run out. Sprinkle yeast into the well, pour about 2 tablespoons for water into the well and mix with your fingertips until yeast is dissolved. Pour in remaining water with olive oil. Starting from the inside of the circle, gradually brush the flour into the liquid with your fingers.
    When the flour is all incorporated, gather the dough into a ball. Knead until smooth and elastic, occasionally slapping the dough on the counter top surface. This should take about 10 minutes for you to properly knead the dough. I any dry particles remain, sprinkle with a few drops of water. If dough is too sticky, knead in some additional flour.
    Dough should be soft, and easy to work; however, dough will become softer as it rises and if it's too soft, it's more difficult to work.
  • Food-Processor: Mix flour and salt thoroughly using several pulses or quick on/offs. Sprinkle yeast over water in your measuring cup and mix well. Add olive oil and mix again.
    With machine running, now carefully pour the water, yeast, olive oil mixture through the feed tube and continue processing until the dough is smooth, moist and well mixed about 10 seconds. Dough should NOT form a BALL.
    Turn dough out onto your work surface and knead until smooth, and silken. About 3-5 minutes
  • Rising: Form dough into a circle makes for eventual shaping of the pizza easier. Basically you are tucking the dough ends underneath and slightly stretching it as you do so. Arrange the dough tucked side down on a baking pan or cutting board with a little rice flour sprinkled on it, as rice flour is not readily absorbed by the dough. Otherwise, I will sometimes just spray it using cooking spray. Cover with saran wrap so the dough doesn't dry out or get crusty, but allowing enough space so the dough can rise. Allow to sit in a cold oven for 1 1/2 -2 hours.
    Notes: we usually make smaller/individual size pizzas, so i'll cut the dough into smaller pieces and allow them to rise. So i might have four dough balls that I'll allow to rise.
  • Once your ready to start making your pizzas, adjust your oven racks. I like one at the top and one at the bottom. This way i can rotate the pizza to adjust how fast it's baking. I start at the bottom for a few minutes to get a crispy crust, then move to the top shelf where the heat rises to finish the toppings. Always rotate the pizza regardless of the shelf as the back is always hotter than the front.
Keyword Pizza
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Friday Night Cocktails: Pizza Night

Vodka Martini
The perfect classic vodka martini.
Check out this recipe
Ideal Martini
The perfect classic gin martini.
Check out this recipe
Harvey Wallbanger
This classic cocktail reminds me of my Grandfathers. My Maternal Grandfather loved his Galliano! There was always a gigantic 3 foot bottle sitting in the dining room. My Paternal Grandfather's name was Harvey.
Check out this recipe
Mike’s Homemade Pizza Dough
This recipe makes excellent dough for pizza and calzones and flatbreads. This recipe is for one large 16 inch. You become the creative genius by selecting the toppings you want and how much. We love making pizza here at home. Well, everyone loves me making them i guess you could say.
Check out this recipe

Harvey Wallbanger

Harvey Wallbanger

This classic cocktail reminds me of my Grandfathers. My Maternal Grandfather loved his Galliano! There was always a gigantic 3 foot bottle sitting in the dining room. My Paternal Grandfather's name was Harvey.
No ratings yet
Course Drinks

Equipment

  • Collins Glass

Ingredients
  

  • oz Ketel One Vodka
  • oz Fresh Squeezed Orange Juice
  • 5 ml Rich Simple Syrup 2 to 1 sugar to water ratio
  • 2 dash Orange Bitters
  • ½ oz Galliano L'Autentico
  • 1 Orange Wheel

Instructions
 

  • Fill glass to the top with ice.
  • Pour in first FOUR ingredients and stir.
    1½ oz Ketel One Vodka, 5 ml Rich Simple Syrup, 2 dash Orange Bitters, 2¼ oz Fresh Squeezed Orange Juice
  • Float Galliano on top.
    ½ oz Galliano L'Autentico
  • Garnish with a Orange Wheel.
    1 Orange Wheel
Keyword galliano, vodka
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Ideal Martini

Ideal Martini

The perfect classic gin martini.
No ratings yet
Servings 1 Cocktail

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Martini Glass

Ingredients
  

  • 2 oz Plymouth Gin
  • 1 oz Dolin Dry Vermouth
  • 1 dash Orange Bitters
  • 1 Lemon Twist

Instructions
 

  • Combine ingredients into mixing glass.
  • Fill mixing glass with ice and stir until properly diluted and chilled.
  • Strain over into a chilled Martini Glass.
  • Garnish with Lemon Twist
Keyword gin
Tried this recipe?Let us know how it was!

Vodka Martini

Vodka Martini

The perfect classic vodka martini.
No ratings yet
Servings 1 Cocktail

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Martini Glass

Ingredients
  

  • oz Ketel One Vodka
  • ½ oz Dolin Dry Vermouth
  • 1 Olive

Instructions
 

  • Combine ingredients into mixing glass.
  • Fill mixing glass with ice and stir until properly diluted and chilled.
  • Strain over into a chilled Martini Glass.
  • Garnish with Olive
Keyword olive, vodka
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Brown Sugar Pork & Apples

Brown Sugar Pork & Apples

Easy and incredibly delicious brown sugar pork & apples is quick to fix in less than 30 minutes and has wonderful fall flavors
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 871 kcal

Equipment

  • Large skillet or frying pan

Ingredients
  

  • 1 1/2-2.0 LBS Pork Tenderloin When preparing a pork tenderloin, trim off any excess fat that is surrounding the meat. Once the excess fat has been trimmed off, the silverskin must be removed. The silverskin is the thin shiny membrane attached to the tenderloin.
  • Coarse salt and black pepper to taste
  • 3 TBSP Cooking oil I prefer avocado.
  • 1/2 Cup Brown sugar
  • 3 TBSP Dijon Mustard "Do you have any Grey Poupon?"
  • 1 TBSP Minced garlic
  • 2 TBSP Apple juice
  • 2 Medium Apples-sliced into wedges I prefer Granny Smith b/c they can stand up to the pan frying w/out getting mushy.

Instructions
 

  • Season pork with salt and pepper on all sides. Drizzle oil into a large skillet and bring to medium heat on the stove.
  • Stir together brown sugar, dijon mustard, garlic, and apple juice. Rub mixture all over pork using your fingertips.
  • Cook pork in preheated and oiled pan, turning every 2-3 minutes to ensure even cooking. After about 10 minutes, add apples and cook until tender. Temp it at 145, remove from the pan and allow to rest for 3-5 minutes. It will continue to cook for a few minutes after removing from the pan.
  • Serve with roasted fall vegetables.

Notes

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. 
Can You Substitute Pork Loin for Pork Tenderloin? No. Pork tenderloin and pork loin are not easily substituted in recipes.
How to trim your tenderloin: https://www.youtube.com/watch?v=LFVYcfyd_S8
In 2011 USDA guidelines lowered the minimum cooking temperature for pork to 145 degrees with a 3-minute rest
 

Nutrition

Calories: 871kcalCarbohydrates: 42gProtein: 106gFat: 1gSodium: 402mgPotassium: 271mgFiber: 3gSugar: 37g
Keyword Pork Tenderloin
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