1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil
Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute). Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine 3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky.
Continue kneading until the dough is smooth and elastic (another 10 −15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1 −1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil Salt and pepper to taste
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings. Return to oven and bake at 350F until done, about another 20 minutes.2 packages fast −rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt. Bake at 375 for 30 minutes.
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle. Distribute 1 tablespoon oregano over dough surface. Using a pizza cutter, cut dough into 16 equal pieces by cutting it as if you were cutting a pizza. Starting with the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500F oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500F oven until browned. Remove and brush with garlic mixture.
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces
Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups