Perfect Pizza Dough

Perfect Pizza Dough

I think I have finally made the perfect pizza dough! It’s super easy, consists of just a few ingredients and can be made and stored ahead of time. I’ve made and eaten a lot of pizza in my day, and if I don’t like a pizza, it’s usually due to the crust not being quite right. I like a thin, crispy, yeasty flavored crust that cooks quickly. This recipe fits the bill for the perfect pizza dough! Some key pointers when making pizza is to roll your pizza dough very thin, make your pizzas on a pizza peel coated with cornmeal before sliding onto pizza stone, place all ingredients right to the edge of the crust,  and use a pre heated pizza stone in the oven on high heat (450 degrees). I always use fresh ingredients like fresh buffalo mozzarella cheese, basil, roasted red bell peppers, caramelized onions, and local meats and vegetables. This dough can also be used for grilled pizzas…more to come on that. I guarantee you will love this perfect pizza dough. Another thing I like to do is to add fresh herbs to the dough, like rosemary. Your friends and family will love it! So now that you have this recipe make pizzas! You won’t regret it.

 

Perfect Pizza Dough

from the kitchen of the Wyofoodjunkie

4 cups flour

2 packets (1/4 oz each) Rapid Rise Yeast

1 1/2 cups warm water

2 teaspoons sugar

1/4 cup extra virgin olive oil

1 teaspoon salt

 

Stir to combine flour and yeast in a large bowl. In a separate medium size bowl whisk to combine the water, sugar, oil, and salt. Add the liquid mixture to the flour mixture and stir until a sticky ball forms. Do not over mix. Cover with plastic wrap and let rise for about 30 min or until almost doubled in size. Remove dough from bowl onto floured work surface. Knead just a few times until dough is smooth place back into a bowl that has been lightly oiled with olive oil and cover with plastic wrap until ready to use. This dough can be kept in the refrigerator for 3 days and in the freezer for up to two months.

 

 

What to do with ground pork? Oh yes! Ground pork Swedish meatballs!

What to do with ground pork? Oh yes! Ground pork Swedish meatballs!

As you know, I get cuts of pork, chicken and beef from a local CSA farm, Black Market Farm. I realized recently I had several packages of ground pork in the freezer we hadn’t used in a while. I often use  ground pork for asian lettuce wraps and include it in chili. I wanted something different for an evening meal. I was craving comfort food. Immediately I thought of ground pork meatballs. You can’t go wrong with flavorful, rich, juicy ground pork meatballs swimming in a silky smooth, tangy, and creamy sauce. These ground pork Swedish meatballs are good all year round, easy to make,  great for a crowd and can be made ahead of time.

 

Here is my recipe! Enjoy!

Serves 6

Ground Pork Swedish Meatballs 

Ingredients 

  • 1 pound ground pork (you could use beef, turkey, or chicken)
  • ¼ cup panko bread crumbs
  • 1 Tablespoon dried dill 
  • ¼ teaspoon ground nutmeg
  • ¼ cup onion, finely chopped
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 egg beaten
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 1 1/2 cups beef or chicken broth
  • 1/2 cup white wine 
  • 1 cup heavy cream (you could easily substitute half and half or milk)
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • paprika to taste 
  • salt and pepper to taste

Instructions

  1. In a medium sized bowl combine ground beef, panko, dill, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in broth and wine. Bring to a boil and cook for a few minutes to cook off alcohol. Turn down heat and add heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice. Garnish with a little more dill and paprika to taste. 
Tanna’s Turkey Brine

Tanna’s Turkey Brine

Tanna’s Turkey Brine

12-14 lb turkey

1 c sea salt or coarse salt

1 c brown sugar

4 whole garlic cloves, smashed

3 bay leaves

4 tablespoons fresh rosemary (can use dried)

4 tablespoons fresh thyme (can use dried)

2 tablespoons peppercorns

peels from 3 oranges or any citrus you like, can also just slice whole fruit and add to brine

2 cups apple juice or cider

1-2 gallons cold water, enough to cover bird

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Then I just use this giant pot I have and submerge the turkey and refrigerate overnight. The next day I take it out of brine and rinse the bird well and pat dry before roasting.

Roasting instructions:

Preheat oven to 350° F. Drain juices and pat dry with clean paper towels.

Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.

Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving).  Brush or    spray skin lightly with vegetable or cooking oil for best appearance.

Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.

Place your turkey in the oven.

When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing.

Lift turkey onto platter, and let stand for 15 minutes before carving.

10 to 18 pounds(10) 3 to 3-1/2 hours
18 to 22 pounds (10-15) 3-1/2 to 4 hours
22 to 24 pounds (16-20) 4 to 4-1/2 hours