Hey There, it's Munchy Monday! We at Living Large hope you had a restful weekend with those you love. Today's recipe(s) is one of the most used ones at our house. Whenever we need a quick crust for a pizza, stromboli, hot pockets copycat, or some other type of bread application, this is the recipe that gets used. It is memorized by almost every cook in the house. The recipe is truly our very own. It began as a simpler variation and has been tweaked here an there to reach it's current status.
Pizza Crust
Preheat over to 425 degrees
2 C. flour - all-purpose, 1/2 whole wheat & 1/2 white, whole wheat, any type you prefer
1 t. salt
2 1/4 t. yeast
1 T. oil - We use olive oil, but any cooking oil would work.
1 C. warm water - 11o-115 degrees
Mix dry ingredients, add wet, and stir until incorporated. Turn out on lightly floured surface. If needed, knead until completely smooth. May need to add flour 1 T. at a time until desired consistency is reached. Shape into ball and cover for at least 10 minutes. Roll out and use.
This will make 1 pizza crust or approx. 6 medium runzas, bierocks, hot pocket, whatever you call them at your home. If using an 11" pan, crust will be thick. If using the larger size pans, it will be thinner.
Crust can be pricked with a fork and baked for a few minutes before adding topping; this helps avoid the soggy bottom problem that crusts can develop.
Recipes using recipe above:
Traditional Pizza Spread desired amount of pizza sauce around crust and lightly sprinkle with parmesan cheese. Place toppings of choice on next. Cover with however much mozarella cheese your family enjoys. We have also used cheddar cheese with great success. Olive Oil can be brush around edge of crust and sprinkled very lightly with salt. Bake at 425 for approx. 15-20 minutes.
Mexican Pizza NOTE: This recipe does NOT use pizza sauce. Spread crust with refried beans. A layer of browned ground beef (can be flavored with taco seasonings) goes on next, top with cheddar or mexican style cheese and bake at 425. Salsa, lettuce, tomato, and other mexican-style toppings can be added after baking.
Runza, Bierocks, Hot Pockets Instead of rolling dough into pizza crust, divide into approx. 6 pieces and roll each piece out individually. Place filling ingredients of choice on top of dough, gather up edges of dough and seal well. Place on foil-lined baking sheet and bake at 425 degrees for approx. 15-20 min. Fillings can include, but are not limited to: ham & cheese, turkey & cheese, pizza flavored meat and cheese, unseasoned ground beef and cheese (cheeseburger combo), or traditional ground beef and cabbage.
Meat Roll Roll entire crust recipe out into rectangle and spread with butter. Place a layer of meat all across the dough (sliced deli ham is my personal favorite). Cover with a layer of cheese. Begin to roll up the dough as if making cinnamon rolls. Seal edges and place on foil or parchment lined baking sheet. Bake at 425 until nicely browned. Depending on the oven and thickness of the dough, it can take anywhere from 30-45 minutes. Bread can then be sliced and served.
Tomato or pizza sauce can be used instead of butter. With meat and mozarella cheese, it makes a fun alternative to traditional pizza.
A breakfast roll can be made by spreading dough with scrambled eggs and breakfast meat and topping with cheese of choice before rolling.
As you can see, the possibilities for this basic dough recipe are virtually endless. We love that it is quick and requires no extra time to raise before using. We would love to hear what you did with the recipe. Feel free to leave a comment letting us know. Until tomorrow, Blessed Mama
Pizza Crust
Preheat over to 425 degrees
2 C. flour - all-purpose, 1/2 whole wheat & 1/2 white, whole wheat, any type you prefer
1 t. salt
2 1/4 t. yeast
1 T. oil - We use olive oil, but any cooking oil would work.
1 C. warm water - 11o-115 degrees
Mix dry ingredients, add wet, and stir until incorporated. Turn out on lightly floured surface. If needed, knead until completely smooth. May need to add flour 1 T. at a time until desired consistency is reached. Shape into ball and cover for at least 10 minutes. Roll out and use.
This will make 1 pizza crust or approx. 6 medium runzas, bierocks, hot pocket, whatever you call them at your home. If using an 11" pan, crust will be thick. If using the larger size pans, it will be thinner.
Crust can be pricked with a fork and baked for a few minutes before adding topping; this helps avoid the soggy bottom problem that crusts can develop.
Recipes using recipe above:
Traditional Pizza Spread desired amount of pizza sauce around crust and lightly sprinkle with parmesan cheese. Place toppings of choice on next. Cover with however much mozarella cheese your family enjoys. We have also used cheddar cheese with great success. Olive Oil can be brush around edge of crust and sprinkled very lightly with salt. Bake at 425 for approx. 15-20 minutes.
Mexican Pizza NOTE: This recipe does NOT use pizza sauce. Spread crust with refried beans. A layer of browned ground beef (can be flavored with taco seasonings) goes on next, top with cheddar or mexican style cheese and bake at 425. Salsa, lettuce, tomato, and other mexican-style toppings can be added after baking.
Runza, Bierocks, Hot Pockets Instead of rolling dough into pizza crust, divide into approx. 6 pieces and roll each piece out individually. Place filling ingredients of choice on top of dough, gather up edges of dough and seal well. Place on foil-lined baking sheet and bake at 425 degrees for approx. 15-20 min. Fillings can include, but are not limited to: ham & cheese, turkey & cheese, pizza flavored meat and cheese, unseasoned ground beef and cheese (cheeseburger combo), or traditional ground beef and cabbage.
Meat Roll Roll entire crust recipe out into rectangle and spread with butter. Place a layer of meat all across the dough (sliced deli ham is my personal favorite). Cover with a layer of cheese. Begin to roll up the dough as if making cinnamon rolls. Seal edges and place on foil or parchment lined baking sheet. Bake at 425 until nicely browned. Depending on the oven and thickness of the dough, it can take anywhere from 30-45 minutes. Bread can then be sliced and served.
Tomato or pizza sauce can be used instead of butter. With meat and mozarella cheese, it makes a fun alternative to traditional pizza.
A breakfast roll can be made by spreading dough with scrambled eggs and breakfast meat and topping with cheese of choice before rolling.
As you can see, the possibilities for this basic dough recipe are virtually endless. We love that it is quick and requires no extra time to raise before using. We would love to hear what you did with the recipe. Feel free to leave a comment letting us know. Until tomorrow, Blessed Mama