Month: October 2022

Garlic Olive Oil Baste
Sauces and Bastes

The olive oil baste you’ll want to use on everything

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oil, olive oil, food-3112195.jpg
Garlic Olive Oil Baste

I use this recipe all of the time. I use it to baste my pizza dough, my eggroll wrappers, my bruschetta, you name it. I keep a jar on my kitchen counter at all times, because I use it constantly.

This recipe was given to me by a man who goes by the name of Freelancer. He is not a social media type of guy, so I have no link for you, but he is a great foodie.

Seasoned Olive Oil Baste
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Seasoned Olive Oil Baste

Recipe by Sheri Tomato

Ingredients

  • 1 cup extra virgin olive oil

  • 1 tsp garlic powder

  • 1 tsp dried basil

  • 1/2 tsp dried oregano

  • 1/2 tsp red pepper flakes

  • 1/2 tsp black pepper

  • 1/2 tsp onion powder

Directions

  • Combine all ingredients in glass jar with tight-fitting lid.
  • Shake well to combine.
  • Does not need to be refrigerated. I recommend keeping it on the countertop. I use this constantly.

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homemade pizza
Appetizers, Doughs

Let’s Make a Pizza

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Baked dough after 5 minutes in the oven.
Pizza, after first bake, all dressed up and ready to bake.
Check out the crust on that baby. Mmmmm.

Check out My go-to Pizza Dough Recipe or use store bought pizza dough if you don’t have the time to make your own. If using my recipe, be sure to make the dough the night before you need it. It makes a really tasty, crispy, airy crust. Really yummy.

Delicious pizza you can make at home
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Delicious pizza you can make at home

Recipe by Sheri Tomato

Double bake homemade pizza. So delicious.

Ingredients

  • Pizza Dough My go-to Pizza Dough Recipe or store bought

  • 1/4 cup flour for working the dough

  • small amount of Semolina flour for dusting the pizza peel if you have it, all-purpose flour if not.

  • 1/4 cup of The olive oil baste you’ll want to use on everything or store bought olive oil

  • 2 TBS Everything Bagel seasoning (optional)

  • 1 cup jarred pizza sauce or my homemade pizza sauce – Your New Favorite Pizza Sauce Recipe room temperature

  • 2 cups shredded cheese – combination of mozarella, provolone and Monterey Jack

  • Pepperoni slices (20 -30, depending on your preference)

  • 1/8 cup Grated Parmesan Cheese

Directions

  • If dough was refrigerated, bring to room temperature in bowl with lid. (1-2 hours)
  • Place pizza stone in oven. Preheat oven to 475 degrees Fahrenheit.
  • While your oven is preheating, place your dough on a lightly floured surface.
  • Flatten dough gently and spread out the dough, using your fingertips. Push gently from the middle with a poking, pushing motion, all the way out to the sides. Flip over and do the same to the other side. Repeat this 3 more times. If dough is sticky, use a small amount of flour on your hands. If you’re feeling particularly brave, a few tosses in the air will do it some good.
  • Cover dough with a clean kitchen towel for about 10 minutes. Then repeat step four.
  • In the meantime, gather your other ingredients.
  • When oven is done preheating, sprinkle your pizza peel with semolina flour. Carefully place dough on peel. Stretch and shape the dough to desired size. Dough should be able to slide easily on peel. If it sticks anywhere, use more flour.
  • Take your pizza stone out of the oven carefully. It will be very hot. With one quick jerking motion, slide dough from peel onto stone. This takes practice. Pull at sides of dough for final shaping.
  • Brush olive oil lightly over entire top of dough. Sprinkle Everything Bagel Seasoning if desired.
  • Place pizza back in oven. Let dough bake for 5 minutes. This will be your first bake.
  • After it has baked for 5 minutes, take pizza out of oven. You are now ready to apply the toppings.
  • Spoon pizza sauce over top being sure to go almost to the edges. Next, sprinkle on the cheeses. Then spread out the pepperoni on top. Brush the edges of the dough with olive oil and back in the oven it goes.
  • This will be your second bake. Bake for 10-15 more minutes, keeping a careful eye on it. The pizza is done when the dough is golden, and the cheese is bubbling. Immediately after taking it out of the oven, brush the edges one more time with olive oil and then lightly sprinkle grated parmesan cheese on top of entire pizza.
  • Let cool for a few minutes and then slice it up and enjoy!

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seasoned pizza dough
Uncategorized

My go-to Pizza Dough Recipe

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Overnight pizza dough
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Overnight pizza dough

Recipe by Sheri Tomato
Cuisine: Italian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This is my go-to pizza dough recipe. It is made in a stand mixer and rises overnight in the fridge. I like a thick crust pizza, but if you are a thin crust kind of person, you can divide the dough in half and make two thin crust 12″ pizzas.

Ingredients

  • 1 1/4 tsp active dry yeast

  • 1 tsp sugar

  • 1 1/3 cups very warm water

  • 2 TB olive oil

  • 2 cups cups unbleached all purpose flour (may need a little more or less to reach desired dough consistency).

  • 1 Cup 00 pizza flour

  • 1 TB salt

  • 1 tsp garlic powder

  • 1 tsp chia seeds (optional)

  • 1/4 tsp Dried basil

  • 1/4 tsp Dried Oregano

  • 1/4 tsp dried rosemary

  • 1/4 tsp Dried thyme

Directions

  • In a stand mixer, combine yeast and sugar. Gently pour water over the sugar and yeast, and then add the olive oil. Use whisk attachment to combine. Let sit 10 minutes to proof.
  • While your yeast is proofing, combine flours, salt, chia seeds, garlic powder, basil, oregano, rosemary, and thyme in a separate bowl. Mix thoroughly with a whisk for at least one minute.
  • After the ten minutes of proofing, your yeast mixture should have formed bubbles. If the mixture forms bubbles, proceed to step 4. If there are no bubbles, the yeast is no good. Toss and start over with fresh yeast.
  • Attach dough hook to your stand mixer. Add your flour mixture 1/2 cup at a time to your mixing bowl. Alternate between low and medium speed as you add the flour. Stop and scrape the dough from the hook and the sides of the bowl with a rubber spatula a few times during the mixing. This will ensure that all of the flour gets incorperated.
  • When dough is pulling away from the sides and just a little bit sticky, use your rubber spatula to gently transfer it to a lightly floured surface.
  • Form the dough into 2 smooth balls, about 16 oz each. Or for, one large, thick crust pizza, form into one ball. Roll the dough in the flour and fold it, repeating until the dough reaches the desired shape and texture. Add flour a little at a time, if necessary.
  • Place your dough balls into a lightly oiled containers that hasve an airtight lid. The oil should have a light oily film on the bottom and up the sides of the containers. The containesr should be more than twice the size of the dough balls, as the dough will double in size as it rises. Place one dough ball in each prepared container and roll the dough ball in the oil, so that the dough has a light coat of oil over the entire ball. Cover the containers with an air tight lid. Place the containers in a warm place for 1 – 2 hours or until dough has doubled in size.
  • After the dough has doubled, place your covered containers in the refrigerator overnight. This will enhance the flavor of your dough. Dough can be kept in the refridgerator for up to 3 days.
  • On the day you are ready to make your pizza, take dough out of refrigerator 2 hours beforehand and place (still inside closed container) in a warm spot for 2 hours to let it come to room temperature. It is then ready to use.

Notes

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