Doughs

pizza dough tortillas and more, all made from scratch

Doughs

Making Delicious Flour and Chia Tortillas From Scratch

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Delicious Flour and Chia Tortillas from Scratch
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Delicious Flour and Chia Tortillas from Scratch

Recipe by Sheri Tomato

These wonderful tortillas are made with only 6 ingredients (including the water). Check out the back of a store-bought flour tortilla package. The one I just looked at had more than 20 ingredients, most of which were unpronounceable.

Not only are the homemade tortillas healthier, they also taste so much better. You and your family are going to love these tortillas!

Ingredients

  • 3 1/2 cups all-purpose flour

  • 3 TBS wheat flour (optional)

  • 1 TBS ground chia and flax seeds (optional)

  • 1/2 TB baking powder

  • 1 1/4 tsp f=salt

  • 6 TB Crisco shortening

  • 1 1/4 cup hot water

Directions

  • Combine flour, chia, baking powder and salt in your stand mixer bowl. Use whisk attachment to combine thoroughly.
  • Still using the whisk attachment, add Crisco in bits, a little at a time until all of the Crisco has been incorporated into the flour mixture. It will have a crumb like texture.
  • Switching to the dough hook, slowly add the hot water. Mix on medium low until the dough pulls away from the sides of the bowl, It should have a doughy texture.
  • Place the dough on a floured board and knead for 5 - 10 minutes. The dough should be smooth. Cover loosely with a sheet of parchment paper. Place a damp kitchen towel over the parchment covered dough. Let rest for about 30 minutes.
  • Separate your dough into 12 dough balls (about 2.5 ounces each). Place in large sealed baggie and let rest 10 minutes.
  • Taking one ball at a time (leaving the rest of the dough balls in the sealed baggie so they don't dry out), flatten ball and roll out as thin as you can. Flip it over every few rolls to keep it from snapping back. When it is at desired size, you are ready to cook.
  • Heat flat iron pan or griddle over medium heat. You can adjust the heat as you cook, if pan is too hot or not hot enough.
  • Cook one tortilla at a time, by placing it on the preheated skillet. Cook for 20 seconds, flip over and cook the other side for 20 seconds. As it is cooking, roll out the next dough ball. The tortilla dough will bubble up in places and have brown spots on it. This is what you want. When it is done, place it on a plate or in a tortilla warmer and cover. Proceed to the next dough ball and repeat step 8 until all are done.
  • At this point, you are ready to roll. Either fill them with toppings of your choice, or place in sealed baggie and keep in the refrigerator for later use. They will be good in the refrigerator for up to a week.

Notes

  • Check out my taco meat recipe to use as a filling. Throw in some chopped lettuce and a few diced tomatoes and you have a great snack!

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Doughs

Three Pepper Cheddar Cheese Bread

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Three Pepper Cheddar Bread Scratch Cooking
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Three Pepper Cheddar Bread Scratch Cooking

Recipe by Sheri Tomato
Cooking time

45

minutes

Delicious, crusty bread made from scratch. The cheddar cheese and three types of pepper give it a great artisan style look and flavor. Your guests will love it!

Ingredients

  • Yeast Mixture

  • 1 1/3 cup very warm water

  • 2 1/4 tsp active dry yeast

  • 2 tsps sugar

  • Dry Ingredients

  • 3 cups Unbleached bread flour

  • 2 tsps salt

  • 1/4 tsp garlic powder

  • 3 tsp ground chia seeds (optional)

  • Bread Filler Ingredients

  • 1 cup cheddar cheese

  • 2 each jalapeno peppers, diced

  • 2 each banana peppers, diced

  • 1 each red bell pepper, diced

Directions

  • In kitchen aid mixing bowl, combine water, yeast and sugar. Let sit for 5 - 10 minutes to proof. Bubbles should form. If the water mix doesn't get foamy; the yeast is no good. Discard and start over with new yeast.
  • In a separate bowl, mix together flour, salt, chia seeds and garlic powder.
  • Using dough hook attachment for the kitchen aid mixer, add flour mixture, 1 cup at a time into the foamy yeast water until all of the flour is incorporated. Dough should be slightly sticky.
  • Cover the mixing bowl tightly with Saran Wrap. Place a kitchen towl over the wrapped bowl and let the dough rise in a warm place till dough has doubled in size (about 2 hours).
  • Place dough on a lightly floured surface. Add the chopped peppers and shredded cheddar cheese a little at a time, stretching and folding the dough over and over until all of the peppers and cheese are thoroughly combined. Form the dough into a ball.
  • Place the dough ball on a large sheet of parchment paper. Cover loosely with plastic wrap and kitchen towel. Let rise for 1 hour.
  • In the meantime, place lid on Dutch oven and place the Dutch oven pot on a lower rack of the oven. Preheat oven to 450 degrees Fahrenheit with the pot in the oven.
  • Once the oven is preheated and dough has completed its second rise, using oven mitts, take the Dutch oven out of the oven and remove the lid. Caution, it will be very hot.
  • Make a few horizontal cuts in the top of the dough with a sharp knife. Taking both ends of the parchment paper, carefully transfer the dough to the Dutch oven, keeping the parchment paper under the dough.
  • Trim the parchment paper so that no paper is overlapping the top of the Dutch oven. Place the lid back on the Dutch oven and return it to the oven.
  • Bake for 30 minutes. Remove lid and cook for an additional 20 - 30 minutes, till bread is a light golden color. Remove the pot from the oven.
  • Carefully take both ends of the parchment paper and move the bread out of the pot and onto a cooling rack.
  • Let the bread cool for at least 30 minutes before cutting into it.

Notes

  • Once the bread has cooled, store the unused bread in a sealed container or plastic bag. There are no preservatives in this bread so please use it up within 3 days.

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Appetizers, Doughs

Let’s Bring Pizza Balls To The Party

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Any time I’ve brought these yummy, saucy, cheesy pizza balls to a party they were an instant hit. They are filled with flavor and make a great hand held snack for th wanderers in the crowd.

 

 

Cheesy, Saucy Pizza Ball Snacks
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Cheesy, Saucy Pizza Ball Snacks

Recipe by Sheri Tomato

Cheese, Pepperoni and sauce all wrapped up in a delicious pizza dough, air fryed to delicious perfection.

Ingredients

  • 12 oz Pizza dough

  • Pizza sauce

  • Shredded mozzarella cheese

  • Pepperoni, sliced thin

  • Flour Glue (In small bowl mix 5 parts water to 3 parts flour - mix well, till a smooth thin paste is formed) This will be your binder.

  • Olive oil, for brushing balls with

  • Sesame seeds

  • Everything bagel mix

Directions

  • Let pizza dough rise in covered bowl at room temperature till double in size.
  • Stretch out the dough on lightly floured surface to a 12x 8 rectangle. Cut into 8 even squares (about 1.8 ounces each.
  • Cover with parchment paper and a kitchen towel. Let rest 20 minutes.
  • Stretch each square gently into 4x4 squares. Work one square at a time, keeping the other squares covered.
  • Apply thin line of flour glue on all edges of square.
  • In the middle of the dough square, place 1 TB sauce, and on top of that, 1 TB cheese and then 3 slices pepperoni on top of the cheese. Top pepperonis with a little more cheese.
  • To form a ball, gently pull one side of dough over half the ingredients, and then pull the opposite side of the dough oven the rest of the ingredients , overlapping the first side. Pinch the other two ends closed. Place a small amount of flour glue on each pinched end and pull to the middle. All of the inside ingredients should be covered by dough at this point. Gently roll your ball on a floured surface forming into a ball.
  • Repeat step 7 with the rest of the squares until you have 8 pizza balls. Place on a parchment paper lined tray and place in the freezer.
  • Preheat air fryer to 390 degrees Fahrenheit.
  • When air fryer is done preheating, working in batches, place your pizza dough balls in the air fryer with a little space between each ball.
  • Brush each dough ball with olive oil and sprinkle sesame seeds and everything bagel mix over them.
  • Cook for 5 minutes, turn over and cook 5 more minutes, or until a golden color.
  • Let cool and serve with ranch dressing or Marinar sauce.

Notes

  • These can be made ahead of time and frozen in a freezer safe container for up to 3 months. On the day of the party, you can reheat them in the air fryer for about 5 minutes.

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pizza calzone
Appetizers, Doughs

Tray full of pizza calzones

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In the mood for some pizza sandwiches? These miniature calzones are full of pizza flavor. While this recipe is for a cheese and pepperoni calzone, you can customize them anyway you like.  Hot peppers, sauteed onions, whatever you or your guests desire.

Party Pizza Calzones
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Party Pizza Calzones

Recipe by Sheri Tomato
Prep time

minutes
Cooking time

minutes
Total time

0

minutes

Ingredients

Directions

  • Take pizza dough from fridge and allow to rise at room temperature in covered bowl for two hours.
  • Preheat oven to 450 degrees Fahrenheit
  • Spread pizza dough out on a lightly floured surface with your fingers. Separate into 8 equal pieces. Roll each piece into a dough ball. Cover your 8 dough balls with a clean kitchen towel and let rest for thirty minutes.
  • Roll each dough ball into a square, keeping the other balls covered as you work. Toss and spread dough with your fingers to spread it out.
  • One square at a time, in diamond placement, spoon 2 tablespoons of pizza sauce on one half of the diamond, then spread a layer of cheese on top of the sauce Next lay down about 8 pepperoni slices over the cheese, and then one more layer of cheese.
  • Brush a little water around the edges of the dough as a sealing agent. Then fold bare half of diamond over the other half. Use a fork to form a seal all around the edges.
  • Using a spatula, carefully place calzones on lightly oiled aluminum foil lined baking sheet, being sure to allow space between each calzone.
  • Brush olive oil over top of each calzone and sprinkle with Everything Bagel seasoning.
  • Bake in oven for 30 - 40 minutes or until top is golden brown. Let cool on baking rack for 5 minutes.

Notes

  • You can serve this with a pizza sauce dip or ranch dressing. Very good.

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Homemade Bread
Doughs

Nothing says home like homemade bread

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There is nothing like the smell of freshly baked bread coming out of the oven. For this bread I mixed together bread flour and rye flour along with some molasses and caraway seeds to make it sort of a hybrid rye. Crusty on the outside, light and yummy on the inside. It is delicious. Your guests will love this.

Homemade bread with a taste of Rye
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Homemade bread with a taste of Rye

Recipe by Sheri Tomato
Course: Lunch, Dinner, PartyCuisine: AmericanDifficulty: Medium

Equipment

  • stand mixer, kitchen aid, baking-6764605.jpgstand mixer
  • pork roast, dutch oven, grill pot-6660815.jpgDutch Oven

This is my hybrid rye bread. Part rye, part white with Everything Bagel Seasoning on top. Really delicious.

Ingredients

  • 1 cup rye flour, divided

  • 1 1/4 cups water

  • 3 cups bread flour, divided

  • 1 1/2 tsp active dry yeast, divided

  • 2 TB caraway seeds

  • 2 tsp salt

  • 1 TB Everything Bagel Seasoning (optional)

  • 1 TB Molasses

  • 1 TB Olive Oil

Directions

  • In stand mixer bowl, combine 1/2 cup rye flour, 1/2 cup bread flour, water and 1/4 tsp yeast. Mix well. Cover with plastic wrap and let rise overnight at room temperature.
  • The next day, add the rest of the yeast to the dough mixture. The watery dough mix should start to bubble after a few minutes, as it absorbs the yeast.
  • Mix together the rest of the bread flour and rye flour. Mix in the caraway seeds and add it all to your dough mixture from the night before.
  • Add in the salt, molasses and olive oil.
  • Using dough hook, mix on medium speed until dough is smooth (about 10 minutes).
  • Form the dough into a ball and drizzle it with a little bit of olive oil
  • Cover with plastic wrap and let it double in size. This should take 1- 2 hours.
  • After the dough has doubled, preheat your oven to 375 degrees Fahrenheit.
  • Gently shape your dough into an oval shape and place in a lightly oiled dutch oven. Put the lid on it and let it rise again as your oven is preheating (about 45 minutes).
  • Once the oven is preheated and your dough has risen, slash the top of the dough diagonally 3 or 4 times with about 2 inches in between each cut. Brush it with olive oil and lightly sprinkle salt and Everything Bagel seasoning over it.
  • Cook for 10 minutes at 375 and then lower temperature to 350. Cook an additional 30 - 40 minutes. Bread is done when it reaches an internal temperature between 180 and 210.
  • Let the bread cool before slicing (at least 1 hour to 1 1/2 hours).

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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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Doughs

Take your eggroll appetizers to a new level with this homemade eggroll wrapper recipe

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Take your eggroll appetizers to a new level with this homemade eggroll wrapper recipe

Recipe by Sheri Tomato

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My favorite way to make homemade eggroll wrappers
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My favorite way to make homemade eggroll wrappers

Recipe by Sheri Tomato



I used this recipe to make my gigantic pizza rolls shown in the picture. You can make them smaller or larger. The size of your dough balls decides the size of your eggroll appetizers.

Ingredients

  • 3 1/4 cup 00 pizza flour
    2 tsps. salt
    1 tsp cream of tarter
    2 eggs
    1 cup water
    cornstarch
    olive oil baste (see recipe in my basic recipes section)

Directions

  • Mix flour, salt and cream of tarter in a seperate mixing bowl.
  • In kitchen aid mixer bowl, combine eggs and water
  • Mix in the flour mixture, 1/2 cup at a time, to the wet mix in your kitchen aid mixture. Combine at a low to medium speed.
    Continue adding the flour until the dough pulls away from the sides and begins to form into a sticky ball.
  • Turn the dough onto a flavered surface and knead for about five minutes until your dough ball is smooth, adding more flour, sparingly, as needed.
  • Cover the dough with a bowl or clean kitchen towel and let rest for 30 minutes.
  • Divide your dough into 16 balls. Cover them up with a clean kitchen towel and let rest 5 more minutes.
  • Work with one dough ball at a time, leaving the rest covered as you work.
  • Roll your dough ball into a flattened circle, turning and flipping it as you roll it out. You want it to be very thin. Your circle should be around 8" when you are through.
  • As you roll each ball into your desired size, stack them on a plate with corn starch dusted generously between each wrapper. Continue to cover them as you work.

  • When you are done you should have a stack of 16 eggroll wrappers.
  • At this point, you can either gather your filling and begin wrapping them in your fresh eggroll wrappers, or seal the wrappers in a baggie and refrigerate them for later use. You can refrigerate them for up to 5 days or freeze them in a freezer bag for up to 3 months.

Notes

  • For my pizza logs, I used 3 cheeses (provolone, mozzarella and a little bit of jalapeno cheese) and sliced pepperoni. I rolled and baked them in my air fryer for approximately 8 minutes, lightly basted in garlic olive oil. A more detailed pizza roll recipe will be in my next post.
  • You can fill these guys with almost anything. I will be adding more party eggroll recipes very soon.

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