The Basics: Pizza Crust to Build Flavors On!

I want to take a minute and apologize for not posting recently. I’m a teacher by trade, and with summer vacation comes the search for summer work, which then leads to my working over an hour away from home.

On top of working, my Mister and I have been trying to squeeze in small vacations here and there, enjoying a little bit of the summer.  With that impact on my time and schedule, it’s really hard to cook frequently, much less have time to post. However, that doesn’t mean I haven’t been missing you all. Really, I have.

So to make it up to all of you, I’m going to post a favorite staple at the Estrada home – pizza dough. This isn’t the first pizza dough I’ve put on this blog, but it is a rising crust recipe that can be developed and tailored to your preferences.

I like my dough simple, while Matt likes his with a stuffed crust and butter/garlic coating before he bakes it. Whatever your preference is, start with this basic recipe, and build it to your personal enjoyment. I hope you have a wonderful day!

Beautifully Basic Pizza Dough

1 packet dry yeast

1 cup warm water (it should feel warm enough to bathe in)

1 teaspoon sugar

1 teaspoon salt

2 ½ cups flour

• Pour your water into a medium sized bowl, then sprinkle the yeast onto the water.

• Pour in the sugar and give the mixture a small stir. You’ll notice the yeast will start to bloom after a few minutes. Allow it to stand for about 5 minutes, then add the salt.

• Stir in one of the cups of flour, making sure the mixture is completely smooth. Add your remaining flour in small increments, until all of the flour is absorbed. 

• If you are using a mixer, 6 minutes on medium speed with your dough hook should do it. If you are using your hands, wash them with cold water and knead for about 10 minutes, or until you do not feel lumps.

• Roll your dough into a ball, cover with a clean towel and allow it to sit for 30-40 minutes in your warm kitchen.

 

Nice neat ball, before. 

Beautiful dough, nearly 40 minutes later.

• Divide your dough into two even portions (each portion is enough for a medium-sized pizza). If you are going to only use one of the portions, tightly wrap one of the dough balls and place in the fridge. What you do use can be flattened into traditional pizza sizes at this point. 

• Now it's time to build your pizza to your preference! Use your favorite toppings, sauces and crust ideas.

We made barbecue chicken pizza. It's SUPPOSED to be a dark sauce, I promise. 

• Bake 450 degrees for 15-17 minutes, based on how crispy you want your crust.  (Note: If you have put a lot of toppings on your pizza, you will need to add time to your baking.)

Easy Buttermilk Biscuits... from Scratch!

Biscuits are not unfamiliar at our home. They are one of Matt’s favorite breakfast dishes, especially when paired with sausage. I love biscuits with melted butter and raspberry jam, and can eat them by the plateful.

It’s hard to find a flaky, flavorful recipe for buttermilk biscuits that doesn’t involve a pre-made mix, or that doesn’t feel painfully excruciating and complicated. That’s why I love the recipe found in Mac and Cheese Cookbook by Allison Arevalo and Erin Wade.

These lovely cooks suggest not over-mixing your dough, which allows for a fluffier, lighter biscuit. I was skeptical at first, but after eating these beauties, I have a hard time believing I’ll try anything else. As a bonus, this biscuit recipe is deceptively simple, making them a perfect choice for brunch, breakfast and snack time.  Enjoy!

Easy Buttermilk Biscuits 

Ingredients: 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon kosher salt

8 tablespoons cold unsalted butter, plus melted butter for topping your biscuits

1 cup buttermilk

Instructions:

•  Preheat your oven to 450°F. Grab a baking sheet and line it with parchment paper. 

• Mix your flour, sugar, baking powder and salt. 

• Cut your butter into small chunks or pats, and slowly incorporate the cold butter into your flour. Use your pastry cutter to blend (if you’ve got a mixer, use your paddle attachment on a low speed). Your batter will be coarse. 

• Add your buttermilk and mix your batter until the ingredients are barely mixed together.

• Turn your dough out onto a floured surface, and pat it into a thick round, about an inch thick.

• Take a cookie cutter and cut rounds of dough (about 2-inches in diameter). Place them onto your lined baking sheet, and brush them with melted butter. 

• Bake for about 10 minutes, or until your tops are a nice, golden brown. Allow them to cool, and then enjoy them by the bunches.

Fancy Dinner Night: Stuffed Pasta Shells

Every once in a while, I get a wild hair to cook a ‘fancy’ meal. I love the idea of having an elaborate, multiple course meal that Matt and I can dine on while wearing cocktail attire.

But let’s be real; fine dining attire is not going to happen around here. I’m excited when we eat a meal at our table. However, I still try to make a fanciful meal that could be served at a fine dining event, and eat it while watching TV while wearing my pajamas. Don’t judge me; I’m perfectly fine pretending that I’m super fancy.

This stuffed shells recipe looks beautiful, but doesn’t require a lot of work. The only thing to watch for is salt – I found it very easy to over-season the cheese/meat mixture in the stuffed shells. To achieve ultimate flavor, slowly mix seasonings a tablespoon at a time, then taste. Add the eggs at the end, once everything tastes the way you like.

I hope you enjoy this as much as I did.   

Super Stuffed Pasta Shells

Ingredients
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons salt
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound ground beef
1 ½ cups fresh spinach, chopped
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 tablespoon cooking oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
salt to taste

Pepper to taste

½ teaspoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon oregano, dried

½ teaspoon thyme, dried

Red tomato sauce of your choice

Directions

• Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish with 1 teaspoon of cooking oil.
• Bring a medium pot of salted water to a boil. Add the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.

• In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and stir them as they cook. Continue until they are very soft, which will take approximately 6 to 7 minutes. 

• Add the ground beef and cook, stirring, until cooked and browned. Add the spinach then stir the mixture. Allow the mixture to wilt, which will take about for 5 minutes. Remove from the heat and season with salt and pepper.

• In a large bowl, combine the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the meat and spinach mixture, dried herbs, remaining salt, the basil, oregano, and pepper, and stir to combine thoroughly. Taste the mixture, and if it’s to taste, add the eggs.

•  Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.

• Pour the tomato sauce over the filled shells and top with the remaining cup of mozzarella cheese. Bake, uncovered, until the cheese is bubbly, about 20 minutes. 

• Remove from the oven and let rest for 5 minutes before serving. 

• Sneak seconds and hope your husband doesn't catch you.