| Ingredients | Step |
|---|---|
| Preheat oven to 425 degrees. | |
| Heat a 10" cast iron skillet. | |
| 3 T. butter | Add. Let melt until it sizzles. |
| 3 eggs, ideally room temp 1/2 c. dairy milk, ideally room temp |
Whisk together in a small bowl. |
| 1/2 c. flour 1 T. brown sugar pinch nutmeg pinch salt |
Combine in a large bowl. |
| Add wet ingredients to dry ingredients. Whisk until smooth (or blitz in blender for more height). | |
| Pour into heated skillet. Transfer skillet to oven to bake for 20 minutes. |
This recipe makes 4 cups of sauce, which can be used for ~3 pizzas depending on size. It freezes well.
A less-spiced sauce is this alternative.
| Ingredients | Step |
|---|---|
| 28 oz. crushed tomato 6 oz. tomato paste 1 t. sugar (increase for deep dish) 1 t. black pepper (decrease for deep dish) 1/4 t. cayenne (decrease for deep dish) 1/2 t. garlic powder 2 t. basil (6 t. if fresh) 1 t. oregano (2 t. if fresh) 1/4 t. fennel |
Combine. |
| salt | To taste. |
This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.
A variant of this recipe is pan de cristal.
| Ingredients | Step |
|---|---|
| 250 g. bread flour 250 g. water 1/4 t. yeast |
Mix. Cover. Let sit overnight. |
| 500 g. bread flour 313 g. water 2 t. yeast 18 g. salt 35 g. olive oil (add second) |
Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier. |
| Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes. | |
| Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes. | |
| Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment. | |
| Stretch slightly and bake for 20 minutes. |
Source: Will
Makes four small biscuits.
Source: unknown
| Ingredients | Step |
|---|---|
| Preheat oven to 400 degrees. | |
| 1 c. flour 1 t. baking powder 1/8 t. baking soda 1/4 t. salt 1/2 t. thyme, dried |
Combine. |
| 3 T. butter, cold | Cut into dry ingredients. |
| 1/3 c. buttermilk | Add. Blend with fork until just combined. |
| Knead a few times. Pat into square and cut 4 pieces. | |
| Bake 10-12 minutes until golden on bottom. |
The food processor motor gets hot, but it's the right way to make this recipe....
For the sesame-free version, I leave out tahini, rather than substituting it. Lime can substitute for lemons if needed, but lemon is better.
| Ingredients | Step |
|---|---|
| 1/4 c. tahini juice of 1 lemon (1/4 c.) |
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds. |
| 2 T. olive oil 1/4 t. garlic powder 1/2 t. cumin |
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
| 1.5 c. chickpeas (15 oz. can) | Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. |
| water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
| ~1/2 t. salt | Add to taste. |