Easy Pizza Dough Recipe

Pizza night is one of our favorites and this recipe for easy homemade recipe is our go-to. There are some tricks to making your pizza amazing, and one of the most important is understanding how yeast works.

Tips for Working with Yeast

• Be sure to check the expiration date on your yeast package before beginning. You will run the risk of the dough not rising if the yeast is expired.
• Use warm water to activate the yeast (amount will be whatever the recipe calls for). Experts will tell you the 110 degrees is the perfect temperature.
• Wait at least 5 minutes. When the yeast is ready, you will notice it bubbling up on top of the water. Now it’s ready to use.
• These tips work for any recipe that calls for yeast!

Any bread recipe will take time because the dough will have to rise. I usually start making the dough mid afternoon so it is ready when dinner time comes around.

The BEST Pizza Dough Recipe

After you wake up your dormant yeast, add the salt, oil and 1 cup of flour. We want to make sure it is mixed completely. Mix on low for 30 seconds and then high for 3 minutes.

Add the remaining flour by hand.

Once it is fully mixed, it is time to knead the dough on a floured surface. I add a little flour to the kitchen island and start kneading.

Kneading is a method used strengthen the dough. Push the dough away from you with the palm of your hands. Fold the dough back and pull the dough. You repeat this over and over for about 8 to 10 minutes.

Oil a large bowl and place the dough inside. Cover with a towel and allow to rise for an hour or until dough is twice it’s original size. Be sure to turn the dough one time during that hour.

After you allow it to rise, shape the dough into the pizza pan. OR you can separate the dough and create smaller personal pan pizzas. Shape the dough how you want it and place on a cooking sheet. Cover the dough again and let sit for another hour.

Bake the dough at 400 degrees for 5 minutes.

Now it’s time to get creative and add the toppings! Reed and I love burger on our pizza. My husband is more of a pepperoni, mushroom and onion kinda guy. But the great thing is you can do whatever you want and whatever tastes good to you! We brushed the dough with garlic butter before baking it!

Bake your prepared pizza for 15-20 minutes and then take out to allow to cool. Enjoy!

Family pizza night is our favorite and while it might not be the prettiest pizza, it’s definitely the best. We’ll pick this homemade version every time. Plus, it’s tradition!
Here are a few other meals we love, that your family will probably love too:

• Wrigley Dogs
• Easy Pizza Panini
• Grilled Steak Kabobs
• Funeral Sandwiches
• Chicken Salad Croissants

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Easy Pizza Dough Recipe

Only 5 ingredients needed to make this Easy Pizza Dough Recipe at home!

Course Main Course

Keyword pizza

Prep Time 2 hours hours 20 minutes minutes

Cook Time 25 minutes minutes

Ingredients

• ¾ cup warm water
• 1 pkg dry yeast
• 2 tbsp vegetable oil
• 1½ tsp salt
• 1 tsp sugar
• 2¼ cup flour

Instructions

• Add yeast to warm water. No need to stir in. Add sugar and give it a stir. Let sit for at least 5 minutes or until it bubbles to the top.
• Mix water/yeast, oil, salt, and 1 cup of flour. Mix on low speed for 30 seconds and then high speed for 3 minutes.
• Mix in remaining flour by hand.
• Knead on floured surface for 8-10 minutes.
• Place in oiled bowl and cover. Turn once.
• Let rise for 1 hour or until two times original size.
• Shape into pizza pan. Cover and let rise for 1 hour.
• Bake at 400 degrees for 5 minutes
• Add toppings.
• Bake for 15-20 minutes.

The post Easy Pizza Dough Recipe | Only 5 Ingredients appeared first on Create Craft Love.

School is back in session!  (Or will be shortly.)  Time to get your evenings under control again and get back into the routine of things!  Dinner can be a stressful time.  Our picky eater keeps me on our toes at meal times.  You’re getting home from work, the kids are doing homework and at some point, you have to feed them!  Seriously?  No worries!  I’ve taken the meal planning off your never ending to-do list!  Here are 30 Meals with 5 Ingredients or Less to make menu planning a little easier for everyone!  Let’s start meal planning!

30 Meals with 5 Ingredients or Less

As always, please pin from the original source!

To access the original post or recipe, click the link below the picture in the gallery. This will take you directly to that page.

A whole month’s worth of easy dinner recipes!  Which are you going to try first?  I can tell you from personal experience, those Baked Crispy Ranch Chicken is to die for!  It’s one of our favorite meals!  I can’t wait to try the Lemon Chicken and Asparagus Stir Fry!  Nom nom nom….

What are some of your go to meals during the busy school year? Share over in our Facebook group!

For more great meal planning ideas, check out these Simple Appetizers!

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There is nothing better than a juicy, flavorful burger when you go to a cookout.  And the cool thing is everyone has a different take on how they are prepared.  One of the best burgers I have ever eaten in SW MO is at a restaurant called Black Sheep.  The burgers are TO DIE FOR!  Any of these ground beef patties are sure to satisfy!

The BEST Burger Recipes for Summer Grilling

As always, please pin from the original source!  Click the link below the picture for the recipe!

Wisconsin Butter Burger Recipe from The Cookie Rookie

Fully Loaded Burger Bowls from Family Fresh Meals

Tailgating Burgers from 4 Sons R Us

Juicy Lucy Burger from The Hungry Bluebird

Stuffed Jalapeno Cheeseburgers from Kitchen Dreaming

Jack Daniels Burgers from Host the Toast

Cowboy Burgers from Mommy Evolution

Bacon Wrapped Pineapple Burger from Tip Hero

The Ultimate Southern Burger from Grits and Pinecones

Mexican Chorizo + Garlic Shrimp Burger from Lady and Pups

Chili Cheese Burger from The Burger Artist

In and Out Burger from Dinner, Then Dessert

Korean BBQ Burger with Kimchi Slaw from The Cozy Apron

Sweet Onion Mushroom Swiss Burger from Little Spice Jar

French Dip Burger from The Suburban Soapbox

Grilled Chili Whiskey Onion Burger from Sweet C’s Designs

Taco Burger from Gimme Some Grilling

Bourbon Burger from She Knows

Grilled Burgers with Bacon Tomato Jam and Smoked Gouda from From a Chef’s Kitchen

Bacon Double Cheeseburger and Caramelized Onions from Foodie Crush

Beef Bourguignon Burger with Horseradish Creme Fraiche from The Suburban Soapbox

Mojo Beef Burgers with Tequila Lime Aioli from Striped Spatula

Big Mac Sliders from Home.Made.Interest.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce from Half Baked Harvest

Candied Maple Bacon Cheddar Burgers from Cookies and Cups

Grilled Cheese Burgers from Cinnamon-Spice and Everything Nice

Gorgonzola Burger from Springlane

I am drooling over that gorgonzola burger!!  What are some of your favorite burger recipes?  Share them over on my Facebook page!

Check out some of our other Summer Cookout Recipes!

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I LOVE roasted turkey!  My husband makes me a roasted turkey breast every couple of weeks and I can eat off it for about two weeks.  If you can manage it, it is cheaper than buying turkey from the deli counter and so much better for you.  By Thanksgiving, you would think I would be sick of turkey but I always change up how I’m eating it.  These are some of the best leftover turkey recipes out there.  I promise you will not be disappointed!

As always, please pin from the original source!

Leftover Turkey Recipes

Turkey Bacon and Avocado Grilled Cheese from Tidy Mom

Leftover Turkey Noodle Casserole from The Kitchen is My Playground

Turkey Cheddar Sliders from Shugary Sweets

Turkey Cranberry and Almond Salad from Fashionable Foods

Creamy Turkey Gnocchi Soup from Wholefully

Turkey Pot Pie with Cheddar Biscuit Crust from Just a Taste

Caramelized Onion and Cream Cheese Turkey Enchiladas from Aunt Bee’s Recipes

Turkey Corn Chowder from Creme de la Crumb

White Turkey Lasagna from Six Sisters’ Stuff

Turkey Mushroom and Bacon Puff Pastry Pockets from Recipe Girl

Turkey Salad Sandwiches from Love from the Oven

Crockpot Turkey Tortilla Soup from Recipes that Crock

Turkey Club Wrap from Tastes Better from Scratch

Turkey Nachos from Bless Her Heart Y’all

Buffalo Turkey Pizza from Erica’s Recipes

Turkey Cranberry Quesadillas from Little Dairy on the Prairie

Cheesy Turkey and Mashed Potato Bites from Today

Turkey Cobb Salad from Country Cravings

Turkey and Stuffing Dumpling Soup from Katies Cucina

Loaded Turkey Panini from Pinch of Yum

Smoked Gouda and Turkey Artichoke Quesadillas from With Salt and Wit

Turkey Tetrazzini from Saving Dessert

Garlic Parmesan Turkey Cutlets from Somewhat Simple

I cannot wait to try the garlic parmesan turkey cutlets!  Those look amazing and so flavorful!  I’ve never thought to use garlic on turkey.

Here are some helpful Thanksgiving Meal Cheats to help with your planning!

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Spring always makes me think of brunches.  Between Easter, Mother’s Day, bridal showers, etc, it seems like there is always something to celebrate!  What do you think of when someone mentions brunch?  I picture a Stepford Wife in floral dress sipping on a mimosa in a beautifully decorated living room that looks like it is straight out of the latest Pottery Barn catalog.  I don’t know about you, but that is not really my thing.  Honestly, a good brunch consists of a balance of savory and sweet foods and great beverages.  Add in some simple decorations for a little ambiance.  You don’t have to go overboard to throw a great party.  Here’s How to Host a Knock Out Brunch that won’t make you want to punch somebody.

How to Host a Knock Out Brunch

As always, please pin from the original source!

Bite size anything is the current trend!  People like miniaturized finger foods.  They look cute and provide a small individual serving size.  Plus they are easy to store if there are leftovers!

Casseroles are a great option too!  You can whip up a bunch of food ahead of your event which saves you time on the morning of by just throwing them in the oven to warm.  Click HERE to check out the BEST Breakfast Casseroles!

Another fun option is to set up a self serve bar of some sort!  I’ve been to parties where they have self serve potato bars or waffle bars.  It’s another wonderful idea and kind of helps cater to your entire crowd.

Caramel Apple Bar | Waffle Bar |  Omelette BarBurger Bar
Mimosa Bar | Fresh Yogurt Bar | Sangria Bar
Nacho Bar | Soda Bar | Burger Bar

 What about the drinks?  I always think champagne or mimosas for brunch!

Click HERE and check out these other Champagne Drink Ideas!

Decorations do not have to be excessive or pricey!  Adding some fresh flowers around the house can do a lot for atmosphere!  And because it’s spring you can spruce things up quite a bit.  Add some fun floral fabric as a table runner!  Or paint some mason jars!  The possibilities are truly endless.

Scrapbook Paper Wrapped Bottles
Floral Ice Cubes | Chalkboard Welcome Sign
Pink Lemonade Centerpiece | Mason Jar Centerpiece

 See?  A brunch doesn’t have to be an over production!  These ideas are cute and simple to execute.  What other ideas can you think of?!

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Wrigley Dogs

If you are a baseball fan, then you know that one thing that is so nostalgic about baseball games … is the smells! The slight tinge of ozone at the Loyola “El” stop, the pungent combination of humanity and industrial cleaning chemicals inside the train, and the mélange of popcorn, peanuts, and assorted grilled sausages when you step out onto Addison Drive. 

Most people would guess that the hot dogs from Wrigley Field resemble the typical Chicago style hot dog with bright green sweet relish, poppy seed buns, and a dill pickle spear. While those are delicious, the key to Wrigley Dogs is the pile of grilled onions and green peppers that slowly caramelized next to the hot dogs. 

It is the smell coming off these grills that remind of “the friendly confines of Wrigley Field” the most. So when baseball season comes around, I like to cook some of these Wrigley Dogs and enjoy the smells of Wrigley Field.

Ingredients

• All beef hot dogs – In Chicago go for Vienna.  Elsewhere, I find Hebrew Nationals to be a great substitute
• White onion, sliced
• Green pepper, sliced
• Sport peppers – (pepperoncini make a good substitute if you can’t find these)
• Celery salt
• Dill pickle relish
• Brown Mustard

How to Make Homemade Wrigley Dogs

1. Put away the ketchup. No amount of Hail Mary’s is penance enough for this sacrilege.
2. In a saute pan, or flat iron grill, melt a little butter and sprinkle in some celery salt. Slowly cook the onions and peppers.  The heat should be low enough that they start browning around the 15 minute mark.
3. Cook your hot dogs. I prefer flame grilled for that little bit of crunchy seared skin, but boiling and steaming also works.
4. Put your hot dog in the bun, smother with the grilled peppers and onions. Add relish, mustard, and sport peppers.
5. Finish with a small sprinkle of celery salt

I love making recipes that feel like tradition, we’ve been making these for years! While not fancy, they are familiar recipes that our whole family loves. Here are some other recipes that we love:

• Easy Taquitos Casserole
• Gourmet Air Fryer Burger
• Easy Pizza Dough Recipe
• Buffalo Chicken Wings

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Wrigley Dogs

Course Main Course

Ingredients

• All beef hot dogs Vienna (in Chicago) or Hebrew National
• Sliced white onions
• Sliced green peppers
• Sport peppers peppercini make a great substitute
• Celery salt
• Dill pickle relish
• Brown mustard

Instructions

• In a sauté pan, or flat iron grill, melt a little butter and sprinkle in some celery salt. Slowly cook the onions and peppers.  The heat should be low enough that they start browning around the 15 minute mark.
• Cook your hot dogs. I prefer flame grilled for that little bit of crunchy seared skin, but boiling and steaming also works.
• Put your hot dog in the bun, smother with the grilled peppers and onions. Add relish, mustard, and sport peppers.
• Finish with a small sprinkle of celery salt

For the full authentic experience, serve with a $12 glass of beer.

Click HERE to see more amazing recipes!

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I am seriously drooling over all of this deliciousness!  Doesn’t that Garlic, Bacon and Beer Macaroni and Cheese sound amazing?!  I could eat this until the end of time.  Those homemade onion rings look out of this world too!  The more fried, cheesy goodness – the better!

What’s your favorite food to make for game day?  We love making soft pretzels, guacamole, and wings!

Share some of your favorite game day recipes and maybe you will be featured on the blog!

Click HERE for more amazing recipes!

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The NFL playoffs are here, so it’s time to start planning for the uniquely American holiday that is Super Bowl Sunday.  Thanksgiving and Christmas are over, and the time for high minded traditional cuisine and fine china has passed.  Super Bowl Sunday is for bar food and paper towels, and Buffalo Chicken Wings are my weapon of choice.

Over the years this chicken wing recipe has been cobbled together from a number of different cooking science sources.  My goal with wings is to make a light crispy crust that readily soaks up the buffalo sauce without being too greasy.  Achieving this and properly cooking the little temperamental chunk of chicken underneath can be a bit of a juggling act.  These three tricks help balance it all out.

Trick #1 – Buttermilk brine

The first trick is soaking the wings in a buttermilk brine for about an hour.  The lactic acid and salt will begin to denature the proteins in the skin and upper layers of meat without overdoing it or adding unwanted flavors like an vinegar or wine based marinade with a lower pH can do.  With some protein already denatured, the muscle fibers will contract less during cooking, thus retaining more moisture.

Trick #2 – Coat with a mixture of Wondra® / potato starch / all purpose flour

For those unfamiliar with Wondra®, it is flour made by Gold Medal that has undergone a pregelatinization process which opens up hydrogen bonding sites to allow more water interaction.  Essentially, this makes it a much more water soluble flour.  The process also results in a significant reduction in protein/gluten content per volume compared to all-purpose flour.  Combined with potato starch this allows for a coating that will cling well to the chicken and has lower gluten content which leads to a crispier coating.

Trick #3 – Add a bit of baking powder to the coating

Combined with the acidity of the buttermilk, baking powder will activate to form little bubbles of carbon dioxide in the coating which lightens the skin and makes room for more buffalo sauce to sink in.

Ingredients

Makes 20 pieces
10 Chicken Wings (tips removed, drumette and flat separated)
1-1/2 cups buttermilk
1-1/2 tbsp Morton® kosher salt
1/2 cup Wondra® flour
1/2 cup potato starch
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp finely ground black pepper
1/4 tsp ground dried thyme
1/4 tsp garlic powder
1/8 tsp cumin
1/8 tsp cayenne pepper

Peanut Oil for frying – *see note on frying oil

Directions

In a large bowl mix the buttermilk and salt and place the cut chicken wings in it.  Allow them to marinate for about 1 hour.
Preheat the frying oil to 375°
In another bowl combine Wondra®, potato starch, all-purpose flour, baking powder and spices. Whisk together to blend.
In batches of 6-7 pieces, remove the chicken pieces from the buttermilk, dredge in the flour mixture making sure to coat well, and carefully place into the frying oil.  Fry each batch of 6-7 wings for about 7 minutes.  Remove from the oil onto a surface lined with paper towels.  While frying the other batches, you can keep the cooked wings warm in a 200° oven.
Toss the wings in your favorite buffalo sauce and serve with celery and blue cheese dressing.

* Note on frying oil

Peanut oil is the best choice for this application as it is stable and maintains a relatively neutral flavor at 375°.  For the peanut allergic, canola (rapeseed) oil is a good second choice,  but with a lower smoke point is a little more prone to developing off flavors.  Peanut oil has about 18% saturated fat (the really bad one) while canola has only 6%.  For the health conscious… well, we’re about to slather them in hot sauce flavored butter, perhaps buffalo wings are not the most prudent choice.

 Click HERE to see more amazing recipes!

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Easy Pizza Panini

School is back in session. If you’ve got children, this usually means you have way less time than during breaks. Especially time for cooking! And if you have kids in sports – FORGET IT. Except there are so many super easy meals like this one that let you save face with the family, make you feel like you really DID something, and yet make so little mess and take so little time, it’s almost like not cooking at all. YAY FOR NOT COOKING AT ALL WHEN YOU ARE BUSY! And if you’re childless, which I used to be (OMG THE GLORY DAYS), you are still busy! There are always days and nights where you are starving half to death, yet still courting extreme resistance to both cooking and going out to eat.

I’m obsessed with my panini press. I know, I know, “obsessed” is getting so overused these days. Which is why I only use it when I really mean it. Like … I’ll tell you something that may or may not leave you thinking “what the heck, crazy lady.” But maybe, just maybe, you’ll be all “Here! She is my people!”  I spent two Saturdays shoving every food I could think of in my panini press, just to see if it would work out. I definitely had some fails, but some – like this pizza panini – were a complete win! Ready? Ok, LET’S DO THIS!

Ingredients:

• Store-bought premade pizza crust. You know, the ones hanging toward the end cap on the condiments aisle? The ones that you literally have to do nothing to, except heat them up? Yeah. Those ones.

• Pre-sliced deli cheese

• Large pepperoni slices (typically available in the deli section, where they have the big meats ready to slice)

• Real Butter

• Any marinara sauce you like Easy, right? Yes!

Steps:

• Open up the pizza crust and if necessary, trim it down to fit inside your panini press. I like to cut this one into rectangular slices to facilitate easier dipping. If you don’t have a panini press, then let step one become OBTAIN PANINI PRESS. You won’t be sorry.

• Slather a thin skin of butter on one side of each piece of crust. Use butter, like actual butter. Not vegetable spread. Not any other rando thing. Butter. I use unsalted, well, because it’s versatile and I’m a control freak, even when it comes to the amount of salt in my food.

• Layer cheese, pepperoni slices, then cheese again. Depending on what you bought, you may need to trim the pepperoni and cheese down to fit your slices. Easy as pie.
• Place another piece of crust on top. You want both pieces of the crust to have butter on the outside, so that the buttered side comes in contact with the sweet sweet magic of the panini plate.
• Follow your particular model’s instructions for pre-heating. When hot, place your pizza sandwich in there and gently lower the lid. In my press, it takes about 4 minutes to have a hot, grill marked, lovely, crunchy slice of heaven.

Carefully remove the sandwich from the press and serve with a side cup of marinara sauce for dipping. We’re dippers in this house. If you’re a non-dipper, you just get out of here right now. Kidding. Obviously you’re welcome to stay, just know I’ll be giving you the stink eye while I dip to my heart’s content. I’m lying, I totally don’t care. I just like to talk tough.

Do you SEE the grill marks? The glorious spots where the butter has crisped the pizza crust to pure unadulterated taste budly happiness? That does not happen with vegetable spread, people.  Know how I know? I’ll go on ahead and direct you back to earlier when I told the gripping tale of spending two Saturdays shoving everything under the sun into the press. I tried them all … Kerrygold does the best, but use what you like as long as it’s genuine butter. If you like this recipe, and how could you not, pin it for later! Pinning makes my heart tingle and my happiness levels increase like a zillion. So pinning is actually like philanthropy on your part. You could go to work tomorrow and be all “Hey coworkers, I was doing awesome charitable works last night. Giving of myself and bringing delirious happiness to total strangers. No big deal. Oh, you binge watched Netflix? That’s cool, too.”  Or, you know, use your own words.

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I totally crush on risotto. It’s this creamy, luscious rice that you can add just about anything to and it will taste amazing! If you’re one of the bacon freaks like me, bacon is totally the perfect add-in. This dish is one of those comfort foods you have to spend some time on, but the results are always worth the effort. If you’ve never made risotto before, fear not. The trick here is to not rush things. Once your rice is slightly running, but to oozing all over the place, you’ve done good kid!

For anyone having a “Julie, your rice it’s runny at all” moment, these pictures are from the next day. A storm came in, I lost my light, and blah blah blah. I promise it was more runny the night before. But on the bright side, this dish reheats fabulously! The rice is a little thicker after a night in the fridge, but everything tasted yummy. While I called this a one pot meal, I prefer to use hot broth to add to the rice (making it a two pot dinner – which doesn’t sound as cool), but room temperature broth will be fine. The cooking takes a little longer. We’ll live. Cold broth is not advised. It back tracks the cooking process with each addition. Basically if your broth is cold, pop it in a measuring cup and heat it up in the microwave a little. Then you’ll be eating risotto in no time!

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One Pot Spinach, Bacon & Chicken Risotto

One Pot Spinach, Bacon and Chicken Risotto is a labor of love that screams comfort in every bite!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Ingredients

• 5 strips bacon diced
• 1 large boneless about 1/2-inch each, skinless chicken breast, cut into bite sized pieces
• 1/4 yellow onion peeled and diced
• 1 3/4 cups arborio rice
• 32 ounces low-sodium chicken broth room temperature
• 2 tablespoons unsalted butter
• 1/2 cup Parmesan cheese freshly grated
• 1 cup fresh spinach you can add more if you like, cleaned and torn into small pieces
• Salt and pepper to taste

Instructions

• Heat a large pot or dutch oven of medium-high heat. Add bacon once the pan is hot and cook until crispy, about 5 to 8 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate to drain; set aside.
• Add the chicken to the hot bacon grease in the pot. Cook the chicken until it is browned and no longer pink in the center, about 6 to 9 minutes. Remove the chicken to a bowl; set aside.
• Add the onions to the pot and saute until softened and translucent, about 5 minutes. Add the rice to the onions and cook for 2 to 3 minutes to toast the rice.
• Add 1/2 cup of stock to the rice. Stir often until the rice has completely soaked up the liquid. Repeat. Once the second liquid addition is absorbed, reduce the heat to medium. Continue adding 1/2 cup of broth at a time and stirring until the rice absorbs the liquid until the rice is al dente and slightly runnier than mashed potatoes. (You may not use all of the broth.) Each time you add liquid to the pot, it will take longer for the rice to soak up the broth. This is part of the cooking process. Don't crank up the heat to try to expedite things or your rice won't cook properly.
• Add the Parmesan cheese and butter to the pot; stir until melted into the rice. Add the bacon and chicken back into the pot (including any juices in the chicken bowl), and season with salt and pepper to taste.
• Add in the spinach and stir until the leaves have just wilted. Serve warm, topped with Parmesan if desired.

Hungry for more?

Chicken + Bacon White Chili

Easy Chicken Cordon Bleu

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