Pizza Crust

Pizza Crust

• 2 cups flour
• 3/4 tsp salt
• 1 1/4 tsp yeast
• 1/4 cup olive oil
• 3/4 warm water

Put the dry ingredients into mixing bowl.  Mix together.
Pour 1/4 cup olive oil into 1 cup measuring cup, fill cup with warm water.
Pour liquids into mixing bowl, use dough hook and knead for 5 minutes.
Let dough rise for 2 hours covered with towel
Prepare dough  ( check out this how to video http://legendsofpizza.com/blog/how-to-toss-pizza-dough-with-tony-gemignani ) It really is fun to toss the dough and not too hard to learn to do!  I like to cook the pizza on a pizza stone sprinkled with course cornmeal.
Top with your favorite toppings, bake 20 minutes at 400 degrees.  Enjoy!

Corn Muffins

Corn Muffins

• 1 cup all-purpose flour
• 1 cup yellow stone-ground cornmeal
• 1/4 cup sugar
• 3 1/2  tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup melted butter

Stir dry ingredients together in large bowl.
Combine eggs, buttermilk and melted butter in small bowl, whisk together.
Pour wet ingredients into bowl with dry and stir to combine-do not over mix.
Divide evenly into muffin tin that has been sprayed with non-stick spray.
Bake at 425 degrees for 18 to 20 minutes

Artisan Bread

Artisan Bread

• 3 cups all-purpose flour
• 1 1/4 tsp salt
• 1/4 tsp yeast
• 1 1/2 cups room temperature water
• olive oil

15 hours and 25 minutes before you want to be taking a golden loaf of bread from your oven....
In a large bowl mix flour, salt and yeast (no it's not a typo it really is 1/4 teaspoon of yeast)
Pour in water and mix just enough to combine, the dough will be stringy and not very pretty, that's okay!
Prepare a second bowl by greasing the bowl with olive oil, transfer dough into oiled bowl and cover tightly with plastic wrap.
12 hours later...
Punch down dough and let rest 15 minutes. 
Form dough into a ball, DO NOT KNEAD...it just doesn't need it!  Place ball on WELL floured cotton tea towel, dust top of bread with flour and cover with another tea towel (you may also sprinkle cornmeal onto tea towel for an extra crunch)
Let rise for 2 hours. 
To bake you will need a heavy pot with a tight fitting lid.  I use my cast iron dutch oven.
Place pot and lid in oven and preheat oven at 450 degrees for 30 minutes, the bread is still tucked under it's tea towel at this point.
30 minutes later...
Remove lid from pot and transfer loaf of bread into pan (this is the tricky part!) Cover pan and bake for 30 minutes, remove lid and bake an additional 10 minutes.  Remove from oven, cool and enjoy!