Today I had a couple fabulous finds at a local thrift store
(TOTAL $1.87)!
First 4 brand new zippers for only $.19 each! I have a couple pillow slip covers in the works and these will be a perfect fit!
Then I found this gem wedged between 2 shelves on the bottom shelf behind a pile of pans. There was no price tag and honestly I didn't want to pay more than $2 for it (since I'm not generally a stone fan). I asked the cashier 'How much?' she replied '$.99' ;-) YIPPEE!
It's from Home and Garden Party Stoneware Collection & its already worn in.
Here is what I'll be baking on it this weekend! This is a recipe I whip up at least once a month because it is by far the best pizza crust I have had! Plus I can pull one out of the freezer and top it in minutes. We love it with garlic butter and mozzarella cheese for a pasta night side dish too!
April's AWESOME Freezer Pizza Crust Recipe
(This recipe makes 4 - 12" crusts)
1 1/2 Cups Very Warm Water ("like a hot shower")
4 tsp Sugar
3 tsp Yeast
4 Cups Flour
2 tsp Salt
5 tsp Oil (I used EVOO)
1.) Whisk the warm water, sugar & yeast together & let sit until it looks slightly foamy.
2.) Mix the flour, salt & oil together & combine with the yeast mixture to form the dough.
3.) Kneed pizza dough for 10 minutes until it becomes elastic. (I let it go in my mixer with bread attachment for about 5 min)
4.) Cover & set aside in a warm place to rise for 2 hours. It should double in size.
5.) After the dough rises preheat your oven & pizza stone to 400 degrees
6.) PUNCH the dough down & divide it into 4.
7.) Roll out your crust- carefully transfer it onto the preheated stone - smooth it out & lightly prick it several times with a fork to prevent bubbling.
8.) Bake each crust for 6-7 minutes which will slightly bake it.
9.) Cool the crusts on foil wrappers. Once they're cooled wrap them tightly in foil & place in your freezer.
When you later bake your topped pizza - Preheat your over & stone to 400 degrees & Bake for approx 8-10 minutes depending on your toppings.
1 1/2 Cups Very Warm Water ("like a hot shower")
4 tsp Sugar
3 tsp Yeast
4 Cups Flour
2 tsp Salt
5 tsp Oil (I used EVOO)
1.) Whisk the warm water, sugar & yeast together & let sit until it looks slightly foamy.
2.) Mix the flour, salt & oil together & combine with the yeast mixture to form the dough.
3.) Kneed pizza dough for 10 minutes until it becomes elastic. (I let it go in my mixer with bread attachment for about 5 min)
4.) Cover & set aside in a warm place to rise for 2 hours. It should double in size.
5.) After the dough rises preheat your oven & pizza stone to 400 degrees
6.) PUNCH the dough down & divide it into 4.
7.) Roll out your crust- carefully transfer it onto the preheated stone - smooth it out & lightly prick it several times with a fork to prevent bubbling.
8.) Bake each crust for 6-7 minutes which will slightly bake it.
9.) Cool the crusts on foil wrappers. Once they're cooled wrap them tightly in foil & place in your freezer.
When you later bake your topped pizza - Preheat your over & stone to 400 degrees & Bake for approx 8-10 minutes depending on your toppings.
You know what goes great with Pizza? Brownies - especially these ones!
Symphony Bar Brownies
- 1Family Size (9x13) Brownie Mix
- 3 (7-ounce) Symphony candy bars with almonds and toffee chips
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
-Bake according to package directions.
-Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
2 comments:
Great. Now I want brownies.
Me too! After I posted it I came really close to running to CVS and spending my 'extra bucks' on the ingredients... I weighed out the eating brownies plus running an extra 30 min on the treadmill to burn it off... Let's say the thought of an extra 30 min changed my mind pretty swiftly ;-)
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