Brooklyn Blackout Pizza

 Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather  chocolate chips over the dough base.

Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips

Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C). 

Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again. 

If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around. 

When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around. 

Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust. 

Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza). 

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down. 

Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza). 

Cut into 6 slices and serve.

DRIED CAKE CRUMBS

Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C). 

Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.

Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture. 

Chocolate Pizza Dough

 Yield

3 x 270-gram balls (for 8- to 10-inch pizzas) or 2 x 410-gram balls (for 12- to 14-inch pizzas)

Equipment
mixing bowls
scale
cooling rack
offset spatula 

Difficulty
Medium/Hard

Ingredients
1 ¼ cups (300 grams) water at 50 to 58°F (10 to 14°C)
2 ½ cups (400 grams) all-purpose flour
1 teaspoon (3 grams) active dry yeast
1 tablespoon (15 grams) extra-virgin olive oil 
2 teaspoons (10 grams) fine sea salt
3 tablespoons (20 grams) unsweetened cocoa powder
2 tablespoons (20 grams) bittersweet baking chocolate bar

Method
In a large metal mixing bowl, add the water, flour, yeast, and oil. Use a wooden spoon to mix the dough by hand until no flour is visible, about 2 minutes. Let the dough rest for 20 minutes.

Warm the chocolate baking bar in the microwave until it has completely melted (about a minute) or use a double boiler (bring an inch of water to a boil in a saucepan, then place a heat-safe bowl on top, add the chocolate and melt it, mixing frequently, about 2 to 3 minutes). Allow the chocolate to cool for 2 minutes. 

Meanwhile, add the salt to the dough in a large mixing bowl, turning it over in the bowl and kneading it until the salt disappears (about a minute). Then, add the cocoa powder and repeat the process. 

Begin the final 10-minute hand mix. Start in the bowl. Slowly add the melted chocolate into the dough while mixing. Once it is absorbed into the dough (about a minute), turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes. Use the heel of your hand, pressing the dough down hard and out on the counter, then gather the dough up and fold it back into itself. Repeat.

Cut the dough into 2 or 3 even pieces (depending on your preferred size), weigh and ball. 

Place the balls in a proofing container (or in lightly oiled containers covered with plastic wrap or lids) and cold-ferment in the fridge for 48 hours. You can continue to cold-ferment for up to 96 hours. 

Bread Bowls

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
2
Use dough cycle.
3
When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
4
Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
5
Brush with beaten egg white.
6
Bake at 375 for 20-25 minutes until golden brown.
7
Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

Read more: http://baking.food.com/recipe/bread-machine-bread-bowls-359047?oc=linkback

Friendship Bread

Day 1 - do nothing. This is the day you receive the batter, go by the date on the bag
Day 2 - Day 5 - mush the bag
Day 6 - Add to the bag: 1 C flour, 1 C sugar and 1 C milk. Mush the bag to mix
Day 7 - Day 9 - mush the bag
Day 10 - follow the instructions below:

Pour entire contents of the bag into a non-metal bowl.
Add 1 1/2 C of flour, sugar and milk each. Mix together.
Measure out 4 separate batters of 1 C each into 4 gallon ziplock bags
Keep a starter for yourself and give the other 3 bags to friends along with instructions. Be sure to tell friends which day the bag is at when you give it to them. It's helpful to date the bag with a sharpie.

Preheat oven to 325. Add the following to the remaining batter in the bowl:

3 eggs
1 C oil (OR 1/2 C oil and 1/2 C applesauce)
1/2 C milk
1 C sugar
2 t cinnamon
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 C flour
1 large box instant vanilla pudding (OR chocolate)

Grease 2 large loaf pans (or 3 small ones)

In a small bowl mix an additional 1/2 C sugar and 1 1/2 t cinnamon. Dust the greased pans with half of this mixture. Pour batter evenly into the pans. Sprinkle the remaining sugar/cinnamon mixture over the top.

Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 mins). Turn out onto the serving dish.

If you keep a starter for yourself, you will be baking every 10 days.

If you keep all the starters, place in freezer. The day you remove from freezer, set on counter and that is Day 1. Don't "grow" it on Day 6, just continue on and make the (whatever you do with it) on Day 10. When you get down to your last starter from the freezer, grow it on Day 6 as per instructions. Then divide up the batter and freeze everything on Day 10, and you can enjoy this sourdough year 'round, without it "growing" out of control or always finding people to give it to.

Carb-less Pizza

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to coolfor 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Tortillas

1 1/2 C flour
1/2 t salt
2 T butter, softened

Mix all in food processor, until well mixed. While food processor is running, pour in 1/2 C warm water, and continue to blend until dough forms.

Divide into 6 portions and roll out each on floured surface.

Heat up a non stick pan, to a medium heat, and cook the tortilla for about 1-2mins per side, until done.

Keep warm under a dish towel until ready to serve. Best served fresh & warm.

Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.

Yoder Family Pretzels

From: Susan Yoder

1 pkg dry active yeast or 2 ¼ tsp.
1/2 c. warm water, 1 1/3 c. warm water
1/3 C brown sugar
5 C bread flour (may substitute all purpose flour)

Let dough rise for at least 45 minutes. Take a fist size of dough and form pretzel, then dip in the following mixture:

1 qt water
4 t baking soda

sprinkle salt on the tops and bake at 350 F until done (about 15 mins). While pretzels are still hot, rub melted butter on the top.

Homemade Croissant

3/4 Cwarm water (105 to 115 degrees)
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water

Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.

Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.

To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.

Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.

Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.

Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.

Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.

Easy Pat-In Pastry

From: Liz Shiel

1 1/2 C flour
1 1/2 t sugar
3/4 t salt
1/2 C oil
3 T cold milk

Sift flour, sugar and salt into a 9" pie plate or food processor. Combine oil and milk; beat with fork until creamy. Pour all at once over flour.

In pie plate mix with a fork until flour is completely dampened or give food processor a whirl. Pat dough with fingers to line sides and bottom of pie plate. Flute edges, then fill. If making shell to be filled later, prick entire surface with fork. Bake at 425 for 15 min or until golden brown.

Crepes

1 1/2 C milk
1 C flour
2 eggs
1 T oil
2 T sugar

Mix together milk, eggs, oil and sugar. Add flour until combined.

Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, tilt pan to spread batter.

When crepe is dry on top, turn onto paper towels. Repeat steps with remaining batter.

Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, omit the sugar in the recipe.

Edible Playdoh

Mix together equal parts of:
powdered milk
honey
peanut butter
*a little flour to help the consistancy.

Basic Tart Dough

1/2 C butter, softened
1 pkg (3 oz) cream cheese, softened
1 C all-purpose flour

Beat butter and cream cheese until smooth. Add flour. Mix until soft dough forms. Cover, chill at least one hour or overnight.

Preheat oven to 450 degrees. Shape dough into 1 inch balls. Place each ball of dough in cups of ungreased mini-muffin pan. Dip Tart-Shaper in flour; press into dough to form tart shell. Pierce tart with a fork; bake 10-12 min or until light golden brown. Carefully remove from muffin pan. Cool completely. Fill as desired.

New York Style Pizza Dough

1 1/2 C warm water (110-115 degrees)
4 1/2 C flour
1 T olive oil
2 1/2 t white sugar
2 1/2 t salt
1 pkg yeast (2 1/4t)

I usually heat the water for about a minute in the microwave (I test with my thermometer to make sure it's not too hot), then add sugar, salt, oil & yeast. Right away I begin adding flour in mixmaster, with dough hook, and mix slowly and add all until blended. Knead for approximately 5-10 minutes, let rise 1 hour. This makes enough dough for 2 pizzas.

Preheat oven to 500, with oven rack on lowest position in oven. Preheat pizza stone in the oven so it's hot. Roll pizza dough onto greased tinfoil and top as desired. When ready for the oven, slide the whole thing in (tinfoil and all) for about 6-7min for a crispy crust on the bottom.