Homemade Pizza Dough

We love making homemade pizza at our house. In fact, it is rare that we buy any type of pre-made pizza. I will do another post sometime on the different pizzas we make (you won't find us making plain pepperoni or sausage). Recently I have had some requests for my dough so I thought I would share it with everyone. It is very simple and pretty quick. I usually use the time while the dough is rising to prep my toppings.


This is the recipe I use. However, there are a couple little changes I make: 1) I use 1 tsp Garlic Salt instead of regular salt, 2) I add a couple tsp. of dry Italian Seasoning as well.

1 pkg. reg. or quick-acting active dry yeast
1 c. warm water
1 tbsp. sugar
2 tbsp. vegetable oil
1 tsp. salt
2 3/4 to 3 1/4 c. all-purpose flour

Dissolve yeast in warm water in a bowl. Stir in sugar, oil, salt and 1 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until almost double, about 30 minutes (see note below).

Note: I preheated my oven to 200 degrees. Then turned it off and set the covered bowl in the oven with the door closed while I prepped my pizza toppings

Roll out on a pizza pan or cookie sheet and add your favorite toppings. Bake at 425 for 20 minutes.

Enjoy!!

Raspberry Streusel Muffins

As berry season approaches, I have been looking through my recipes to find ones that are best this time of year, with fresh plump berries. This is definitely one of those recipes. I first tried making these when I was about 14 after trying one at my neighbor lady's house.

I will say, though, that these do take a little bit of work. They aren't hard by any means, just time consuming. Also, only use fresh berries with this recipe, NOT frozen

Muffins:
1/2 c. Butter, softened
1/2 c. Sugar
1 Egg
1 tsp. Vanilla
1/2 c. Milk
1/2 c. Sour Cream
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
2 c. Flour
1 c. Raspberries

Cream butter and sugar in mixer until light and fluffy. Beat in egg, vanilla, milk, and sour cream. Mix dry ingredients together and add to batter. Mix just until moistened. Gently fold in Raspberries. Spoon into greased or lined muffin cups.

Topping:
1/2 c. Flour
1/2 c. Quick Oats
1/3 c. Sugar
1/8 tsp. Salt
1/2 tsp. Cinnamon
6 Tbs. Butter

Mix Flour, Oats, Sugar, Cinnamon and Salt in small bowl. Cut in butter (using two knives, a fork, or pastry cutter) until crumbly. Sprinkle over muffins

Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.

Yield: 18 regular muffins

Enjoy!