english 13
eaSy PIZZa doUGH
1 cup (250 ml) water
1 tsp (6 gm) salt
2 tbsp (30 ml) olive oil
1 pkg (2 ¼ tsp) active dry yeast
3 cups (432 g) unsifted bread flour
In small saucepan, combine water and oil; heat to luke warm (120° to 130° F). In mixer bowl, using
dough hook, combine 2 cups flour, yeast and salt on speed 2 until blended, about 30 seconds. Add
oil mixture and mix until fully blended, about 2 minutes. Add remaining flour and gradually increase
speed to 4 and knead dough 5 to 7 minutes until smooth and elastic.
Shape into ball and place in large greased bowl, turning to coat top of dough. Cover and let rise
in a draft free place till doubled in bulk, about 45 minutes. Divide in half. Press one half into large
pizza pan or peel, which has been greased and sprinkled, with cornmeal. Bake at 400° F for 12
minutes till crust is beginning to brown. Add desired toppings; bake 15 minutes longer, till fully
baked and crust is browned.
Repeat with remaining half or wrap tightly in plastic wrap and refrigerate up to 2 days. Cover and
let stand at room temperature for 20 minutes before using.
yield: two 14-inch pizza crusts
doUBle CHoColate BroWnIeS
1 ¾ cups (450 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) salt
¾ cup (200 ml) cocoa powder
2 ½ cups (625 ml) sugar
4 eggs
1 cup (250 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) semi sweet chocolate morsels
Preheat oven to 350°F (180°C). Grease a 15½ x 10½ inch (39 x 27cm) jellyroll pan. In the large
mixing bowl at a low speed, stir together the first 5 ingredients. Gradually add eggs, oil and vanilla.
Increase mixer to a moderate speed.
Mix until combined. Reduce speed to a low speed and stir in chocolate morsels. Spread into
prepared pan and bake for 20-25 minutes. Do not over bake. Cool and cut into bars.
