Basic Pizza Dough

A long while ago I found this pizza dough recipe on a website and it had very detailed instructions to how to prep it once it was mixed. Here is a link to the site for more detailed instructions on how to mix and prep it: http://www.fabulousfoods.com/recipes/article/46/17753

3 1/2 cups flour

1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Feel free to add ingredients to the dough to make it more interesting.

You can mix it in a bread machine, kitchen mixer/food processor, or by hand (detailed instructions at the link above). After mixing, roll it out (instructions below)

Rolling out the dough:

One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.

Form it into a flat ball about six to eight inches wide.

Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.

Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet. Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.

Also, sometimes I (Mindy) bake the dough for a while (half time) before topping it with sauce and toppings - there is nothing worse than making a magnificent pizza only to find the dough in the middle uncooked.

Squash Soups

Butternut Squash Soup (from Cindy Miller)

1 small onion

1/2- 3/4 stick butter

1 med/large butternut squash (peeled and cut into cubes)

4c water

4 cubes chicken bouillon

1 tsp dried marjoram ( you will find it

1/2 tsp ground black pepper

1 (8oz) pkg cream cheese ( I use fat free and it still tastes great)

1 tsp vanilla

* saute onions and butter until soft. Add cubed/peeled squash, water,chicken bouillon, marjoram and black pepper to the pot and bring to a boil. Once squash is tender (not mushy) pull the squash out of the soup and add to blender and puree with cream cheese. Return to soup mixture, the soup should be creamy not chunky when finished. Add Vanilla but do not allow to boil at this point. Serve with French bread and Enjoy!

Tips for peeling squash: you either can cut squash in half across the equator & then countinue cutting in 1-2 ring sections. Once in rings, they are easier to peel. (that is how Melanie peeled hers) I cut the squash in half long ways then cut into sections kinda like a carrot, then peeled it with a potatoe or carrot peeler which I found easier than in circles. This soup is really GOOD...hope you all enjoy it!

SQUASH SOUP (From Allison Olson)

2 Tbsp butter or margarine

1 lb peeled and sliced squash (butternut or buttercup is good)

2 medium potatoes

2 large carrots

1 small onion

2 stalks celery

3 cups chicken stock

1/4 tsp thyme

1 Tbsp brown sugar

salt and pepper to taste

1 cup half and half (or milk)

Cut all the vegetable in small pieces. In large saucepan, melt butter and saute squash, potatoes, celery, carrots, and onion for 3 minutes. Add chicken stock, thyme, brown sugar, salt, and pepper. Simmer till vegetables are tender, at least 30 minutes. Add half & half. Puree in blender. Heat and garnish with parsley.