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Pizza Dough III

Reviewed: Mar. 21, 2010
I think this is a pretty good dough. I add garlic powder, crushed red pepper, and basil into the dough. I didn't have a problem with stickiness as mentioned in previous reviews. I get a crispy crust by heating my pizza stone to 500 degrees then lowering the temperature of the oven to 375, to cook with toppings. I find it an excellent crust for my pizzas.
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Genoise

Reviewed: Mar. 4, 2010
This is a heavenly cake. Mine was neither flat tasting nor eggy tasting, as previous reviews suggest. I'm a batter taster, even though it's supposedly bad for you, but even prior to cooking is was a delicious fluffy sweet vanilla. One thing to make sure of though, is when you are beating the eggs, make sure your whisk, whisk attachments and bowl are absolutely oil free. Any reside oil makes the eggs difficult to get fluffy, and fluffiness is the key to this recipe. Also be very very gentle folding in your ingredients and while adding them to the bowl itself, you what to preserve as many air bubbles as possible. Some things I changed: used ultrafine bakers sugar and sifted my ingredients twice (once to shift together and then once while I was gently adding them to the bowl). I also like vanilla flavor so added 2 tsp rather than 1 ½ tsp. When done it is a beautiful sponge cake. This is a perfect base for my petit fours. I’ll be using this recipe again.
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