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Master Pizza Dough

Reviewed: Sep. 7, 2013
Wonderful, Simple & Versatile! I have made as originally printed numerous times and enjoyed but have now incorporated my own twists which I prefer. I use it for all types of dishes that require a savory crust and vary the herbs/spices to dishes. I only use 2 c. A.P. Flour, Rapid Rise yeast, 3/4 c. warm (temp checked water 120-130F), add 1/2 tsp. of sugar to dry ingredients, (split 1/2 tsp. salt & 1/2 tsp. garlic salt, add other herbs/spices, whisk all dry ingredients & yeast, add 3/4 c. water, mix it with a wooden spoon to incorporate all flour, then pour in the olive oil, slather my clean hands with olive oil & start kneading in bowl to mix in oil & get glutens working about 5 to 7 min. I make it the evening before, oil it, wrap in plastic wrap & Lg. Ziploc bag & put into fridge to slow rise. (can sit about 3 days in fridge) About 2 hrs. before I am ready to start using it, I will bring out, divide into portions on floured parchment paper.. brush with oil flatten/stretch a bit, oil with olive oil, then cover with plastic wrap & allow to rest. When ready to use, flour clean hands, pick up dough and place into greased pan & shape with fingers or use rolling pin over plastic wrap while sitting on counter. (Roll out fairly thin, it does rise a fair amount.) When making small pizza's/calzones, I use my toaster/combo oven & bake @ 450 on greased parchment paper dusted with cornmeal, place on a pre-heated upside down pizza tray (no pizza stone). Awesome results always!
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Scottish Shortbread IV

Reviewed: Dec. 19, 2012
Great Recipe as written but I got snowed in today and found that I didn't have quite enough flour/brown sugar so here is what I did. 2C salted butter, 1/2 c dark brown sugar, 1/2 c. icing Sugar, (throw these into my mini chopper for a couple of minutes to process finely), 3 1/2 c. flour & 3/4 c. cornstarch (pre-sift these 2 together). I always use my Mix Master Beaters to make this.. I whip the butter on high for 3 - 5 min, then add the sugar and continue whipping until combined and then gradually add the flour/cornstarch mix. Spread into pans lined with parchment paper about 1/4 inch thick, press firmly into pan, prick with fork and bake for aprox. 20 min. or until edges are turning brown. Cut as desired and allow to cool in pan. Today, I was making them purposely to use in a couple of other dessert I am going to be concocting. I am supposed to be saving them to be brushed with Irish Cream and/or Kahlua for these desserts however, I have devoured almost 1/2 of them already before I got them to the container. LOL.. they are very decadent and addicting dipped in Irish Cream and my teenage son is currently devouring the other 1/2 and is dipping them in Eggnog!! Needless to say.. we're both enjoying being snowed in today! Have a wonderful, safe holiday season & thank you for the great recipe!
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