dough

An oil based pie crust recipe that requires just four ingredients. Perfect for sweet and savory pies and vegan pies! Makes 2 12&quot; pie crusts.

How to Make a Perfect Oil Pie Crust

all purpose flour

salt

water

Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don&#x27;t mix the liquids together.

Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).&nbsp;

Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.&nbsp;

For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.

Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough. 

Bake the pie dough according to pie recipe.

A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.

Fresh Pasta Recipe

(280 grams;

eggs (110 grams; about 4 ounces)

eggs (70 grams; about 2.5 ounces)

kosher salt,

To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.

Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.

Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

Narrow the setting by 1 notch and repeat Step 7. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.

Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.

Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat Steps 5 through 9 with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments.

To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width. 

Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.

This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Fresh Pasta Dough

eggs,

all-purpose flour

olive oil

This pasta dough was created for our ravioli primer (Sweet Corn and Ricotta Raviolo, Butternut Squash Agnolotti, and Braised Lamb Shank Ravioli), but it’s easy, texturally resilient, and versatile enough to form into any shape.

Bon Appétit

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

Detroit-Style Pepperoni Pizza

Extra-virgin olive oil (for pan)

Bread flour (for surface)

½ batch (360 g) Master Bread Dough

mozzarella cheese

store-bought marinara sauce

pepperoni,

oregano

(lightly packed) basil leaves

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Bread Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

To make this recipe, start by preparing a half-batch of the Master Bread Dough.

Lightly brush Detroit-style pizza pan, 13x9" baking pan, or two 8x8" pans with extra-virgin olive oil. Lightly flour work surface with bread flour and turn ½ batch (360 g) Master Bread Dough out onto surface. If using a Detroit-style pizza pan or a 13x9" pan, pull edges of dough into the center, then turn over and hold opposite sides of the dough with your hands so the sides of your pinkies are touching the surface and rotate dough, gently working it into a round as you go. If using two 8x8" pans, divide dough in half and form using the same method as above. Gently transfer dough to prepared pan. Rub dough with oil and cover with a kitchen towel. Let rise in a warm, draft-free spot until dough expands a bit and is smooth and more pliable, about 1 hour.

Meanwhile, cut 8 oz. low-moisture mozzarella or brick cheese into small cubes. You should have 2 heaping cups.

Place a rack in middle of oven; preheat to 450°. Dimple dough with your fingers, gently pushing out to edges of pan. Scatter cheese evenly over dough all the way to the edges. Spoon ¾ cup store-bought marinara sauce over pizza in three even rows. Next, distribute 4 oz. pepperoni, sliced, evenly over sauce. Sprinkle with ½ tsp. dried oregano.

Bake pizza until crust is deep golden brown, 35–40 minutes. (You can also check doneness with an instant-read thermometer. It should register 190° when inserted into a thick part of the crust.) Remove from oven and top with ½ cup (lightly packed) basil leaves. Let cool in pan 5 minutes before slicing.

KetoDiet Blog

eggs

virgin

coconut oil

(160 g/ 5.8 oz), add

Erythritol

low-carb sweetener from this list

(80 g/ 2.8 oz)

liquid Stevia

extract

cacao powder

(40 g/ 1.5 oz)

fine

coconut flour

(120 g/ 4.2 oz)

tbsp

cinnamon

dark 85% chocolate

(100 g/ 3.5 oz)

60 halves

pecan nuts

(90 g/ 3.2 oz)

The original: a simple, quick air fryer donuts recipe

Jen's Air Fryer Donuts Recipe

tbsp butter, melted

sugar

cinnamon (adjust

dark brown sugar (remove

allspice

Combine

Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.

Prepare

Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.

Air fry

Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).

Butter

As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.

Sugar

After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.

Serve

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

All-Butter Pie Dough

(2 sticks) chilled unsalted butter, cut into pieces

apple cider vinegar

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.

Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.

DO AHEAD: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.

Basic New York-Style Pizza Dough Recipe

bread flour,

sugar (15 grams; about 1 1/2 tablespoons)

kosher salt (10 grams; about 1 tablespoon)

yeast,

lukewarm water (420 grams; about 1 3/4 cups)

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Dough that takes under an hour from mixing to baking! For the process to work it is key to have a warm place to allow the dough to rest, or using another method as outlined in the recipe. Ideal resting temperature should be 75°F (24°C) or above.It’s a fairly wet dough so it’s essential to have some dusting flour to prevent the dough from sticking. We don’t recommend using a rolling pin as it knocks a lot of air out, so learn how to&nbsp;hand-stretch your dough balls like a pro.&nbsp;Makes 5 x 250g dough balls or 4 x 330g dough balls

Quick Pizza Dough

(480 grams) warm water (40-50c)

tbsp (15 grams) active dried yeast

(750 grams) strong bread flour

1tbsp salt

(100 grams) semolina or rice flour

Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Once whisked, add the yeast and whisk again. Leave in a warm place for around 5 minutes until the mixture is frothy.

In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top.&nbsp;

Cover the bowl with plastic wrap and leave in the sun or another warm place for&nbsp; 20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.

Divide the bulk-proofed dough into 5x250g balls, or 4x330g balls. Ball up the dough, ensuring the tops of the balls are smooth.&nbsp;You can find out how to do so here. Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20mins, or until doubled in size.

While the dough balls are resting, fire up your&nbsp;Ooni pizza oven, set up your ingredients, and get ready for a pizza the action!&nbsp;

The most delicious solution to summer squash fatigue. Pre-roasting the zucchini ensures that the crust gets extra crunchy.

Caramelized Zucchini Flatbread

pizza dough

1½ lb. zucchini (about 3 medium)

red onion

extra-virgin olive oil,

Kosher salt

lemon

ricotta

Parmesan (about 1¼ oz.)

garlic clove

mint leaves

½ tsp. crushed red pepper flakes

The secret to a flatbread with a super-crunchy crust? Pre-roasting all of the veggies. This step concentrates their flavor, and also helps to cook out some of their moisture, which would otherwise soak into the crust. When shaping the dough, don't be afraid to stretch it as thinly as possible—if the dough is springing back on you, just be patient and let it rest for a few minutes.

Place racks on upper and lower third of oven; preheat to 450°. Let 1 lb. pizza dough sit in its bag or container until it reaches room temperature, at least 30 minutes—room temp dough is much easier to stretch. Prepare your vegetables while you wait.

Start by trimming stem end from 1½ lb. zucchini, then slice crosswise into ¼"-thick coins.

Peel 1 onion and thinly slice crosswise into rings to match thickness of zucchini.

Toss zucchini, onion, and 2 Tbsp. oil on a rimmed baking sheet; season generously with salt. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until vegetables are well browned all over and tender, 25–30 minutes. Let cool.

Place dough in the center of another large baking sheet and drizzle with 1 Tbsp. oil, then turn to coat. Using your fingers, stretch dough outward from the center all the way to edges of pan. If dough stubbornly springs back, cover with plastic wrap and let rest a few minutes. You may need to do this a few times until your dough cooperates.

Drizzle dough with 1 Tbsp. oil and use clean hands to spread oil all across surface. Season dough lightly with salt.

Bake dough on bottom rack until beginning to brown and crisp on the bottom, 7–9 minutes.

Mix 2 cups ricotta, ¼ cup Parmesan, 2 Tbsp. oil, and ½ tsp. salt in a medium bowl. Using a Microplane, finely grate zest from half of the lemon into bowl with ricotta mixture. Peel 1 garlic clove and use Microplane to grate into bowl. Mix to combine.

Dollop ricotta mixture generously over dough. Top with roasted veggies, distributing evenly.

Return flatbread to top third of oven and bake until ricotta starts to ooze into vegetables, 6–8 minutes.

Immediately grate zest from remaining half of lemon across pizza. Sprinkle ½ cup mint leaves and ½ tsp. red pepper flakes over, then squeeze one half of the zested lemon across surface. Drizzle with oil before slicing.

These sticky buns are incredible. So delicious they are worth every calorie. And they come together so easily too! Recipe by the amazing Joshua Weissman

Pecan Honey Sticky Buns

flour (15 grams)

milk (20 grams)

water (20 grams)

2.5 tsp instant dry yeast (9 grams)

milk

all purpose flour (443 grams)

tsp salt (2 grams)

water (55 grams)

eggs room temperature

3.5 tbsp butter, softened (50 grams)

tbsp butter, melted and cooled slightly (70 grams)

dark brown sugar (115 grams)

cinnamon powder (5 grams)

unsalted butter (115 grams)

tbsp honey (51 grams)

toasted pecans, chopped (140 grams)

Combine the equal amounts flour, milk and water for the tang zhong into a small pan and whisk over medium heat till it comes together like clay. Set aside.

For the tang zhong:

While you are making your tang zhong, whisk the yeast into the lukewarm milk with a fork and let stand for 10 minutes.

In a stand mixer bowl whisk together the flour, salt, and sugar, then attach the dough hook and add the yeast and milk mixture, plus the water, the tangzhong, and the eggs. Mix for 6 minutes on medium low speed, the mixture will be smooth.

Add the softened butter, a tablespoon at a time, waiting for each tablespoon to incorporate before adding the next. Once the butter has mixed in, continue to mix for 5 minutes.

Remove dough from mixer, shape into a ball and allow to rise in lightly greased bowl for 1.5 hrs or until doubled.

After this resting period, punch down dough, then spread slightly on a lightly floured surface, covered with damp towel, for 10 minutes. Meanwhile, make the glaze (next set of instructions)

For the dough:

Combine the butter, brown sugar, and honey in a small pan over medium heat until sugar has melted. Set aside to cool slightly, then into a lightly greased 9”x9” pan, pour the glaze, and sprinkle pecans on top of it.

After the 10 min dough rest, roll dough to rectangle measuring around 20 “ long, 10“ wide and 1/4” thick, brush the surface of the dough with the melted cool butter and prepare the filling.

For the glaze:

Mix brown sugar with cinnamon, then sprinkle onto buttered dough rectangle, leaving 1/4” border on all sides.

Tightly roll dough from bottom up, sealing lightly to form a tight tube. Use a serrated knife to cut into 9 even pieces, each about two inches long, and arrange in 3 rows of 3 on top of the pecan glaze.

Cover with damp towel and allow to rise at room temperature for 45-60 minutes or until doubled, or overnight in the fridge. If baking straight away, preheat oven to 350F (180C).

Bake for 30-35 minutes or until tops are golden brown and filling is bubbling.

Remove from oven and allow to cool for 5-7 minutes, then loosen buns around edges, and invert pan onto serving tray, so that the pecan glaze is now on top. Enjoy warm!

For the filling and assembling:

Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:

I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
Other pan options include: A 9x13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
As always, for best results, use a digital scale to measure the flour.
I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.


The Best, Easiest Focaccia Bread Recipe

(512 g) all-purpose flour

(10 g) kosher salt

(8 g) instant yeast

butter

olive oil, divided

flaky sea salt,

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.

Line two 8- or 9-inch pie plates or a 9&#215;13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9&#215;13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9&#215;13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

I made this dough (weighed out the bread flour) with the intention of making focaccia. I left it in the fridge for 27 hours. Then I decided to make pizza instead as the dough was essentially the same. It was absolutely wonderful. The crust had a light, airy yet chewy texture. I will never use a recipe other than this. I think the secret is just as you stated... handle the dough minimally.  This pizza was better than any high-end restaurant made pizza I’ve ever had. I cannot thank you enough for the step by step instructions! If I could give it 10 stars I would!

https://www.youtube.com/watch?v=UI7KidsTbLI

Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.

Find the full recipe here: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

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