Thin, Crispy Chocolate Chip Cookies

A little over a week ago I had to have “emergency” eye surgery because of a detached retina in my left eye (if you get flashes of light or little black floaters in your vision, be sure to get them checked out ASAP by your eye doctor!). Since surgery I’ve been under doctor’s orders to “take it easy” and be on bed rest, but not today…I am going stir-crazy to say the least and I needed to get into the kitchen!

Luckily I had my daughter, Mia and niece, Sydney to keep me company in the kitchen today while I made these cookies.

My little helpers in the kitchen today: Sydney (front) & Mia (back).

Mia donning her chef's hat and the apron her grandma made her.

I call Mia my little Cookie Monster because she is frequently asking for a cookie; she says it so incredibly cute that it makes me laugh and she now asks with increasing frequency because of my amused reactions (as a matter of fact she’s asked for a cookie in her cute little way 3 times while I’ve been writing this post)!

Mia, my little Cookie Monster with her baby 'fro. :)

In any event, I didn’t want to turn to my go-to recipes for chocolate chip cookies from ATK (America’s Test Kitchen) because I wanted to turn my over-due return to the kitchen into a blog post! I’ve made 2 out 3 chocolate chip cookie recipes from ATK so I thought today would be the perfect day to try the third one.

Thin, Crispy Chocolate Chip Cookies

While this isn’t my favorite chocolate chip cookie recipe, it is definitely a keeper! Each of ATK’s recipes is so different from one another: one is thick and chewy, one is rich with a crisp exterior and chewy interior, and this one is just as the name suggests, thin and crispy.

From left to right: Thick & Chewy Chocolate Chip Cookies, Perfect Chocolate Chip Cookies (my personal fav), and Thin, Crispy Chocolate Chip Cookies

Cook’s  Note: When wrapped well, the dough can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking.

Thin, Crispy Chocolate Chip Cookies

Ingredients:

1 1/2 C unbleached all-purpose flour (7 1/2 ounces)

1/4 t table salt

3/4 t baking soda

8 T unsalted butter (1 stick), melted and cooled

1/2 C granulated sugar

1/3 C packed light brown sugar

3 T light corn syrup

1 large egg yolk

2 T milk

1 T vanilla extract

3/4 C semisweet chocolate chips (about 4 1/2 ounces)

Directions:

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside.

In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed, fold up 3 edges of parchment around dry ingredients to form a pouch (see illustrations below) and slowly shake dry ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.

Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.

Ready for the oven!

Cool cookies on baking sheet 3 minutes. Using wide metal spatula, transfer cookies to wire rack and let sit until crisped and cooled to room temperature. (Can be stored in airtight container for up to 1 week.)

Hot from the oven, yum!

Makes about 4 dozen 2-inch cookies

Source: America’s Test Kitchen

Quick Tomato Sauce

I love this tomato sauce because it’s everything I look for in a sauce; it’s bright with fresh flavor, and easy…you can’t get much better than that! For me I much prefer this sauce over any canned variety from the store. 
 

Cook’s Note: This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. The preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Quick Tomato Sauce

Ingredients:

2 T unsalted butter

1/4 C grated onion, from 1 medium onion (see note)

1/4 t dried oregano

Table salt

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 (28-ounce) can crushed tomatoes (see note)

1/4 t sugar

2 T coarsely chopped fresh basil leaves

1 T extra virgin olive oil

Ground black pepper

Directions:

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Makes 3 cups, enough for 1 pound of pasta

Source: from America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Day 2 of 12 Days of Christmas Fun: Thick & Chewy Chocolate Peppermint Cookies

♪♫ On the 2^nd day of Christmas Food, Folks, and Fun gave to me…♪♫

Thick & Chewy Chocolate Peppermint Cookies

Christmas To-Do List Printables

These cookies are now amongst my favorites and I don’t even like chocolate! They’re, chewy and fudge-brownie like, so delish! Now, what makes these cookies so good is the quality of ingredients. Please, please, please use good-quality chocolate and cocoa powder in these (Nestles, Bakes, and Hershey’s need not apply—I used Ghirardelli cocoa powder and semi-sweet chocolate chips for the recipe)!

Cook’s Note:  To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.

Feel free to substitute the Peppermint Baking Chips with ones of your preference. I have made this recipe with mint chips but don’t think they taste as good as the peppermint ones.

Same recipe,but I used mint chips instead of peppermint ones

Thick & Chewy Chocolate-Peppermint Cookies

Ingredients:

2 C unbleached all-purpose flour

1/2 C cocoa powder

2 t baking powder

1 t table salt

16 ozs semisweet chocolate , chopped

4 large eggs

2 t vanilla extract

10 T unsalted butter (1 1/4 sticks), softened but still firm

1 1/2 C light brown sugar

1/2 C granulated sugar

1 10oz bag Andes Peppermint Crunch Baking Chips (I found them at Walmart)

Directions:

Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork and set aside.

In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Stir in the peppermint chips until blended. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes (DON’T skip this step).

Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Makes about 3 1/2 dozen cookies

Source: Adapted from America’s Test Kitchen

I’m linking this post up at:

Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Triple Chocolate Mousse Cake

My hubby, Curtis, and I recently turned the big 3-0. My birthday is 12 days before his and every year it’s fun being the “older woman” for those few days. J Curtis loves everything chocolate—especially deep, dark, rich chocolate. So for his 30^th birthday I wanted to make an amazing cake that would satisfy each of his chocolate cravings. This cake was an absolute home run! Everyone and I mean everyone LOVED this cake…including me (I’ve said before on my blog that I’m not really a chocolate fan). My favorite layer of the cake was the bottom; it was sort of like a flourless chocolate cake that tasted like a smooth chocolate truffle.

The key to making this a stand-out cake is the chocolate—you do not want to skimp on the chocolate. I would suggest using Ghirardelli for the bittersweet chocolate and either Ghirardelli or Guittard Choc-Au-Lait White Chips for the top layer (you can find all of these products at Cost Plus World Market).

I found that there were 3 cooking tools that helped make this such a successful cake:

9-inch Springform Pan

Off-Set Spatula

Cheese Wire

Triple Chocolate Mousse Cake

Ingredients:
For the bottom layer:
6 T unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz good-quality bittersweet chocolate, finely chopped
1½ t vanilla extract
4 large eggs, separated
Pinch of salt
1/3 C light brown sugar, packed

For the middle layer:2 T cocoa powder
5 T hot water
7 oz good-quality bittersweet chocolate, finely chopped
1½ C heavy cream
1 T granulated sugar
Pinch of salt

For the top layer:¾ t powdered gelatin
1 T water
6 oz white chocolate, finely chopped
1½ C heavy cream

For garnish:
Chocolate curls or shavings

Directions:

For the bottom layer:

Butter the bottom and sides of a 9-inch springform pan. Next line the pan with parchment paper cut to fit the bottom of the pan. Center a rack in the oven and preheat to 325˚ F.  

Combine the butter and chocolate in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Once the chocolate mixture has cooled slightly, whisk in the vanilla and egg yolks. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain (be sure to get the chocolate from the very bottom of the bowl folded in). Pour the batter into the prepared springform pan and smooth the top with an off-set spatula.

Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing very gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. If you’re not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.

For the middle layer:

Whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any smears.  Refrigerate for at least 15 minutes while preparing the top layer.

For the top layer:

Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 3 hours. If you’re going to chill the cake over night, cover it with foil but take caution to NOT let the foil touch the top of the cake!

For serving:

Gently run a paring knife around the edge of the springform pan. Carefully release the cake from the spring form. If you don’t feel comfortable removing the cake from the bottom of the springform pan, then don’t (I didn’t)!

Garnish the top of the cake with either chocolate curls or shavings. Place the cake on a pedestal for cutting. I HIGHLY recommend using cheese wire (held taunt) to make each cut, this keeps it very clean. If you don’t use cheese wire, then uses a long, thin knife and wipe the blade after each cut.

Source: adapted from Cook’s Illustrated, November/December 2009

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Blueberry Scones

I am so ecstatic about how this recipe turned out, because it’s essentially the first pastry that I’ve made that actually came out well! These scones had the best texture, and were even better than those yummy ones you can get at Starbucks! This is a recipe I’ll make again and again, enjoy!



Mia enjoying a piece of scone. =)



Blueberry Scones

Cooks Note:

It’s crucial that you don’t over-work the dough…you actually want to work with it as little as possible. Be careful when working with the butter, it should be frozen solid before grating. Also, don’t freak out that this recipe calls for 2 sticks of butter; you will actually only use 10 tablespoons of it. Frozen berries work just as well as fresh ones, but don’t defrost them. If you’re feeling adventuresome substitute blueberries for an equal amount of raspberries, strawberries, or blackberries.

Ingredients:

1 C unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 C fresh blueberries

1/2 C whole milk

1/2 C sour cream

2 C unbleached all-purpose flour, plus additional for work surface

1/2 C sugar, plus 1 tablespoon for sprinkling

2 t baking powder

1/4 t baking soda

1/2 t table salt

1 t grated lemon zest

Directions:

Adjust oven rack to middle position and heat oven to 425° F.

Score at the 4 tablespoon mark each stick of butter, and remove half the wrapper from each stick. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

The scored butter

The grated butter

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

The flour mixture with the butter tossed in.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

The milk and flour mixture combined.

The kneaded dough.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

My attempt at a 12-inch square.

Dough folded into thirds.

Dough folded into thirds again and ready for the freezer.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes (if you can wait that long) before serving.

The dough ready for the oven.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Makes 8 Scones

Source: America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Key Lime Bars

I LOVE key lime pie! I had my very first taste of real key lime pie (not the florescent green goop you get in the grocery store) on my family’s very first trip to the Florida Keys when I was 13. Ever since that fateful day I’ve been hooked.

I can’t believe I’m sharing this, but here’s a picture of my sister, my grandpa, and I during our first visit to the keys on a catamaran.

Oy...check out those glasses and high-waisted shorts!

I wanted to branch out and try something other than a pie, so when I found this recipe for key lime bars I knew it was a must-try. The original recipe for these bars calls for animal crackers to make the crust instead of gingersnaps. When I went to the grocery store to pick up the ingredients for these bars the only animal crackers I could find were the frosted variety and those just won’t do. So, I decided to go with gingersnaps. I love the spicy contrast the gingersnaps give to the tangy lime filling…I highly recommend it!

Key Lime Bars

Ingredients:

Crust

5 oz gingersnaps

3 T packed brown sugar (light or dark)

  Pinch table salt

4 T unsalted butter, melted and cooled slightly

Filling

2 oz cream cheese , room temperature

1 T grated lime zest, minced

  Pinch table salt

1 (14-oz) can sweetened condensed milk

1 egg yolk

1/2 C fresh lime juice, either Key lime or regular

Garnish (optional)

1/4 C sweetened shredded coconut, toasted until golden and crisp

Directions:

Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

TO MAKE THE CRUST: In work bowl of food processor, pulse gingersnaps until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

The bars hot from the oven.

Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days (but seriously I doubt you’ll have leftovers); crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

The bars removed from the pan and cut.

The finished product with a little sprinkling of toasted coconut.

Makes 16 2-inch bars

Source: adapted from America’s Test Kitchen

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Roman Pizza Series 5 of 5 - Sausage & Roasted Pepper Pizza

There are many things that I love about Rome, but my favorite (by far) are the all the fountains! Rome has more fountains than any other city in the world and these fountains have provided drinking water and decoration to Romans for more than 2000 years. Here are a few of my favorites from my trip:

The Fountain of Triton in Piazza Barberini that dates back to 1643. We'd pass this fountain everytime we went to and fro the Barberini Metro station.

Bees Fountain which serves as the dedication plaque for the Fountain of Triton.

The Fountain of Neptune found in Piazza Navona.

The Fountain of the Four Rivers also in Piazza Navona which was made my Bernini in 1651.

The Pantheon Fountain, 1577.

Even the drinking fountains are majestically beautiful!

This one's my favorite.

I have saved my favorite fountain for last…the Trevi Fountain! Our hotel, Hotel Accademia was located just steps to the Trevi. Every evening after dinner we’d grab some gelato and people watch around the Trevi. They say if you throw a coin over your shoulder into the fountain that it’ll ensure a return visit to Rome. Hopefully this will ring true, because I desperately want to go back!

The beautiful Trevi!

Hoping for a return visit!

Now…onto the pizza! In my opinion, I saved the best pizza for last. Sausage and peppers is a classic combo, and on this pizza it’s divine! I personally like the hot sausage contrasting against the sweet bell peppers, but you can use any type of sausage you’d like.

I hope you’ve enjoyed this Roman Pizza Series as much as I have. Buon appetito!

Roman Pizza Series 5 of 5 – Sausage & Roasted Pepper Pizza

Cook’s Notes: Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4. When kneading the dough on high speed, the mixer tends to wobble and move on the counter.

Place a towel or shelf liner under the mixer and watch it at all times during mixing. Handle the dough with slightly oiled hands. Resist flouring your fingers or the dough might stick.

This recipe was developed using an 18- by 13-inch baking sheet. Smaller baking sheets can be used, but because the pizza will be thicker, baking times will be longer. If not using a pizza stone, increase the oven temperature to 500 degrees and set the rack to the lowest position; the cooking time might increase by 3 to 5 minutes and the exterior won’t be as crisp.

Ingredients:

Pizza Dough:

3 C unbleached all-purpose flour

1 2/3 C water (13 1/2 ounces), room temperature

1 1/4 t table salt

1 1/2 t instant yeast

1 1/4 t sugar

5 T extra virgin olive oil

kosher salt

Toppings:

1-14 oz can diced tomatoes

4 oz fresh mozzarella, sliced and torn into pieces

2 sausage links (hot, mild, sweet…whatever your taste)

1 jarred roasted bell pepper

2-3 large basil leaves, chopped

Directions:

1.  Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

2.  Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

3.  Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

4.  One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

5.  Drain the can of tomatoes over a bowl for 20-30 minutes.

6.  Preheat a skillet over medium-high heat. Remove the sausage from casings and place in the preheated pan. Break up the sausage as it cooks so it breaks up into crumbles, continue until fully cooked. Drain the sausage of any pan grease and set aside.

7.  Remove the bell pepper from jar and pat dry with a paper towel. Cut the bell pepper into long, thin strips and set aside.

8.  Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

9.  Bake until golden brown, about 15-20 minutes, rotating baking sheet halfway through baking.  Take the crust out of the oven and sprinkle with drained tomatoes, mozzarella, sausage, and bell pepper. Return to the oven and cook an additional 5-10 minutes.

10.  Using metal spatula, transfer pizza to cutting board and top with the chopped basil leaves. Let cool slightly and then slice and serve.

Serves 4-6

Source: Dough recipe from America’s Test Kitchen, toppings my own.

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog