Pizza Dough

Ingredients

  • ▢ 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
  • ▢ 1 packet instant yeast² (2 ¼ teaspoon)
  • ▢ 1 ½ teaspoons sugar
  • ▢ ¾ teaspoon salt
  • ▢ ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
  • ▢ 2 Tablespoons olive oil + additional
  • ▢ ¾ cup warm water³ (175ml)

Instructions

  • Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
  • Add olive oil and warm water and use a wooden spoon to stir well very well.
  • Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl . The dough will still be slightly sticky but still should be manageable with your hands.
  • Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  • Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic
  • wrap and place it in a warm place.
  • Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
  • Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
  • Use either your hands or a rolling pin to work the dough into 12″ circle.
  • Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
  • Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
  • Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  • Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes

¹I’ve found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn’t dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. 

Top your pizza off with my favorite, easy, homemade pizza sauce!

Broccoli Rice Cheese and Chicken Casserole

Ingredients

  • 2 cups water
  • 2 cups uncooked instant rice
  • 2 (10 ounce) cans chunk chicken, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ¼ cup butter
  • 1 cup milk
  • 1 (16 ounce) package frozen chopped broccoli
  • 1 small white onion, chopped
  • 1 pound processed cheese food

Directions

  • Step 1 Preheat oven to 350 degrees F (175 degrees C).
  • Step 2 In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • Step 3 In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Step 4 Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly. This took almost one hour for me

Sour Cream Chicken Enchiladas

Ingredients

  • Vegetable oil spray
  • Two 10-ounce cans mild green enchilada sauce
  • One 10.5-ounce can condensed cream of chicken soup
  • One 8-ounce container sour cream
  • 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 in Magnolia Table Cookbook)
  • One 4-ounce can diced green chiles
  • One 14-ounce bag grated mozzarella cheese (about 3 1/2 cups)
  • Ten 10-inch soft flour tortillas (see Cook’s Note)
  • 1 vine-ripened tomato, cut into 1/4-inch dice
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Directions

  1. Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil.
  2. In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
  3. In a medium bowl, combine the chicken and chiles. Toss until well combined. Set aside.
  4. Set aside about 2 cups of mozzarella for topping the dish. Put the rest in a medium bowl for ease.
  5. Sprinkle some mozzarella on a tortilla, then add some of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with all of the tortillas, chicken, and mozzarella (except for what you’ve reserved for the top), putting the tortillas into the baking dish as they are filled. Push the others up against one another as necessary so that all the filled tortillas fit in a single layer.
  6. Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes.
  7. Pass the chopped tomatoes, cilantro, and lime wedges at the table. Serve with Mexican rice and warmed charro or other beans.
  8. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a 300°F oven.

Cilantro Lime Rice

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup basmati or long-grain white rice
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.
  2. Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.
  3. Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.