Dough domination and other things you really want to read about

I made the fluffiest, softest, most delicious pizza dough ever!!!! Dough Domination!!! No, really, it was delicious. Hubs (who I think I will now refer to as C-dub) was in heaven. But I actually don’t think it was supposed to turn out that way. I’m not sure if maybe I let it rest to long or didn’t “punch it down” enough, or maybe just needed to spread it out a little more. But it doesn’t really matter, because it was really, really good and we devoured the entire thing. So I now deem this recipe worthy. I did our classic Margherita style, with fresh cheese and basil. You could top it however you’d of course, but sometimes simple is best.  

Cooking Light’s Pizza Margherita  


  • 1  cup  warm water (100° to 110°), divided
  • 10  ounce  bread flour (about 2 cups plus 2 tablespoons)
  • 1  package dry yeast (about 2 1/4 teaspoons)
  • 4  teaspoons  olive oil
  • 3/4  teaspoon  kosher salt, divided
  • Cooking spray
  • 1  tablespoon  yellow cornmeal
  • 3/4  cup  Basic Pizza Sauce
  • 1 1/4  cups  (5 ounces) thinly sliced fresh mozzarella cheese
  • 1/3  cup  small fresh basil leaves 


1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.  

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.  

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.  

4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.  


Does anyone know where my soap box went? Oh – great, there it is.   

I have to share something with you guys. I don’t even know how I stumbled across this non-profit organization called The Gentle Barn, but oh my goodness, these people are saints! They are rehabilitating animals, who in turn offer healing and important lessons about social  interaction to at-risk children. What an amazing thing they’re doing. Since adopting our little girl (doggie), I’ve learned so much about the healing power of animals. This place makes me want to move to California right now and convince these people I need to work there now.  


 And another awesome link I ran across yesterday while looking at Greenlife’s hot bar options – the Carolina Farm Stewardship Association.  Here’s a little bit of information about the CFSA from their website.  

CFSA was founded in 1979 by a group of farmers, gardeners and consumers to support each other and foster the growth of organic food in the Carolinas. Since then, we’ve developed a rich history, helping to define and grow the sustainable agriculture movement in our region. CFSA is governed by a diverse 13-member Board of Directors. CFSA operates through efforts of our dedicated staff, and through the work of volunteers in our regional Chapters. Chapters develop educational programs, work on local solutions to food system problems, and allow members to network with neighbors committed to healthy food and farms.  

We’re is pursuing an ambitious agenda to make real change in the Carolinas’ Food System. Check out our 2010 Strategic Plan to learn more about how CFSA is making a difference.  

By joining CFSA, you help us empower communities to restore local control of our food supply and protect the environment from toxic and destructive farming practices. And you help give Sustainable Agriculture and the Carolinas’ fantastic family farmers a voice in local, state and federal policy. Become a member today!  

Love this! I didn’t even know it existed until yesterday. I get pretty bogged down by all the bad news out there, sometimes we end up missing the good stuff. Thank you for indulging me in my randomness.  

Random question of the day: If you could donate a ton of money to any nonprofit or research organization in the world, what would it be? I’m pretty sure mine would be the American Heart Association.  

A pretty picture for you because you’re lovely. 




4 responses to “Dough domination and other things you really want to read about

  1. I wanna see a picture of the pizza YOU made! Yummm!
    My donation would be to find a cure for childhood cancer.
    And, I love Maggie, I can’t wait to frolick around Lake Eden with her this weekend!!

  2. I am going to make the pizza…. I would donate to the lymphoma society and I would have to add St Jude’s Hospital….

  3. New camera is on the way! MY pictures will be up soon!

  4. I think Jason and I would split our donations 3 ways….
    1) American Cancer Society
    2)Alzheimer’s Association
    3) Teach For America

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