Pizza Dough

We've experimented with a few difference pizza dough recipes around here.  This is now my go to.  I adapted Bobby Flay's recipe just a titch.  Enjoy!

2 1/2 to 3 c bread flour (King Arthur is the best, seriously)
1 c cake flour
1 tsp sugar
1 1/2 tbsp. yeast
2 tsp kosher salt
1 1/2 c. warm water
2 tbsp. olive oil

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.  Add the water and the oil while the mixer is running.  If the dough is stick, add more flour, one tablespoon at a time.  If too dry, add 1 tbsp. of  water at a time.  It should form a soft ball.  Allow to rise one hour (I often skip this step with pizza dough, and it still turns out, but letting it rise is best).

Divide dough into to equal pieces.  Roll out and top with your favorite pizza sauce, cheese and toppings.  I usually make and freeze one of the pizzas on a cardboard cake plate.  Bake at 425 degrees for 12-15 minutes.

Porcupine Meatballs

1/2 c uncooked riced
1/2 c water
1 tsp onion powder
1 tsp salt
1/2 tsp celery salt
dash of pepper
1/4 tsp garlic powder
1 lb ground beef

Sauce:
1 can (15 oz) tomato sauce
1 c water
2 tbsp. brown sugar
2 tsp Worcestershire sauce

Combine the rice, water, onion powder, celery salt, pepper, and garlic powder.  Add the beef and mix together.  Form into 1 to 1 1/2 inch balls.  Heat 2 tbsp. oil in a skillet and brown the meatballs.  Drain off any oil.  Combine the ingredients for the sauce and pour over the meatballs.  Cover and simmer for 1 hour. 

(Adapted from Taste of Home Porcupine Meatballs recipe.)