Midwest Coupon Clippers

Home Made Pizza Dough Recipe

Dough Ingredients:

• 1 1/2 cups warm water
• 3 1/2 Cups Flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 2 Tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
• shortening to grease the bowl

Pizza Ingredients:

• 1 to 2 cans pizza sauce
• 16 ounces mozzarella cheese
• Cheddar Cheese (Just a little to sprinkle on)
• olive oil
• Toppings of choice

Directions:

• In electric mixer bowl combine the warm water and the package of active dry yeast, let stand for 5 minutes.   If it is not dissolved at end of the 5 minutes stir until it is dissolved.
• Add olive oil, flour, salt, & sugar to the mixing bowl
• Attach mixing paddle to mixer and mix contents of the bowl for a minute or 2 on low speed.
• Remove mixing paddle and replace it with the dough hook.  Knead with the mixer on low speed for 10 minutes (you can knead by hand if you do not have an electric mixer) if dough seems to wet you can sprinkle more flour into the bowl.  From the times i have made it, it is always dry so you may have to add a little more water.
• Use some shortening or olive oil to grease the bottom and all the sides of the bowl
• Roll the dough in the bowl so to coat the entire ball of dough
• Cover bowl with plastic wrap and let stand for 60 to 90 minutes or until it doubles in size (the longer you let it rise the more you will improve the flavor).  The longest I waited was 2 hours.
• Pre-heat the oven to 450 degrees.
• Punch down to deflate the dough a bit then divide into two equal halves and form them into balls and place them into their own separate bowl.  Cover with plastic wrap and let stand for 10 minutes.

• On a floured surface place one of the dough balls and flatten it with your hands.  Now starting at the center and working outwards use your fingertips to stretch the dough out to the desired diameter (10 to 12 inches).  Let the dough rest for 5 minutes (it will shrink back in size) then continue to push the dough back out to the desired diameter.  Once it stays at the desired diameter, use the palm of your hand to flatten out the thick spots.  If you desire you can pinch the end of the dough to form a lip.
• Now do the same thing to the second dough ball.
• Sprinkle a little flour onto the flatten dough and spread it around.  Now fold in half and sprinkle flour on the dough and fold in half again. Sprinkle your pizza pan with corn meal (flour works also) and place the dough on your pizza pan and unfold it.
• Place your pans in your oven for 8 minutes to start the dough cooking.
• Remove you pans from the oven and place on pot holders.
• Brush the dough with olive oil (this will prevent the crust from becoming soggy when you add your toppings)
• Spoon on your pizza sauce, sprinkle on your mozzarella cheese, and your desired toppings on the the dough.  Now I sprinkle on a little mild cheddar cheese to give it a little more flavor.
• Place in your oven for 10 to 20 minutes, depending on the amount of toppings and how crispy you like your crust.

Ingredients:

6 to 7 cups Gold Medal Flour
2 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages active dry yeast (4 1/2 teaspoons)
2 ¼ cups very warm water
2 tablespoons butter (melted)

Directions:

• Mix 3 ½ cups of the flour, the sugar, the salt, the shortening, and the yeast into a bowl and mix thoroughly.  Add warm water and mix on low speed for a minute or two with an electric mixer, frequently scrapping the sides.  Then add 1 cup of flour at a time until dough is easy to handle.  What I have found is that you will add 3 more cups of flour to attain this.

• Sprinkle flour onto the surface that you are going to knead the dough on and also on your hands.  You will knead the dough for about 10 minutes (it will give you one heck of a workout for your arms).

• Grease a large bowl with shortening and place the dough in it. You will turn the dough to grease all of the sides.

• Loosely cover the bowl with plastic wrap and let the dough stand for 60 minutes or till it doubles in size.

• Grease the bottoms and sides of two 9 X 5 loaf pans with shortening.
• After dough has doubled in size push your fists into the dough to deflate.  Divide the dough into two equal parts.   Flatten each of the parts with your fingers or a rolling pin into 9 x 18 inch rectangles.  Now start rolling the dough tightly, starting with the 9 inch side.  After each turn seal the edge with your thumbs or fingers.  Once rolling is done pinch the the seam into the dough. Then each of the ends closed. Place the dough in the pans seam side down. Now brush the melted butter on the tops and sides of each loaf.

• Loosely cover with plastic wrap and let rise for another 50 minutes.

•  Move your oven racks down so to allow the tops of the pans to be in the center of your oven.  Pre-heat your oven to 425 degrees Fahrenheit.

• Once the dough has risen, place in the oven and bake for 25 to 30 minutes.  I have found if you use ceramic loaf pans it will be around 28 minutes and if you use a metal loaf pan it is closer to the 25 minute time, you will want to start checking it thou around 22 minutes.

• Brush the tops of the loaves once again with melted butter.  Let cool for about 5 minutes.  Use a plastic spatula around all four side, gently lifting upward.  With oven mitts turn the pans upside down to remove the loaves from the pans.

Recipe from Betty Crocker

Cheeseburger Potato Casserole

Ingredients:

1 lb. hamburger
3-4 medium sized potatoes
8 oz. cheese
2 to 2 1/2 cups warm milk
3 tablespoons butter
3 tablespoons flour
salt & pepper to taste

Directions:

• Preheat Oven to 350 Degrees

• Peel & slice potatoes and layer in 13×9 pan

• Brown hamburger and remove from pan. Leave the good stuff and drippings in the bottom!

• In pan with drippings, melt butter & add flour (creating a roux)

• Slowly add warm milk and stir with whisk until all combined

• Slowly combine your cheese with the white sauce, once combined add hamburger.

• Pour over sliced potatoes and Bake for 60 minutes.

THANK YOU So much Clipper Cheryl Hall for this simple and easy recipe!