Grandma Pizza

Thin crispy crust pizza

2 Tbsp olive oil

Dough:
3/4 cup water
1 T olive oil
1 1/2 C bread flour
2 1/4 tsp yeast
1 tsp sugar
3/4 tsp salt

Sauce & toppings
28 oz diced tomatoes drained
1 Tbsp olive oil
2 garlic cloves, minced
1 tsp dry oregano
1/4 tsp salt
8 oz mozzarella cheese, shredded or sliced
1/4 C Parmesan cheese
2 leaves fresh basil

Directions:

1.  Spread the 2 T of olive oil over a jelly roll or large baking pan

2.  combine the water and Olive oil together in a measuring cup

3.  Mix all the dry ingredients for the crust together and place in a mixer.  With the dough hook, start mixer on low and begin to add the liquid mixture until the we and dry ingredients are incorporated.  Increase the speed to medium and mix for 10 minutes.  The dough should be sticky unlike regular pizza dough.

4.  Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.)  Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double.   Uncover and press the dough out to the sides of the pan.  Cover again with plastic and let rest/rise for another 45 minutes.

5.  Preheat over to 500 F, with rack positioned at the lowest level

6.  Mix all the ingredients together for the sauce.   Cheeses should be combined and fresh basil should be sliced into fine ribbons. and set aside.

7.  First spread the cheese evenly over the dough, then sprinkle the tomato topping.  Bake for approximately 15 minutes, *sooner if you have a convection oven, until bubbly and golden brown.

8.  With long spatula loosen crust from pan then transfer onto cooling rack.  Sprinkle with fresh basil, cut and serve  

Buttermilk Biscuits

Southern Buttermilk Biscuits

2 cups AP flour plus flour for board
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 stick (1/4 cup) butter (real butter not margarine) very cold
1 cup buttermilk

RULE #1  DON'T TOUCH THAT ROLLING PIN!

Combine dry ingredients.  Cut butter into small pieces or grate into flour mix.  Cut in using pastry knife until pea sized.

Make a well in the center and pour in buttermilk.  Using hands, fold flour mix into the buttermilk until just combined or mostly combined.  STOP!  DO NOT OVER WORK. I know it doesn't look right, and there's still dry flour, don't worry, it'll work in.

Turn out onto floured surface.  If dough is too sticky add a pinch of flour over the top.  Pat down to about an inch thick, fold dough over itself 6 to 8 times.  (See, told you it would work in).If dough starts sticking to surface, add more flour to the surface. 

Pat into about a 1/2 to 1 inch thick rectangle.  Using biscuit cutter or a cup, PRESS STRAIGHT DOWN to cut biscuit out. Do not twist or you seal the edges and it won't puff up.

Place biscuits touching each other on cookie sheet.  Gather scraps refold and pat out for more.  Yields 6 to 8 depending on size.

Bake 450 for 15 to 20 minutes - until top is golden brown. (Using standard sized drinking cup, I can get 6, and bakes in 15 minutes)